Do you have a 3 ply or 5 ply set? This is kind of going back to my original question. Which do people prefer ?
Stainless Steel Cookware
- Thread starter SCNCY
- Start date
Do you have a 3 ply or 5 ply set? This is kind of going back to my original question. Which do people prefer ?
Apparently they use Made In at Alinea too so they're good enough for one of the best restaraunts in the world. The carbon steel wok for 89 is a steal.
Sorry for the repost, my reply/messaging feature is ****ed
Sorry for the repost, my reply/messaging feature is ****ed
After years of ruining/replacing non-stick pans (that were sapping our precious bodily fluids), we went with a set of Cuisinart MCP. The All Clad are probably the cream of the crop, but if you can’t stomach the premium, we’ve been pretty happy with these. It took me a while to adapt, but the kids can even successfully cook eggs in them.
We bought a moderately priced set of Food Network brand stainless steel pans a few years ago and could never cook eggs in them. Sauces and such was fine but other stuff stuck badly. Even after seasoning as recommended it took a lot of oil.
I'd be curious to see how the nicer pans perform.
I'd be curious to see how the nicer pans perform.
Dont use it on a glass stovetop. It will scuff the shine a bit.
Use a dedicated non-stick pan for all things eggs.
You really want stainless for when you want those lovely brown bits and searing.
- Mar 27, 2006
- 43,017
- 34,526
- 113
Cast iron is great, but it's not the right tool for all occasions.
Smart. I'm the same with knives. The really good ones are pricey as hell. So I've gotten a few as Xmas gifts, picked up another few here and there. But yes, buying an entire new set of top notch Wusthofs is definitely cost prohibitive, at least for me.
That's what we ended up doing. I felt that was just a cop out on my end. People cooked runny eggs before teflón was invented I assume
I have some Heritage Steel 5 ply fry pans. Great for searing a steak.
Been thinking of trying one of their sauce pans some day
Been thinking of trying one of their sauce pans some day
We have the cuisinart 12 piece 3ply, no issues 11 yrs in. Wirecutter used to recommend but says they have warping on high heat now. We regularly use on of the pans to go into a 450f for steaks and no problem.
Dh picked Victorinox knives at that same time and still using them, get them professionally sharpened about once a year.
Dh picked Victorinox knives at that same time and still using them, get them professionally sharpened about once a year.
+1 here for the Victorinox knives. Saw the Fibrox highly recommended by America’s Test Kitchen 10 yrs ago. Got it for $30 and its still my favorite kitchen utensil.
The Best Chef’s Knives of 2026 | America's Test Kitchen
A good chef’s knife is one of the most important purchases a cook can make. Steel types, materials, blade and handle shape, and more determine preferences.
www.americastestkitchen.com
Since the knives have been brought up, we have a Henckels set that to me always seemed nice until the Mrs bought me a Shun Chefs knife (since I cook the most). It is amazing.
I honestly don’t remember. Personally I’d look for copper cookware rather than stainless. It’ll conduct heat better and copper is slightly anti microbial.
You can do scrambled eggs in stainless without sticking and without fat if you get the pan really hot. Have to keep them moving, but when the pan is good and hot they solidify as soon as the liquid touches the steel.
It's really important to preheat the pan to the point that water droplets bead up on the surface even before adding oil to get good non-stick performance.
It's really important to preheat the pan to the point that water droplets bead up on the surface even before adding oil to get good non-stick performance.
I just don’t like the fact that when they get hot enough to fry eggs and such, if you use butter it burns instantly.
