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Cookware Set? Restaurant Supply?

post #1 of 5
Thread Starter 

What are your feelings on http://www.costco.com/Browse/Product.aspx?Prodid=11486583&whse=BC&topnav=&cat=55004&hierPath=55004*&lang=en-US or http://www.costco.com/Browse/Product.aspx?Prodid=11631728&whse=BC&topnav=&cat=55004&hierPath=55004*&lang=en-US

 

Are these good deals? or too good to be true? Both are 18/10 steel.

 

Also, for the home cook, are the aluminum cheap pans at the restaurant supply gonna do me ok?

 

Thanks for the feedback chefs. CHEERS

post #2 of 5

They're both stainless with multi-core disc bottoms. Personally, I don't do disc bottoms but some people seem to think it's an acceptable compromise. The fully clad tri-ply design is all that I will consider, except for a few more specialized pieces such as carbon steel, cast iron or enameled cast iron for a dutch oven. You don't need clad for boiling water, cooking pasta, etc., but it's not practical to have large single use pots setting around. 

 

The problem with these sets, and sets generally, is the size of the pieces is small--if they happened to include exactly the right pieces for a particular person it would be a miracle. A few things I consider to be imperative are... 12 qt stock pot, 12" fry pan, 6 qt saute, 4 qt sauce pan. I have absolutely no use for a 8" fry pan or a 3 qt saute. If I had more space on the stovetop I'd want an even larger saute, but the 6 qt (12") is the most practical overall. If you only cook for one the smallish sizes may suffice. I am single and often cook for just myself, but always cook the full recipe or a double so that I'll be able to eat from the fridge for the next couple of days.

 

For a budget set here's what I consider to be the absolute best buy anywhere, and believe me, I've looked at most everything. The story on this is that the tramontina tri-ply was reviewed favorably on cooksillustrated and said to be comparable in performance to all clad at a fraction of the price. But their sets were criticized for the small pieces and the reviewer went on to specify what he wished he could get in a set. Tramontina responded by producing a set that matched that reviewer's notion of the ideal set. Then wallyworld picked it up and pushed the pricing to an almost unbelievable low for what you're actually getting. I've had the 12" frying pan. It's quality stuff regardless of price. 

http://www.walmart.com/ip/Tramontina-10-Piece-18-10-Stainless-Steel-Tri-Ply-Clad-Cookware-Set/11072505


Edited by salparadise - 5/12/12 at 5:12am
post #3 of 5

I bought the second set of Costco above (the rounded side ones) for my son, and I am impressed with the quality and price. 

 

True, sets do not contain all the pans you want or need, but they represent a start.  Pans may be added as needed.

post #4 of 5

I'm not a fan of sets myself but it's not a bad place to start if the set has value to the buyer. Every one is different in what they want. Some buyers want every thing the same. I prefer a selection of Copper, aluminum, SS, etc. The problem I see with every set no matter who makes it or sells it is that the 1 or 2  pieces I don't want usually make the set a poor value. If your a Costco member and near a store they have $50 off a Cuisinart SS set until June 1.

 

 

Dave

I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
Paul Prudhomme
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I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
Paul Prudhomme
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post #5 of 5

I don't buy sets I buy individual pans for what I need. I also ix brands some make agreat saute pan others a good saucepan etc. Some of the ones in a set I would never use.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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