Hi y'all,
If you've read any of my other reviews, you know I try to tell you what I think about the item, rather than gush or slam emotionally.
I got on the waterless cookware research kick after attending a Saladmaster party. I loved the idea of waterless for the health benefits and flavor of the food, as well as the quality of construction of the surgical steel pieces. My husband is a full time seminary student, and I homeschool our children. There is no way we will ever be in a position where $2000-5000 for a set of cookware will be a good buy in our opinions. I am not impugning Saladmaster, at all. I'm saying we can't afford it, and even if we could, I don't have it in me to shell out that much money for pans.
What anyone considering this cookware needs to consider is that waterless is a distinctive, and probably a new way of cooking. It requires adjustment in practice and thinking unless you already cook waterless. The idea is to cook the foods at a low enough temperature (212 degrees F or less) and with as little liquid as possible so that the majority of the nutrients are not cooked out and additional calories from fats/oils/grease are not cooked in. The natural flavors of the food really do come out when cooking waterless. It is a technique that requires a little patience and maybe some practice if you are in the habit of bringing something to a boil and cooking it until it is done. Waterless cookware does not mean you won't burn dinner if you are not paying attention. That is not to say you can't use these pans exactly the way you use other cookware--with water. If you want to cook waterless, you have to be in the kitchen until the steam valve whistles so you can turn the heat down to low or off. The food continues to cook from the steam and it's own liquid. The instruction manual that comes with the cookware has recommended cooking times for vegetables, and those should be followed because when all the liquid evaporates, the food will burn. If you're leaving the burner on, and you're leaving the kitchen, set a timer to come back and turn the burner off. Also, you have to use the right size pan for the amount of food you're preparing. The bottom of the pan needs to be covered with food, or the natural moisture in the food and the little water that clings to rinsed off vegetables cooks out too fast, and the food will burn. Other waterless cookbooks are avaliable, and I recommend getting one so that you can learn how to adjust your favorite recipes to the waterless cooking method.
I found other sets on-line, and the affordable ones are made by Maxam--if you have Maxam, World's Finest, Chef's Secret or Steam Control, Maxam made it. The expensive ones are made by Regal--Saladmaster, West Bend, etc. Regal sets are made of T317 (grade)surgical steel, and there is little difference in quality between the T317 and T304. Maxam offers T304 surgical stainless steel in 5, 7, and 9 ply (layer) construction, though I've been told the nomenclature has changed slightly so that the layers are more easily understood. Mom gave me a set of the 9 ply, and it is fabulous.
The quality is outstanding. The company has been in business since the 1950s, and when you look at and use the pans you can see why. They have a mirror finish and are very heavy, especially compared to standard metal cookware--even stainless steel. The multi-layer construction is incomparable to the standard 18/10 stainless I'm replacing, and I was using one of the nicer sets. The handles are sturdy and stay cool when cooking. The set is completely self-stacking, which is significant. Other cookware can be stacked, but the lids slide around, and the cookware slips off if it isn't balanced just right. These lids lie flat under the rim of the pan, which makes a flat surface for the next pan to set on. Nothing slides around or crashes the second you close the cabinet. The set comes with a lifetime warranty, excluding handles. I don't expect the handles to wear out in the next several years because they look sturdy, but if they do need to be replaced, they can be easily replaced with a screwdriver (as opposed to having to replace the whole pan when the handle comes off) and they are inexpensive to purchase from the company.
The price is excellent. You can't walk in Linens & Things or Dillard's/Foley's/Macy's and get a full set of cookware of this quality for the price. You probably can't even get a bigger set. Most of these waterless sets run between $200-300, depending on which ply you choose. Some websites charge more than $300, but do not pay it. There are too many out there that sell for $300 or less. Even if the handles break, or you drop one and break your foot, you can buy 10 sets of this waterless and still come out cheaper than the any of the Regal lines.
Clean up could not be easier. The pans are all dishwasher safe, and everything comes off by hand very easily. I scorched butter beans last week. I was not sure how much water was needed to cook dried beans, nor how long to cook them, and I burned the bottom layer badly. Butter beans(large lima)are very starchy, and nothing is more difficult to scrape off of a pan besides blackened, carmelized, starch. I followed the directions in the manual by scraping out that which could be salvaged, adding water to the pan, returning it to the stove, and bringing the water to a boil. When it was boiling, I scraped the scorched food off with a wooden spatula. I have have not had burned food come off teflon that easily. My standard stainless was a real pain to clean up when things burned--I've had to do the dryer sheet trick, and not had alot of luck with that. I don't generally burn dinner, but we've all done it occasionally. I was actually worried about having to clean this one up because the pans were brand new, and I didn't want to scratch them to get the black off. I need not have worried.
I really like this set, and I won't buy any other kind of cookware. This set passed the Saladmaster baking soda test, and the fresh/frozen vegetables I have cooked in it taste better than they do when cooked in standard cookware. The meats have been more flavorful, juicier, more tender, and absorbed the seasonings better. It takes less time to cook dinner, and l don't have to worry about a pot boiling over. I am glad that more of the nutrients are staying in the food I cook, and the price is unbeatable. I don't know whether or not you can boil an egg with a wet paper towel in these or not (because I haven't tried it yet), but for less than $300 and better quality than the mall, I don't care.
If you want to know exactly what you are going to get, read on for an intricately detailed description with references to the product pictures that I uploaded...
This set is not what I expected. I thought that this was a name brand, but there are no markings anywhere that say "Chef's Secret" and all pieces are made in China.
The bottom of the pieces are stamped "Multi Ply 12-Element; Surgical Stainless; Waterless Greaseless" (see pic). The inside of each handle is stamped "Mfg. in China, Nat'l Headquarters USA" but is too light and small to take a picture. The Limited Lifetime Warranty is backed by "CSC," which has a P.O. Box address in Dallas, Texas. I am assuming this is the US Headquarters.
Brand name and country of origin aside, these pieces are very solid/durable, look beautiful, and are a pleasure to cook with. In my opinion, they are well worth the "discount" price that Amazon and other retailers are selling them for, but I would not buy them at the "list" price.
The KTSS22 set includes the following 22 pieces:
(1) *1.5 qt Saucepan with long handle;
(2) Thermo Control Lid for 1.5 qt Saucepan;
(3) *2.0 qt Saucepan;
(4) Thermo Control Lid for 2.0 qt Saucepan;
(5) *3.0 qt Saucepan;
(6) Thermo Control Lid for 3.0 qt Saucepan;
(7) Medium Mixing Bowl or Dome Cover for 3.0 qt Saucepan;
(8) Plastic Lid for Medium Mixing Bowl or 3.0 qt Saucepan;
(9) Steamer for 3.0 qt Saucepan;
(10) Fryer Basket for 3.0 qt Saucepan;
(11) Side-Lift Handle with Plastic Grip for Fryer Basket;
(12) Grater for 3.0 qt Saucepan or Medium Mixing Bowl;
(13) Center-Lift Handle for Grater;
(14) *7.0 qt Roaster;
(15) Thermo Control Lid for 7.0 qt Roaster;
(16) Large Mixing Bowl or Dome Cover for 7.0 qt Roaster;
(17) Plastic Lid for Large Mixing Bowl or 7.0 qt Roaster;
(18) Adapter Ring for Fryer Basket or Grater to fit 7.0 qt Roaster;
(19) 10" Skillet;
(20) Thermo Control Lid for 10" Skillet;
(21) Suction Knob for Dome Covers;
(22) Whisk;
(--) "Instruction Book for Waterless Cooking" (English and Spanish);
(--) Limited Lifetime Warranty
(*) These are the top volume measurements on the inside of these pieces, but they will actually hold more if you fill above this level.
Each piece has a mirrored finish on the outside and a satin finish on the inside cooking surface and bottom encapsulated heating surface (see cleaning note at end). There are several pieces that fit snugly into each other for various combinations of stack cooking. The plastic lids fit into, not onto, the mixing bowls (see pic) and form a tight seal.
The insides of the Saucepans and Roaster are marked with volume measurements in quarts (see pic). Each handle is attached with two rivets (see pic) and has a black plastic insert that insulates the handle and gives the pieces a finished look.
The Thermo Control knobs (see pic) are, in my opinion, more novel than practical. They make the pieces look interesting, but I have not found them to be very useful for the type of cooking that I do regularly.
One reviewer commented that the lids rest in the handles; however, the 2.0 qt Saucepan is the only piece in my set that does this (see pic). The rest look like they might fit if the plastic handle inserts were removed, but I am not certain.
With regards to the review about the metal melting, the instructions warn that the pieces might melt if left dry over a lit gas burner or hot electric element for prolonged periods. They also advise "NEVER PLACE COOKWEAR UNDER A BROILER" (the only instruction in all CAPS). Unfortunately, there is no mention of use in a conventional oven or maximum safe usage temperature.
According to several other online retailers' websites (via web search), each of these pieces is made of "XL304A" "Surgical Stainless Steel," which is a carbon-free, nickel-free, alloy of the following elements:
(1) Chromium: gives metal its corrosion resistance;
(2) Silicon: an excellent heat conductor;
(3) Manganese: prevents rust and corrosion;
(4) Copper: an immaculate heat conductor;
(5) Molybdenum: used for hardness & strength;
(6) Columbium: used for its corrosion resistance;
(7) Titanium : corrosion resistance & strength-to-strength ratio;
(8) Vanadium: stabilizes against oxidation;
(9) Cobalt: for wear-resistant;
(10) Iron: for weight and strength;
(11) Stannum: resist corrosion, especially from salt;
(12) Lanthanum: increases strength.
A chain is as strong as the weakest link. In this case the weakest link is Stannum (Latin), which is better known as Tin, and has a melting point of 449 degrees F (according to various sources via web search).The overall melting point of the XL304A alloy depends on the percent composition of each element in the alloy and is probably much higher than 449 degrees F, but I could not find a source to verify any more information on this alloy. I will contact CSC for more information on maximum safe usage temperatures and post if they respond.
Another reviewer who actually baked with these pieces noted that the plastic in the thermo control knob or handle inserts can melt in the oven. Fortunately, the handle inserts can be easily removed with a Phillips screwdriver (see pic) and the Thermo Control knob can be easily unscrewed left over the top, or "lefty-loosey" (see pic).
I have not used these pieces in the oven yet, but I might try at some point. If I do, I will remove the plastics, but I am not too worried about the metal melting since I rarely bake above 350 degrees F. Of course, I'm not an expert and recommend that anyone who chooses to bake with these pieces proceeds with caution and at their own risk. Aside from melting, the instructions warn that high temperatures may cause blue or golden-brown staining/discoloration (see cleaning note at end).
As mentioned above, the pieces are covered under a Limited Lifetime Warranty, backed by "CSC" with a P.O. Box address in Dallas, Texas. The warranty covers manufacturer's defects but does not cover handles and knobs (or melted cookwear). The warranty states that CSC will repair, replace, or return the piece within 30 days. The owner pays shipping both ways whether or not the piece is covered under the warranty.
The included "Instruction Book for Waterless Cooking" (see pic) is a handy reference and is well written; albeit, brief. It notes various advantages of Stainless Steel, gives basic care instructions, and outlines basic usage with cooking recommendations for different types of food and various recipes. Regardless of the instructions, you will probably burn a few things as this cookwear takes a little getting used to.
A note on cleaning... Stainless steel is supposed to "stain less" than regular steel but it doesn't mean that it will never stain. Burnt-on food and stains come up easily with boiling water or after soaking and scouring. BUT, you won't want to use a scouring pad on the exterior because it will be almost impossible to polish back to a mirror finish. Go to your local market or hardware store and purchase some stainless steel cleaner to keep the exteriors gleaming.
Happy cooking.
-leffingw
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I've had this set for several years and absolutely love it.Clean-up is a breeze and yes, I've burned things in these pots.Soaking the pan removes most of the burned-on food an SOS or Brillo pad takes care of the rest.The lids can rest in the handles when you need them to a feature I really like.The set also allows for stack cooking a great help during the holidays!The waterless/greaseless method of cooking allows the natural flavor of foods to really pop.Don't add salt to vegetables they will taste way too salty if you do.Try cooking corn on the cob in it it comes out tasting like it's been salted AND buttered!Start out anything you cook on medium heat and then lower your temperature to medium low or low for the remainder of the cooking time.You should never have to use high heat ever again.Try stuffing a whole chicken with peppers and onions, throw in some potatoes and carrots, and you'll have one of the most wonderful meals ever season the meat only.The leftovers make the best chicken soup ever!Or season a roast as you normally would, throw in peppers, onions, potatoes, carrots the meat actually absorbs the pepper taste and it's great!I've never used this cookware in the oven, so can't attest to its ability to withstand external heat the look of the handles seems to preclude oven use, though.Also, be aware that food cooks much more quickly in this cookware, so be careful to not overcook it.The longer you cook it after it's done, the less juice you'll have.
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I recieved this as a gift, and I absolutley love it! I am 23 years old and am just getting into cooking, the kind that doesn't include a microwave or boxed dinners. The first time I used the large pan was mildly irritating, because alot of the food stuck to it and it was a pain in the @ss to clean the burnt blackness off the bottom. Then, after reading the instructions (I like to use things without reading the instructions)it said that this cookware should NOT be used on high heat. You can by all means cook things that require high heat in the directions, but just turn the dial to 6 instead of 8 or 9. Once I figured this out I never had any more burnt pans or food stuck to the bottom. Also, these pans retain heat for a longer amount of time than regular cookware. I have turned the stove off and watched the food continue to cook for 4 to 5 minutes before simmering down. Overall, this cookware is very solid and well made, but you can't just start using it like you would your regular old cookware. It's made differently, with different materials and more layers so you have to read the directions, but once you get used to it you will never go back to "regular" cookware!
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I've been using this set for 4 years now. The pots and pans themselves are great; they cook evenly and clean easily. My biggest complaint is the knobs. Up until 6 months ago I didn't have a dishwasher, so I had no problems because I was washing everything by hand. Since I've started using a dishwasher the plastic part of the knobs on the lids has become brittle and started breaking off. I have tried finding replacement knobs that fit but because the bolt that holds the knob on is attached to the lid, it's very difficult to find a knob that fits the exact length and diameter of that bolt. My husband is so fed up he's insisting I find a new cookware set.
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I think Calphalon has missed a bet in attaching the label "chili" to this versatile pot, because it suggests that its best use is limited to making chili.But mine is well-loved and used almost daily for cooking virtually everything -chili, yes, but also soup, sauteed fresh veggies, simmer-all-day pasta sauce, pot roast, ETC.I also use it when I need a high-sided skillet. The heating is very even, making it a lovely choice for carmelizing onions and other vegetables, as well as meat. I love this pot so much that I have given a number of them as gifts.
