Cuisinart Green Gourmet Hard Anodized GG-12 vs Tramontina Gourmet 12-Piece Tri-Ply Clad Cookware Set

This is great for steaming, dumplings or the other thing that's great. For too is you can be cooking something in the bottom and steaming something in...

Ours was manufactured in China, but that was pretty much expected. It is stainless so those expecting ease of clean up like Teflon or ceramic will be disappointed obviously, but stainless is a whole different animal and if you treat it right and use it properly it works and cleans up almost easily as modern chemical based cookware without the worry of what your feeding your family unknowingly. In other words, it's not for the 'super' lazy cook if you want it to continue to look great, and it does look great, it needs a bit of care

This set was what I needed at the time but I definitely wouldn't buy it again. If you have the money, spend it on a better quality brand.

The riveted handles look and feel bullet proof. They do come pristine and polished so if you plan on doing any cooking you have to get over the fact that they will acquire scuffs and slight discoloration over time, but their performance will last. The one negative I have to give this set is that the 12" fry pan has a less than ideal flare to its sides. They flare out at such a shallow angle that it reduces the area of flat cooking surface that's available

Free material ceramic ax, which is exclusive to Cuisinart, also good for the environment, because we only use packaging made from 100 % recycled mater...

If quality matters, this set is for you! If you want for displaying, you'll be using barkeeper on the inside for stains, not food sticking, after each use. But, that said, each pots, pans are a beauty, and a joy to use. I'm blessed.

Cuisinart also has the model 626-32H Chef's Classic Nonstick Hard-Anodized 12-1/2-Inch with a Teflon like (PTFE based) surface, but without PFOA. Given that PTFE is emitted, and PFOA doesn't leave the body, and both are either pollutants or suspected carcinogens, why use a petroleum/chemical based surface with your food ? What this says is that ceramic non-stick is not "buy, use & forget" like today's no-frost freezers -- manufacturers don't seem to be helping with addressing "stickiness" (just like washer manufacturer's deny the smell & mold of front loaders - for that & other HE washers, one poster say run a load w/ 1-2 dishwashing detergent pellets which do the same thing as the $1 washer cleaner pellets. My sample has a dent on the metal wrap of the glass lid. It appears to be a factory dent because the lid itself was well wrapped in cardboard & paper, and the entire box was shipped by Amazon in an outside box w/ paper (Amazon is not only a great retailer, but a fantastic shipper -- always something outside the actual retail box)

That is for cast iron because cast iron absorbs the oil, then makes a coating of oil and carbon after a good seasoning that creates a non-stick surface. Stainless does not due this. When cooking with OIL, you must heat up oil first to prevent sticking. There are videos on how to do this and it works great

Though the ceramica coating has excellent non-stick qualities, it is easily scratched. We stacked our pots and the next time we took them out, the smaller pot has scraped the coating off of the larger one that it was nested inside of. The pots have a nice look about them, and they clean up really easily. The weight doesn't feel cheap and they seem to have very good heat distribution qualities

NOTE- This particular set was made in Brazil and has glass covers, which is my preference. They clean easily and maintain their polish.

Unlike traditional nonstick surfaces, the Cuisinart exclusive ceramic Akoo king surface is non abrasive, scratch resistant and will not peel off the s...

This company does not honor its warranties. Non stick coating works around six months before peeling.

Never used them, they look of good quality but had to return them because they are miniature sized. Ok for 2 people but not sized for a family.

I believe this set has the best value and size selection. The pan sizes of 10 and 12 are just right. Most of the cheaper tramontina has 8 and 10 instead. The large saute pan is great for family sized meals

The non-stick property works quite well and has held up as good as the first day we received them. This cookware gets a lot of daily use and it has held up well. With the limited availability of non-PFOA or Teflon coated cookware, these are a great value for the price. I really like this cookware, having been a Calphalon user for years they are a really good option for a healthier product

We cook more than anyone we know and had gone through 2 sets of well-ranked non-stick pans from Costco. They were fine, but we give them a workout and the covering finally wore out. I did a ton of research and first tried the Costco Cuisinart set. It was good quality, but the sizes were all too small, so I returned them and bought this set

Keeping these because I like the collection and finish of the pots, pans and steamer. very, very disappointed that the lids are not glass as described on line.

True, the stainless steel doesn't release food as readily, and the pans have a tendency to dull (without upkeep), but I didn't buy these for their aesthetics, there were purchased for their ability to cook our food evenly and quickly.

I use cast iron, stainless, sometimes carbon steel (a big wok). Occasionally porcelain. NO Teflon, thank you. I wanted a decent non-stick skillet, so I gave this a try after some research

stainless. Not so with the pots and pans. Tramontina suggests from some link to season the pan with a little oil in the bottom - never heard of having to season a ss pan in my life! Cast iron sure; but not ss. Then they suggest barkeepers friend - okay fine - but one shouldnt have to use BKF every time you use a pan/pot! Fact is they are Chinese s

Preheat the pan a few minutes before cooking. Helps that my wife's father was a chef and owned a restaurant in FL. I never realized I was ruining pans by using too high a heat for cooking. C'est la vie

Recently my new bride and I installed an induction cooktop in our kitchen. We had been using gas for years, but now we couldn't get it in our new place. So after much research we decided that induction was the closest to cooking with gas that electric could give us. The only major problems were that you need induction ready cookware ( a magnet will stick to the metal bottom and or sides ) so almost all of both our 25 year collections of pots and pans will now be our kids pots and pans