I purchased theese at another store,much cheaper. I researched cookware for about 2 months and decided on theese and haven`t regretted one bit. I absolutely love this ccokware. I purchased a slightly older set,with a different design, but the quality is the same.This is a heavy set of cookware,so if you want a light wieght set,its not for you. It has 2 layers of stainless steel, one layer of copper abd two layers of aluminum. It cooks very evenly and not to difficult to maintain its beauty. I actually bought two sets,as one is hanging on my pot rack. Love everything about them.
Buy Kirkland Signature 18/10 Stainless Steel 13 Piece Cookware Set (559728) Now
I agree with the previous two reviews, this is a great looking and great cooking set of pots and pans.
I was having trouble with eggs sticking also, so having the occasion of 3 sisters-in-law present one day asked the cooks among them what I should do for eggs over easy.
The solution for me was to cook at the lowest setting possible on a gas stove top, warm up the fry pan for a few minutes with oil covered, add the egg, and recover, cook, flip, recover, done, no sticking.
Egg was perfect!!
Seems the solution is covering the frying pan while egg is cooking.
Whether it adds moisture while cooking or it just works better that way I don't know, but it works.
I would never have thought of this on my own and never saw this technic in any review or hand-out by the company.
This set replaced a much more expensive Calphalon non-stick set, very unhappy with Calphalon.
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I purchased these last week, and haven't used them much, but I LOVE them. I bought a larger 5 Qt Calphalon Contemporary Stainless Sauteuse at the same time ($100), and although I love the size of that pan, the Kirkland pans cook scrambled eggs better, are heavier, heat more evenly, don't stick as much, and since I bought a used set on ebay, were much cheaper for all 13 pieces than for the two-piece Calphalon pan with lid. Only some of the set was used, so a minute or less with Bar-Keepers friend on a couple of the pans and they all shined like new. I've cooked scrambled eggs with the skillet, and was thrilled at how well they cooked vs. the Calphalon. I read on other sites to heat the pan, add the oil, let the oil heat, then add the eggs, and WOW! no sticking, as good as non-stick, actually better because the eggs had smaller curds. I cooked eggs the same way with the Calphalon, and the eggs didn't stick until I stirred the eggs to scramble them, then I wind up with a thin layer of egg at the bottom of the pan.
The only thing that some may not like on the Kirkland pans, vs the Calphalon Contemporary is that the Calphalon pan is made up of two pieces the handle and the pan (all-clad or multiclad is what it is called I think), and the Kirkland is made up of three the handle, the pan, and the disk at the bottom of the pan where the aluminum and copper disk is, the aluminum/copper doesn't extend up the sides of the pans. The disk is attached well and isn't unattractive, it even has a copper band around it that looks pretty and cleans nicely with the Barkeeper's Friend. Personally, I'd rather have the Kirkland that is heavy and cooks well, vs the Calphalon that isn't near as heavy and doesn't heat as evenly (I put egg whites in the Calphalon, put the lid on the pan, and watched while one half of the egg cooked and the other half of the egg was raw and clear gas stove).
I'm really happy with my Kirkland set, I love everything about the pans, sometimes I even like to just admire their beauty.
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I did exhaustive research on cookware and expected this to be comparable to some of the higher end sets selling for $350 $500. Indeed, the construction and descriptions all sound similar, and I did in fact go to Macy's to look at the higher end cookware, hold it to feel it's weight, etc.My previous cookware was Calphalon nonstick, mixed in with some stainless pots that I grew up with (mom's old Revere Ware -which performed much better than this) and I am old enough to remember what cooking in stainless was like before non stick was all the rage.
I haven't had a very good experience with these. I was diligent in following directions on how to oil and heat the pans, but a couple of them, in particular one stubborn 10 inch fry pan, has just been a nightmare. Everything sticks to it no matter what I do or how much oil I put into the pan. I've spent more time researching how to clean and "fix" this pan than I did researching good, affordable cookware in the first place. Unfortunately, the only thing that has worked to some degree was easy-off oven cleaner. Since I bought these for improved health (to get away from non-stick) using oven toxic cleaner doesn't bode well with me. But, even after the oven cleaner and slicking the pan with oil, all the Bon Ami and Barkeeper's Friend, lemon juice, steel wool scouring pads, nothing has worked to get the pan clean from one night of fried chicken we made a month after we bought it.
The problem may be related to the way the interior is finished slightly grooved instead of smooth.
The pots are okay, and clean up well enough, although I have had trouble with stuff sticking to them as well. The lids are scratched just from having them in the sink with other dishes. We've never put any of these in the dishwasher (there's NO WAY the dishwasher would get them clean.)
These pots and pans scratch very easily. Due to having to use a metal spatula to get the stuff that stuck horribly, they're all scratched up.
The smaller (8") fry pan hasn't given me too much trouble, but enough trouble that I've resorted to my old Calphalon non stick for frying eggs for breakfast.
I've had these for 5 months, and was so excited to get them. However, I have cooked less in the last 5 months than ever before in my life. I think it's because these pans are such a pain, I'd rather eat out than have to deal with the clean up. Anyhow, I've probably cooked 30 meals in 5 months. They are pretty when you can get them clean. When I'd read reviews of people claiming they had nothing but trouble, I figured they just didn't know how to cook in stainless. But, there's something else going on with these. A design flaw or some other quality issue perhaps.
One of my friends had a much older set of these from Costco that is probably 8-10 years old. They were wonderful and I enjoyed using them when at my friend's house. Friend lives out of state or I'd be able to compare them better but the construction on these appears different than the old ones everyone raved about. I have learned recently that the older sets of Kirkland Stainless that everyone raved about were made by Tramontina, which at the time manufactured their cookware in Brazil. (Tramontina now makes similar cookware that is sold at Walmart but half of it is made in China.)Several magazines and cooking sites cited Tramontina as being as good a All-Clad for about 1/3 the price. I have compared the two, and All Clad is much better quality wise but for low cost cookware, Tramontina is still a better deal than the new Costco set which, nowadays, is just cheaply constructed and made in China.
Another note. There was some pretty stubborn grey residue that took lots of washing to get off when we first purchased these. I suppose it was factory machine oil.No other brand sells their pans covered in thick, grey residue. Also, these weigh, depending on the pan, up to twice as much as All Clad and other high-end brands.
If you are looking for the best your money can buy in this price range, I'd check out Sur La Table's house brand. It's $249 for 9 pieces when it goes on sale. If that's out of your budget, I'd go with Ikea's Favorit line -really good quality and costs less than this, once you buy the 7 piece basic set ($79) and add on the additional pieces. Tramontina at Walmart is better than this for about the same price.
Pro's: They are pretty.
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