Thread 21508887

What's a good brand of stainless steel cookware to buy? I've been wanting to make the switch from the nonstick jew.

Also, post meals you've made using stainless steel

https://www.cuisinart.com/french-classic-tri-ply-stainless-cookware-10-piece-set/FCT-10.html

Price will drop $50+ Labor Day, so wait. Best bang for buck. Made in France, super high quality. Excellent performance. Consider.

>>21508887 (OP)
>>21508969
Check discount stores like Marshall's/TJ Maxx too, I've seen those show up with huge discounts. (Like $199 for the set or $25-40 per invididual pot/pan.) I have older model versions of the pots and they're awesome.

>>21508887 (OP)
I’ve only used the miu stuff but it seems to work fine

For stainless steel cookwear, I ONLY use All-Clad
I've heard good things about Viking too THOUGH

For stainless steel cookware, I ONLY use All-Clad
I've heard good things about Viking too THOUGH

>>21508969
>Made in France, super high quality.
That was a few decades ago, now it's literally Made by Africans

>>21508887 (OP)
in america, this is considered one portion

>>21508887 (OP)
I've got an All-Clad stainless steel pan that has treated me as well as it's been treated for 8 years now. Better than it's been treated because a friend did unspeakable things to it once.
As for meals I've made with it, I deboned and seared some chicken thighs on the stovetop, seared some mushrooms, deglazed and reduced white wine, then braised it in the same pan with the bones, potatoes, and pearl onions. Pic was before going into the oven to braise.

>>21509528
After enough time for the potatoes and chicken meat to get tender and the skin to get crispy, I removed the thighs to rest and reduced the rest into a sauce/veggie medley that I put the thigh on top of. Pic is the end product. It is a very good pan, well worth the investment. It conducts heat well, has no thin spots, and can handle high oven temps as you need it to. Just nice quality and a good balance between heat retention and conductibility.

>>21509395
>>21509528
>everyone in this thread with fancy pans
I bought one from Ikea what must be a decade ago and it's the most solid thing in my kitchen
Assume the cast iron will outlast it but it's been good, no warping or nothing despite having a retard gf and flatmates who treated it like shit

>>21509531
For what it's worth most of my knives are dull trash because I'm too lazy to do proper sharpening, but I get by because I know them for what they are. I cooked with cheap pots/pans growing up and it's all about how you use it

>>21508887 (OP)
Just get the cheapest set of triple ply you can find with mostly positive reviews and you'll be fine. Tho it's always funny going into the reviews and looking at pictures of people burning their food and blaming the pan for it sticking