This hammered stainless steel cookware set comes with stock pots, a lidded sauté pan and an open fry pan. Designed for versatile everyday cooking, it features decorative hammered texture, sturdy riveted handles and works on all stovetop types including induction.
Beautiful pots and pans! I love the hammered look to them. They also have a good weight to them and do not feel cheap or flimsy. I will start off by saying I have not cooked anything too crazy in them yet, but I did make myself fried eggs twice in the pan, and boiled chicken and rice in one of the pots for my dog. I basically googled how to not ruin these. I learned you go low and slow, and be patient. When I made my eggs, I put a little butter in the pan and let it preheat for like 2ish minutes on low/medium low. Once the butter started to bubble a little I added my eggs in. Once they did their thing for a little bit, they were able to slide around freely and they flipped super easily and cooked beautifully! Clean up was a breeze too. I let the pan sit and cool off before washing gently with mild soap. You don't want temperature changes to warp it. I read that pans like these, stainless with aluminum sandwiched in the middle, is actually better for an even heat transfer. In my experience with these I definitely think that is true because my eggs came out better than they ever have for me in my non stick pans. When I made the chicken and rice for my dog, I couldn't believe how fast the water boiled for me! If you salt your water, add the salt when it's already boiling to protect the pot. Also, I learned the hard way that if you have sediment in your water, it can cause a ring on the pot. Next time I will just use filtered water from the fridge. I was able to get the sediment mostly off by boiling water and vinegar and letting it sit. I was a little nervous to use these pots and pans since I was using non stick for so long...but the non stick was starting to stick, the pans looked like a mess, boiling water took too long, and I feel like toxic chemicals were getting into the food. I just knew I needed to go stainless. Not only is it safer, but its so much better too. Just do a quick google search on how to best take care of them and you'll be sold!. Andrew. Kingston, MA. Tue, 10 Nov 2026