Our stainless cookware buying guide covers all the factors to consider before you buy. We talk about steel quality, cladding/heating core), durability, safety, design, pros and cons of sets, and what to think about when tailoring a cookware set to your cooking style.
Let us help you find the best stainless cookware set.
Our Favorite Stainless Cookware Sets at a Glance
Here are our favorite stainless steel cookware sets at a glance. You can read more details in the Reviews at the end of the article.
NOTE: All of these brands are induction compatible.
-3mm thick w/2.1mm aluminum layer
-Welded handles (no rivets)
-18/10 steel w/Silvinox® finish
-Oven safe to 500F
-Great pieces in set
-Excellent all-around cookware
-30 yr warranty
-About $1000 for 10pc set
-Made in Belgium.
-10 pc smallest set available
-Heavier than All-Clad.
-2.6mm thick w/1.7mm aluminum
-18/10 stainless steel
-Oven safe to 600F
-Good heating yet lightweight
-Excellent all-around cookware
-About $700 for 10 pc set
-Made in USA.
-Larger sets have some small pieces
-Not all pieces have drip-free pouring
-Some people hate the handles.
-Closest to All Clad D3 in heating
-Oven safe to 500F
-About $220 for 12 pc set
-Made in China.
-Steel quality not as good as AC
-Some users complain of warping.
Best Pieces in Set:
Tramontina Tri-Ply Clad 12 Piece (made in China)
See the Tramontina Tri-Ply Clad 12 Piece set on Amazon (stainless lids)
-Large pieces in set (10"/12" skillets)
-Close to All-Clad tri-ply in heating
-Oven safe to 500F
-About $250 for 12 pc set (glass lids)
-Made in China or Brazil.
-Wal-Mart sets has glass lids
-Sets may have different pieces.
How We Picked the Best Clad Stainless Steel Cookware Sets
We put hundreds of hours of research and testing went into selecting the best clad stainless steel cooking sets.
- We looked only at fully clad stainless steel cookware. We eliminated other types of cookware, as well as disc-clad stainless cookware. There are some high quality brands of disc-clad cookware, but they aren't popular in the US. (If you don't know the difference between "full cladding" and "disc-cladding," we explain it below.)
We found the best quality fully clad cookware using these criteria:
- Heating Performance: How well does the cookware conduct heat? How even is the heating? How responsive is the cookware to temperature changes? How long does the cookware retain heat? In clad cookware, heating performance depends on the quality of the heating core, so we explain what that is and how it works.
- Durability: Is the cookware high enough quality to last a lifetime?
- Design (ease of use as well as aesthetics): Are the pans easy to handle? Are the handles comfortable? Do the lids fit? Can you pour without dripping? Are they a pleasure to look at and use?
- Best Set Pieces: We picked cookware sets that we thought had the best pieces for the best value. (NOTE: Piece sizes can vary even among sets of the same brand, so be sure to check the piece sizes in any set before you decide to buy.)
- Budget/Cost-per-year-of-use: You'll pay more for clad stainless cookware, but you should consider the cost-per-year-of-use. For example, a $150 stainless steel skillet is a better deal than a $30 nonstick skillet because you will replace the nonstick skillet every couple of years, but you will never have to replace the stainless skillet--so its cost-per-year-of-use is lower.
- Warranty: Does this cookware come with a warranty, and is that warranty honored by the manufacturer?
Why Stainless Steel Cookware?
Stainless steel cookware is the most versatile type of cookware. It's the best choice for all-around, daily use cookware.
Even if stainless isn't the perfect choice--as cast iron is for high heat searing and nonstick is for eggs--you can use it for any job.
It can do anything in a pinch, which is not the case with nonstick cookware or cast iron cookware. For example, you can't use high heat with nonstick cookware because it destroys the nonstick surface (and PTFE/Teflon can emit toxic fumes). Bare cast iron cookware will react with acidic foods like tomato sauce, and has to be seasoned so it won't rust.
Stainless steel cookware is durable cookware that will last for decades. You can use high heat, any kind of utensils, scrape it, bang it, and drop it, and it will hold up--and, you can use it for any kind of cooking satisfactorily.
Stainless steel cookware is excellent all-around cookware for any cooking jobs, with any utensils, at any temperature. A stainless cookware set is the most versatile cookware set you can buy.
Pros and Cons of Stainless Steel Cookware
Is Stainless Steel Cookware Nonstick?
Stainless steel cookware is not nonstick.
If you read reviews on Amazon and elsewhere, you'll find that one of the biggest complaints about stainless cookware is that "everything sticks to it."
But stainless steel pans do not stick when you use the right cooking technique. If you follow a few simple rules when cooking with stainless steel, it performs almost as well as nonstick cookware, even for sticky foods like eggs.
Furthermore, in many cases, you want a little bit of sticking. You can use those brown bits left in the pan--called "fond"--to make a delicious pan sauce for your proteins by adding some wine, stock, or water along with seasonings and some butter to finish.
See the section below on how to use and care for stainless steel cookware.
Stainless steel cookware is not nonstick, but if you use the correct cooking methods (discussed below), it's easy to clean.
Are Stainless Steel Cookware Sets Safe?
Stainless steel cookware is one of the safest, most stable types of cookware you can buy.
Stainless steel is extremely stable. It doesn't react with food. And because the heating core--the aluminum and/or copper--is inside the steel, it has no contact with food. So there is no worry about aluminum or copper toxicity.
With new stainless cookware, tiny amounts of chromium and nickel will leach into your food. The amounts are so small that they are considered safe. Since the human body needs these minerals, they are not a concern unless nickel sensitivity is an issue.
If you do have a nickel sensitivity, you can look into nickel-free stainless steel cookware, though it is not as corrosion resistant as stainless that contains nickel.
If you're concerned about toxins in your cookware, stainless steel is an excellent choice.
If you're concerned about toxins in your cookware, stainless steel is an excellent choice. It is safe and non-reactive. Even if you have a nickel sensitivity, you're unlikely to have an issue with stainless steel cookware--but if you do, nickel-free stainless steel is an option.
About Stainless Steel: What You Need to Know
There can be huge quality differences among stainless steel sets. Knowing basic facts about steel will help you understand product information and be more knowledgeable about what you're buying.
What Is Stainless Steel?
According to Wikipedia, stainless steel is "an alloy of iron with a minimum of 10.5% chromium. Stainless steel also contains carbon, and can contain silicon, manganese, and titanium. Other elements such as nickel and molybdenum may be added to impart other useful properties such as enhanced formability and increased corrosion resistance."
So stainless steel is not just one thing. There are dozens of different alloys of stainless steel used in thousands of different applications from the building trades to kitchen utensils.
What makes one stainless steel better than another? For cookware, it means that it is corrosion resistant, durable, won't rust, and provides a safe, non-reactive cooking surface.
Types of Stainless Steel Used in Cookware
Stainless steel comes in three main categories: 200 Series, 300 Series, and 400 Series. Within each category, there are dozens of variations (maybe even hundreds). All three types can be used in cookware manufacturing, with 300 Series the most common.
300 Series Stainless Steel: The most stable, corrosion resistant stainless steel is 300 Series stainless. It is also sometimes called surgical stainless steel. The most common 300 Series steel in cookware is 304 stainless. Both 18/8 and 18/10 (terms you will encounter frequently when shopping for stainless cookware sets) are 304 grade stainless. The numbers refer to the chromium and nickel content (18% chromium/8% or 10% nickel). There is little difference between 18/8 and 18/10 stainless, and both make stable, durable, corrosion resistant cookware. (Although there are more considerations, which we get to in a minute.)
316 stainless steel, also known as marine grade stainless, is also a 300 Series stainless used in cookware. It's slightly more corrosion resistant than 304, but is intended for use in high chloride environments (like salt water--thus the name "marine"); therefore, there is little benefit of using 316 over 304 stainless in cookware applications.
316 stainless is seen in some cookware applications, especially waterless cookware.
Some cookware is made of 316Ti stainless steel, which is 316 stainless steel that contains a small amount of titanium (about 0.07%). 316Ti is of similar quality as other 316 stainless types. As this article explains, the use of 316Ti over 316 is largely historical, having come about in different parts of the world more out of tradition than anything else. It's a good steel for cookware, but not a huge improvement over 18/10 steel. 316Ti stainless steel cookware brands include Heritage Steel and Saladmaster.
200 Series stainless steel contains almost no nickel--less than 0.75%--and instead uses manganese to achieve corrosion resistance. 200 Series stainless is less corrosion resistant than 300 Series, as well as cheaper. Some cookware manufacturers use 200 Series stainless steel, particularly on the low end of the market. (Bed, Bath & Beyond's house brand of stainless cookware is made of 200 grade stainless.)
If a manufacturer doesn't say what type of stainless they use, it could well be the cheaper, less corrosion resistant 200 Series stainless, especially if the price is low compared to other brands.
400 Series stainless steel, or ferritic stainless, is used in cookware to make it induction compatible. Since nearly all stainless steel cookware these days is induction compatible, the configuration is typically 304 or 316 stainless on the cooking surface, and 400 Series magnetic stainless on the exterior, as shown in this diagram from All-Clad (even though they don't call it 400 Series stainless):
Why isn't 400 Series used throughout the cookware? Because it does not contain nickel, it is not as corrosion resistant as 304 or 316 stainless, so it doesn't make a good cooking surface.
For more information about all the grades of stainless steel, see this Wikipedia article.
NSF stands for National Sanitation Foundation. This is an independent organization that tests cookware and other products and certifies that they are safe for home and professional use.
NSF-certified stainless steel must contain at least 16% chromium. All three stainless steel types--200, 300, and 400--can be NSF certified. However, of the three, 300 Series is the most corrosion resistant.
Most cookware is not NSF certified, but this doesn't mean it's unsafe. Non-NSF certified cookware can not be used by professional kitchens (i.e., those that serve the public).
NSF certification shouldn't be a priority when choosing a stainless cookware set for your home. It's a nice stamp of approval, but all good quality stainless steel cookware will be durable enough to provide decades of safe use.
Stainless Steel Quality Issues in Cookware
One way manufacturers cut corners is to use cheaper steel. If you've ever wondered why some brands of clad stainless steel cookware cost so much less than others, it may be because of lower quality steel.
For example, recycled iron can produce a lesser grade of stainless steel than non-recycled iron because it contains rust. This article, while probably a bit biased against imported steel, discusses a number of possible concerns about Chinese steel.
Some Chinese cookware uses cheaper steel that can be more prone to corrosion, rusting, pitting, and discoloration. If you buy an imported cookware brand, buy a name brand with a good reputation (e.g., Cuisinart Multiclad Pro or Tramontina Tri-Ply Clad, both reviewed here).
How can you know the quality of the steel used in cookware? Aside from brand, mostly by price: if cookware is cheaper than other brands, it may be made with poorer quality steel. Remember that quality can vary even among the same type of steel, so price is one of the best indicators of quality.
You don't have to buy the most expensive stainless steel cookware set you find to get good steel, but you should avoid buying extremely cheap or no-name brands. The lowest-priced set we like is Cuisinart Multiclad Pro.
If you want 316 or 316Ti stainless steel cookware, you'll find it only in top quality cookware. Is it necessary? We don't think so: 18/10 will last for decades. But 316Ti stainless steel cookware is available, including some brands of waterless cookware, and the excellent American brand Heritage Steel.
Most stainless steel cookware sets today have nickel-free steel on the exterior (400 grade, or 18/0). You'll often see it called "magnetic stainless" because it's there for induction compatibility.
If cookware is advertised as "nickel-free," it is made completely from 400 Series stainless. Nickel-free steel is not as corrosion resistant as any 300 grade steel. It's cheaper, too, so nickel-free cookware is usually less expensive.
Unless you have a nickel sensitivity, we recommend that you avoid "nickel-free" stainless steel cookware. It won't last as long as 300 grade cookware, and you only need magnetic steel on the exterior for induction compatibility.
Most stainless steel cookware has a 300 grade cooking surface, but quality can vary among brands--, so buy a known or recommended brand to avoid issues with inferior stainless steel.
If you need induction compatibility, you don't need to go with a nickel-free brand. You just need magnetic (nickel-free) steel on the exterior, which nearly all stainless brands have today.
This section explains cladding in cookware to help you understand what makes cladding good (or not so good).
"Cladding" is the bonding together of different metals. For cookware, the most common type of cladding is tri-ply. The layers are:
- 300 grade stainless steel cooking surface
- Aluminum heating core
- Magnetic stainless steel (400 Series) on the exterior.
This diagram from All-Clad shows the tri-ply configuration:
Cladding is what makes stainless steel is usable in cookware. Stainless steel has poor heating properties, so by itself, doesn't make good cookware. But when bonded to an aluminum heating core, you get the best of both worlds: the even heating of aluminum and the durability and stability of stainless steel.
There are two things to consider about cladding:
- Full cladding vs. disc cladding
- Thickness of heating core.
Full Cladding Vs. Disc Cladding
Clad stainless steel cookware can be fully clad or disc clad. Full cladding means the entire pan has a heating core. Disc cladding means the heating core is only on the bottom.
Disc cladding is also called bottom clad or impact-bonded because the disc with the heating core is bonded to the bottom of the pan.
Fully clad cookware generally costs more and performs better. Disc clad cookware is cheaper to make and doesn't perform as well. Disc-clad cookware has a ring of "heat discontinuity" where the cladding stops, causing an abrupt change in temperature. On gas cooktops, the non-cladded sides get very hot, while on electric and induction cooktops, the sides don't get hot enough.
Most people prefer full cladding because it performs better and it feels more balanced; disc-clad cookware has most of the weight in the bottom of the pan.
You can spot disc-clad cookware by the seam around the bottom of the pot where the disc is welded on:
Not all disc-clad cookware is poor quality (or cheap). Demeyere Atlantis straight-sided pieces are disc clad, but notice the difference in the cladding from the image above:
On the Demeyere pan, the disc covers the entire bottom and extends slightly up the sides; it's also much thicker. For disc cladding to perform as well as full cladding, it has to be significantly thicker. This Demeyere sauté pan has a 2mm copper core--that's very close to high end copper cookware. (This is reflected in the price, too.)
Good quality disc clad cookware tends to be quite heavy, and it can feel unbalanced because most of the weight is in the bottom. But it can perform just as well as fully clad cookware, and in some cases even better.
If you want to learn more about Demeyere cookware, check out our article All-Clad Vs. Demeyere: Which Is Better? (We do not recommend any disc clad cookware in this review.)
You can distinguish fully clad cookware from disc clad cookware by the seam on disc clad cookware. In general, we recommend fully clad cookware over disc clad, though there are good brands of disc-clad cookware.
The Heating Core
The heating core is what's between the internal and external layers of stainless steel. It can be one layer of aluminum, several layers of aluminum, or a combination of aluminum and copper.
The quality of the heating core makes or breaks the quality of the cookware as a whole.
Most clad stainless steel cookware makers provide a diagram of their cookware. It will look something like this for fully clad cookware (or see the All-Clad D3 diagram above):
Here, we start to get into what makes clad stainless steel cookware good (or not so good). Manufacturers can skimp on steel quality, but where they'll really skimp is the heating core.
This is why heavier cookware is almost always better quality: it has a thicker heating core, and thicker means better heating: no hot/cold spots and no scorching.
You can even use lower heat settings because a thick heating core is more efficient than a thin heating core (that is, it hangs onto more heat for a longer time).
How Thick Should the Heating Core Be?
All-Clad tri-ply (D3) is the gold standard for clad stainless steel cookware. It has a total thickness of 2.6mm with a heating core 1.7mm thick. If a heating core is much thinner than this, you can get uneven heating and poor heat retention.
Are more plies better? The number of plies is way less important than the total thickness of the heating core. People assume that more plies means a thicker heating core, but this is not always the case. For example, 5-ply All-Clad D5 is exactly the same thickness as All-Clad D3--but one of the internal layers is stainless steel, so this mean it has less aluminum than D3.
The extra layer of steel in D5 makes D5 more warp resistant and slows heating, which some people may prefer. But our cookware research and testing has shown that what you really want in a heating core is a thick layer of aluminum and/or copper, as these have the best heating properties.
How thick is thick enough? You don't want to go below 1.7mm of aluminum--or 0.9mm of copper for the same performance--and you shouldn't have to. The best All-Clad D3 knockoffs--Tramontina Tri-Ply Clad and Cuisinart Multiclad Pro--provide the same configuration; the stainless steel may be slightly poorer quality, but the differences in heating are almost nonexistent, and the durability is still quite good.
Is even thicker cookware better? Actually, yes, it is. The thicker the aluminum (and/or copper) layer(s), the more even the heating is going to be, and the longer the pan will hold heat.
Thicker pans are also more durable and less prone to warping.
The problem is that cookware thicker than All-Clad D3 starts to get heavy, and a lot of people don't want heavy cookware. Demeyere Atlantis, for example, is superb cookware, but it's too heavy for many people.
A thicker heating core is the difference between good quality and poor quality stainless steel cookware. The ideal heating core should be aluminum at least 1.7mm thick or copper at least 0.9mm thick.
In general, you should buy the heaviest cookware you can comfortably handle for the best heating performance.
Where Is the Cookware Made?
Most cookware on the market today is made in China, including many stainless steel cookware sets.
This isn't always obvious:
- Just because a brand has a recognized name (like "Cuisinart" or "Viking" or "Calphalon") doesn't mean it's an American-made product. If you want cookware made in the US (or at least not in China), be sure to read the fine print.
- Some brands have misleading marketing literature that implies the cookware is made somewhere other than China. For example, the maker might say "German engineering" or "Italian craftsmanship." These phrases do not necessarily mean the cookware is made in either of those countries.
Where cookware is made can be important for reasons already mentioned such as steel quality. And customer service may not be as good in brands made overseas.
We've already mentioned that there are a few Chinese imports that are good quality. We recommend that you don't stray from our recommendations.
If you want American-made cookware, read our article Cookware Made in the USA: A Complete Guide.
A good quality clad stainless cookware set will have a long warranty: anywhere from 30 years to a lifetime.
You don't have to buy an American made brand to get this warranty, either. The Chinese brands we like also have lifetime warranties.
What you want to avoid is stainless steel cookware that has a short warranty period. There are brands sold on Amazon that have warranties as short as one year. Some have two year warranties. Some have 5- or 6-year warranties.
These are all much too short for a stainless steel product.
Personal considerations are the things that will make you love or hate your cookware. These factors vary, but we think the most important ones to include in a cookware buying guide for stainless steel cookware sets include:
- Set size
- Pieces in the set
- Piece sizes in the set
- Overall build quality and ergonomic considerations
- Aesthetic considerations
- Induction compatibility
We'll look at all of these here.
Set Size: How Many Pieces Do You Need?
Our overall advice is to buy a smaller set instead of a bigger set.
For example, if you buy a 5- or 7-piece set with the most basic pieces--say, a 10-inch skillet, a 3-quart sauté pan, a 3-quart sauce pan, and a Dutch oven or stock pot, plus 3 lids--you know you'll use all the pieces.
Consider the opposite scenario: you get excited about a big set because it has some nice pieces; maybe a steamer or pasta insert for the stock pot. And you really want it. But you're also likely to be stuck with some "filler pieces" that are often added to round out a set. These can include pieces like two small sauce pans, such as a 1-quart and a 1.5-quart. You probably won't need two sauce pans this close in size.
You're better off buying a small, basic set with pieces you know you'll use, then adding pieces as you know you'll need them.
There is one large set that we really like--the Tramontina Tri-Ply Clad 12 piece set from China (not Brazil). All the pieces are usable, including two large skillets, two versatile sauce pans, and a large stock pot and deep sauté pan.
Finally, don't expect any cookware set to have everything. For example, cookware sets rarely come with a roasting pan, a piece nearly everyone needs:
You'll probably also want a nonstick or cast iron skillet. You're better off buying an aluminum nonstick skillet. Not only are they cheaper, they have better heating properties (because, more aluminum), and you won't feel as bad tossing the pan when the nonstick coating wears out in a few years.
Or even better, get a seasoned cast iron skillet, which is dirt cheap and will last as long as your stainless cookware (probably longer).
The point here is that even if you find a set with perfect pieces, you will still have to add to it.
This is good news! It means you can get exactly what you want.
If you buy too large a set, you may feel guilty about wanting more pieces and put off getting them. But if you buy a small starter set, you can plan to add to it.
For more information, see our article 5 Must-Have Pieces Every Cook Needs (Plus a Few Nice Extras).
We recommend buying a small, basic set--5 to 7 pieces--and adding more pieces as needed. Big sets tend to have filler pieces that you won't use (though there is one 12 piece set we like and recommend below).
Pieces in the Set
The next thing to look at--and equally important--is the size of the pieces in the set.
Many sets have smallish pieces. By small, we mean skillets 10-inches or less, sauce pans 2 quarts or less, Dutch ovens smaller than 5 quarts, and stock pots smaller than 6 quarts.
Why do set pieces tend to be smallish? Probably because smaller pieces are cheaper to make, so manufacturers can stuff a set with them, and if buyers aren't paying attention, they might think they're getting a fantastic deal, when they're really getting just an okay deal, or maybe even a not-so-great deal. (Because you really don't need 2 or 3 small sauce pans.)
This goes back to the discussion above about filler pieces--those small and/or very close in size pieces that are used to make a set bigger without adding a lot of value.
You may be okay with an 8-inch/10-inch skillet and a 1.5 quart/2 quart sauce pan. Maybe you mostly cook for just yourself or one more person. In this case, small pieces are fine.
But you shouldn't pay for pieces that are so close in size that they limit the versatility of the set.
You can always use a large pan for a small job, but you can't do the reverse.
The upshot: Bigger pieces are more versatile--and more expensive to add to your collection.
So when you're shopping for cookware sets, pay attention to the piece sizes. You probably won't find a set with a lot of big pieces (other than the Tramontina set we recommend). Just be sure not to buy a set with a lot of filler pieces. It may look impressive, but these sets really aren't that versatile.
Always look at the pieces sizes in a set before buying. While it's rare to find overly large pieces (e.g., 12-inch skillet), you shouldn't buy a set that has too many small pieces ("filler pieces").
Overall Design and Ergonomic Considerations
Overall design includes many of the things we've already discussed, as well as ergonomic considerations. This diagram shows basic overall design considerations:
It can be hard to predict from handling in a store whether a stainless steel cookware piece will work for you in the long term, but there are a few factors that can help you decide.
Design should fit with how you like to use a pan. Most people want frying pans with a good amount of flat cooking surface and sauce pans that are wide and shallow rather than narrow and deep. Dutch ovens should be at least 5 quarts and stock pots should be at least 6 quarts.
Curved rims for drip-free pouring are nice, but are not a deal breaker, as most pans will pour without too much dripping even without a lip.
Other important factors include weight, handles, lids, and ease of cleaning.
You also want a pan that flattens out when heated so liquids don't pool around the outside of the pan. Most good quality pans have a slight curve to them that flattens out when heated. Though this can be an issue, if you buy decent quality cookware, you shouldn't have a problem with this (even if the bottom is slightly convex at room temperature).
We've already talked about weight as an indicator of quality cookware--but if cookware is too heavy, you'll find yourself reaching for (or wishing for) different pans.
Some clad stainless steel cookware is extremely heavy, such as Demeyere Atlantis.
However, most stainless cookware is a good compromise between weight and performance. All-Clad D3 and Copper Core, as well as a couple of Chinese All-Clad knockoffs, provide great heating without being overly heavy.
If you're willing to go with something a little bit heavier, Demeyere Industry is a great option (our overall best pick). It's got thicker walls and a higher aluminum content than All-Clad D3, and it's heavier, but not too much heavier.
Handles are another big factor in usability, and preferences can vary quite a bit.
For example, the traditional All-Clad D3 handles are hated throughout the cooking world. People find them uncomfortable, saying they cut into their hands.
However, these handles are designed this way for a reason. The "U" shape allows you to use your thumb to stabilize a pan with one hand, and it works really well once you get the hang of it. You can also use your forearm to stabilize a pan, and the handle will sit snugly against it. (You can do this with any handle, of course, but the U shaped All-Clad handle works really well.)
If you really hate those handles, there are other good options out there. Cuisinart Multiclad Pro handles are flat with swells on each side to help with grip. This design also works well to stabilize a pot:
Tramontina Tri-Ply Clad handles are hollow and sort of oval-shaped, with a flare towards the top meant to fit the shape of your hand. It's probably the prettiest handle out there:
And Demeyere handles are smooth and flat on both sides, making them comfortable and pretty, but not as easy to stabilize as some other brands.
As you can see, there are a lot of different handle designs. Unless you have issues, though--injuries or arthritis, for example--you'll get used to whichever handles your cookware has. Some handle designs are definitely better than others, but they all do their job. (And if you do have an injury or arthritis, we recommend the All-Clad handles for the best all-around grip.)
Handles should be made of stainless steel. Plastic and resin handles might be easier to grip, but they do not hold up to years of kitchen use.
Helper handles: Larger and heavier pieces should have a helper handle for easy maneuvering. This is essential, especially for anyone who has trouble moving heavy pots around:
Stainless steel cookware should have snugly fitting lids. We prefer stainless lids because they are lighter and more durable. They are generally also an indicator of higher quality cookware (glass lids are cheaper to make).
However, some people prefer glass lids. This is fine, if the rest of the cookware is good quality. For example, Tramontin Tri-Ply Clad is moving to glass lids on some of its sets. If you're a fan of glass lids, this would be an excellent set to buy.
Ease of Cleaning
"Stickiness" is a big complaint among users of stainless steel cookware sets, especially if they come from a nonstick background. However, there are ways around "stickiness" and even times that you want food to stick to the pan, such as to make a pan sauce.
We talk more about how to use and care for stainless steel cookware sets below. Here, we'll just say that ease of cleaning should be a small factor in choosing cookware, if you know how to use your stainless cookware.
Having said that, Demeyere cookware has a couple of cool features that make cleaning easier. One is welded handles, which have no rivets on the cooking surface to collect gunk:
The other feature is that Demeyere stainless cookware is treated with a proprietary process called Silvinox® that makes the cookware a little easier to clean than other clad stainless cookware. According to the Demeyere website, Silvinox® "...makes the stainless steel easy to clean, and provides a higher resistance to fingerprints, harsh detergents or strong acidic foods."
So if ease of cleaning is a priority to you, Demeyere is the brand to go with.
If Demeyere cookware isn't in your budget, fear not. Stainless steel cookware may have a reputation for being sticky, but a lot of that is about how you use it. Proper use can go a long ways towards keeping your stainless cookware easy to clean. For some basic tips, see the Use and Care section below.
You may think aesthetics--is my cookware pretty?--is a silly thing to talk about, but remember: We eat with our eyes first. And that includes how we prep and cook our food.
Not only that, but the kitchen has become the status symbol room in modern houses, and nobody wants "ugly" cookware in view.
While tastes differ, most people find stainless steel cookware sets attractive. They have a simple-yet-elegant, modern, minimalist vibe that really does look great in any kitchen.
Aesthetics that you love can go a long way toward making your time in the kitchen more enjoyable. So don't dismiss the looks of the cookware you buy.
We are not suggesting you choose looks over functionality. The good news is that stainless cookware is supremely functional. So all things being equal, get the set that you find to be prettiest.
This is only a concern if you have an induction cooktop. But even if you don't, you may someday want to consider buying a portable induction cooktop. They're very handy if you ever need an extra burner (or a portable burner). They're safer and easier to use than a portable gas hob, and perform better than an electric hot plate.
They also make excellent full-sized cooktops. If you're in the market, you should learn more about induction (especially if you don't have the option for a gas cooktop). Induction is fast, efficient, and a breeze to clean.
For more info, check out our induction topics.
Most stainless steel cookware sets today are induction compatible. In fact, we don't know of any that aren't. However, if you need to make sure, you can check with the manufacturer, check the questions section on Amazon (and ask if the answer isn't there), or use a magnet to test the cookware: if a magnet sticks, the cookware will work with an induction cooktop--the stronger, the better.
Most clad stainless steel cookware today is induction compatible. If you want to make sure, ask the manufacturer, check the questions section on Amazon (and ask if the answer isn't there), or test with a magnet: if a magnet sticks to the bottom, it's induction compatible.
All of our recommendations in this article are induction compatible.
Of course, budget is an important consideration for everyone. While clad stainless steel cookware is not cheap, there are good quality sets at many budget levels.
You won't need to go over your budget to find a stainless cookware set you will love.
Pros and Cons of Buying Cookware in a Set
Do you really need a whole set? Here are the pros and cons of buying sets.
- Pieces will be cheaper than if you bought them all separately.
- You will have a matching set.
- If you need a lot of pieces, this is the fastest and most economical way to get them.
- You may not use or like every piece in the set.
- The skillets and/or saucepans are often small (read those diameters carefully!) so you will need to buy additional ones in bigger sizes (and they are going to be more expensive).
- No matter how big the set, you're not going to get everything you need (e.g., roasting pan, sheet pan, large skillet).
Overall, a set is a good way to get started because you're going to save a lot of money over buying pieces separately. But no matter which set you buy, you will almost certainly have to augment your collection (such as with a roasting pan and sheet pans as discussed above).
Our recommendation is to buy a small set-no more than 10 pieces--unless you know you'll use all the pieces in the set. The one exception we make is for the Tramontina Tri-Ply Clad 12 piece set we recommend here. Because all the pieces are a great size, you will probably use all of them.
Stainless Steel Cookware Sets: Buying Hints
Here's a list of do's and don'ts when choosing a stainless cookware set.
- Be sure, if possible, the set has a layer of aluminum at least 1.7mm thick or copper 0.9mm thick. Anything less than this will not heat evenly and will be more prone to warping.
- Be sure the set is made of 300 Series (304 or 316) stainless steel, or is priced low enough that you don't mind that it isn't.
- Buy a smaller set over a bigger set, then augment with more pieces as you know you need them. You are unlikely to use every piece in a large set, but you will use pieces you buy individually.
- Make sure the piece sizes in the set are what you want. Some sets have too-small pieces that you won't use (another reason to go with a smaller set).
- Make sure the set you buy is attractive to you, not too heavy, and the pieces are easy to maneuver and use.
- Don't buy a set with a nonstick skillet. You're better off buying a cast aluminum nonstick skillet separately. You'll pay less for it, and you won't feel as bad when you have to replace it in a few years when the nonstick coating wears off. (Or better yet, go with clad stainless or carbon steel for decades of use.)
- Don't accidentally buy a set with bottom cladding. Write-ups can be sketchy about this, so if a set is priced too good to be true, it may have bottom cladding. You can tell by looking for the seam, a giveaway of disc-cladding.
- Don't buy nickel-free stainless steel cookware unless you have a nickel sensitivity. Nickel adds to stainless steel's corrosion resistance, so nickel-free cookware is going to rust and corrode faster.
- Don't buy stainless cookware if you don't know the quality of the stainless steel.
- Don't buy stainless cookware if you don't know the properties (thickness) of the heating layer. HINT: If stainless steel cookware is too lightweight, it's going to have poor heating properties.
- Don't buy cookware that's too heavy for you to comfortably use. Even if it has stellar heating properties, you won't enjoy using it.
- Don't buy a set with pieces that aren't cookware, like mixing bowls, utensils, and knives. These are usually filler pieces and probably aren't going to be good quality. (There may be exceptions, but better safe than sorry.)
- Don't spend over your budget. While quality can go up as prices do, there are plenty of great affordable choices for clad stainless steel cookware sets.
Clad Stainless Cookware: Use and Care
How to Use Stainless Steel Cookware
- Turn heat on first. For the least sticking, do not go above medium heat, or turn down before adding oil or food.
Exception: If you are searing meat, use high heat. The pan will be harder to clean but you will get excellent searing results and a nice fond to make a pan sauce.
- When the pan is hot, add cooking oil (if using). You don't need a lot of it; just a thin layer to coat the pan is enough. Swirl oil around to coat entire pan.
- Add food after oil has warmed to just below the smoking point.
- Let food cook for a few minutes (or more) without moving it. When the food develops a crust, it will release from the pan naturally, with very little sticking.
- If desired, make a pan sauce: After removing food, deglaze the pan with water, stock, or alcohol (wine or beer). Scrape pan with spoon or turner to release all those flavors stuck to the pan, and reduce to a syrupy consistency. Add a tablespoon or three of butter, stir to dissolve, and pour over your meal for a stellar finish. (This will also make the pan easier to clean.)
Alternatively, you can use the Leidenfrost method, which allows you to cook on stainless steel without using oil or butter--with no sticking. It involves heating the pan to exactly the right temperature. This video shows how to do it.
We're not huge fans of using the Leidenfrost method. Many nutrients are fat soluble and require oil for your body to absorb them, so we don't consider oil or butter unhealthy. But if you do, check out the video. It's pretty amazing, and will ruin you for nonstick cookware.
How to Care for Stainless Steel Cookware
NOTE: Even if cookware is dishwasher safe--as most stainless cookware is--we still recommend washing by hand. The harsh abrasives in dishwasher detergent can dull the stainless finish, and hand washing or soaking is better at getting off cooked-on messes.
One of the really great things about stainless steel cookware is that if the cookware gets a stuck-on mess, you can apply as much elbow grease as you want to it with no worries about harming the cookware. This includes abrasive cleaners like steel wool and scrubby pads.
For stuck-on oil spatters on the exterior--which you are sure to get if you use your skillet at high heat (such as for searing a steak)--use Barkeeper's Friend and an abrasive scrubby, steel wool, or an SOS pad. It will be back to looking shiny new in no time.
- Clean thoroughly before first use. A bit of vinegar will remove all traces of manufacturing oils and others fluids.
- Allow cookware to cool to room temperature before washing. Putting a hot pan under running water could cause warping.
- Use soapy water and a sponge--abrasive sponges are okay--to clean the pan. Rinse and dry thoroughly after use (drying after use will help prevent rusting).
- If you have white deposits (usually from salt) or other staining (rainbow streaks, oil splatters), use Barkeeper's Friend or a little bit of white vinegar to clean the cookware.
- If you have a stuck-on mess, use Barkeeper's Friend or another cleanser and a sponge, and scrub until clean.
- Alternatively, let the pan soak in warm, soapy water before cleaning. But not for too long, as it can cause pitting.
- Do not store food in your clad stainless cookware. This can degrade the cookware, especially if the food is acidic.
Is it Smart to Buy Cookware Online?
Our cookware buying guide wouldn't be complete without a section about buying online.
We are an online review site, so we think buying online is smart. In fact, we have an article about how to buy products online and get the best deals.
While you may always want to try a cookware set in person before buying, this is not a guarantee that you'll get what you want; a few minutes of holding pans in a store isn't always a good predictor of what daily use will be like.
Amazon is also a great place to buy, especially if you have Amazon Prime and free shipping (though most products ship free now even without Prime). The reviews can be really helpful, especially if you know how to scan through them and get the most out of them: for more information, see our article Can You Trust Amazon Reviews? It's full of great information that will help you be a smarter buyer.
Another advantage of buying online is all the options. You may fall in love with a set you find in a review article and not be able to find it in any kitchen store. But there are endless buying options on the Internet.
Also, even if you usually buy on Amazon, you should consider buying from a kitchen store. Why? First, the prices are about the same, if not identical, everywhere on the Internet, so don't worry about overpaying (you can compare prices through our links to see what we mean.) Next, a lot of kitchen stores (like Williams-Sonoma and Sur la Table) will throw in an extra piece with the purchase of a premium set, often a roasting pan, which is an excellent incentive to buy from them. Don't be afraid to ask for this deal if it's not offered outright on the website. Call or email them--they'll usually be happy to throw in a little extra to get your purchase.
Finally, if you sign up for promotional emails, the site will give you a substantial discount. (You can always un-subscribe later.)
Returns are also easy now, with options to return to the store (Whole Foods for Amazon) or by shipping. So try the cookware and if you don't like it, you can easily send it back, even if you buy online.
Review for Best Brand Overall: Demeyere Industry
Pros: Superb quality, excellent heating, welded handles (no rivets), Silvinox® treated for easier cleaning, made in Belgium.
Cons: Heavier than All-Clad, 10 pc is the smallest set available (though good pieces in set).
Who Should Buy this Cookware: If you want top quality and don't mind fairly heavy cookware, this is the set for you.
Pieces in set:
9.5-in. skillet/11-in. skillet
1.5 qt. sauce pan w/lid
3 qt. sauce pan w/lid
3 qt. sauté pan w.lid.
8 qt. stock pot w/lid.
Demeyere makes the highest quality stainless steel cookware in the world. While most stainless cookware competes with All-Clad by being "almost as good, but for less" Demeyere took another strategy and made cookware that's better, but costs a little more.
All-Clad D3 offers 2.6mm thick cookware with 1.7mm of aluminum. Demeyere Industry 5 offers 3mm thick pans with 2.1mm of aluminum. This is 25% more aluminum than in All-Clad, resulting in better performance: more even heating and better (longer) heat retention.
Industry 5 cookware has a 5-ply construction with 3 inner layers of aluminum, is oven safe to 500F, is dishwasher safe and induction compatible. Being of heavy construction, it is also extremely warp resistant. The rivetless cooking surface is a joy to use (the handles are welded on), and the Silvinox® treatment makes this cookware easy to care for and resistant to dulling and staining.
The piece sizes are excellent, including the 11-inch skillet; in this set, you probably don't want to go any larger if weight is at all an issue for you. Note the great shape of this skillet, too (lots of flat cooking surface):
The 3 quart sauce pan is also a good size, as is the 8 quart stock pot. The set has no Dutch oven, which we actually love because enameled cast iron is the better material for a Dutch oven (see our enameled cast iron Dutch oven review for more information).
Demeyere has changed the name of their Industry 5 cookware a few times, most likely trying to find the best way to compete with All-Clad's behemoth market share. Thus, "Industry 5," "5 Plus," and plain "Industry" are all the same cookware, with minor differences in the handle design. Don't worry too much about the name; it's the same top quality cookware.
The one issue with Industry is that it is heavier than All-Clad D3. The All-Clad D3 12-inch skillet weighs just under 3 pounds, while the Demeyere 11-inch skillet weighs about 4 pounds. If you want lighter cookware, All-Clad D3 is the better choice.
Demeyere is owned by Zwilling, and Zwilling Sensation is almost the same cookware for about $300 less. However, the Sensation cookware has rivets, and it doesn't have the Silvinox® treated stainless steel. But if you want to save a few bucks, the Sensation offers the same basic construction, so it has excellent heating performance.
For more detailed information about Demeyere cookware, see our article All-Clad Vs. Demeyere: Which Is Better?
BUY THE demeyere industry 5 cookware:
Review for Best American Brand: All-Clad D3 (5- or 7-Piece Set)
See All-Clad D3 7 Piece Set on Amazon (about $550)
See All-Clad D3 5 Piece Set on Amazon (about $360)
See All-Clad D3 Compact 7 Piece Set on Amazon (about $500)
Pros: Top quality, fast and even heating, stainless lids, lifetime warranty, made in USA.
Cons: Expensive, some people hate the handles, not as heavy as Demeyere.
Who Should Buy this Cookware: Anyone who wants top quality cookware without the heavier weight of Demeyere; anyone who wants to buy an American-made product.
Pieces in Set:
10-in. skillet or 10.5-in. skillet in compact set
3 qt. sauce pan w/lid
3 qt. sauté pan w/lid
8 qt. stock pot w/lid (7 piece only).
Note: The compact 5 pc. set has a 5 qt. stock pot (smaller), plus a 4.5 qt. sear and roast pan in the 7 pc. set.
All-Clad is the indisputable leader of top quality clad stainless steel cookware in the US, and their D3 tri-ply is their most popular line. And for good reason: the tri-ply is one of All-Clad's more affordable lines while offering great performance and lightweight pans. Some quality cookware is heavy, but All-Clad D3 is the perfect compromise of weight and heating performance.
All-Clad D3 has 2.6mm walls with 1.7mm of aluminum. Note that this is about as thin as you want to go if you are at all concerned about even heating and/or warping. It is oven safe to 600F, dishwasher safe and induction compatible. It has a lifetime warranty and, of course, is made in the USA (although the lids are now made overseas).
The D3 Compact cookware is a bit squatter in design for easier storage, with pieces that nest well. Note that the stock pot is considerably smaller in this set: 5 qt. vs. 8 qt. in regular D3. The skillet, at 10.5 inches, is slightly larger, probably to accommodate nesting.
The 5- or 7-piece set are great options for starting your cookware collection. All the pieces are very usable, with no filler pieces to round out the set. When you augment, you'll probably want a bigger skillet, a roasting pan, and a cast iron Dutch oven.
About the handles: Some people really dislike All-Clad handles, but we think they are extremely functional. Yes, they can cut into your hand (or arm), but this helps to stabilize heavy pots and pans, and we think it's the best design out there--even better than the Demeyere handles, which are a lot harder to stabilize because they're too smooth.
All-Clad has introduced the new D3 Everyday line, which is the same cookware with updated handles. For those of you who hate the A/C handles, this is big news. This line is only available from the All-Clad website, and the only set available is 10 pieces. But it's a little less expensive than D3, so it may be worth looking at.
All-Clad lacks a few of the great features of Demeyere cookware, which is why we don't rate it best overall. But even so, it's truly fabulous cookware that will last forever and is well worth the initial investment. You can read more about All-Clad cookware in our article The Ultimate All-Clad Review.
BUY THE All-Clad D3 cookware:
buy the d3 compact set:
Review for Best Imported Brand: Cuisinart Multiclad Pro 7 Piece Set
See Cuisinart Multiclad Pro 7 Piece Set on Amazon (about $170)
See Cuisinart Multiclad Pro 12 Piece Set on Amazon (about $250)
See Cuisinart French Classic 10 piece set on Amazon (about $400)
Pros: Great heating properties, 18/10 stainless, stainless lids, well made, close knockoff of All-Clad D3, good basic pieces.
Cons: Made in China, average sized pieces in sets.
Who Should Buy this Cookware: Anyone on a budget who wants good quality fully clad cookware.
Pieces in Set:
1.5 qt sauce pan w/lid
3 qt sauce pan w/lid
8 qt stock pot w/lid (lid will fit skillet).
Multiclad Pro is probably Cuisinart's most popular line of cookware. It's a straight up All-Clad D3 knockoff, and it's almost a perfect copy of All-Clad's design. With those credentials, this cookware offers performance very close to All-Clad for a fraction of the cost.
Though you will get use out of the 1.5 qt. sauce pan, we would prefer a second, larger skillet or a sauté pan. While everybody's cooking habits are different, a second skillet or sauté pan is probably more useful for most people than a second sauce pan--especially a small sauce pan. But once again, at this price, we don't really have anything to complain about. (Note: You can buy a Multiclad Pro 12-inch skillet for about $75; about half the cost of this entire set.)
The rest of the pieces are nice, though. The skillet is beautifully shaped, with almost straight sides and a lot of flat cooking surface. The 8 qt. stock pot is an excellent size. And we actually like that there's no Dutch oven because you're much better off with an enameled cast iron one, which is much better for braising than stainless steel.
If you want a larger set, the 12-piece Multiclad Pro set is one of the best sellers on this site. It includes a smaller skillet, a 3.5 quart sauté pan, and a steamer insert, which you will get a ton of use from. This set goes for about $250, making it a fantastic deal.
Multiclad Pro cookware is oven and broiler safe to 500F (including lids), dishwasher safe and induction compatible. The handles have a flat design that makes them easy to grip, and the cookware comes with a limited lifetime warranty. We love that this affordably-priced set has stainless lids.
Another nearly identical option is the Cuisinart French Classic stainless steel cookware set:
This set has the same build quality as the Multiclad Pro with a different aesthetic. It's made in France, so also more expensive, but at about $400 for the 10-piece set, it's still a good deal.
The 10 piece is the smallest set, with an 8 qt stock pot, 8-in/10-in. skillets, 2 qt/3 qt sauce pan, and a 4.5 qt Dutch oven. These are average peices, but this is pretty cookware, so it might turn your head:
BUY Cuisinart Multiclad Pro:
Review for Set with Best Pieces: Tramontina Tri-Ply Clad 12 Piece Set (Made in China)
See the Tramontina Tri-Ply Clad 12 Piece set at Wal-Mart (about $260 w/glass lids)
Pros: 18/10 stainless, All-Clad D3 knockoff w/great heating, largest pieces of any set we recommend (12 pc. set only).
Cons: Made in China, Wal-Mart set has glass lids (but costs less).
Who Should Buy this Cookware: Anyone on a budget who wants fully clad cookware, needs a lot of pieces, and wants larger pieces (12" skillet, 5 qt sauté pan, etc.).
Even if you're not on a budget, this cookware competes pretty much head-to-head with All-Clad D3; some testers even found it slightly better in heat retention.
Pieces in Set:
10-in. and 12-in. skillets
1.5-qt and 3-qt sauce pans w/lids
5-qt or 6-qt deep sauté pan w/lid
5qt Dutch oven w/lid,
-8-qt or 12-qt stock pot w/lid.
Many people think Cuisinart Multiclad Pro is closest to All-Clad D3, Tramontina Tri-Ply Clad is probably closer. The construction is nearly identical, with 2.6mm thick walls and performance very, very close to All-Clad D3. Tramontina is more expensive than MC Pro, but it has a higher end look. And it's still a fraction of what you'll pay for All-Clad.
Tramontina Tri-Ply Clad is made in China and Brazil, and it's the Chinese 12 piece set that has the best pieces. You will pay more for the Brazilian sets, and you'll get smaller pieces that are otherwise identical in quality to the Chinese sets. Thus, we recommend the Chinese set.
The set is about $100 cheaper at Wal-Mart, but unfortunately, those sets have glass lids. This is a fairly new development, so you may still find one at Wal-Mart prices with stainless lids, but we expect these will eventually go away for good. (Probably on Amazon, too.)
Tramontina Tri-Ply Clad is oven safe up to 500F (350F for the glass lids), dishwasher safe, and induction compatible. The cookware is finished to a mirror polish and looks much more expensive than it actually is. It comes with a lifetime warranty.
While you can go with a smaller set, it's only the 12-piece or larger that has the fabulous pieces, including a 10 inch and a 12 inch skillet, a deep sauté pan (which is one of the most versatile pieces you can possibly own), and either an 8 quart or 12 quart stock pot, depending on the set you buy. You also get a Dutch oven, so you can put off getting the enameled cast iron one for as long as you want to. The sauce pans are standard sizes at 1.5 quart and 3 quart, but both are useful sizes.
The one thing we don't like about this set is the shape of the skillet, which has steeply sloped sides and thus a smallish flat cooking surface:
It's not terrible, and it's far from a deal breaker. And since you get the big 12-inch skillet in this set, it's less of an issue than it would be if you got two smaller skillets.
Other than that, we really love this cookware. But remember: you have to buy the 12 piece or larger Chinese-made set to get the great pieces! If you want a pasta insert get the 13 piece set (Wal-Mart only), and if you want an 8-inch skillet as well, get the 14 piece set. You really can't go wrong with any of them. If you want stainless lids, you'll have to buy from Amazon and pay about $100 more--but still a truly fabulous deal.
If you want to read more about Tramontina Tri-Ply Clad cookware, see our article Tramontina Tri-Ply Clad: A Comprehensive Review.
Buy Tramontina Tri-ply clad 12 Piece Set on Amazon:
Buy the Tramontina tri-ply clad 12 Piece Set at Wal-Mart:
Stainless Steel Cookware Sets FAQs
Here are some commonly asked questions about stainless steel cookware sets.
Is All Stainless Steel Cookware Good Quality?
No. The quality of clad stainless steel cookware can vary considerably, especially among brands imported from China. You can get good quality brands at a good price, but you should avoid no-name brands and brands without a good warranty (good brands, even affordable ones, have a lifetime warranty).
What Is Cladding?
Cladding is basically two or more kinds of metal fused together. With stainless cookware, external steel is clad with a heating core of aluminum and/or copper. This provides durability and excellent heating performance (if the heating core is thick enough).
Is Stainless Steel Cookware Versatile?
Clad stainless steel cookware is the most versatile type of cookware. Assuming good quality, it's light, durable, and good for all pieces (e.g., skillet, sauce pan, stock pot). It's the only cookware we recommend buying in sets because it's good for everything. Yes, you may want a nonstick pan for eggs and an enameled Dutch oven for braising, but stainless steel works for everything in a pinch.
Is Stainless Steel Cookware Safe?
Yes, stainless steel cookware is one of the safest, most non-reactive cooking surfaces you can use. When new, stainless can leach small amounts of nickel and chromium, but not in unsafe amounts (the body needs small amounts of nickel and chromium). As the cookware gets older, the leaching decreases. Stainless steel also won't rust, react with foods, or impart any metallic flavors.
Is Stainless Steel Cookware Durable?
Yes, stainless steel cookware is one of the most durable types of cookware available. Most comes with a lifetime warranty and should last for decades.
Is 316Ti Stainless Steel Cookware Better than 304 Stainless Steel?
316Ti stainless steel contains a small amount of titanium (about 0.07%). The titanium slightly improves corrosion resistance over 304 (18/8 or 18/10), but the difference is small. Both types of steel make excellent cookware.
Why Does Food Stick to Stainless Steel Cookware?
If you don't use the right cooking technique, food can stick to stainless cookware. For best results, first preheat the pan, then add cooking oil or butter, let it heat until shimmering (but not smoking), then add your food. Let the food cook undisturbed until it forms a crust. The crust allows the food to pull away from the pan so you can turn or stir it without it sticking.
Which Is Better, Full Cladding or Disc Cladding?
In general, full cladding is better. There are high quality brands of disc clad stainless cookware, but most of it is lower quality than fully clad cookware because it's cheaper to make. Fully clad stainless cookware also feels more balanced, so a lot of people prefer it to bottom-heavy disc clad cookware.
Is Stainless Steel Cookware Dishwasher Safe?
Most is dishwasher safe, but you should hand wash it if you want to stay shiny. Dishwasher detergent contains abrasives that can dull the shine.
Is 5-Ply Better than 3-Ply Clad Stainless Steel?
Most people think 5-ply heats better than 3-ply, but this isn't always the case. You have to compare individual brands because some 5-ply is better and some isn't. The more important factor to look at is the thickness of the heating core, and not all 5-ply cookware has a thicker heating core than all 3-ply cookware.
What Is the Warranty on Stainless Steel Cookware?
A good brand of clad stainless steel cookware should have a long warranty of at least 30 years. Most good quality brands have a lifetime warranty against manufacturing defects.
Can You Use Metal Utensils on Stainless Cookware?
Yes, you can. Some makers advise against it because they can scratch the cookware, but these scratches are superficial and won't affect the safety or durability of the stainless steel cookware.
Final Thoughts on the Best Stainless Steel Cookware Sets
It can be tricky to get the right set of stainless steel cookware. High prices are no guarantee you'll be happy with a set, and low prices don't always mean poor quality. If you educate yourself, you should be able to find exactly the right set for you that will last for decades.
Here are the high points:
- If you want the best quality and cooking performance, go with Demeyere Industry 5.
- If you want a lighter set or an American made set that is still of top notch quality, go with All-Clad D3.
- If you want a small, good quality budget set, go with Cuisinart Multiclad Pro.
- If you want a large set with big pieces or a great deal on a big set, go with Tramontina Tri-Ply Clad.
We hope this cookware buying guide for clad stainless steel cookware sets helped you find the perfect cookware set.
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