expired Posted by piyoman • Oct 1, 2024
Oct 1, 2024 9:49 PM
Item 1 of 1
expired Posted by piyoman • Oct 1, 2024
Oct 1, 2024 9:49 PM
Costco Members: 12-Piece Tramontina Tri-Ply Clad Stainless Steel Cookware Set
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$200
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They work great, heat very evenly, and have worn very well. We cook at home a few times a day, almost everyday, and these have been in heavy rotation. There are almost no scratches or stains, and we use the dishwasher with pods to clean them which have damaged other pans in the past.
I like the all-steel on the outside construction, including all the handles, and the etched quart measured inside the pots is a really nice touch. It's very helpful to estimate what size container is needed to put the food away. I also like that most of them use the same size lid so I don't have to look around to find the right one.
I do think that some of the other brands have a handle shape that I might prefer, but certainly not enough to pay more for it. Overall, I'm really happy with these for good much they cost.
I have no idea if I got Brazilians or not fwiw, and in general I'm not unusually hard on my pans. I'm older and have cooked all my life, including as a line cook, so I try not to beat my gear up too much.
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Our community has rated this post as helpful. If you agree, why not thank rczrider
https://www.costco.com/.product.400026
The biggest issue is the pot lips aren't flared, making pouring out of them a PITA. That alone would give the Henckels set an edge, IMO. I do like the all-stainless lids of my Tramontina - they look nicer and are easier to clean than glass lids - but it turns out I really miss being able to see inside the pot while it's cooking and built-in straining is a feature I didn't think I'd miss until I didn't have it anymore. The glass lids are only good up to 425F while the stainless are good to 500F, but I honestly can't think of a reason I'd want or need the pot in the oven with a lid at those temps. I can't remember if my Tramontina pots have hash marks inside or not (so it must not matter that much, haha), but it's a nice feature that the Henckels specifically mentions.
It's probably unfair, but the only thing I can think of is that I like that my Tramontina set was made in Brazil instead of China. China can and does put out good stuff when the manufacturer decides to do it, but the Brazil vs China thing for stainless sets has been a distinguishing mark on mid-tier sets for a while.
Overall, I think your purchase was the "better" one. This Tramontina set is a good deal for sure, but I think the functionality of your Henckels set makes it the better buy. In fact, I'm seriously considering replacing mine with the one you linked...haha. The Henckels appears to be H3 line, so reading up on them now.
An aside for anyone looking at cooking sets: I actually don't recommend them. If you cook with any regularity, you'll learn that you rarely need everything the set comes with. There is some value in getting multiple pieces you will use at a lower price than buying them individually, but you're likely going to end up with some "useless" ones that just take up space. I highly recommend folks start with pieces that meet their use-case and get the right tool for the job from the beginning. Yes, it's "pretty" when all of your cookware matches, but not so much when half them are dusty from lack of use. If nothing else, consider selling the pieces you don't use.
EDIT: actually...I went ahead and bought the Henckels set you linked to, possibly to replace the Tramontina pieces I already have
For anyone reading this, while I still don't recommend buying sets unless you plan on selling off the more useless pieces, I definitely recommend the Henckels over this Tramontina for these reasons:
Any pan can be virtually non-stick, including cast iron and stainless. It's all in how you either season/prepare the pan and how you use it. Also, cast iron and stainless can be lifetime pans. Buy once use forever (in most cases if you buy right, and don't damage the pans).
Any pan can be virtually non-stick, including cast iron and stainless. It's all in how you either season/prepare the pan and how you use it. Also, cast iron and stainless can be lifetime pans. Buy once use forever (in most cases if you buy right, and don't damage the pans).
Otherwise, you're right and my other frequently-used "nonstick" is a well-seasoned 12" carbon steel no-name pan I picked up for $10 at Marshall's or HomeGoods. This is why I don't recommend pan sets: they frequently have more pieces than you'll use, and there are better pan options for different tasks. I have bought them in the past - and am in fact buying the Henckels mentioned earlier in the thread to replace my Tramontina - but knowing I'll put the more useless pieces up on FB or CL.
https://www.costco.com/.product.400026
Did a little more reading and I think I am going to buy both. Tramotina seems pretty well respected but I like the glass strainer lids, easy pour lips on all pots/pans, interior markings and the helper handle on the big sautee pan.
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Please STOP getting excited for tri-ply, return that stuff and ask Costco to bring back 5-ply. That's the only way we all get good quality stuff over long time. Costco has become all about money. They will cut corners if they have to, as I have started to notice in recent times.
Please STOP getting excited for tri-ply, return that stuff and ask Costco to bring back 5-ply. That's the only way we all get good quality stuff over long time. Costco has become all about money. They will cut corners if they have to, as I have started to notice in recent times.
It certainly doesn't conduct heat any better; while copper is definitely a better conductor of heat, it's a thin-ass layer of copper between two layers of aluminum that are each individually thinner than the single aluminum core of a tri-ply set. This means that yes, the pots and pans themselves are overall thicker, but the nature of this thicker three-layer core versus a single layer means that changes in heat - ie. reducing to a simmer or heating up to sear - will be reflected more slowly in how the food cooks.
The heat retention capability of the thicker 5-ply means it will keep the food warmer longer after being removed from heat, but I have literally never had a problem with food in the pot/pan getting too cold too quickly when eating. It's still stupid hot when I have to move leftovers to a different container for storage in the fridge.
All that said, the functional difference between the two is virtually non-existent. Technically, the 5-ply might lose less heat due to its thicker design and therefore might be more efficient on an insignificant level. Technically, changes in temperature might be reflected more quickly in a tri-ply pan and therefore might give you more control.
The only thing that one can say with absolute certainty is that 5-ply is more expensive and heavier. That's it. When tested [seriouseats.com], this is the result:
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This website says "Almost all Tramontina Tri-Ply Clad sold in the USA is the Chinese version, but there is a rarer, made-in-Brazil version that uses a non-magnetic grade of stainless steel on the exterior for extra corrosion resistance."
https://www.centurylife