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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https://homeandcooksale
These are great. This is a lifetime set, and I don't care how old you are!
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.
Best cookware deal I ever snagged. The set has so many components for the price and the pieces are on the bigger side. This allows me to batch cook while still being able to give space to ingredients to get sauted and not get steam cooked, things like that.
I also have cuisinart multi clad pro set and find it to be thicker and deeper than these. abd cuisinart has flared edges on all pieces, not just smaller pans. But these are more wide open and better sized for sautéing of which I do a lot. I don't like the straight lip around the edges in some of these, it is not a deal breaker though. Because it is thinner than my cuisinart, the canola oil does form a thin golden brown burnt film on the edges with extensive sauteing sessions which goes away with a bit of scrubbing with BKF and elbow grease or boiling the pan in vinegar and water and then quick scrub.
Good set priced aggressively. Often cuisinart multi clad pro goes cheaper than this. And if you want more solid built and flared edges over wider spread and bigger pans, I'd wait for those. For me this was a no brainer at 80$.
Hope it helps.
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The kirkland set warps and I best the crap out of these. Only way they could be improved is flared lips for pots but that's so minor.
I have some old nonstick steel core cookware that I think isn't holding up so well against my new induction cooktop. Probably time for a new set; was planning to go piece by piece as-needed, but this seems pretty solid.
Also have one new-ish all clad skillet, which somehow already has scratches + tarnishes and needs some bar keepers friend / love.
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