Kirkland stainless pans - yea or nay?
Thinking about buying a set of Costco's Kirkland stainless-steel pans. I know the non-stick were rated pretty highly in Consumer Reports, but that same article didn't even mention the stainless ones. Anyone here have any experience with them? Are they a good value?
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Jetgirly
Feb 10, 2011 06:37 PM
I know nothing about cookware other than that I need new cookware. Can this set go in the oven? I couldn't find any info in the product description. Thanks!
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re: jayt90
I found staining problems. I returned and bought the Tramontina triply clad set from walmart.com. Much happier. The newer version of the kirkland set that I saw last week is lower quality, changes to the handles that make look ugglier/less easy to handle, and some of the pot sizes seem smaller. The only improvement seems to be that it does have nicer flared rims for pouring.
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As mentioned above, I bought a set of the copper-core Kirkland stainless for my daughter. They are excellent pots and pans. Just be warned that they are extremely heavy (heavier than All-Clad) - not a bad thing, but strength is required - and, because they've got copper cores rather than aluminum, take quite a while to heat up. Heat retention is excellent; it just takes longer to get to desired temperature.
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andreas
Dec 5, 2006 01:41 AM
While we're talking heat retention and distribution, what about anodized aluminum? It doesn't react with acidity and it's great for heating food from all sides. I've got a very heavy (for aluminum) anodized aluminum pot with heavy thick walls. Great for all small amounts of stock, soups and stews.
I bought it a couple of years back at (gasp) IKEA. I was between apartments and my furniture was still in a container some hundreds of miles away, so I needed a pot. I was planning to just keep it for a couple of weeks but it has become one of my favorite pots.
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I haven't used the Kirkland pans, but I do have a similar set, with the 5-ply bottom, but breally thin sides, and I get frustrated with the saucepans, because the sides conduct heat too well and whatever's in the pan will heat unevenly (faster on the sides).
Frankly, this isn't much of a problem unless you're making candy or something temperature sensistive, but it can be an issue.
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The Kirkland is stainless steel only. Stainless steel is a poor conductor of heat relative to aluminum and copper. I'd get something that is aluminum sandiched by stainless steel instead. It'll get hotter, hold heat better, and you can control the temp better.
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re: bbqme
I just came home from Costco. The Kirkland is NOT stainless steel only. It's got a 5-ply bottom (2 layers of stainless with an inner core of copper surrounded by aluminum. The pans are very heavy and, although lacking any sandwiching on the sides, ought to be very, very good for conducting heat. You can't beat aluminum AND copper unless you go to cast iron.
I just bought the 13-piece set of 5-ply Kirkland for my daughter, who's setting up an apartment. It's a really useful combination of pots and pans - no unnecessary never-to-be-used pieces, like many sets contain.
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re: FlavoursGal
You just got your daughter a terrifc gift. I bought that set for us a couple of years ago and it has been nothing but wonderful. It's heavy, which is sometimes awkward, but, boy, has it been great for everything we've cooked! And, best of all, it goes into the dishwasher if I'm crunched.
The conduction of the heat is excellent. I'd recommend the whole set to anyone, and the price - I think I paid maybe $200, maybe $150 - can't be beat.
Made in France, too, which, for some strange reason, I find reassuring.
Use Bartender's Friend on it, though, not Bon Ami, as recommended. Much better result.
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re: FlavoursGal
jayt90
Dec 5, 2006 12:58 AM
There is a pecking order in heat conductivity, and it goes like this: copper is way out in front, followed by aluminum, steel, iron, and finally ceramic, earthenware, and porcelin.
Cast iron will never beat copper and/or aluminum.
However,cast iron has better heat retention, and is great for casseroles, oven bakes or slow cooking.
The introduction of cast iron to the argument is just plain wrong. It's a different type of pan, for different uses.
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humble
Dec 1, 2006 11:39 PM
Stack8, which Cuisinart set did you purchase? I am considering both the Kirkland 13-piece 5-ply set and the Cuisinart Chef's Classic 10-piece 3-ply set. I have been reading a lot of (surprisingly) good reviews about the Kirkland, but have not found much at all about the Cuisinart Chef's Classic.
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re: humble
Hi Humble, I think my set is the Chefs Classic. I've never used the Kirkland cookware before but I have a buddy of mine that has top of the line Al Clad. The only difference I can see is that my cookware was made in Korea and his in the US.
If you get the Kirkland, let me know what you think of them. My sister could use some new stainless.
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really? you have to use a lot of oil when using these pots and pans? I don't know if I like that. I was thinking about buying them from costco...
anybody has any idea about not using too much oil?›2 Replies-
re: joey0920
I bought a set of stainless Cuisinart and they are great. I also use the Barkeepers cleaner and it works well. I've used All-Clad too, and I agree, too pricey for me, and the Cuisinart works just as well.
I don't have a sticking problem. I use a tiny amount of oil to get a good sear. I do have both a 10" and 12" non-stick pan, but I hardly ever use them.
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I bought the Kirkland set about 2 years ago, and it's holding up well. I really need to use my barkeerper's friend though . . . my 10-in saute pan is showing it's age! I debated all-clad too, but just couldn't justify the price. I haven't had any problems, and the pans/pots are WAY BETTER than the random assortment I used to use! I would definitely recommend.
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mrsmegawatt
Sep 6, 2006 04:05 PM
I bought the set about 3 months ago. I guess I would say I'm pretty pleased. I miss having a big fryer and a nonstick so I need to go purchase those. It's much different cooking with them than the dark anodized nonstick I've been used to. Things tend to stick unless you use lots of oil. For me, it's virtually impossible to do potstickers and have them come out in one piece. With meat you have to let it sear and then wait for it to release itself. If you try to turn too soon it will stick. They can be a chore to clean on the outside. The inside, you just soak for a few minutes and it's pretty easy, but trying to maintain that mirror finish outside is a task. The biggest pan, to my liking, doesn't have near enough cooking space, but then I cook large quantities. They do retain the heat pretty well though. I have a gas cooktop so between the heat retention and the gas, the lowest setting is even sometimes too much for "low heat". I had done a lot of looking while trying to decide on this set. I almost went with allclad but they were so expensive. The thing with this set is that with Costco, save the receipt and even a year down the road if you're not happy, they'll take it back and give you a full refund. That's what my son has done with his Ipod because it's died a couple of time. Can't beat their return policy. If you have any specific questions let me know. Hope that helps.
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