Cookware Sets: Stainless Clad, Enameled and Induction-Ready

Cuisinart's triple ply set is the long-running budget answer to All-Clad: an aluminum core under a brushed stainless exterior, with the heat carried up the sidewalls as well as across the base. It works on induction, and the pans and lids go in the oven to 500°F.

Twelve pieces is seven pans and five lids: 1.5 and 3 quart saucepans, a 3.5 quart sauté pan with a helper handle, an 8 quart stockpot, 8 and 10 inch skillets, and a steamer insert. The steamer is the only real filler. The largest skillet is 10 inches, so many cooks will add a 12 inch pan.

Skip it if you want the heft of a heavier pan; these are lighter than All-Clad and respond faster, which cuts both ways. The Cool Grip handles are comfortable but not everyone likes their shape.

The catch. No 12 inch skillet, and the steamer insert is a piece you may never use.

All-Clad invented bonded cookware and has made it in its Pennsylvania factory since 1971. D3 is the original three ply: an aluminum core between layers of stainless steel. It heats evenly, sears properly and goes in the oven or under the broiler to 600°F, higher than the other stainless sets here.

The ten pieces are 8 and 10 inch fry pans, 2 and 3 quart saucepans with lids, a 3 quart sauté pan with lid and an 8 quart stockpot with lid. Every piece gets used, and every one is sold on its own, so the set can grow.

The long, straight handle is designed for an underhand grip. Many cooks love it, and some find it digs into the palm. Skip it if the difference between this and the Tramontina is money you would rather spend on a Dutch oven. All-Clad says hand wash only.

The catch. About four times the price of the Tramontina for a similar construction, and hand wash only.

Made In's stainless is five layers of metal rather than three, which adds weight and heat retention, and it is made in Italy. The top layer is magnetic 430 stainless steel, so it works on induction, and the handles are riveted with stainless rivets.

The set is 8 and 10 inch frying pans, 2 and 4 quart saucepans with lids, a 3 quart saucier with lid and an 8 quart stockpot with lid. The saucier, a saucepan with rounded sides, is easier to whisk and stir in than a straight-sided pan, and good cooks tend to reach for it daily.

Skip it if you want a sauté pan for shallow frying; there is none here. Five ply is also heavier than tri-ply, which matters when lifting a full stockpot.

The catch. Heavy, expensive, and there is no sauté pan in the set.

Enameled cast iron is not a replacement for stainless; it is the partner to it. It heats slowly, holds heat for a long time and never needs seasoning, which makes it the material for braises, stews, soups and bread. The Signature line has larger handles and a light sand interior enamel that shows browning clearly.

Le Creuset lists the current five piece set as a 5.5 quart round Dutch oven, a 1.75 quart saucepan and a 9 inch skillet, with lids for the two pots. Older versions of the set used different sizes, so check the listing before buying. Everything is oven safe to 500°F, with the black Signature knobs rated to 480°F, and works on every cooktop including induction.

Skip the set if you only want the Dutch oven, which is the piece that does the real work, and see our guide to Dutch ovens. The saucepan is heavy for its size, and a 9 inch skillet is small.

The catch. Heavy, costly, and most cooks would get more from the Dutch oven alone.