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Dec 8, 2011 08:11 AM

Kirkland Signature 18/10 Stainless Steel 13 Piece Cookware Set Thoughts

Costco is selling this set for under $200. What are your thoughts on it? It makes me nervous that it is so cheap. I read a few reviews about their tri-ply that it starts to seperate after a few years, but I can't really find information regarding their five-ply.

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  1. I have only read and heard good things about this cookware, which is made by Tramontina. I have never heard of tri-ply separating, and unless it is a manufacturing defect, you would have to leave these pots on burners with nothing in them to do that kind of damage. I am thinking of buying this set for my college kid, to be honest. Practically indestructible.

    If you have any links to bad reports or reviews on this cookware, please post the link. I'd like to know about it.

    1. It seems to have good positive reviews on the COSTCO site. I don't personally care for the belly style on the pots but I don't know of any drawbacks. I looked at the site and the cookware appears to be single ply with all the weight and plies in the bottom. I don't suppose it is any better or worse than other bottom clad cookware where the body itself is single ply. The good thing is the COSTCO return policy. If this is what you like, buy it and enjoy it. If you can afford more in your budget, try multi clad cookware, like All Clad, Cuisinart, Tramontina, etc, buy what you need and that fits your budget.

      Sets can be good in that you get a lot for your money. They can be bad because they may include an item or two that you will never use. Also, they might be of lower quality. You have to trust your instincts and experience. You may want to look at the gardenweb site and look up cookware. There may be some help there. Just google cookware gardenweb.

      I don't this I have answered your question. If you are nervous (instinct?), look at some other brands on the sites I mentioned above. Cuisinart has triply and french triply. The seem pretty good for the price and you can build on them. Tramontina has both the clad and triply cookware. All Clad gets real pricey real fast, and for me, the handles just are not friendly.

      Hope this ramble has helped somewhat. Replies seemed non-existent to a good question.

      1. I have concerns/questions about the brushed circular SS finish on the bottom, vs. the mirror finish I've heard good things about on some other cookware.

        Has anyone used SS with a brushed rather than mirror finish and have good/bad things to say about the finish's ability to resist sticking?

        1 Reply
        1. re: davidahn

          In answer to my own question, I found a thread with the exact question on Chowhound:

          The upshot is the brushed finish does not hinder and probably helps!

        2. Link no longer works, but years ago I had the Italian made disk bottom stainless kirkland set that Costco sold and hated it. I got rid of every piece and good riddance.

          3 Replies
          1. re: rasputina

            Can you please tell us what specifically you hated about it? I'm seriously considering the copper bottom set from Anolon that looks very similar, the Nouvelle Copper line.

            1. re: davidahn

              I had the copper core set with the disk bottom. I realized after using them that I can't stand the pan balance of disk bottom pans.

              1. re: rasputina

                Thanks! Yes, I figured that out just at Costco without cooking in them. I think it would be most objectionable for the fry pans due to large disc, short walls, light ingredients. It seems like it will be less noticeable for the sauce pans and the large pots when they have food in them? Did you find even the sauce pans and stockpot objectionable while cooking?

                I'm looking with lust at the large copper disk at the bottom of the Anolon Nouvelle Copper Stainless range. I'm thinking of this line specifically for the stockpots and sauce pans, will probably be going with All-Clad Copper Core for the better balance and the heated sides of the fry pans/sauté pans/wok (Open Stir Fry).