Bests & Worsts Reviews from Amazon

I have this set, bought from Amazon. I consider it good value for the money. I will answer some concerns others have had with their sets. My set was shipped to me in the original manufacturers box that was probably in a container with a zillion others. Amazon shipped it in another box with space and packing around the shipper box which took any abuse UPS could throw (literally) at it. Lets talk about that shipper box which again was a box within a box. Everything was held by designed cardboard packing material that fit the pieces and held them away from the sides. It was packed like it was headed for a mess kitchen at the front (or they were aware of the gorillas that ups uses). If the UPS truck had run over it, it still might have held up, maybe. Amazon is starting to realize, and pack for the kind of handling that mass delivery systems can dish out. This is well made stainless steel cookware; it has an aluminium sandwich on the bottom so the heat distribution is more even and it works on induction cooktops (I have a couple of NuWaves and a 30 inch GE all induction cooktop). This is not commercial cookware. I worked in college as a cook, and we never had anything anywhere near this good. Commercial pans get rough treatment from the cooks, and a lot of steel wool and hard grease cutters from the dishwasher, and everything goes through the dishwasher, the guy and the machine. Commercial pots usually have flat stainless steel lids also. This set is really nice home cookware, much better than commercial quality. These pots are not eye candy. They are brushed stainless which you can't see your face in. The brushed finish holds oil better. The pot handles are large and stay cool, the lid handles can get hot. Tip: Get Barkeepers Friend Cookware cleaner for when you screw-up, we all do. Buy in multiples, it is cheaper that way. It's on Amazon. I think all the Barkeepers is the same stuff in different packaging, but I might be wrong. Tip: Also get the Magic Jetz scrubbers on Amazon, they are easier on the pans than steel wool or ghod forbid those squiggly stainless steel scrubbers or chainmail (use that on your cast iron stuff). A little advice to those new to stainless cookware. Use the PAM on your Teflon pans, not these. I use duck fat or pretty much any oil. Start out on medium heat (5 out of 10) with something in the pan. Then when you have food in the pan, you can ramp up the heat a little, or even a lot. You will learn your own style as far as heat control goes. You can maintain your desired level at a lower heat once you get there. Gas, Induction, Ceramic, and Halogen will give you faster response to control numbers than electric burners. If you cookware changes color (straw to brown to purple to blue) you are way too high in the heat and you can damage the pan. If you just have to see what it will do, put 2 liters of cold tap water in the 4.2 qt casserole and let her rip. My GE induction cooktop will boil it in 4.5 min from 50 degrees on level 10, and maintain it on level 3. Remember, when it is hot enough, back it down. Last tip: get a ThermoWorks Thermapen here on Amazon, the price is right and they are really useful. Get a bright color so you can find it quick. You will be surprised how often you overcook food.