You can get a Basic Sam's Club membership for $45 with $45 in credit to be used on an in-store Sam's Club purchase within the first 60 days. This will remove the $20 "handling fee" (ie. 10% surcharge for non-membership), but you will still be charged $12-ish for shipping.
The Slickdeals page for Sam's Club membership says the deal is good for in-store purchase only. Below is one that's good for online purchase. I'm guessing SD won't like it that I'm posting, so I've put spaces in the URL. Remove them and visit. There's no sort of referral in the URL, it's just the coupon code that activates the $45 store credit.
https ://www.samsclub .com/ join/club ?couponId=12365
expired
Sam's Club Members: 14-Piece Tramontina Tri-Ply Clad Cookware Set
$200
+ S/H (Varies by Location)at Sam's Club
Top Comments
These can be "non-stick" with proper preparation AND care/cleaning (no soap). There are videos that show you how to season stainless steel cookware. The video will go into how to clean them as well. And after cleaning they need to have a light oiling on the inside.
My wife told me that she had to relearn how to cook in them because they heat up so quickly and evenly.
She absolutely loves them. She has also stated that she could see how the maintenance of them would be a "non-starter" for some.
I may be misremembering, but I think this is a good price for a 10-piece set let alone a 14-piece set.
. i use an all clad skillet, but for pots these are actually better because the all clad handles suck
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The only downside is that stainless steel takes a lot of skill to use without sticking and I find it hard to use on electric coil-top stoves. Cast iron is a lot more forgiving on electric in my experience. And you don't have to scrub cast iron as hard to clean because of the black color.
https://www.samsclub.com/p/viking...ance.rr0_5 [samsclub.com]
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https://www.walmart.com/ip/Tramon.../327690686
My saute pan either warped the first time I used it or was never perfectly flat, as it doesn't sit flat on a glass-top stove. I could probably file a warranty claim, but I ended up replacing it with a 6-qt All-Clad. This is part of the reason why I feel like my saute pan was a bit smaller, as the All-Clad is definitely bigger, but maybe it's just wider and shallower.
I still recommend this set. It can't be beat for value at second-tier quality. First-tier stuff is way more expensive for minimal returns. The rest of the pans are great, and I don't feel like I got a bad deal. The "warped" saute pan was still very usable, too; I'm just picky.
As for cleaning, I haven't found them any harder to clean than any other stainless steel pans. If I really manage to gunk one up, I'll either just run it through the dishwasher or soak it. If it starts to look a little discolored, I hit it with Bar Keepers Friend.
https://www.samsclub.co
https://www.samsclub.co
https://www.nytimes.com/wirecutte...kwa
This set looks the same as the one reviewed, but I could be wrong
How to buy at Sam's Club without membership
https://www.mashed.com/237454/her...embership/
10% except in California, South Carolina, or Elmsford, New York
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https://www.costco.com/tramontina...36
https://www.costco.com/tramontina...36
I'm never trying to delicately pour stuff out of pots, so the flared edges is no issue for me. Although, I would agree, it will probably spill.
These are some of the best SS cookware around, and they're a fraction of the price of allclad
He is correct. You want to make sure look for the full tri-ply clad all the way around. The ones that are just base float at around $100. Walmart has them too.
I'm not going back to non-stick. Too stressful to worry about scratching the non-stick surface and it gets into my food. Preheat with medium heat, then with oil and butter/ghee makes it act like a non-stick. A bit harder to clean, but I don't have to be afraid of cleaning it.
If I'm in a market for one, without know much, I would choose Brazil over China. And your linked set doesn't mention about temperature limit in the oven. These are rated up 500F in the over. To sear my steaks, I normally preheat my skillet in the over. I did find some where how thick the Tramontina pieces are. You don't want it to be too thin they they can warp. This "model" is rated 2nd by America's Test Kitchen, behind All-Clad. For the money, I'm very happy with them. I can't imagine what spending 2-3 times as much with All-Clad would give me. I can't believe I've type this much for a product. Well, I do love cooking with them.
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