Member's Mark 14-Piece Tri-Ply Cookware Set
Why we love this
Beautiful stainless steel and professional-grade construction come together for exceptional cooking performance, with all the pieces you need for everyday cooking.
About this item
- Tri-ply stainless steel
- Premium polishing
- Tempered glass lids
- Compatible with all cooktops
- Oven safe up to 450°F (232°C) without a lid; up to 350°F (176°C) with a lid
This durable cookware set is professional-grade and compatible with all cooktops. Each piece of this cookware set is made with three-layer construction that allows for even heating on all sides. Riveted, ergonomically designed, cast stainless steel handles provide extra support. This Tri-Ply Clad cookware set was created to cover essential cooking tasks in the most demanding kitchens. A great investment for new and experienced cooks alike!
The complete 14-piece set includes an 8" sauté pan, 10" sauté pan, 12" sauté pan, 5-quart deep sauté pan with lid, 2-quart sauce pan with lid, 3-quart sauce pan with lid, 5-quart Dutch oven with lid, 8-quart stock pot with lid, stainless-steel steamer insert (fits 3-quart sauce pan). This tri-ply cookware set features mirror polishing outside and satin polishing inside. The 8", 10" and 12" saute pans are without lids, while the other sizes all come with a glass lid. All handles are dual-riveted ergonomic cast stainless steel handles.
Cleaning and Caring for Your Tri-ply Cookware
- Never place a hot pan in cold or even warm water to soak or clean. Always let the cookware cool to room temperature before cleaning.
- This Tri-ply cookware is dishwasher safe.
- While our stainless steel cookware can be washed in the dishwasher, we could recommend hand washing it to avoid the possibility of it getting scratched or nicked in the dishwasher. If hand washing, use liquid dishwashing detergent with a sponge, nylon pad or dish cloth when cleaning cookware. A non-abrasive polishing cleanser may also be used for stains. Do not use oven cleaner, harsh detergents, chlorine bleach, steel wool or other abrasive cleaning pads.
- To remove heavy or burnt on residue, allow cookware to cool to lukewarm and wash with warm or hot sudsy water. Rinse well before hand washing or placing in dishwasher.
- To remove any spotted white film or multi-colored film (caused by minerals in water) with a mild solution of water and lemon juice or vinegar.
- Overheating a pan may cause brown or blue stains on your cookware. Polishing may remove these stains.
- To polish the exterior of cookware, use a stainless steel cleaner with a soft cloth and rub with a circular motion. Then wash, rinse, and dry.
Tips for Cooking with Stainless Steel Cookware
- Your tri-ply stainless steel cookware constructs with an aluminum core, which will hold heat consistently and evenly at your desired level. Low to medium heat settings can achieve optimal cooking performance. A high heat setting would be used for boiling. Do not leave an empty pan on a hot burner or allow a pan to boil dry.
- Cook on a burner that is closed to the diameter of the pan you have chosen for best results. When cooking on gas, regulate the flame so that it does not flare up on the pan's sides.
- When using your tri-ply cookware, be sure to preheat the pans completely on low to medium heat 1 to 2 minutes before adding food, which will help minimize sticking. Add a few water droplets to the surface of pan to help you check the right temperature. You are ready to cook when they slip easily along the pan without bubbling or evaporating.
- Oil is helpful to prevent sticking by creating a barrier between the pan and the food. There is no need to use too much but just enough to coat the bottom of the pan. If you have too much, simply wipe out the excess with a paper towel. We do not suggest using canned cooking spray since the chemical propellants can cause your pan to stick over time. However, it is fine to use a spray bottle with natural oil. Always allow the oil to heat for 1 to 2 mins until it loosely swirls around the pan after you have added it is ready to cook food. Do not add water droplet to check temperature once you have added oil.
- Allow your food to reach room temperature is the best way for cooking. Adding cold or frozen food to a hot pan can quickly drop the temperature of the pan and eventually lead to sticking food. It can also cause the pan to warp because of the vast temperatures change.
- When searing meat, do not force the food to flip. Meat or poultry will initially stick but will release when their juicers are released. Then adjust the heat as needed and cook until done.
What Utensils Should I Use with Stainless Steel Cookware?
- Metal utensils can be used on stainless steel cookware, but we recommend using silicone, wood, or plastic utensils on stainless steel cookware. It is important to understand that the use of metal utensils will scratch your pan surface at some point. Although there is no performance loss associated with using metal utensils on stainless steel pots or pans, they do have an impact on the inner appearance.
- If you are trying to maintain your cookware’s perfect finish and polished look, it's suggested to avoid all sharp metal utensils when cooking and cleaning your stainless steel cookware.