How about the delivery time 9 R: Fresh sample within 7-10days and mass product finished 40-45days Q4. How does your factory to control the product quality 9 R: quot;QUALITY IS OUR CULTURE quot; We have QC department and laboratory and LFB,FDA Certification available.
“In boxed sets, manufacturers count a lid as a piece,” explains Marion Wilson-Spencer, CR's market analyst for cookware. We buy and test cookware sets ranging from less than $100 to $600 or more, from well-known brands such as All-Clad, Anglo, Clifton, Cuisinart, and Willing J.A.
Heckles, as well as sets sold under the names of celebrity cooks like Ayesha Curry, Rachel Ray, and the Pioneer Woman. We cook pancakes, fry eggs, boil water, and simmer tomato sauce.
We were able to easily maintain sauce at a low simmer, and the 6-quart Dutch oven quickly brings water to a near-boil. With Excellent ratings on both our cooking evenness and speed of heating tests, the Greenspan stands up to the competition.
The coating appears pebbly, but that doesn’t affect its nonstick properties, and we effortlessly cooked pancakes and eggs. Cooking evenness is superb, and this 8-piece set aces our speed of heating test by quickly bringing 4 quarts of water to a near-boil in the 5-quart stockpot.
The surface stands up to our durability test, in which we rub steel wool over the coating 2,000 times, earning a Very Good rating. Simmering a sauce produces impressive results, and this set earns a Very Good rating for cooking evenness.
Heckles Motion Grey is made of anodized aluminum and works with any type of range. Simmering in the saucepan, however, is only so-so, and the eggs needed nudging out of the pan in our food release test.
Clifton designed this set so that it stacks and nests, which frees up precious cabinet space. The Clifton Premier Space Saving 8-piece stainless set earns a Very Good rating in our evenness tests, like our other top performers in this category.
The stainless handles are long and sturdy, and you can use these dishwasher-safe pots and pans on any type of range, including induction. It earns an Excellent rating on our cooking evenness test, and when we brought 4 quarts of water to a near-boil in the 6-quart stockpot, speed of heating was also impressive.
Small-time cooking with big-time flavor doesn’t happen when you have one chop in as 12-inch skillet! Cook’s Illustrated has a great article on à la carte” selection of cookware.
At the time I needed to make the decision about cookware, I was fortunate to be working in a gourmet food store with an excellent kitchenware department, and I was able to have hands-on experience with top-line cookware (All-Clad, Clifton, Le Crest, Emile Henry, and others). I bought standard starter set of All-Clad stainless steel cookware that had nothing huge in it, but did cover even making stock (for one).
Over the years, I’ve added various other pieces to fit my cooking needs–from the steamer insert, and double-boiler insert (with rounded bottom corners that make it easy to stir with a whisk) that fit the 8-inch saucepans or the casserole, a smaller sauté pan (2-quart), a larger, tall stockpot with pasta/colander insert. I added that because I frequently do reductions of stock or sauces and make custards over direct heat–which means that the rounded bottom edges of this pan don’t let custards stick and curdle in the squared off corners as they would in a sauce pan.
I had to make a decision on whether to add a Windsor pan or the saucier–difficult because the both have their uses, but I opted for the saucier. My very first high-end cookware was a great set of Le Crest, enameled cast iron (a gift).
I confess that I kept the Le Crest Dutch oven for a number of years even though I always reached for the equivalent All-Clad since it was so much easier for me to lift into and out of the oven when filled with stew or stock. I’d start with Cook’s Illustrated website (unless you’re a subscriber to the Cook’s Illustrated magazine) since they do some pretty stringent and objective tests of cookware (Note that there is no advertising in the magazine).
I think that it’s important, just like I advised with knives, that you actually handle the different pieces and brands. They have customer reviews which are helpful to read; look at the pieces you think would make sense for you, check prices and compare.
I like to do soups and stews in the winter, but don’t always want huge quantities, so the small covered casserole (4-quart) which can function like a small stockpot, or Dutch oven (oven or stove-top) is a necessity for me. Another that I reach for a lot is the small sauté pan –just the right size for one or two chops.
There are other things to consider in your choice of cookware: What is the manufacturer’s recommendation about putting it in the dishwasher? This last is the much more important consideration (at least for me) since in order to cook with minimal attention I use the oven a lot for finishing stews, making stocks–anything that requires long, slow cooking.
As you cook more, it’s likely you’ll want to add other pots and pans. It can function is so many ways–skillet, brazier, omelet pan, and the short handles make it ideal for things that go from stove-top to oven.
I think that the rounded bottom corners and the domed lid would be great–and besides, aesthetics do count, too; it’s a great looking pan. For dishes that may go stove-top to broiler, I’d be concerned about the temperature effect on the nonstick coating.
Generally, I think that if you have good cookware that distributes heat well, you warm the pan before adding oil, and let your oil heat before you put anything in, any pan is nonstick! Nonstick cookware has the disadvantage of not forming fond as well–which can keep pan sauces from being as flavorful as when it develops well.
If you like to do quick sautés and make pan sauces, then you might not want nonstick; however, you cookware needs to fit you style of achieving big-time taste with small-time cooking. To help you make that decision, I’d recommend the Cook’s Illustrated article on nonstick cookware.
Get ready for baking batches of cookies, seasonal pies and delicious cakes with our expansive bakeware collection. Williams-Sonoma’s Gold touch surface covers several of our cupcake and muffin pans for easily popping out sweet treats.
Our bakeware collection is complete with mixing bowls, measuring cups and spoons, scales, decorating tools, cookie cutters and much more. Our pasty tools include cutters for creating ornate pie crust covers, sifters, cooling racks, pastry cloths and much more.
Choose from wooden and marble rolling pins, silicone spatulas and mixing whisks. Add any of our baking mixes and ingredients, for delicious desserts, soothing breads and healthy breakfasts.
Choose from ruffled or traditional round pie dishes in ceramic as well as stoneware, glass and nonstick aluminized steel. We also offer dishes for making fluffy quiches and a variety of tart pans in round, square, rectangular and mini shapes.
Additionally, ramekins and mini coyotes are just right for making individual portions of stews, pot pies, mac-and-cheese and more.