I'm not going to comment on whether or not this is a good deal but I bought this coated pan last year and it lost its non stick properties in a few months, I only used our on weekend to make bacon sausage and eggs. Never saw a dishwasher or metal utensil…not a durable coating
Don't take this 13 pieces steel cookware set home even if it is free. All pots and pans in this set have such thin construction that everything burns. Even boiling water for pasta leaves burn spots on the stock pot.
Don't take this 13 pieces steel cookware set home even if it is free. All pots and pans in this set have such thin construction that everything burns. Even boiling water for pasta leaves burn spots on the stock pot.
- a foolish buyer who's repenting their mistake
I was about to say the set is only good for boiling liquids. They do discolor easily. The pans were acceptable for reverse searing until the high heat killed the rivet joints and the handles fell off... Definitely not worth $30.
Not sure why all the hate for low cost SS pans. I have a similar set I paid a similar price for 7 years ago. I still use them all the time, they are my only set. I've been tempted to replace them with something more expensive but I figure why? These still work and look great after 7 years. I slide eggs on there with ease. Spots do occur, but nothing a little tomato sauce can't take care of. These are mineral buildup most likely from hard water.
Of course with any SS you have to learn to control temp, too high can damage and warp it so never use Hi temp unless its filled with liquid. For eggs or meat, ALWAYS preheat and use some sort of oil or fat. Steel is a very good conductor keep the temp low, like MED-LOW. These rules apply to all stainless steel pans, even 5 plys.
Not sure why all the hate for low cost SS pans. I have a similar set I paid a similar price for 7 years ago. I still use them all the time, they are my only set. I've been tempted to replace them with something more expensive but I figure why? These still work and look great after 7 years. I slide eggs on there with ease. Spots do occur, but nothing a little tomato sauce can't take care of. These are mineral buildup most likely from hard water.
Of course with any SS you have to learn to control temp, too high can damage and warp it so never use Hi temp unless its filled with liquid. For eggs or meat, ALWAYS preheat and use some sort of oil or fat. Steel is a very good conductor keep the temp low, like MED-LOW. These rules apply to all stainless steel pans, even 5 plys.
They're hated because they're bad. They dont distribute heat well, they melt, they burn all the food that touches them, and bend out of shape easily. It's one thing if it was one reviewer who just didnt know how to cook, but with 400 1star reviews of people are saying, and demonstrating with images, these pans being bad ...there's no reason to assume it's a single occurrence. Stop defending poor quality products.
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- a foolish buyer who's repenting their mistake
All the cast iron stuff is cheap and should be fine.
- a foolish buyer who's repenting their mistake
I was about to say the set is only good for boiling liquids. They do discolor easily. The pans were acceptable for reverse searing until the high heat killed the rivet joints and the handles fell off... Definitely not worth $30.
Of course with any SS you have to learn to control temp, too high can damage and warp it so never use Hi temp unless its filled with liquid. For eggs or meat, ALWAYS preheat and use some sort of oil or fat. Steel is a very good conductor keep the temp low, like MED-LOW. These rules apply to all stainless steel pans, even 5 plys.
Of course with any SS you have to learn to control temp, too high can damage and warp it so never use Hi temp unless its filled with liquid. For eggs or meat, ALWAYS preheat and use some sort of oil or fat. Steel is a very good conductor keep the temp low, like MED-LOW. These rules apply to all stainless steel pans, even 5 plys.