Sam's Club Members: 14-Piece Tramontina Tri-Ply Clad Cookware Set

I don't have Sam club membership, can I still purchase it? Thanks

Quote from shokeendaku : I don't have Sam club membership, can I still purchase it? Thanks

I believe so with additional non-membership charges (not sure how much)
Btw, Sams club has a deal on membership.
https://slickdeals.net/share/iphone_app/fp/597887

Quote from madikeri : I believe so with additional non-membership charges (not sure how much) Btw, Sams club has a deal on membership. https://slickdeals.net/share/iphone_app/fp/597887

The estimate cost with shipping and tax is $231.65. Closet Sam club is 90 miles. Offer must be redeemed in a club location on a register [Store Locator]. Offer cannot be used on SamsClub.com, with Scan & Go or with Club Pickup
I am assuming can't use Sam club membership for this offer. Thanks anyways.

I've had the Member's Mark by Tramontina branded version of this since 2016 or so and can confirm it's an excellent set with very good shape and weighting and fully clad up the sides. It looks exactly the same as this one, even with the same handles. Made in Brazil and much better than the Kirkland Signature All-Clad copper core knockoffs that had numerous issues with warping. Those are significantly lower quality and made in China.

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.

Quote from MAGAgal : How does this compare? https://www.samsclub.com/p/viking...ance.rr0_5 [samsclub.com]

Wondering the same. I like strainer included in that set. Anyone have any thoughts on the comparison of these two sets?

Very good price on this set. I've been using the 12-piece for a couple of years now, and it was a nice upgrade to my mix of 3-ply base pots and pans. Here's the set I purchased for comparison, though I feel like I got a 12-quart stock pot in mine and the saute pan was slightly smaller (5 qt?). I specifically remember wanting a larger stock pot, but maybe I settled. Also, mine definitely have SS lids, not glass. I think both options have their merits.

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.

Quote from getafixdruid : Per this review, https://www.centurylife.org/in-de...riplyclad/ [centurylife.org], it appears these are not easy to cleanup. Review says edges are not flared and this results in spills. Can anyone who's bought this confirm?

Yes, one downside to this set is the lack of flared edges. It just requires treating them a little differently and will be slightly less convenient for things like slowly pouring hot stock into risotti, but you can find workarounds like ladling at first and pouring the last bit. I have a really nice Demeyere saucier with flared edges that I use when I need that, but I paid $100 on sale for that pan alone. I haven't seen a pan with properly designed flared edges for pouring that is also as high quality as these for less than that, except maybe a factory second at TJ Maxx. The All-Clad "damaged box" 6 qt saute pan that has flared edges was $150.

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.

Soo Don't have a sams club membership. Anyone feel like drop shipping to me? Dm for address and I'll pay pal ya

Quote from getafixdruid : Per this review, https://www.centurylife.org/in-de...riplyclad/, it appears these are not easy to cleanup. Review says edges are not flared and this results in spills. Can anyone who's bought this confirm?

I have a 10-piece version of this set. I've never had a hard time cleaning burnt on food, or food that would stick no matter what. Just reboil with water and baking soda. But the common non-stick way of using these is preheat with medium heat, then spread a very small amount of high heat oil on, then add a tiny bit of butter just right before food ingredients. Ghee is best as it has much higher smoking point.

Quote from Kensic : is it easy to fry with SS vs non-stick? only have owned nonstick in my life

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.

Quote from MAGAgal : How does this compare? https://www.samsclub.com/p/viking...vanc.rr0_5

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.

Quote from MAGAgal : How does this compare? https://www.samsclub.com/p/viking...ance.rr0_5

Quote from memfisdesigns : Wondering the same. I like strainer included in that set. Anyone have any thoughts on the comparison of these two sets?

I've never heard anything great or terrible about the Viking cookware. I'm sure it's fine, but I'd read a bunch of reviews before I bought it. As for the selection, I wouldn't buy any set without a 12" fry pan unless I already had one I loved using. I think the 8" fry pan is optional, not the 12". And I had a stock pot with a "pasta insert" before. We hated it for pasta, and I don't use the "gallon of water per pound" method any more, anyway, as it's totally unnecessary and inefficient. The only reason I'd have one of those is if I was frequently steaming a whole pot of tamales or something like that, and even then, I bet I could come up with another option. I mostly just use an adjustable steamer insert (e.g. https://smile.amazon.com/Sayfine-...B0821L1YDR ).

Wirecutter review
https://www.nytimes.com/wirecutte...kware-set/
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

Quote from shokeendaku : I don't have Sam club membership, can I still purchase it? Thanks

Yes. For me I see $11.73 shipping, $20 (handling fee which can be avoided if you have a membership which costs $45) + tax.

Their saute pans have warped on me twice. They refused to replace it the second time stating that it was probably user error. The other pans have not warped on me, but I also haven't used them as much. Not very happy with their customer service.

Is this the same quality with less number of pans?
https://www.costco.com/tramontina...36346.html

Quote from Sand321 : Is this the same quality with less number of pans? https://www.costco.com/tramontina...36346.html

The one from Costco has the tri-ply on the base only. This one is their try-ply clad model where the aluminum goes all the way to the ends of the pan.

Quote from getafixdruid : Per this review, https://www.centurylife.org/in-de...riplyclad/, it appears these are not easy to cleanup. Review says edges are not flared and this results in spills. Can anyone who's bought this confirm?

They are as easy to clean as any other SS cookware. You have to learn to cook on SS.

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