Features:

  • Multi-ply clad has 2 layers of 18/10 stainless steel and an aluminum core along base and walls
  • Stainless steel for durability and appearance; Aluminum core for even/quick heat distribution
  • Secure-fitting lid traps in heat and moisture; Straight sides and flat surface to hold a large amount
  • Riveted handle stay cool and are comfortable to hold
  • Works on Induction, gas, electric, glass, ceramic, halogen, etc. ; Oven safe to 500F; Dishwasher safe
If you have a problem with these you're doing something wrong!

I've been using these for a couple years now and have to say they are the nicest SS pots and pans I've used. I grew up with my mother's Saladmasters, have used some of the 'expensive is good' stuff and I'm here to tell you if there's anything better out there it wouldn't be $5 better, let alone hundreds of dollars better. This is high quality cookware, heavy but not too heavy, longer than average handles but not too long. Minimal buzz at high level on induction but that's not the cookware's fault, that's just the nature of induction cooking. The only time you'll hear the buzzing is if you're bring a large pot up to boil on high and even then it's fairly quiet.The handles are riveted very tightly and stay cool. I agree the logo could be a bit nicer but really, does that make that much of a difference? To be totally honest I have a set of glass lids from an old set and I use them on these. I'm a bit nosy and like to see what's going on without having to lift a lid. LISTEN to what people are telling you - you have to warm SS cookware up before adding oil and cooking! It's that simple. Not scorching hot, maybe 15-20 seconds of low to medium heat over a flame or induction, 30-40 seconds over electric. Just a very small amount of oil, just enough to spread across the bottom, will cook without sticking. Don't use wooden utensils when cooking starches (pasta, etc.) that will cause the food to stick where the utensil touches the bottom. After two years of cooking with these I have yet to have a single thing burn or stick in the pans. No scorch or burn marks and never anything left behind that I couldn't wipe away with a paper towel.

Same quality as Le Creuset, better design than All-Clad!

This review is for: Cooks Standard Multi-Ply Clad Stainless-Steel 5-Quart 11-Inch Covered Deep Saute Pan. VALUE. I've been wanting a set of tri-ply stainless cookware and never understood the premium people were willing to pay for All-Clad. I was really glad to find this brand - I got the 10-piece set and this deep pan - it was cheaper at the time to buy it separately, than to buy the bigger set that includes it. The sets are a fantastic value, the separate items are a bit more pricey, though. I also ended up ordering the 13" "wok" (chef's pan with dome lid) - it might not be a true wok, but it's a great risotto vessel! CONSTRUCTION/QUALITY. Anyway, these are so well made. And attention to detail is excellent - these are done by smart people. I also have a couple of tri-ply Le Creuset sauce pots and Cooks Standard is every bit as good, though I prefer Cooks Standard shapes of handles, design. DESIGN. Ergonomic handles. I never liked All-Clad skillet handles - skinny and painful. These pans have comfy handles. Every pan and pot in these sets has a FLARED RIM - very important for drip-free pouring. I won't even buy stainless pots/pans without the feature anymore, regardless of the value. The finish is brilliant - I thought they were photo shopped until I received them :) The interior is matte (brushed), which is also good. All the handles - pots, pans and lids (except the steamer basket lid) have the air-flow "stay cool" design - very helpful and they also look stylish. The rivets are all stainless, at least on the inside. Even some brand-name cookware have aluminum rivets, which are strong enough, but aluminum will eventually grey (oxidize). PERFORMANCE is excellent. To be sure, that's just physics, it's not like stainless steel is some proprietary material - laws of physics apply across all the brands given the same thickness/construction (these work better than the cheaper thin stainless with thick metal bottom). If your foods are sticking, then it's your technique, not the cookware. But if you use proper technique, you can sear meats and even fry eggs with no sticking. Most other foods (vegetation) cooks without sticking even without regard to technique (but I still like to preheat). Yes, the technique is quite different from teflon/nonstick, but it's worth it. I am not afraid of well-made nonstick cookware (i.e. anodized), but got tired of them wearing out after a couple of years. And you can't put anodized into the dishwasher. Also, the multi-clad cookware is not terribly heavy - just slightly heavier than all-aluminum. CLEANUP. I told myself that I wouldn't baby this set, so I wash them in the dishwasher just about every time - no issues, it stays brilliant. I haven't needed it, but Barkeeper's Friend will help with removing tougher stains, like if you overbake something in the oven. I once used it to restore an old copper-clad skillet and it removed all the gunk. Normally I just pour boiling water into them while still hot (as if deglazing) and scrape with wooden spatula or let it sit about 10 minutes for the extra tough stuff. After that EVERYTHING comes off. INDUCTION cooktops. Yes, it works. BOTTOM LINE: don't buy into the hype of where it's made geographically. These are fantastic on their own, but even better for the money. P.S. It looks like Cooks Standard also released "5 ply" cookware, but I don't like their look (handles) as much as these. I have a "5-ply" Mauviel roasting pan, but I always thought that's a gimmick - as long as you have a conductive sandwiched core, you're good to go, regardless of how many layers.

Great pan at a great price

Love this pan. I have had it for two years and except for a couple of scratches from my utensils it still looks new. It heats evenly and sears meat nicely. It’s great that it can go from stove to oven. If I have made a sticky dish or burned something I just put some hot water in the hot pan and let it sit on the warm burner while we eat. It then wipes right out. Hint to new users, heat the pan, then the oil and then add your meat. The meat should sit out for a few minutes before you put it in the pan as cold meat will stick. No worries though if you put it in cold, once the meat warms up it will release from the pan.

An excellent pan

My husband uses this pan to cook every meal. He always gets consistent results. It's as easy to clean as the best non-stick cookware, and so far has shown no signs of staining or discoloration. It washes perfectly clean in the dishwasher. All around, a great pan. The only caveat is the opaque lid. My husband prefers glass. As our old cookware stops performing well, we will replace it with Cooks Standard Multi-Ply.

Great quality, cooking is a pleasure with this thing.

I bought this pan because I have the set from Costco but came without this pan and Is the best cook set I ever had, and a very reasonable price, I had a set of calphalon much more expensive also stainless steel and everything sticks and burn, hard to cook on them, but this brand is just excellent, distribute the heat fast and even, cook faster and easy to clean, plus has a great shiny finished.

Best Value for an Awesome Product

Read and follow the directions precisely. Barkeeper's Friend is great, also appreciate manufacturer's helpful hints about using lemon juice to clean any rainbow stains. After frying several eggs and fish patties, these work as well, if not better than, our previous "non-stick" pans! Absolutely, must follow manufacturer instructions. Heat the pan, add any oil and heat, then add food. One of the best values we have had from Amazon! (Helpful hint 1: use the green scrubbing pads to really keep these shining and reduce any scrubbing time.) (Helpful hint 2: Seriously, let the pan cool on the range, before putting any water in it!.)

Excellent bargain!

The Cooks Standard Multi-Ply Clad Stainless-Steel 5-Quart 11-Inch Covered Deep Saute Pan is of excellent quality. The solid stainless handles are securely riveted to the surprisingly heavy duty multi-ply shell. The lid is solid as well, though only single-ply stainless, but still well-made and fits the pan well. After several weeks of use (we got this at Christmas), the pan's finish has held up well, just be sure to get some steel wool (SOS pads work well) and some Bar Keeper's Friend. The BKF is seriously magic stuff and will keep your pan looking great. Whatever you do, DO NOT use Scotch-Brite, or anything else more abrasive than steel wool. You'll ruin the smooth surface and make it more prone to sticking. If your used to non-stick, you'll need to use lower heat with this pan, and pre-heating the oil and pan before adding your food will help keep sticking to a minimum. Bottom line though, you will get some sticking, but as long as you don't burn it, it cleans up easily. Stubborn deposits can be softened up by adding some water to the pan after cooking and putting it on low heat for a few minutes. Deglazing with wine, broth or water during cooking will also help, provided the recipe allows for it. I am sure that All-Clad pans are great, but if you, like me, wish to retain as much of your hard-earned cash as possible, you can't go wrong with Cooks Standard.

Cooks Standard Multi-ply Clad Stainleass-Steel Saute Pan

This is a very beautiful piece of cookware! I read reviews on quite a few large sauté pans before I chose this one and I think I made the right choice. First of all it IS quite large and storage needs some consideration if you are contemplating getting this one or any one of those listed here on Amazon! I have only used it twice, but it worked well for me. One time I finished my dish in the oven. I probably won't do that much as it just seems like it should stay on the top of the stove, and is a little unwieldy when you put it in the oven. But I mainly got it to replace the large electric skillet that I used to have. I used that for frying a whole chicken at once or maybe pork chops, or to brown a roast (now that I would put in the oven to finish as I don't like having to watch to keep from burning. But maybe I'd put it in the slow cooker.) I had a set of Cook's cookware that I got at J.C. Penney a few years ago and that I like very much, so the name did have something to do with my choice. I have always cooked in stainless steel pans so I don't find it a challenge.

Rendered unusable on induction due to convex warping, but customer service resolved immediately.

The price point is excellent, but the bottom has convex warping within a year, leaving it very difficult to use with an induction (or other flat-surface) range. Edit: Within a day, Cooks Standard reached out to me directly to set up a replacement. Given the customer service level here, I think it warrants five stars. Although my issue was not due to sudden temperature changes, be sure that you don't move a hot pan into cold water or set the burner to high immediately. This can affect the shape of your pan, which is especially important on glass cooktops.

Can match any over priced/high-ends pans in the market

This is a beautifully made heavy duty saute pan. For the limited time price slashed or whenever the price becomes regular, this line of cookeware from "Cooks Standard" are not only beautiful, but heavy duty and i'll chose it over those over priced pans/pots with the pretext that they are made in the USA. A quality product is a quality product no matter where it was made. I know China has violated a lot of rules and regulations with some of the products that came out of there but so have companies based right here in the USA with so many bad products that we shop for right here on Amazon, so i won't hold the fact that this is made in China as an excuse not to give this product its dues. You'll be missing out on a great product if you don't go for one of these pot/pan.

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