A little backstory first a few years ago I bought a stainless steel cookware set that served us well, but recently some of the pans have started to wear out. My mom asked me to order a new set from Amazon, but as many of you know, good stainless steel cookware in the U.S. is not exactly cheap. Since this is something we’ll use for years (not just months), I really want to make the right choice this time.
I have spent the last several days doing what I usually do reading blogs, checking reviews, watching YouTube comparisons, and digging into people’s experiences. After all that, I’ve narrowed it down to two strong options:
Much more budget-friendly while still offering solid performance.
Triple-ply construction, so it resists warping and heats evenly.
Non-reactive surface, meaning it won’t affect taste or food quality.
Now I’m stuck between these two. One is like the “premium, long-haul investment” while the other seems like the “practical, everyday reliable choice.”
For those of you who’ve used either (or both), which one would you recommend? I’d really value professional suggestions since this will be something we’ll rely on daily for years, not just a short-term fix. Doing the research is good, but hearing from real users always makes the decision clearer.
I also have some Cuisinart disc bottom saucepans that have served me well, but they are much lighter and thinner. I’ve never used Cuisinart clad, but with any clad cookware the heavier the better is usually the best choice.
Before you make the decision, I would try to look at the pans in person. I find the handles on the Le Creuset much more comfortable than the All Clad, but the cooking surfaces are both excellent.
That said, the All Clad is an excellent choice and will last you for many years.
The pan in your photo looks like it has burnt on food and isn’t really worn out. Or it could be pitted from salt–that happened to one of my less expensive disc bottom pots. Can you tell us more about this one? Is it clad or disc bottom? Do you cook on gas or electric?
The pan in your photo . . . . needs a scrubbing with BarKeeper’s friend.
I have several multi-ply Zwilling Aurora stainless - performs in stellar fashion.
my best ‘stainless’ is Bourgeat copper, stainless lined. longer to preheat, but when you can’t leave home without even+responsive heat input . . . it’s da’ bombe.
I’ve loved every pan I’ve bought from Misen. Very good quality at a good price. And I believe the heat more evenly and just look better than my set of all clad.
I don’t know your level of fussiness, but , though AC is very well made, I could not tolerate those in day to day cooking. Like they were designed to hurt your hands. Same with the Cuisinart. I’m handle fussy, though.
Though I’m no Made In adherent, I can tell these handles would work better for me.
As was mentioned, though: your current pan isn’t shot to heck.
I have MANY brands of cookwear purchased over the years, and my trustiest friends are my All Clad large roaster and the 12" skillet. Now that I am older, I appreciate having the time to properly care for my really nice things. So as others have posted, All Clad is really right when you are willing to follow the best practices. Both of my p[ans look brand new, and they are not.And BKF is the best!
I’m not sure you really need to replace what you’ve got, but regardless, here’s my two cents. I have the stock pot, large frying pan, and large saucepan from this collection. They’re my favorite pans to use along with the brand’s HA1 Hard Anodized Non Stick Fry Pans.
I usually buy seconds at Home Goods/TJ Maxx or “used” from Amazon (often the box is merely opened).
You might want to start with individual pieces rather then buying a large set at full retail price, when you may not end up needing all of those.
All-Clad D3 Stainless Steel Cookware Set ( www.amazon.com/dp/B005H8KD3E?tag=harvardhealth-20 ]
Cuisinart Multiclad Pro Stainless Steel Cookware ( www.amazon.com/dp/B009JXPS6U?tag=healthline018-20 ]
