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Viking 13-Piece Tri-Ply Cookware Set $149.81

$149.81
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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.com/p/viking...od20595369

This was at the store on W Wheatland just off 20 in South Dallas.
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#31
Quote from LordZeppelin :
I've been looking for a good thin blade metal spatula and a good silicone one - links would be wonderful. Thanks in advance.
For metal, I like the Winco fish spatula. You'll find multiple sellers for this. I picked mine up years ago for $4-5 at a local kitchen supply store.

Here are a few silicone spatulas to consider
https://www.amazon.com/iSi-Basics...B000S15H86
https://www.amazon.com/Tovolo-Fle...01EBZ0AJ0/
https://www.amazon.com/OXO-124178...B00CYDFLDW
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#32
Have had this set for four years. Paid $249 for them and they were worth every penny. They look almost as new as the day we bought them.

Note: these are 18/8 stainless steel. If anyone is on the fence because they are not 18/10, don't let that be the deciding factor. If you don't abuse them, they will last.
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#33
Can non members get this?
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#34
Who fries eggs in a SS pan? Buy yourself a nice cast iron pan to make the best eggs.

As far as these pans go, I bought a similar version (Members Mark) from Sam's 15+ years ago and still using them today. Only thing is the one pot's (used the most) handle has the slightest movement. I need to peen the rivets and that should fix it. Costco had a 10 piece 5-ply for $169.99 ($199.99 - $30 coupon) over the holiday. Bought them but have not used them yet. Judging by the weight and feel, they are going to be awesome.
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#35
Quote from BadBimr :
Who fries eggs in a SS pan? Buy yourself a nice cast iron pan to make the best eggs.

As far as these pans go, I bought a similar version (Members Mark) from Sam's 15+ years ago and still using them today. Only thing is the one pot's (used the most) handle has the slightest movement. I need to peen the rivets and that should fix it. Costco had a 10 piece 5-ply for $169.99 ($199.99 - $30 coupon) over the holiday. Bought them but have not used them yet. Judging by the weight and feel, they are going to be awesome.
If you are going to get another pan to fry eggs, might as well just get a cheap nonstick or ceramic pan that you will throw away every 2-3 years. Cast iron will stick too if you are not careful (and has its own rules for caring).
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#36

Quote from superslickz :
If you are going to get another pan to fry eggs, might as well just get a cheap nonstick or ceramic pan that you will throw away every 2-3 years. Cast iron will stick too if you are not careful (and has its own rules for caring).
Why would I buy a non-stick pan ($25) every 2-3 years and not spend less just once and have it a lifetime? A properly seasoned cast iron pan will not stick.
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#37
Quote from BadBimr :
Why would I buy a non-stick pan ($25) every 2-3 years and not spend less just once and have it a lifetime? A properly seasoned cast iron pan will not stick.
"properly seasoned", which some would say the same for a SS pan. I am just saying if you are going through the effort of getting another pan to cook things like eggs, might as well make it something idiot proof. You can get nonstick pans for like $15. Plus it will be lighter than cast iron in case you want to flip your omelette, etc. If the pan is truly for only making eggs (which you never need very high heat), there is no reason a nonstick or ceramic pan won't last well beyond 2-3 years.
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#38
Quote from BadBimr :
Who fries eggs in a SS pan? Buy yourself a nice cast iron pan to make the best eggs.

As far as these pans go, I bought a similar version (Members Mark) from Sam's 15+ years ago and still using them today. Only thing is the one pot's (used the most) handle has the slightest movement. I need to peen the rivets and that should fix it. Costco had a 10 piece 5-ply for $169.99 ($199.99 - $30 coupon) over the holiday. Bought them but have not used them yet. Judging by the weight and feel, they are going to be awesome.
I have the same set from Costco. I love them, however the big saute pan has warped, as many others have also reported. I have a gas range though so doesn't bother me at all.
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#39
Quote from superslickz :
"properly seasoned", which some would say the same for a SS pan. I am just saying if you are going through the effort of getting another pan to cook things like eggs, might as well make it something idiot proof. You can get nonstick pans for like $15. Plus it will be lighter than cast iron in case you want to flip your omelette, etc. If the pan is truly for only making eggs (which you never need very high heat), there is no reason a nonstick or ceramic pan won't last well beyond 2-3 years.
First off you are not getting a decent non-stick pan for $15, you will need to pay double if not more for a decent one. Again why would I pay $15+ for a non-stick pan coated with chemicals that will need replaced in a year ($15 you get what you pay for) when for that same money I can buy a cast iron pan that will last me a lifetime. Seasoning a cast iron pan is easy, a little oil and a hot oven is all you need. Afterwards, it won't stick. Care is just as easy. A little water to clean and dry it off before you put it away, that's it. You don't even need to use soap, though some people do.
I agree with you that cast iron is heavy and not ideal from flipping an omelette but most people don't have the skills to flip an omelette with the pan only (no spatula) without said omelette hitting the floor.
Also you can do things in a cast iron pan that your non-stick throw away pan could never match. You want to sear a steak or how about some smash stile burgers, no problem? As for cleaning up noshing could be easier, some water and wipe it clean, If you do not have a cast irn pan, get one and see how great it is.

Quote from pltcoup :
I have the same set from Costco. I love them, however the big saute pan has warped, as many others have also reported. I have a gas range though so doesn't bother me at all.
I read those reviews as well. I use natural gas and this will not be a issue for me. Costco does sell a better set for $399.99 but that;s more than double the money and if the pans get that bad, Costco always has your back.
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Last edited by BadBimr January 14, 2021 at 09:15 AM.
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#40
Quote from RichardR1490 :
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.
Do you lower the heat after the water beads and you add the eggs? I haven't been able to consistently get my ss pan to fry an egg without either sticking or burning even with the water beading trick. I find that if I leave the heat on med / med-high when I add the eggs, the eggs may not stick but my pan overheats, turns brown, and smokes a bit -- which is a pain to clean. Usually if I lower to heat after the water beads to med-low I end up getting sticky eggs regardless if I don't move the eggs.

Perhaps it might be because sometimes I try to cook 2 or 3 eggs at a time in the same pan which might be a no no?
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#41
Quote from FindSomeDeals :
Do you lower the heat after the water beads and you add the eggs? I haven't been able to consistently get my ss pan to fry an egg without either sticking or burning even with the water beading trick. I find that if I leave the heat on med / med-high when I add the eggs, the eggs may not stick but my pan overheats, turns brown, and smokes a bit -- which is a pain to clean. Usually if I lower to heat after the water beads to med-low I end up getting sticky eggs regardless if I don't move the eggs.

Perhaps it might be because sometimes I try to cook 2 or 3 eggs at a time in the same pan which might be a no no?
It sounds to me you're using too high a temperature to pre heat the pan. Preheat the pan on medium, and lower the temp to med-low about a minute before you're ready to add the oil. After adding the oil, wait maybe 10 seconds give or take and then add the eggs.

You can't just lower the power and expect it to change on a dime, you want to gradually come to steady state, not drastically raising and lowering the power.

Try this and see if you get better results. If you're using an electric range it could take around 4-5 min to property preheat the pan. Gas is a bit faster but you still can't rush it too much. Induction is my preference, I'm typically able to go from a cold pan to adding food in under a minute and a half
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Last edited by RichardR1490 January 14, 2021 at 12:32 PM.
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#42
Quote from BadBimr :
First off you are not getting a decent non-stick pan for $15, you will need to pay double if not more for a decent one. Again why would I pay $15+ for a non-stick pan coated with chemicals that will need replaced in a year ($15 you get what you pay for) when for that same money I can buy a cast iron pan that will last me a lifetime. Seasoning a cast iron pan is easy, a little oil and a hot oven is all you need. Afterwards, it won't stick. Care is just as easy. A little water to clean and dry it off before you put it away, that's it. You don't even need to use soap, though some people do.
I agree with you that cast iron is heavy and not ideal from flipping an omelette but most people don't have the skills to flip an omelette with the pan only (no spatula) without said omelette hitting the floor.
Also you can do things in a cast iron pan that your non-stick throw away pan could never match. You want to sear a steak or how about some smash stile burgers, no problem? As for cleaning up noshing could be easier, some water and wipe it clean, If you do not have a cast irn pan, get one and see how great it is.
Again, everything you described with seasoning will pertain to a SS pan also, so what's the point? Seriously, you are the first person I have ever heard of recommending a cast iron to compliment SS to cook eggs. Everyone else recommends a cheap nonstick pan. And yes, you can get a name brand nonstick for $15 that's more than good enough to cook eggs:
https://www.walmart.com/ip/T-fal-.../801047864
It will last you quite a long time if all you will do is cook eggs at no more than medium heat (you shouldn't need higher for eggs), don't use metal utensils (shouldn't need with eggs) and especially if you are washing it without soap (like you are doing with your cast iron).

And yes, I have cast iron (Staub) and I know its benefit, but I would never use it for eggs when i have a nonstick pan for that. For searing meat, I use SS or cast iron, depending on what it is.

But hey, you do you.
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#43
Quote from superslickz :
Again, everything you described with seasoning will pertain to a SS pan also, so what's the point? Seriously, you are the first person I have ever heard of recommending a cast iron to compliment SS to cook eggs. Everyone else recommends a cheap nonstick pan. And yes, you can get a name brand nonstick for $15 that's more than good enough to cook eggs:
https://www.walmart.com/ip/T-fal-.../801047864 [walmart.com]
It will last you quite a long time if all you will do is cook eggs at no more than medium heat (you shouldn't need higher for eggs), don't use metal utensils (shouldn't need with eggs) and especially if you are washing it without soap (like you are doing with your cast iron).

And yes, I have cast iron (Staub) and I know its benefit, but I would never use it for eggs when i have a nonstick pan for that. For searing meat, I use SS or cast iron, depending on what it is.

But hey, you do you.
Kids wanted dippy egg sandwiches for dinner tonight. I actually thought about this thread. I took out two small cast iron pans (older than me), one for the eggs and another for the Canadian bacon. A little butter in the pan, eggs came out perfect without sticking. Clean up was a few seconds. Like I said above I will not use a pan sprayed with a chemical to make it non-stick when what has worked for hundreds of years still works today and for me is better.
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#44
Quote from BadBimr :
Kids wanted dippy egg sandwiches for dinner tonight. I actually thought about this thread. I took out two small cast iron pans (older than me), one for the eggs and another for the Canadian bacon. A little butter in the pan, eggs came out perfect without sticking. Clean up was a few seconds. Like I said above I will not use a pan sprayed with a chemical to make it non-stick when what has worked for hundreds of years still works today and for me is better.
And most people can do with stainless steel the same.
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#45
Quote from goyangyi1 :
It was a serious question man
You can cook an egg in it so long as you season the pan first. It'll be like using a nonstick. I use coconut oil.
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