Sur La Table Stainless Cookware
Hey everyone, newbie to the site.
I have been looking into buying a few new pieces for the kitchen, hoping to get one or two new stainless pans. I'm actually going to be new to stainless cooking (I've always used non-stick before), but working with a fairly tight budget so I don't necessarily mind not starting with the TOP of the line. That being said, I also don't want to start with something so cheap it ends up being an unusable waste of money.
I was in our local Sur La Table a few days ago and was interested by their own brand of stainless pans. They have a pretty good sale going right now, making their pans way cheaper than the All-Clad stuff I had been looking at.
The SLT brand seems like a pretty decent pan, same type of construction, just not made in the USA. I have had trouble finding any reviews on these pans so any information y'all have would be much appreciated. Thanks!
I"ve used the SLT cookware and haven't had any issues with it. Performs well as a triply stainless. I've also used the Kirkland Stainless with good results. Any of the three: STL, Kirkland, or Tramontina(I haven't used this one but the reviews are consistenlty good so I wouldn' thave a concern) you should be happy with!
I don't have any All-Clad to compare it to, but I love my SLT 2qt saucier. Performance is great, and I particularly like the handles (MUCH better than AC handles, which I don't find comfortable at all). I've been considering the SLT saute pan as well as the Emerilware Pro-Clad saute pan, which is made by AC and, according to some on this site, just as good. The Emerilware is slightly cheaper, especially if you buy at BBB w/a 20% coupon, but comparable price-wise.
Adding on here: I also just ran across a lot of stuff saying the Tramontina stuff from WalMart is comparable to All-Clad, which is shocking considering the price difference. As well as the Kirkland Signature triply set currently on the Costco website. Any thoughts on these?
I do not have nor have used AC. I do have SLT 12" and Tramontina 10" and 12". I've been very pleased with them. I use these for just about everything except eggs. I have a 12" cast iron that I use a lot too.
Regardless of SS or CI, they go from range top to oven back to range top without any worries. I try to stay away from real acidic stuff and food that I don't want picking up any dark color in the CI. I will use the SS for light color fish.
I like the stainless for the fond that is produced, helping create flavorful sauces.
I do use Bar Keeper's cleaner on them occasionally and they clean up nicely.