Equipment Review: Cookware Sets 

As much as I like this reviews I find it weird that it’s always the same brand winning. It’s impossible. Like c’mon .

Beef is used in COTTAGE pie, lamb is used for SHEPPARD'S pie

Esteele !!!!!!!!!! Never looked back

I wished you'd do a review of Hexcclad. 🙏

IKEA 365+ is a BARGAIN for the stainless steel pots and the quality of what you get for the low low price. Had one set for 20 years – and have since bought another since going through other mid-range sets from HomeGoods. They are nice and light and heat very evenly. The nonstick skillets are fine too, but no doubt you can't do without the standard Lodge cast iron pan in addition (not at IKEA, obviously). Sorry, 30 lb. commercial saucepans are not necessary on a glass induction cooker. For me, the lighter the better – especially saucepans.

I listen to you guys and trust what you have to say, except I think you guys have been a little too accepting of using the unhealthy nonstick coatings. I figure you don't use those pans in your own homes, but that you don't admonish them on camera because they're still popular with others and you guys don't want to make any enemies. But, come on, it's 2022, and haven't we all learned by now how truly bad, and in fact evil that it is, to compromise health for popularity or the path of least resistance? Just saying. We cook/eat to live and not to give ourselves cancer.

Anyhoo, regarding the cookware, I, too, am a fan of All-Clad, although I don't own any because I'm still deciding on things. I do like that the designs are serious, which is the best. However, the prices have shot up through the roof, and so I need to look at more "serious" choices which are not so ridiculous. I'm sorry to say, but the All-Clad manufacturers seem to have inflated egos and so are not really offering their products to help people anymore. If they were really trying to do a good job, then they would do a good job with the prices. Instead, something else is at play and I'm just so sick and tired of the low quality people who sell out at all costs like that. So, good product, bad people, and I would guess that at some point down the road in their obsession with profits they would ruin the quality of their products while still charging the premium price. That's the type of thing that that caliber of people would do since monay is their priority.

Plus, there's the truly big picture which takes into consideration cast iron, enameled cast iron, and carbon steel. And, add to that, that some people have ordered Le Creuset items with chips and pock marks, and after gentle use, have found mass amounts of hairline fractures in the enamel coating. Stretching things, you could say that the customers were secretly employees of a competitor, and so they chipped the cookware and caused the hairline fractures on purpose to steer customers to their brand. But the pock marks are a manufacturing defect, and if the customer with an untrained eye can see the pock marks, then the manufacturers can, too. These companies have nonexistant customer service for these issues and they break their own warranties, which is horrific, considering the money paid for this cookware. I really do think that a review of the customer service policies of the big names and the smaller names needs to be done!!!

Granted, with metal based cookware, it generally holds up, but many of the clay-based baking cookware these days are exploding in ovens and making messes and ruining big dinners. This has even happened at service, where the cookware passively breaks at the table and ruins the buffet and tablecloth, too. These things haven't happened to me, but I would find them traumatic, and they all happen because the companies are ruining their own cookware, while at the same time not balancing that by ruining their salaries, because of course "they can." And they never tell us that they have ruined their own cookware, of course.

Many people still are under the delusion that Pyrex is a special type of oven safe glass, when it's just glass. Pyrex used to be pyrex, but the company also ruined their own products by turning them into ordinary glass. And the resulting explosions and all are of course happening. The consumer bears some responsibility in learning this stuff, instead of just believing what they want to believe, but, we're also not wrong at all to think that products should just get better with new technologies and developments over time, instead of getting worse. The mere idea of allowing cookware to be an explosive device is just violent and sick, period. Explosive devices belong in warfare, not in our homes.

The reason why I'm saying all of this is because there are very few things which are essential to health and food is one of them. Plus, food should be joyous and celebratory, not traumatic. The goal of cookware manufacturers should be to create joy, and we should be able to think of them as people we invite into our homes for dinners we made with their cookware, not people who have secretly invaded our sacred spaces to ruin important meals and time with loved ones, and who we then need to shoulder the responsibility of suing after all is said and done.

The horror stories are way too much, let's find good cookware where, even if it fails for any reason, we can at least then have a great experience with customer service which takes care of us just as well as we do with our own selves and loved ones that we're cooking for. That should be the standard.

My parents bought me a full set of Wolfgang Puck's cookware back in 2003 (1.5qt, 2qt, 3qt sauce pans; 8qt stock pot with fitting colander; thick 8" and 10" flared-edge skillets, and an impressively heavy high-sided 12-incher — and every piece had a tight-fitting glass lid wreathed in milled steel that locked into the rim like a key. I still wonder how they could afford it.

I still use every piece today except the 12" skillet because it pitted after 15 years of use — and astonishingly, it was drippings from the leaky garbage disposal under the sink in my tiny first apartment that did the deed. A 12" flared-edge stainless T-fal and a lidded high-side Cook's Standard from Amazon have been my soldiers ever since. May they last nearly as long!

Ooh man, if you ever do this again, I'd be curious to see the Kirkland set included that is copper core but under $300. I believe it has a 12" skillet and 9 quart stock pot. Don't have it, not have heard it's the best value for money in a budget set.

I use my saute pan constantly. I've never owned a dutch oven and don't plan on getting one (especially one that costs $350). I use a crockpot instead. I'm upping my cooking game one pan at a time. And the pans have different materials (except for non-stick, as I don't want to waste money on something that wears out instead of learning how to use what I have). I can't see spending nearly $1000 on cookware.

I inherited my mom's Revere Ware she bought in the 90's, she used them a lot, I've actually got a Revere Ware pot with lid that was my grandmothers too.

All-Clad no longer assures the use of U.S. steel which was important to me in avoiding steel from contaminated Asian furnaces. Made In brand still gives assurance of U.S. steel. More than that this review fails to educate consumers that money is best spent an a good fry pan or saute because they are the most difficult to build correctly rather than squandered on cooking vessels used to boil and steam. All-Clad briefly produced the very high quality D7 fry pan in 2018 then abandoned its attempt at producing a fry pan whose bottom can stay flat under high heat. None of their fry pans are good performers especially on induction. As energy and food costs rise rapidly in step to the demand for faster cooking Americans are turning to induction, air fryers and electric pressure cookers which can all be set to prevent overcooking. Sorry All-Clad you make pretty cookware in your D3 and D5 lines but it is obsolete. You leave an open edge which corrodes from dishwasher detergent and sticky steel which pits. It's poor performance at an inflated price. I've abandoned All-Clad in favor of Demeyere Proline and am not looking back. $200-$300 amortized over 30 years is low cost. People seem happier today with not buying stainless in cookware sets and instead investing in two or three pieces matched to their heat source. A French enameled cast iron has always been a good choice but now Instant Pot Pro which comes with a 6 or 8 qt stockpot with handles which can also be used on the stove. If a light pan is essential then there are great options there as well.

We have a set called Triplinox that we have had for over 30 years. They were made in France. Neither of us can recall how we got it! They come with removable handles that have held up to this day. If I ever have to buy another set it will be them!

I'm not seeing a link for the ideal a la carte cookware set as mention at the end of the video.

I DONT GIVE A FLYING F !!!! IF THE PAN AND POTS ARE MADE OF GOLD, SILVER OR BRONZE, I WILL NOT PAY 500 400 300 OR 200 FOR A SET OF POTS AND PANS !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

A good wedding gift for a close family member wedding. 👍

4

What about Made In pts and pans?

I have tried all of the pans you reviewed, but Demeyere's Industry line is by far the best pans I've ever used – but at $200-500 per pan they're are not that accessible, even though they'll last a lifetime.