Another brand induction cookware

[joec]

OK guys I found another pan that will work with induction cook top stoves. It is the Wolfgang Puck Bistro Elite line. I picked up a 6 qt stock pot a couple of weeks ago and it works well with induction. The old classic line by Wolfgang Puck would but the Bistro Elite does. Now his line of pots and pans are rated as high as All-Clad stainless line for about 1/5th the money. Again though his pans can take 500 degrees in the over with out the glass lids and 400 with them so they match up well with Emerilware with even better handles. I gave my classic line away but needed a 6 qt stock pot for making my marinara sauce and picked this up for about $50 buck delivered from HSN.com. These are really good inexpensive pots and pans with a few worth getting. His cast iron enameled coated are also rated as excellent. All work equally as well on gas or electric cook top stoves.

 

[buzzard767]

OK guys I found another pan that will work with induction cook top stoves. It is the Wolfgang Puck Bistro Elite line. I picked up a 6 qt stock pot a couple of weeks ago and it works well with induction. The old classic line by Wolfgang Puck would but the Bistro Elite does. Now his line of pots and pans are rated as high as All-Clad stainless line for about 1/5th the money. Again though his pans can take 500 degrees in the over with out the glass lids and 400 with them so they match up well with Emerilware with even better handles. I gave my classic line away but needed a 6 qt stock pot for making my marinara sauce and picked this up for about $50 buck delivered from HSN.com. These are really good inexpensive pots and pans with a few worth getting. His cast iron enameled coated are also rated as excellent. All work equally as well on gas or electric cook top stoves.

Just curious, rated by whom? Sounds like a great deal.

 

[joec]

Cook Illustrated and Consumer report. The older Classic line I had was rated the best of the inexpensive line which this one replaced and it got the same rating. I had the classic line by him and loved it but gave it away when I went to almost exclusively induction. He is having a 25th Anniversary sale now on HSN.com so I figured I needed one more pot and got the 6qt stock pot. I got it yesterday and it cooks perfectly, as good as my 7.5 qt All-Clad stock pot which was over $200 and this was $50 with shipping and handling charges which came to about $7 that is included in the $50 charge give or take a couple of dollars.

 

[Mama]

Is this the article you're referring to joe? A Guide To Essential Cookware. I could be wrong but I interpreted that to mean that All-Clad was the winner but for the money, the Bistro line was the "best buy". I don't think they were saying they were the same quality though.

 

[buzzard767]

I'm saved by the bell. DW says we have all the cookware we need for now which is code for "don't you dare order any more stuff...." There is maybe just one more knife I might get, but, no, I should be selling instead. I'm overloaded.

 

[joec]

Is this the article you're referring to joe? A Guide To Essential Cookware. I could be wrong but I interpreted that to mean that All-Clad was the winner but for the money, the Bistro line was the "best buy". I don't think they were saying they were the same quality though.

I'm saying that it cooks as good as based on owning a bit of them all. I'm now using All-Clad Stainless, Wolfgang Puck Bistro, old Emerilware, Emerilware Pro line, Morgan Ware and Kerry Simon. Now to be honest I've never had any of them fail or warp which I would consider them equal in quality. Here is an example why I don't consider All-Clad the best in some regards. I find the fry pan type handles on All-Clad are angled a bit higher than others and to thin for my hand. I find this can lead to problems putting pans in an oven or remove them from the burner on a stove. The angle is just plain awkward to me especially being thinner than most. I also don't care much for the straight edge design used by All-Clad on some pans as it makes for a mess sometimes pouring something. The Emerilware and WP both have better feeling handles with less angle which make it easier to put in an oven. And both also pour easier with less to no spilling. Now the no spilling doesn't matter to me in larger stock pots but does in the smaller sauce pans.

To be honest with you none have hot spots, all cook evenly and are easy to clean. Some of mine are tri ply and some is encapsulated bottom which are fine for some pans. I prefer my 1qt to 3 qt sauce pans be tri ply for example but have both designs and see little to no difference in the way they preform other than the encapsulated will take a moment or two longer to heat up. However I usually pre heat my pans when cooking with some obvious exceptions such as cooking raw potatoes or boiled eggs.

I haven't seen that particular article before however it is similar to the couple of others I've seen.