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Platinum cookware

Does anyone have any experience (good or bad) with Profesional Platinum Cook Ware? The claims they make are pretty amazing. i would like to get an unbiased opinion.

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  1. No real experience on them, but they are not that amazing based on specs.

    1. Based on a quick Google search, "Professional Platinum" seems to be typical "waterless" stainless-steel cookware. No prices are given, and it's apparently sold only through cooking shows or demonstrations, which hints at pressure tactics and noncompetitive pricing. It may be perfectly usable, but I sincerely doubt that it's anything special.

      1 Reply
      1. re: Miss Priss

        Thanks I saw a video on those pans on youtube and I got curious. However I already bought a decent set of stainless pans at costco. But thanks again.

      2. Nothing special. A lot of non-scientific mumbo-jumbo at website.

        I did get a chuckle out of their claim that the covers of the pans can be used like a trivet by placing the pan on the cover which is balancing on the knob! No risk there.

        1. http://www.platinumcookware.com/techn...

          they have trivet lids and "nutrithermic" bases

          can you cook with snake oil?

          1. While I don't know anything about this brand of cookware, I do have a set of T304 Lifetime waterless cookware than was passed down from my Mother. She used the 1st set for over 25 yrs.She called the company to ask about buying new handles,& to her surprise they gave her a whole new set of cookware! And now over 40+ yrs later I still use this cookware every day.Of course I don't use it as "waterless" cookware, & as a old southern cook, butter & fats are my oldest friends! ;) The Lifetime cookware is T304 as well & can be bought on eBay for as little as $170.for a new 16 piece set.(I've paid more for a small pan & lid of All Clad copper core cookware!) Used prices are very cheap. If I wanted to "try" T304 waterless cookware I think I'd give a used $10. Lifetime pot a spin to see if there's anything to the "waterless" claims.To me after cooking with it for 40 yrs, it's just normal SS cookware, nothing more.

            1. Hi, I noticed that there are a whole lot of skeptical posts below. Yet, they are all from people who doubt that Platinum Professional Cookware fulfills it's claims. Well, I have to tell you that you DO have to attend a demonstration so you understand just how this amazing cookware works and why it's worth the extra $$$ to purchase it. I attended my friend's demonstration at her home about 7 months ago. She bought the entire 21 piece set, but I only bought the Jumbo Skillet with Domed Cover and the 11" skillet. HOLY SMOKES AND WOW!! AMAZING! I have been able to cook both meats and veggies that taste unbelievable and retain most all of their nutritional value at the same time. Even my engineer husband, the skeptic, has been wowed by Platinum Professional Cookware and allowed me to buy yet another piece just today. For all of you commentators who have never used this cookware, you really DON'T know what it is you are dissing. This stuff is AMAZING and worth every single penny that it costs. I expect to buy at least 2-4 more pieces before I'm done and will pass it on to my kids as an awesome partial inheritance someday!! And, by the way, the wide knobs on the lids do balance the pot perfectly on the table after you're done cooking...engineered that way... to work just fine. JUST AWESOME!! My frugal friend who bought the entire 21 piece set says her Platinum Set was well worth the cost, as well.

              8 Replies
              1. re: JoyceSt

                'retain most all of their nutritional value at the same time' - how do you know this? Did you run lab tests on the food after cooking?

                1. re: JoyceSt

                  Hi JoyceSt,

                  <... and retain most all of their nutritional value at the same time.>

                  It's claims like this one that make some of us laugh. There's nothing special about your pan that makes your food more nutritious than that cooked in other pans.

                  Most "waterless" cookware are good quality, no question, but certainly not superior to everything else and not worthy of the high MLM prices. It's suspicious to me that the 1.2mm walls (whoopie) are worth mentioning, but no mention is made of the thickness of the "accuthermic" base. What the hell is that, anyway?


                  1. re: DuffyH

                    The website makes a big deal about using T304 stainless steel - that's just another name for the 18/8 and 18/10 steel commonly used in cookware.

                    1. re: paulj

                      Of course. They all use special T304 or, for the really exceptional ones, Surgical Stainless Steel. You know it's special if it's surgical grade!

                      1. re: DuffyH

                        bet it's hand polished in back alley workshops in Pakistan, just like disposable forceps. :)

                    2. re: DuffyH

                      You know it's good if you can only buy it through a private demonstration with a pressure sales pitch. Apparently nothing worthwhile is sold at retail stores.

                      1. re: ferret

                        That's always been my experience. :-D

                    3. re: JoyceSt

                      I hosted a Platinum Cookware dinner a couple years ago. I didn't buy anything, but I received a small skillet for hosting the party. They used plenty of cherry-picked sources to back up their claims about other cooking methods and materials. However, they didn't have any facts to specifically support the claims. Cooking at a lower temperature to retain a marginally amount more nutrients does not equate to it being nutritionally superior. The bioavalability of nutrients is highly effected by cooking methods and never discussed. and the fear mongering of fat/oil was also overblown.

                      Now as an engineer, I was deeply disturbed my the phrase surgical grade. There is not a grade of stainless steel that is defined as surgical grade. This is a marketing term and doesn't mean anything. Also, I never intend on putting cookware inside my body for and extended period of time so using, nor does my body ever get close to 100 degrees Celsius, so using a "surgical grade" would be foolish.

                      Lastly, the skillet I received was not impressive to me at all. It was prone to showing scratches due to the polished surfaces, the handle is very uncomfortable, and the handle/thermometer on the lid broke off. The responsiveness of the 24-ply's were terrible as well. Funny how a two ply copper pan still beets 24 (in terms of responsiveness). Plus, why would anyone ever want to give up the Maillard reaction?

                      Cookware should sell itself without a sales schtick, but I hope you enjoy your cookware for many years.