I love how it’s “10 piece” yet 4 appear to be lids.
This is nowhere near professional grade. These pans have thin sides, and a disk of tri-ply material on the bottom–it’s a hallmark of more cheaply constructed pans for people looking for “All Clad Lite”. There is a 10 piece pan set from W**mar* from Tramontina that is most likely what you want.
Notice that the lids fit on the handles for hanging storage.
After installing a hanging storage system this has become one of the things I insist on. It never occurred to me before.
And for those claiming non-stick is hardly ever used by commercial kitchens, it seems to me that you haven’t been involved much in sales to commercial kitchens, especially bakeries. The reasons for not using it have nothing to do with its efficacy, but with the cheap day laborer who sits in front of a large washstation into which all dirty cookware gets thrown.
I got this set from them before “home.woot” existed, but it was smaller then. The cookware is exceptional except it has the same problem now as when I got it… No small pot. The kind for heating up a can of soup or beans, etc. that is the size I use most in my house and that was a big drawback for me
[QUOTE=ElGuappo, post:43, topic:348345]
Notice that the lids fit on the handles for hanging storage.
After installing a hanging storage system this has become one of the things I insist on. It never occurred to me before.
And for those claiming non-stick is hardly ever used by commercial kitchens, it seems to me that you haven’t been involved much in sales to commercial kitchens, especially bakeries. The reasons for not using it have nothing to do with its efficacy, but with the cheap day laborer who sits in front of a large washstation into which all dirty cookware gets thrown.
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Disagree with why you don’t see them used in commercial kitchens, or maybe more professional settings. Having been a professional chef, I don’t like non-stick for many reasons:
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Doesn’t work well in high-heat scenarios, or last a long time in them. I like to sear meat at high heats, and don’t get a good sear on stuff with non-stick. Also, a lot of times, I’ll take that same pan from the stove and put it straight into the oven.
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Food tastes better when cooked in a regular steel pan. At least to me anyway. Something about how the flavors meld with the oil and impart back on other ingredients, etc. Call me crazy, but it does, (again, IMO)
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In the professional setting, we use metal utensils. Why? They last a long time. You can sanitize them easily (unlike wooden). Metal utensils destroy non stick stuff. And don’t ever ask me to trade my metal turner for a flimsy plastic one. I also don’t really want to have to use a different utensil for a different pan.
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Well most homes may have 1 or 2 skillets, I had 30+ in the restaurant. Most of them stacked haphazardly on top of one another. Something else that doesn’t lend well to the non stick coating. Plus, I didn’t use covers - I used another pan flipped upside down.
To summarize, the non-stick pans would get destroyed long before they reached the dishwasher. Cooking in a restaurant, I never had time to worry about taking care of a pan. Plus I need it to be able to preform well in high-heat cooking scenarios, and from one task to another. If I was a business owner and I had to be continually buying new pans, I would be frustrated. Good Stainless pans can last a LONG time. I also wouldn’t really want to have 2 types of pans.
Do I own a non-stick pan for home? Yes. What is it used primarily for? Taco meat. (Not really sure why, but it is.)
[QUOTE=TychoCelchuuu, post:12, topic:348345]
The thing about nonstick pans…
so you might be better off with pure stainless steel.
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Only two of the items have a non-stick coating. The rest are pure stainless steel, with a creamy aluminum center.
[QUOTE=peonyrain, post:24, topic:348345]
I recently got the line of ceramic over cast iron from lock n lock, holds up as well as my le cruset and about 1/4th of the costs. We’re probably as hardcore as you’d find a non-professional cook.
http://www.locknlockplace.com/cookplus-ceramic-wok-red-11-0-inch.html
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Link says… “• Aluminum with great & fast thermal dispersion”
These look nice. Wish it was cast iron…use cast iron all the time.
Maybe, but I would never put a non-stick pan in the dishwasher. The pointy racks, highly abrasive detergents, and movement from the force of the sprayers will combine to scratch and prematurely wear off your non-stick coating.
[QUOTE=mwdraeger, post:38, topic:348345]
Totally agree. If you really want to buy “professional grade” cookware, buy yourself a nice set of All-Clad. Sure it’s about $1000 more than this set, but you get what you pay for!
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If you really want to buy professional grade cookware truck yourself down to the local restaurant supply store (most small cities have at least one) and buy yourself some professional cookware. You’ll spend about a third the cost of a “Big Name” or celebrity chef endorsed set, and they will last forever in household use. They won’t look pretty or match your curtains, but when you die, your grandchildren will be fighting over them.
Bakeware is one thing. Cookware is an entirely different ballgame. Very few professional chefs would use non-stick pans on the cooktop. Doing so would be tantamount to admitting you don’t know your craft.
Another wooter mentioned this brand, but misspelled it: Tramontina. It’s available at Walmart, but I think there is a distributor (and store or factory outlet) in Texas. It was originally produced somewhere in South America (I think Brazil). America’s Test Kitchen recommended it, said it was as good as the more expensive brands for a much better price. (You have to make sure you’re looking at the tri-ply, fully clad, which means it is 3 kinds of metal for even heat distribution on the entire pot or pan, not just the bottom.)
This is what I plan to buy when I move into a better/bigger place (currently a student).
Cuisinart® French Classic Tri-Ply Stainless Cookware
This is the set that I am buying today. It has the full wrap stainless/aluminum ply (not just on the bottom), a “free” gift of a crepe pan as well, and with the standard 20% off coupon that B B and Beyond always gives away, it’s only $240…
I’ll pass.
I am still waiting for a good quality all-stainless steel cookware set.
I’ve determined to never own a non-stick cooking device again.
anodized aluminum is the only truly safe non-stick surface… all these teflon and teflon like surfaces are crap.
All cookware sets count the lids as pieces, so it is no more deceiving than any other maker’s piece count.
Woot! is an Amazon company, so you needn’t feel bad.
[QUOTE=yinka333, post:16, topic:348345]
Is no one really going to talk about the fact that pointing to racism to get through a racist joke doesn’t negate the racism, but rather suggests that the racism is completely self-conscious? Woot… I am now officially off the list. Sad. I enjoyed this, generally.
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Not really, they screwed up the core joke, it’s about silverware, not pots and pans.
Seriously, if you’re going to be racist, do it with some pride!
There is one big thing that I don’t like about this set… the handles. They are horribly uncomfortable to hold in your hand. The dent on top is where all the support needs to be… and well, that support here is air. That alone kills the deal for me. Roundish handles all the way around are far better.
Regal 25 year warranty copied from the PDF file on the site.
This certifies that your American Kitchen™ by Regal Ware cookware is warranted to you, the original consumer to be
free from defects in material and craftsmanship for twenty-five (25) years from date of purchase. To register for the
warranty please visit www.regalware.com. This warranty excludes damage caused by accident, misuse, or abuse,
including damage caused by overheating, and it does not apply to scratches, stains, discoloration or other damage
to external or internal surfaces, which does not impair the functional utility of the cookware. MANUFACTURER
SHALL NOT BE LIABLE FOR ANY INCIDENTAL OR CONSEQUENTIAL DAMAGES, WHETHER DIRECT OR INDIRECT.
THIS WARRANTY IS EXPRESSLY GRANTED IN LIEU OF ALL OTHER WARRANTIES INCLUDING IMPLIED
WARRANTIES OF MERCHANTABILITY OR FITNESS FOR A PARTICULAR PURPOSE.
I am thinking from reading this literally that the non stick surface peeling off on me will not be covered under the warranty.
I have never found a set that it doesn’t come off. I only use wood and nylon utensils when cooking and I only cook on a gas stove and I do this daily 2 to 3 times daily. No matter how much I have spent on cookware - up to 700 bucks on a set, I have never had a set that does not end up ruined within 1.5 years as far as the non stick surface is concerned. i am thinking of going back to cast iron.
[QUOTE=yinka333, post:16, topic:348345]
Is no one really going to talk about the fact that pointing to racism to get through a racist joke doesn’t negate the racism, but rather suggests that the racism is completely self-conscious? Woot… I am now officially off the list. Sad. I enjoyed this, generally.
[/quote]
Missed. The. Joke.