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Edited October 16, 2021
at 02:42 PM
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NEVER ADD SALT TO WATER BEFORE IT IS BOILING!!! This is just about the only thing that can corrode the stainless steel surface of your pans. The instructions say this but who reads instructions for a pan?
The D3 line (stainless-aluminum-stainless) is arguably the best choice for most home cooks even if you ignore the fact that it's cheaper than the other lines. It's what Cook's Illustrated uses. All-Clad's other lines have better conductivity on paper, but you pay for that with additional weight. My Copper Core pans are very heavy but my massive biceps can handle it.
Many people want to buy the sets, but I don't like them because they often have an 8" skillet but not a 12" which is insanity. With a 12" skillet/fry pan, and 2 and 4 quart saucepans, you are ready for 80% of American stovetop cooking and the rest can be handled fine with cheap pans (you want an enameled cast iron dutch oven, and a $30 12" nonstick skillet).
I've ordered "packaging damage" pans 3 times and never noticed packaging damage, let alone anything wrong with the pans.
Barkeeper's Friend and a rough plastic scrubber will remove just about anything from stainless pans.
If you will be storing these stacked together, buy some felt pan protectors to go with them. They look like giant felt asterisks and work really well, and come in fun colours.
NEVER ADD SALT TO WATER BEFORE IT IS BOILING
That's all fam.
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@iconian
to ping me, you have to quote my post. other ways it won't work
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Yeah, they are using "seconds" to get around the protected brand pricing and sell their overstock. I've purchased about a dozen pots/pans and they've all come in perfect condition. I'd recommend the D5 line or above. They're heavy, but will last for decades.
I also bought some HA1 nonsticks with "packaging damage" and they were more or less in perfect shape.
Basically brand new item and packaging as far as I can tell