I’ve had the 10-piece set for almost a year, and I’ve been very happy with them. (The 10-piece also has a 1-quart saucepan and a 6-quart stock pot with their respective lids.)
Having only used non-stick cookware before, I was wary of the stainless surface, especially for the saute pan. But I knew I was also tired of retiring saute pans early because the Teflon couldn’t cope with the high heat. My fears of constant sticking and difficult cleaning were unfounded. I’ll admit that starchy things (like, say, hash browns) are tough to fry up in the uncoated pan, and are best left to the non-stick skillet. But for getting a good sear on a piece of fish or the like, you can’t beat this style of saute pan. Sometimes you need that little bit of sticking to create the fond for a good pan sauce. And even when things do stick a little–or a lot–cleanup is a lot easier than I had anticipated. Normal washing, without any exceptional elbow grease, is all that’s necessary.
Being stainless steel, the bottoms of the pans and the insides of the non-coated ones may change color over time with exposure to heat, turning a light bronze color. If you don’t like this it’s easy to return them to like-new with a mild abrasive cleaner like Bar Keeper’s Friend. The advantage of the uncoated pans is that you can always scrub them back to their original condition. On the other hand, once a non-stick coating starts to deteriorate, the pan is done for.
I know the care directions say not to put the pans in the dishwasher, but I only take that precaution with the non-stick skillets. The uncoated pans go in the dishwasher and they don’t seem to mind a bit.
Overall, the build quality of these pans is pretty high, especially for the price. They feel weighty, and the sandwiched conduction disk means they have nice thick bottoms that won’t warp. The heat conduction in these pans is great. They respond to changes in heat a lot faster than my previous anodized aluminum pans. I also find myself using significantly reduced cooking temperatures compared to those aluminum pans. Sauteeing at an “8” in the old pans is equivalent to a “5” or “6” with the new ones…on my stovetop, anyway.
The uncoated pans are also engraved inside with capacity markings. If you just need to add a semi-accurate amount of liquid to a pan, these are very handy. Better than measuring out two quarts with a 1-cup measuring cup.
I really, really like the flared, slightly sharp lip on these pans. It means that if you pour a sauce, or drain some grease, you don’t end up with dribbles down the side of the pan. This is always a problem with the straight, thick, blunt edges at the top of may other pans. Since having those drips run down and get on the bottom of the pan is a huge pain with a glass cooktop, I’m very pleased that this set has that feature.
I can’t speak for the potential longevity of the non-stick coating, because I haven’t put them through much abuse. My cooking tends to be saucepan and saute pan-heavy, and skillet-light. I will say, however, that I wish the transition from bottom to side in the skillets were just a bit more rounded. Omelettes slide out eaily enough, but there’s room for improvement there.
There are a few things I’m not crazy about with the American Kitchen set. The lid handles don’t stay cool for very long. If you’re simmering something, covered, in the saucepan for more than 5 or 10 minutes, you’re going to want a potholder to take that lid off. I haven’t had the same problem with other lids in the past.
The handles on the pans themselves could be a bit more ergonomic. They have harsh edges that can be uncomfortable to hold for any significant time when they’re full and the weight is cantilevered off the end. But the number of times I need to suspend a full saucepan in midair are infrequent enough that I don’t think it’s a huge concern.
Also, the sizes of the pans are a bit on the small side. This is fine for me, because I only cook for two. But even so, I’m pushing the limit of what a 10-inch saute pan is good for, and I think 12 or 13 inches would be better. The skillets are similarly a bit small. But I still think these are great one- or two-person meal makers.
All in all, I’d certainly recommend this set, and think it’s a steal for $90. They cook well, are well-built, and look pretty good, too. Properly used and properly cared for, I have no doubt that they’ll last a long time. Dollar for dollar, you probably won’t find better.