Did this coupon
work for you?
work for you?
Sorry, this deal has expired.
Get notified of deals like this in the future.
Add Deal Alert for this Item
Popular
Viking 13-Piece Tri-Ply Cookware Set $149.81
$149.81
$269.98
Almost purchased this earlier in the week online. Was in the store today and saw this set marked down another $50 and change on clearance. Had to pay tax but still saved some money.
Still $199.98 on the website.
https://www.samsclub.co
This was at the store on W Wheatland just off 20 in South Dallas.
Still $199.98 on the website.
https://www.samsclub.co
This was at the store on W Wheatland just off 20 in South Dallas.
If you purchase something through a post on our site, Slickdeals may get a small share of the sale.
Check Out Similar Kitchenware & Cookware Deals
View All
52 Comments
Your comment cannot be blank.
Sign up for a Slickdeals account to remove this ad.
Dude I've been frustrated for past 6 months since I bought that other set off here. You literally just made super happy and seem like a moron for not knowing that at the same time. Can't wait to try it out
The trick to frying an egg is not cooking spray or using higher temperatures. Coming from this serious hobby cook (with some professional cooking experience) and ~15 years primarily cooking on clad stainless steel. Trick to cooking a fried egg or omelette on SS is this:
1. Thoroughly preheating a pan long enough (rough rule of thumb is when you add a dash of water and the water droplets dance across the surface)
2. Just need a little bit of regular oil, but lift and angle the pan around so it's mostly coated evenly, at least over a large enough area where you're cooking the egg(s), or be more thorough if you're cooking an omelette. (If you're using butter for better flavor but also with a hotter pan to achieve crispier more browned eggs, mix with a bit of oil since butter has a low smoke point, unless you're using ghee/clarified butter)
3. Important part that no one has gotten close to mentioning yet: DON'T try to immediately move it to stop it from sticking, this will backfire. Let it stick and cook for a bit and when it cooks enough, the proteins will undergo change at the chemical structural level that it will start to naturally release from the pan with a little nudging from a spatula. Use one with a thin blade that can get under, steel or thin tapered edge silicone is my preference, not wood (not thin enough) or nylon (not enough heat resistance). This same principle applies to searing meat.
If you're scrambling eggs, above point #3 doesn't apply very well since you're moving the eggs frequently. Instead make your life easier by keeping a decent non stick around just for delicate jobs like this (also some fish) or use a well-seasoned cast iron pan.
If you're interested in really learning about cooking, the eGullet forums have tons of info, including written courses that teach you about basic cooking and baking, up through advanced techniques. Really good stuff there.
https://youtu.be/jbALNwE5cCQ
Stainless steel pans like this are great all-around tools, but cooking eggs is kind of a corner case. Thankfully, one can buy a "good enough" non-stick frying pan for $10-$15 if you don't want to fuss with using the stainless pans for that specific task.
I've never has any fuss with stainless cookware (mine are Tramontina).
The secret is to preheat with medium heat, test for water beading, then give a thin coat of high temp oil (grape seed, extra virgin olive, or avocado). Even better if you add a bit of high heat butter (like ghee). This combo gives you a natural non-stick surface. Look it up.
If you get burned on food or dried stuck food, simply boil water with baking soda in it. Scrap off afterwards, then scrub off normally with pad and soap.
Sign up for a Slickdeals account to remove this ad.
840595107506
I'm at a club right now, but rang up for $199
It appears from the photos (though hard to see like you said) that the set has flared rims on all items. Check out the picture of the pot with the colander insert on top and then the picture of that same pot without the colander insert. That confirms where the pot ends and the lid/colander begins. 😄
I'm at a club right now, but rang up for $199
I'm at a club right now, but rang up for $199
Still $199 in San Diego if anyone is interested.
Sign up for a Slickdeals account to remove this ad.
1. Thoroughly preheating a pan long enough (rough rule of thumb is when you add a dash of water and the water droplets dance across the surface)
2. Just need a little bit of regular oil, but lift and angle the pan around so it's mostly coated evenly, at least over a large enough area where you're cooking the egg(s), or be more thorough if you're cooking an omelette. (If you're using butter for better flavor but also with a hotter pan to achieve crispier more browned eggs, mix with a bit of oil since butter has a low smoke point, unless you're using ghee/clarified butter)
3. Important part that no one has gotten close to mentioning yet: DON'T try to immediately move it to stop it from sticking, this will backfire. Let it stick and cook for a bit and when it cooks enough, the proteins will undergo change at the chemical structural level that it will start to naturally release from the pan with a little nudging from a spatula. Use one with a thin blade that can get under, steel or thin tapered edge silicone is my preference, not wood (not thin enough) or nylon (not enough heat resistance). This same principle applies to searing meat.
If you're scrambling eggs, above point #3 doesn't apply very well since you're moving the eggs frequently. Instead make your life easier by keeping a decent non stick around just for delicate jobs like this (also some fish) or use a well-seasoned cast iron pan.
I've been looking for a good thin blade metal spatula and a good silicone one - links would be wonderful. Thanks in advance.