Review on 🍳 Cooks Standard 10-Piece Multi-Ply Clad Stainless Steel Cookware Set: Professional-grade Kitchen Essential by Peggy Petty

They seemed (to me, a newbie who did a little research on kitchen utensils before buying and buying) They seemed great value for money, offering some better features at an affordable price. It seems my judgment was correct as this set cooks great! I've cooked in nonstick aluminum pans in the past and I'll admit there's a bit of a learning curve to using stainless steel and a mess, in my case overheating/oil burning when frying some vegan shrimp (they turned out to be very tasty anyway) . !), which resulted in extensive cleaning work, which left the pan in question with a slight gold tinge that still needs to be cleaned. The pots/pans themselves work, look great and feel good. They have a layered, one-piece construction that encourages even heat distribution down the sides, making them great for making sauces (and probably soups/stews, although I haven't tried anything like this other than heating up some vegan foods). the chili I made before smashing them after I moved, which turned out great!). The pans almost have a wok effect, both in the way heat is distributed and the way their narrowing makes flipping them a breeze! The set is relatively light considering how thick stainless steel sets like this typically weigh. They've only been used for a few weeks since I moved in, but looks like they'll be quite durable and will be a staple of my kitchen for years to come! The set itself is pretty basic and doesn't come with many different sizes/items but it's more or less what I wanted, a fairly compact essentials set that would be of high quality. I personally don't think many people need more than what this set provides when cooking for themselves/group. This is the perfect set for those who cook on a budget like me, who are moving into their own apartment and don't have many people to tend to the cooking. Despite the lack of a handle coating, their handles do not get hot even in high heat and are very durable. They're attached in such a way that I'm very confident they won't come loose anytime soon. An oddity that probably stems from my inexperience with gas-fired stainless steel pans (almost my entire kitchen experience has been using aluminized convection worktops with my parents, as I hated how easily I burned food with the stainless steel they had on hand, as well having to wait for the pans to reach cooking temperature) which is why these pots/pans take a while to heat up. While this was expected based on my understanding of materials physics, what really confuses me is that a smaller pot (haven't used the larger ones, just cooking for myself) doesn't seem to cook quickly no matter how much heat is applied. Even if covered and left at maximum heat for an extended period of time, the water will not boil. It's enough for the cooking I do and it's not a problem, but interesting nonetheless. A strong boil is nice because adding cold room temperature food to the pot will temporarily stop the cooking if the water isn't boiling the way I describe it. You can easily clean them with a steel sponge without much effort. as long as they don't burn. I've only had trouble cleaning once and only had a cheap dollar store sponge (the one sold as "scratch-free" which I used to avoid prematurely ruining the double-coated aluminum pans my parents gave me as gifts .Christmas present) so I'm not surprised it was difficult to clean back then. yourself or (my guess) a maximum of 3-4 people.