Viking 13-Piece Tri-Ply Cookware Set $149.81

Not as good as the made in USA Viking cookware, but I'd expect this to still be pretty good, i.e. roughly equivalent to the Cuisinart Multiclad Pro

How do these compare to the Tramontina tri ply?

Quote from absoluthung : Cooking 101: if the food sticks to your pan, regardless of material, the pan wasn't hot enough yet. Of course there are caveats but that's the base rule, pan/pot on heat, wait til it's heated, don't go throwing stuff in immediately

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

Quote from shouthouse : I have not found the spray oil to work well personally.

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.

Quote from dealzslick : 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

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.

Anyone know if the pots have the rolled / flared lips, or is it straight walled up? All the pictures have the lid on so it's hard to see. One thing I learned after buying a prior slickdeal is that straight walled pots are terrible to pour out of =(

Quote from TTTTTTrent : You can fry an egg in a tri-ply stainless steel pan, but it requires more care than doing so in a non-stick pan. Here's a link to a video from All-Clad that demonstrates the technique (these Viking pans are the same technology so the same rules apply): 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.

Anyone have the upc so I can check pricing before heading over to Sam's club?

Quote from lukeed : anyone have the upc so i can check pricing before heading over to sam's club?

840595107506

I'm at a club right now, but rang up for $199

Spray oil works great. It's the timing. Heat the pan first for a while on medium, let the metal expand, then put the oil on. Non stick that way. Teflon and DuPont are the devil. Watch Dark Waters movie to learn more about creating it and how it will never go away.

I changed over all my cookware to all-clad over the past few years and come across some good deals on Viking pans recently, they are now my daily drivers because i love them so much, and the all-clad is used when i want to get fancy.

Quote from Jahlapenoez : Anyone know if the pots have the rolled / flared lips, or is it straight walled up? All the pictures have the lid on so it's hard to see. One thing I learned after buying a prior slickdeal is that straight walled pots are terrible to pour out of =(

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. 😄

Quote from dwritter : 840595107506 I'm at a club right now, but rang up for $199

SamsClub price reductions are YMMV....

Quote from dwritter : 840595107506 I'm at a club right now, but rang up for $199

Thank you!

Still $199 in San Diego if anyone is interested.

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.

I've been looking for a good thin blade metal spatula and a good silicone one - links would be wonderful. Thanks in advance.