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Wolfgang Puck 18 pc Stainless Steel Cookware with Cast Handles and Tempered Glass Lids.
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Technical Details
- Stainless Steel, Cast Stay Cool Handles- Impact Bonded Tri-poly Capsule Bottom,Easy Pour Straining Covers
- Dual Pour Spouts, Stacking Steamer Insert, Laser Etched Measuring Marks
- Tempered Glass Lids, Dishwasher Safe
- Oven Safe to 400 degrees
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By ScottyMacEsq (Houston, TX)
My wife and I bought this set at Sam's a few months ago, after having our teflon aluminum pans since our wedding. We were really excited, but then found out that cooking with stainless is a lot different than with the aluminum. One, you can see the burned food on the pans. Two, food sticks. Three, clean up is a bit more difficult. But we wanted to be able to put our pans in the oven, as well as have ones that looked good. We were pleased with this set, although we wish that we had gone with the Cuisinart Multiclad line Cuisinart Multiclad Pro Stainless-Steel 12-Piece Cookware Set. Sure, it's more than twice as expensive, but its essentially the poor-man's All-Clad (where this set is not even in the same league).
Basically this is a good entry level stainless set, but if you can afford it (without taking out a loan or other financing, of course) go higher. You don't have to go all the way to All-Clad. Look into the Multiclad line. Or Calphalon's stainless sets. This one, although nice and seemingly of pretty good workmanship, still feels light and cheap (inexpensive, not poor quality).
Also, if it's your first time with stainless, learn how to use it before the first time you cook with it. It will save you a headache or two. Remember that (as with all stainless, from the $10 low-end skillet to the $200 all-clad pots) you're going to have to clean it to get the stainless look back. I recommend "Bar Keepers Friend." I have been amazed at what this can do, and have used it pretty much everywhere in my kitchen.
Conclusion: an inexpensive, well made product, but if you can go better, do so. A fully clad stainless set (such as All-Clad or Cuisinart's Multiclad) will heat better, more evenly, and will likely last longer and take more of a beating.
By Erich Weinfurter (Baton Rouge, LA USA)
The encapsulated aluminum-disk base is separating from my café' collection 1 qt.sauce pan. It was not high heat that caused it, just poor workmanship. Only a 1/4" spot weld holds the heating base to the bottom of the stainless steel pot. Bad design and this results in one heck of a hot spot, as seen by spot discoloration of the stainless steel pan........ I am a fire fighter and have seen my share of house fire resulting from aluminum pots and pans on the stove, so I stay away from aluminum cookware, The aluminum can, and has melted at stove top temperatures. The encapsulation helps but all the rest of my cookware is copper bottom. Made in China 032008.
By Paul V. Keller (South Euclid, Ohio United States)
I have had a set like this for more years than I can remember. My brother, who is something of a gourmet, recommended them to me and still has and uses his. Whenever I see a gift registry with pots or pans, I am tempted to send some of these instead.
The cookware is well designed. The bottoms are thick for holding and distributing heat. The glass lids are nice for checking progress. I use the steamer almost every day.
As other reviewers have complained, the surfaces do not have a non-stick coating. I have never seen a pan with a non-stick coating that held up over a long period of time, so I would say this is a matter of personal preference. In my opinion, the metal surfaces are reasonably easy to clean. If you burn oil on one of the surface, steel wool and a little elbow grease may be required. At least you can use steel wool on these.
As far as the rivets go, this is a very minor problems. The only manifestation I have noticed is a drop of oil weeping into the pan from the rivets while preheating an apparantly clean and empty frying pan. The oil obviously came from cooking with the contents rising over the level of the rivets, which I do all the time. I have never noticed leaking out of a pan.
Another reviewer had a lid shatter. That must have been a fluke. I have broken many dish and glasses over the years of using these pans. I am somewhat careless in handling my things, but have never broken a lid. I have boiled all the liquid out of a pot, tossed lids into a pile, stacked pans on lids and so forth without ever seing a crack.
By M. Eggleston (Marshalltown, IA USA)
We bought our pans from the HSN channel. We had been looking for replacements for our old Revere Ware and decided to take the plunge with Wolfgang Puck's Bistro set. My concern for these pans come from the rivets. I have yet to experience a leak as was mentioned in another review, but I do have concerns about the metal being used in the rivets. Before we had heard that you weren't supposed to fill the pans above the rivets (which is totally absurd!!!) we had left a full pot of spaghetti sauce in a pan over night in the frig. While washing the pan up the next day we notice that the rivets had corroded, probably from the acid in the tomato sauce. The polished finish of these rivets left one feeling they were made of the same stainless steel as the pan, but on closer inspection it looks like they are made of some kind of aluminum. Why the company wouldn't go the extra mile and put in similar metal rivets only cheapens what could be a real good product. The company that makes the pans replaced it with no questions asked, but did say you shouldn't fill the pans above the rivet line. That changes my 5 quart pot to a 2-2.5 quart pot significantly diminishing the value of the product. Furthermore, my 5 quart pan barely hold 4 quarts of liquid, which I measured to see what it actually held. Maybe I'm out to lunch, but a 5 quart pan should hold 5 quarts. Just my simple mind working here. The pans do stick when frying unless some sort of oil, butter, etc are put in before hand in my experience, or unless using with other liquids. That part doesn't bother me, but what might be (or is) leaching into my food from the rivets if the pan is filled too high is another concern. I will be looking for pans that either have stainless steel rivets or welded connections for their handles, and phasing out my Wolfgang Puck expensive experiment. Oh, how I long for my old Revere Ware back.
By M. G. Braggins (Colorado)
I love this set so far! I've had it for a week and they are so much better than my last set. They cook evenly and quickly. Of course, with any stainless steal/non non-stick pans you need to oil your pan to eliminate some stick. My only criticism is that there is a small portion of the handle that doesn not get hot, so you have to be careful to grab just the end of the handle. This would be a great purchase for anyone
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