Costco Kirkland Stainless Steel Cookware Review (New Set) | Watch This BEFORE You Buy!
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- Опубликовано: 31 май 2024
- Check out this review for Costco's Kirkland Signature 10-piece 5-ply Clad Stainless Steel Cookware! This set has been recently updated, so we made a new video to showcase the differences! All-Clad, Analon, and Circulon make great cookware, but watch this review before you buy anything from those companies and you may save yourself a ton of money! In this video I perform a detailed review of the copper core stainless steel sauté pans from Costco (Kirkland Signature Series) based upon personal experience from owning them for several years and using them on a daily basis over that time. Totally un-biased and honest.
If you liked this video, you might like this one as well: • How To Clean Stainless...
Here's a link to our review of the old set: • Kirkland Signature 10-...
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Timestamps:
00:00 - Kirkland Signature Stainless Steel Cookware Review.
00:28 - New Changes / Improvements
00:39 - What's In The New Set?
01:06 - Construction and Appearance of the Pans
02:32 - Heat Resistance
04:44 - Which Pans Can Use the Lids?
05:09 - Weight and Reasons For It
05:32 - Care and Maintenance
05:58 - Types Of Compatible Cooktops
06:10 - What About Warping?
07:02 - Cost
07:20 - Overall Value and Personal Experience
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We hope you enjoyed this video. If you liked this video, you might like this one as well: ruclips.net/video/u-Y-hKE_TTs/видео.html.
Here's a link to our review of the old set: ruclips.net/video/URZY5PWITPY/видео.html. We have many more on our channel at: ruclips.net/user/JoesPhenomenal .Remember, if you want to learn cool new recipes, get useful cooking tips and tricks, and get all sorts of other kitchen related content, start now by subscribing to our channel and hitting the notification bell so you never miss a thing!
Thank you for such a thorough review! Much appreciated!
My pleasure, Megan!
Thanks Joe, i went to buy a set today after your review. Keep up the good work. 👍🏽
Awesome! I hope you enjoy them! I have a video on here that goes through some of the things that can cause warping... Might be interesting for you to see to protect your new investment! I'll link it here just in case you wanna check it out. ruclips.net/video/sqesNbx8SWw/видео.html
Thank you for your review Joe! Just purchased a set for the new induction Duxtop Dual!
Nice! That's exciting stuff!
Great great review Joe!!! I probably will go buy this new set this week. Like you said about the heat tolerance, just let it go and buy something else for that purpose!!! Thanks for posting the video.
Thanks Tony!
Thanks for the video!! I just picked this set up for $149 new at my local Costco
Whoa! Thanks a deal right there! Bbe sure to check out ouour video about causes for pans getting warped... Might be interesting to help you protect your shiny new pans!
Great video! I’ve had my set since 2018. I use them daily and have had zero issues on my gas top stove. Heating the cookware properly before cooking took some getting used to but once I learned that a simple drop of water (mercury ball test) will tell you if he pan is ready it’s been smooth sailing. The entire set is a joy to look at and offers an even better cooking experience. I’m confident this cookware will last a lifetime.
Still love mine as well... Zero issues. It's too bad those went out of production. Still don't know what happened. They were popular.
Joe, thank you for being so very informative. I have an very old set I had purchased over 20 years ago. These pots and pans are heavy gauged with thick multi-ply bottoms. They have been my workhorse and have stood the test of time, exception of my large sauté pan. I had been looking to replace them even though they are still in excellent condition, passing these on to my one of our sons. Regretfully, I had ruined the deep sauté, from warping by forgetting to turn off the range. I also have a complete set of Le Creuset pots, pans and bakeware which I also use. My late husband was always catering toward my culinary arts and would regularly purchase the lovely red pots. I’ve seen other stainless on the market and so far the ones I have seen are very lightweight. My concern is buying a new set but, getting an inferior replacement.
I really like these pans. I actually have 2 sets. An old one from a few years ago, and this updated one also, since they changed all the pan sizes. They have served me really well and all still look pretty new, but I polish them after just about every use anyway, since they all hang in plain view over my island. The only real drawback I've seen is that the maximum temperature is a little low, but that's never caused me much of a problem... and the price is really great. A full set of these is pretty close to the price of one All-Clad pan. I'd have to spend around 4000 bucks to get all the sizes I need if I was going to All-Clad out, so I could never justify it since these work well for me. You're right... I have a really hard time trusting really light pans.
@@JoesPhenomenal Hmmm
Great review
Thank you, kindly!
Great review!
Thanks, man! Appreciate you... hey, you sub count is getting niiice!
@@JoesPhenomenal Thanks! It's a slow climb - you'll soon pass me and deservedly so.
you have a tougher niche i think.
I guess I did ok then. I just purchased these pans at my local resell store as most my “good “ pans are almost 20 years old and Still functional but definitely needed updating so I found these for 149 and talked the guy down to 125 .and came across your video doing some research on whether I did OK post purchase also thank you for your insight on how to not warp your pans greatly appreciate it. So I shall silence my buyers remorse and pat myself on the back for a job well done.
Alright! Thanks for the kind words! Love that story! You got an amazing deal. Mine have lasted for a really long time too. Defifinitely a job well done!
Hi Joe,
Thanks for the review! Well done.
I bought a set and they have NSF on the bottom. Does yours?
Not 100% sure but think cookware etc. used in restaurants needs to be NSF approved. Maybe it varies by state.
Regardless, I see that being advantageous when choosing cookware especially when it's made in China.
I have a couple All-Clad pans and they aren't NSF approved.
Keep up the informative reviews. They're very helpful!
Thanks! Yep... Mine have the NSF stamp, also. Restaurants have to abide by NSF standards, but the foodservice industry doesn't have a mandate that says that all products touching consumers' food must be NSF certified. The manufacturers go through the testing to get certified to show they have safe products, so it's up to them to do that. Maybe All-Clad doesn't feel like they need to spend the dough for certification due to their reputation? I dunno.... I think it can only be a good thing, especially for products that come from questionable places, like you said.
Very nice information,thank you for that, just a few questions , how long do you preheat your pan and at what power setting on your induction cooktop? 2nd question is is it alright to use a smaller size pan on a larger size induction cook ring?(since the bottom of the pan is flat and only heats up at the surface of contact)
Heya, Jacky! I only use heat settings as high as they need to be, so mediu high at the most. Stainless pans like these retain heat really well, so there isn't a need to use max heat for most things. For preheating, I use induction so it's a little quicker, but I gauge how long to preheat based on when my oil or butter is heated... I put the oil in first, and when it starts to ripple, you know it's ready... usually a minute or so is enough time. If you put a small pan on a large induction burner, it will only turn on the rings on the burner that is senses the pan on, so in that case, all the outside rings would remain off... saves a little power too.
@@JoesPhenomenal thank you for the answers. I have an induction cooktop as well, with setting 0～9 + a boost mode. Would u say i should preheat using a 8 or 9 then turn it down 7 for cooking? To prevent warpping, what would you recommend preheat power setting to be? As you are more expierenced than I am. 😁
@@Jacky_xu I usually just preheat mine at about 6 or 7 or so.... I use 9, if I am boiling water and then reducee to 8. The highest I ever cook anything at is at about 8. That's worked out really well over here and I haven't had any issues with warping or anything, so I guess I'm doing something right. haha. I was hard to train myself not to use high temps though.... there is a natural desire to turn it up higher, but you only need that if the pans can't retain the heat.
@@JoesPhenomenal thank you very much
@@Jacky_xu any time!
I kinda wished the sauce pans were a bit bigger, it’s nice that they’re putting out new sizes!
Yeah... It goes from medium size to huge instantly. Lol.
I bought this cookware set twice in the last week. First set I brought home had a lid that did not fit the large pot, too tight. Costco exchanged with no concerns. The next set looked fine and everything matched up as designed to do. However, my first use of the Saute pan ended badly. Before use I watched many videos on using stainless steel pans correctly, however this saute pan buckled/warped on first use. I know this can happen on high heat, however I was on med to low settings. This pan is too fragile. I have used other pans on the same cooktop on highest heat with no problems. My settling go from 1-15 plus an extra hot boost setting for boiling water. I did not go past 8 with the Kirkland stainless steel as I did not want to damage the pan, yet the pan failed anyway. So its off to return this set to Costco and pretty sure I am not going to give them a 3rd go. I wanted these to be as good as some say, but I was left disappointed.
Well... That's horrible. Haven't had anything like that happen to me, and I have 2 sets... The older ones and the newer ones with the copper band. I did have 1 pan warp, but that was on purpose for a video on here. Hope they aren't having quality control problems on those again.... A couple years back they had a slew of those pans get returned for that same reason, and then it just kinda got cleared up.
Hi, I just got one last week, and love it! But the weight is the biggest turn off. Why do you say no to using the dishwasher? Also, can you share how you have organized them in your cabinets?
The dishwasher will tend to leave some white stains on it. Also, if it doesn't drain completely, you can get some tarnishing. Especially if there are copper accents on your pans. It doesn't really hurt them, but it makes them a little harder to polish. I've always just hand washed them and then used a like barkeepers friend on them. That way they look fantastic all the time. I always try to hang mine from a pot rack, but if you have to put them in a cabinet, I would nest them (pans and pots separate) and use some little rubber doiley pads between them so you don't get a bunch of scratches. It's not perfect, but it protects them reasonably well.
Good to see you online today.
How many appliances do you have in your Kitchen? I'm sure you need a storage shed for all those cooking tools. :D
Good to see ya, too! Oh geez.... I somehow get it to fit into the kitchen without making the place look like a hoarder house. I have a hanging pot rack for all the pots, pans, skillets, and ladles... So that frees up a whole lot of cabinet space. It's a struggle though for sure.
@@JoesPhenomenal You're kitchen is amazing. I have 2 pots, 3 frying pans and a cookie sheet.
That's the extent of my kitchen. lol
@@theshadowsovereign8914 lol... All camera tricks my friend... That spot I sit in is just about the only decent work area in there...
@@JoesPhenomenal :D
Have you managed to find lids that fit the 10" and 12" skillet? Trying to source some, might have to go into a store with the pans and just test fit lids.
I was looking at All-Clad, and a similar set was ~$1,500 (with 8" & 10" skillets instead of 10" & 12" like the Kirkland set), a 12" AC skillet along retails for ~$270, so I figured for ~$200 at Costco I'll give them a whirl.
Yeah... the All-Clads are nice... but that's such a high price... I haven't had much to complain about with the Kirklands. It's been a challenge finding lids for those that fit just right.... especially the larger one. Luckily I have my original set as well. Was able to find caphalon lids for those that fit about right for the ones that didn't have them. The search continues.
@@JoesPhenomenal Thanks for getting back to me - I'll probably just bring the pans into a store and start test fitting; at the very least I want a lid for the 12", getting one for the 10" would just be a bonus. I've got a 14" Cast Iron I'd like to find a lid for too, that one is a bit too heavy to just drag into a store though.
Hey Joe so I might have used my pan at high temp and the copper band idle going away ! What should I do ?
Is the copper band turning dark Grey? It's probably just getting tarnished. You won't actually lose that layer or anything. It's a little though to get in there since the copper band area is recessed a little, but you can clean in there with a toothbrush, though.
How do these compare to the Our Table brand by Bed Bath Beyond? They have the same size set for $150. They are 5ply and feel nice and heavy with glass lids. I’m wondering if they are made by the same company?
Hmm... That's interesting. Let me see what I can dig up about them. I have a BBB down the street, also. Will have to pop in there and take a look at them as well. I'll get back to you soon!
Hi, Marie. Ok. Here is the differences with the Our Table Pans. 1. There is no copper layer, Just stainless and aluminum, 2. Glass lids instead of stainless lids, 3. Maximum temperature is 350 degrees, 4. All the stainless in it is 410 stainless steel.. that means no 18/10. 18/0 is 430, so it's kind of similar to that, except 410 is less corrosion resistant and can rust a little. 18/0 can as well, but the 410 is more susceptible to it. Also, something with the handles makes them get really hot evidently. Just have seen that complaint floating around along with some rusting. Hope that helps you out! Oh, I forgot.. Our Table is BBB's in house brand. Not sure who makes it for them, though.
Any idea what part of the construction makes them oven safe to only 380-400F ?
That's a good question. I'm thinking that it could have something to do with the copper layer and the 2 aluminum layers in it since those metals are softer... Also, since they do have 5 layers, the stainless layers might be a little bit thinner. All that being said, I've had mine over those Temps and didn't warp them.. I only had mine up around 450 degrees though, and it was on my old range that was really Inaccurate on the oven Temps... So there's that.
Thanks for your review Joe.
I recently bought a set of these because they seemed pretty decent for the price and I needed a set of pots and pans with flat bottoms for the glass top stove at my new apartment. After making pasta in the 8qt pot for the first time the bottom of the pot formed white spots that look like corrosion of some type. I’ve seen this with aluminum but never stainless. Any tips for removing this and thoughts on why the salt in the water reacted with the pot? Overall I’m happy with the performance relative to the price but do see where your money goes with more expensive pans.
Hi, Sean! Thanks! Are the the white spots on the inside of the pot on the cooking surface?
Chalky White Spots on stainless pan surface: The unsightly spots on a gleaming pan are typically caused by a buildup of the calcium found in water. Remove them by boiling a solution of 1 part vinegar to 3 parts water. Let it cool completely, then wash and dry the pan as usual... Found this online... Seems to be pretty common with stainless steel. Have you tried this yet?
@@JoesPhenomenal yeah, tried that already to no effect.
@@JoesPhenomenal they’re inside and on the bottom.
@@SeanJuan_ OK... Gonna see what else I can find on that. I do have a pot that has a couple of those, so I can experiment on it today.
I when to goodwill found one size 12 brand news 😱 I pay 3.65 It heavy . I decide to buy it I saw your video
Oh wow! Thanks!
Thank you for sharing this. It seems these are no longer available. Do you know where I can find this?
They still have them in store if you go to Costco... by me anyways... For some reason they are not on the website though, and amazon is currently sold out... supply chain?
@@JoesPhenomenal Thank you
Yw!
@@JoesPhenomenal do you know if they are still in stock at your costco? I would be more than willing to give you a fee if you would buy them and send them to me in oklahoma. Can't find them anywhere and the only place I found online that sells them is from the UK and they want $400 for them plus $100 shipping..
They seem to be out of stock everyone on those. I thought it was a supply chain issue, but they might just be discontinued. Haven't seen them anywhere lately.
First time using mine and it’s got a light golden hue to the metals surface. Can this be cleaned off? I literally just fried an egg in some oil. No food residue left.
Yeah.. The best thing for that is barkeepers Friend... It makes cleanup really easy. If you're not familiar with it, you can grab it at the grocery store where the cleaning stuff is... Works a lot like comet does on sinks.... Should actually be right next to the comet, in fact.
Interesting review, do you have any concerns with potential contaminants in the material due to where they source their steel?
Me personally, not really. I can see how that would be a concern for people though. Then again, I was still eating Japanese fish after Fukajima... So I might just be radioactive now anyways. Lol. All joking aside, I haven't seen or heard anything as far as people having any ill effects yet on that though... I suppose it would take a while to see that, however. That's a tough one... It's definitely a good thing to know though, and I'm glad you brought that up!
@@JoesPhenomenal Thanks for the honest reply, I'm also trying to avoid products manufactured in China due to that country's human rights abuses, I think they're well known for anyone who wishes to know, although, in today's world, it's tough to completely avoid products made in that country.
@@jertexjertex7880 I totally understand that. Looks like Kirkland sources the pans from Thailand now? Not sure if they made a change due to that or not.
They pans are magnetic so they contain less (or no) nickel which is allergenic. The test of a good pan is that a magnet sticks. Then it’s a safe
Does Costco only release this set a certain time of year? I’m not seeing them as an option online. I have the Kirkland hard anodized set and disappointed with how they have held up after only 3 yrs. Looking into buying stainless steel that will last a long time.
I noticed the same thing! The Costco website for some reason doesn't have them on there right now, so I thought there was some kind of supply chain issue like everyone is having right now, but they have them in store, still.
Thank you for the quick reply! Are there any other stainless steel sets you recommend?
The price on this is hard to beat. Also wondered if it is best to build my own set. Didn’t know there was so much to research about stainless steel cookware.
There are a few decent ones out there... Will look around and get back to you on that. Also, I have an affiliate link to the Kirkland stainless set through Amazon in the description area of the video as well. The price is a little bit higher than it is through through Costco, however.
Back in stock online!
Sweet! Must have finally got their ship into port. Lol! Just in time too!
Hi Joe, I'm from the Philippines where can I buy that product please 🙏🥺.
HI, Erlisa! Here is an Amazon Link for you to their product page. It's an affiliate link, so I do get a small commision for sales through it, but it doesn't effect the price. Figured I'd tell ya that though: amzn.to/3ztJnlC
Can you do a comparison video between these and the tramontina brand. I just bought those from Costco and was wondering if they're any good. Any thoughts on those?
Great idea! I'll see if I can get them to send some out..In the meantime I can compare specs..
Was poking around online on these.. are your Tramontinas the nonstick ones with the red handles, or the full stainless steel ones? I only see the nonsticks on the website... might have to run over to Costco and look at them if they have a stainless set there.
@@JoesPhenomenal it's full stainless 3ply set from tramontina. it looks really good, but i don't know much about cookware let alone stainless. Just going i didn't buy crap. 😂
@@shawn1869 Looks like it is 3 ply. 2 stainless steel layers with aluminum sandwiched between them. According to what I read, Just the base is 3 ply, so that aluminum doesn't go up the sides of the pans, which is still ok.... kinda meh on the pots, but fine on the saute pans. The max temp is 350 degrees, so I wouldn't risk putting them in the oven, but they should be fine on the stovetop. Overall, they should get the job done, and that price is really nice, too. I think you'll be fine.
@@JoesPhenomenal do you think the Kirkland brand stainless set is better?
Does the lid get hot? You need a mitt to lift it?
The handles stay nice and cool and the handles on the lids don't get too bad either on the range. Out of habit, I always end up picking the lids up with a towel anyways though. If you put them in the oven, they will definitely get hot, however.
Hi. Can you deglaze these fry pans without warping? Thanks.
Yes, absolutely.. however, if you start your deglaze with a hot pan, the liquid should be warmed up a bit so cold liquid isn't shocking a hot pan.... or just let the pan cool first... deglazing making a pan sauce, vs. just to clean it is where you usually end up having to be careful about that. That goes with any pan, though. All Clads are more resistant, but it can still happen.
@@JoesPhenomenal thanks!
No problem!
Hi Joe,
Are they non-sticky while using on stove?
Heya... Stainless pans like these aren't nonstick, but it isn't a problem if you know what to do with them. First, you can always use a little nonstick spray and that will usually be just fine for things like eggs and such... Otherwise with those kinds of jobs, you have to season the pan... With things like meat, you just cook with a tiny bit of fat, and leave the meat on one side long enough to form a crust. When the crust is formed, it releases pretty easy from the pan, but if you try to flip too early, it sticks. That's tough to learn because I think all of us struggle with waiting long enough. Lol. With veggies, you just have to stir a lot and they won't stick. I personally have a couple of nonstick pans that I use for eggs and delicate things, just because... But the downside to those is that the surface degrades relatively quick and they have to be replaced every so often.... But they really are convenient as well.
@@JoesPhenomenal Really appreciate for making all the great reviews!
On a follow up, it sounds to me I should go for the non-stick Kirkland ones since we are not planning to use pans into the oven. We usually put bare minimum oil while making omelette or any other cooking. Sounds like, for this reason, I should go for the non-stick version. Any recommendations?
@@sakibmomen9710 Thanks! The nonstick pans are a great option also. If you get those just keep a couple of things in mind. First, since the nonstick surface is delicate, don't use metal utensils on them. Get some Teflon ones to avoid scratching... Also when you clean them, don't use really abrasive pads. Second, they might warp a little easier because usually they are aluminum underneath... However, Costco has that set of 3 nonstick pans that are made of stainless with a nonstick surface on them, so they are more durable. In any case, just be a little more careful with warping. I have a video on the channel with a bunch of ways to avoid that if you wanna check it out. Second, the nonstick pans usually don't evenly distribute heat as much as full stainless ones do so yiu end up with spots on the pan that are a little hotter than others and it probably take a little more heat to keep the pan hot as well... That being said, I use both types... Just about all professional Chefs have at least 1 or 2 nonstick pans... I feel like they are very valuable to have around.
@@JoesPhenomenal Wow! Such detailed suggestions! Really appreciate!
Ok, so I will rather get the NS ones and follow the cleaning and using advice you gave above.
But yeah, now I feel SS ones are good for professional and/or cooking with time. Whereas, NS ones are probably good during busy day to day life... hahaha
LOL... Yep, that's a great conclusion you have there... That's what I do, anyway. I have a nice, solid set of stainless pans and pots, 3 stainless non-sticks of different sizes, An old, slightly messed up larger stainless pan that I don't mind using in the oven at high temperature, a big cast iron pan, and a good sized wok. That way you have all the bases covered. You'd get used to cooking on stainless pretty quick... The learning curve isn't too bad. Here goes a link to that video about warping, also... Forgot to link it before for you: ruclips.net/video/sqesNbx8SWw/видео.html
Hello, how did you find out the inner layer is 18/10? The only 18/10 I could see in Costco's description is the lids. If the interior is 18/10, I would actually buy them right away. Thank you sir!
Heya, Benny. I read that on one of their tech sheets... Will see if I can scape it up for you. We know the outer layer is 18/0 for the magnetism and I know that 18/0 isn't typical for the cooking surface, which is why they're mismatched like that, but I'll find that and get back top you on it.
@@JoesPhenomenal thanks!!!
Ok... Had to look back through some notes on this one. For some reason, Kirkland made a lot of seemingly basic information really hard to come by. This set is based on their older 5-ply set which supposedly has the same construction but the pan sizes have changed a little and the copper band that you can see has been added for additional aesthetics. The outer stainless layer is 18/0. As a result, that layer is magnetic and it's also why the pans work on induction. The original set has an 18/10 (or 18/8) Inner layer. Back then it was advertised as 18/10, but it's hard to verify that. You can tell it's not another 18/0 layer, since the inner layer isn't magnetic. 18/10 and 18/8 are what you would normally end up with on the cooking surface since those are the food grade levels that are the most common these days. The only thing that makes 18/8 a possibility in my mind is that although it's also very good, it's cheaper to produce, and the pans are crazy low priced. I had more info on some data I managed to dig up, but I just can't seem to find it, so that's about the best info I can give you. Don't get why they make that so hard to find out.
@@JoesPhenomenal thank you sir!!!
No problem, Benny!
These are all over value village and thrift stores. Always see them, always buy. 5-10 dollars a pan. Amazing quality.
Is this 5 ply only on the base, or is the whole pan multi layered?
Hi, RB! According to the diagrams and illustrations that I've seen on these, Kirkland shows the 5 ply construction going up the side walls of the pan. I've never verified that directly with them, and illustrations can be a little misleading sometimes, though. The thickness of the side walls seem to be about the same as the base to me, but that's just a personal observation. Everything I cook that bumps up against the sides seems to cook pretty evenly on those contact points, though. I could always shoot them an email and find out for sure, though.
They're fully clad, all the way up the side walls. If you look at the pot rims very closely you can even see all 5 layers exposed. They each seem about 1mm thick.
Thanks for the addition!
My pleasure - thanks for the great video !
@@sincostanian you're welcome!
Looks like RUclips deleted this: Sean commented: "Loove the blue lights 💙 where can I find? Also I just bought the 13 piece kirkland signature pots and pans set for $129 and I can't find the reviews on any Costco websites but found some on
Probably got deleted because it had links in it. Sorry, Sean! Here goes a link to those lights on Amazon: amzn.to/3caKe0I. That link is from my alliate account, so if you pick em up, I do get a small commission, but it doesn't effect what you pay at all... Just thought I should mention that.
does anybody know what the gauge is?
I wasn't able to find that online... Kirkland customer service might know... I imagine it's a little on the thin side, because thay had to sandwich 5 layers.
Please post the Costco item number. I can't find this set online as of 9/28/22.
That's been missing from their website for a while... I still see them in store though, so I don't know what's going on with them. I think Amazon has been in and out of stock a lot too.
I have a question in regards to the copper band around each pot/pan. Since the metal is actually thinner where the exposed copper band is, does it create a hot spot around the INTERIOR of the pan?
It's just around the outside, but I know what ya mean... Haven't seen any issues with that. It is a little harder to keep that copper band bright and clean though
Anyone tried the sam clubs Viking stainless steel set?
Not yet, but I might be able to get a set to review. I can reach out to them on that.
Any idea on 5 ply vs 3 ply? Does it matter for everyday use?
LOL... Speak of the devil.. I was just on Sam's Club's website looking at the specs. The Vikings are 3-ply. stainless 18/8, aluminum, stainless 18/0 (most likely on the magnetic layer). The Kirkland's are 5-ply SS 18/10, aluminum, copper, aluminum, SS 18/0. The kirkland pan will likely retain heat and spread heat a little more evenly with the addition of the copper layer. Also, the Kirkland pans are probably a little heavier as well. However, the heat tolerance of the Kirkland pans are lower than the Vikings. I assume that this is because of that same copper layer being such a soft metal. In either case, I don't know that I would be super comfortable having any pan in the oven at 600 degrees for an extended period of time. Not saying the Vikings can't do it, but that's pretty darned hot. However, if you don't heat your pans in the oven past 380-400, it's a non-factor (most people don't). The Kirkland's have a little better stainless layer in the 18/10 vs 18/8 layer. The Price is about the same between the sets, too. Kirklands have stainless lids, vs. the glass ones on the Viking's also. On paper, I would give the Kirkland stuff a slight edge, due to the above, but I would have to actually cook on the Vikings a little to be able to make a judgement like that. However, at the end of the day, I'm gonna guess that they are also a nice set at a nice price.. Especially compared to the cost of something like an All-Clad... One of those pans would cost more than that whloe set.
@@JoesPhenomenal thats where i was checking as well today for viking set, but looks like kirkland skillets have that nice edge for flips, better than vikings.. thanks for replying :) which would you suggest to buy for the viewers?
I like the Kirkland's quite a bit. This is actually my second set of those. I have the originals from several years ago, and also the ones on this review as well. Picked the second set up because the sizes were different. I have a totally full hanging pot rack in my kitchen. Looks almost like a commercial kitchen now. Haha. I'd probably stick with these ones just because I've had them for so long and I like them.. No need to change, IMO. Also, They've served me really well... Just be sure to watch my video about warping pans, regardless of what set you get though... It will save you some grief for sure. Here goes a link: ruclips.net/video/sqesNbx8SWw/видео.html
Do we know which type of stainless is on the inside?
There is a layer of 18/0 and a layer of 18/10. I believe the 18/10 is the inner and the 18/0 is the outer?
@@JoesPhenomenal Thanks for the reply. Where does it say this?
It doesn't.. Haha.. I had to call Kirkland.
@@JoesPhenomenal I suspect that 18/10 is used for the outside due to its Nickel content to give it a high shine. Then 18/0 used on the inside layer. This is just chromium which is a metal non toxic to humans and more favourable due to it having no Nickel.
Yeah... Sounds right, Ryan.
I wish the pans were all stainless steel. It’s unsafe to cook with aluminum and if that’s what’s on the sides then it’s not good. Thanks for sharing
You're welcome! The inner and out layers are stainless steel. The aluminum and copper layers are sandwiched in between, so they won't ever make contact with your food. The Aluminum layer is in most good pans for the purpose of helping to spread the heat evenly. Stainless on it's own is terrible at that.
The melting point of stainless steel is like 2500 degrees plus..... I'm sure that the set will handle 450-500 degrees like most other 5 ply cookware. ...Aluminum melting point is 1200 degrees and Cooper is over 1900 degrees
I agree with ya, and haven't had issues with these really at all.. they go in the oven quite a bit too... I just had to mention it because that's what they stated themselves as max safe temps... I figured that those would be the temperatures at which the pans start to get soft enough to bend a little... I did manage to to purposely warp one for a video, but it that case, we heated it to around 450 degrees and then threw cold water on it so it would cool unevenly... other than that, it's been all good though! Thanks for those awesome stats and the information though... Love seeing that kinda stuff, and appreciate ya!
@@JoesPhenomenal I've looked at these at Costco and they are very heavy gauge and someone has to just not be paying attention to what they are doing to cause them to warp using extreme high heat & cooling cycles....$200 is a great deal for what you get.... not a fan of metal lids though. I think glass would work better
Yeah... Definitely a personal preference thing on the lids. It's nice to be able to see what you're cooking without popping the lid off. The most common way people warp pans is exactly what you mentioned.... Taking a nuclear hot pan and dumping it under cold water.... That will warp anything, even All-Clads
These sure looks nice but damn do they suck to cook on. They quintuple the cook time because you have to cook everything on a super low temp to keep food from sticking and the pans from warping.
Heya, C. I usually cook just between medium and medium-high on those. Not toooo bad on the sticking for me, but you have to cook differently on those. If you do a flip on a protein before the crust forms, or even try to peek under there, bad things happen quick. Took me a while to really get it just right.
Are we sure the inside of the pan is 18/10? I don’t believe it actually is. On Costco’s website it says the lids and handles are made of 18/10 steel, which makes me think the base of the pan is not, otherwise they would advertise it as such
One of my subscribers sent me an email they got from Costco customer service and they verified it. Not sure what I did with it though... Might still have it I'm my email someplace... I don't know why they wouldn't advertise that either... Normally I would think that if it's not advertised, it's because it isn't a thing.
@@JoesPhenomenal that’s interesting. They aren’t doing themselves any favors by marketing it that way. If I was 100% sure it was 18/10, I would buy these in half a second. Even if it isn’t, it’s still an incredible price. I just got a little scared by all the reviews saying the pans warp after a few uses. But you’ve had them for years and you haven’t had any issues? Also, for what it’s worth I just went on Costcos website again to see if they changed the wording, and I couldn’t find the set at all. Not sure if they are revising it or they just simply are out of stock at the moment.
Kirkland is a private label brand. Does all-clad manufacture these for Costco? If not who does?
I'm sure it's not All-clad given the price, but I'll have to research that and see if I can figure it out.
@@JoesPhenomenal the buying power that Costco has could easily get the price that low. That’s why I’m thinking they actually ARE all clad pans. This would make a great video if you can investigate this.
@@nn7797 hmm... That's a good point... Gonna have to look into that and let ya know!
It looks like Kirkland Signature has them manufactured themselves out of a company in Thailand. That would explain the lower cost, for sure. Information about that seems pretty sparce beyond that, though...
Where is link to costco for this set?
Last I checked, they didn't have it on the Costco site for whatever reason even though they have it in store... I'll check again and if it's back up there will post a link on this comment for you.... And here it is: www.costco.com/.product.100408826.html
@@JoesPhenomenal that is $850 set
@@deepb249 shoot.. I must have linked the wrong one one. Linked the all clad set on accident... Looks exactly the same.
Just checked... They don't have the Kirkland version of those on their website right now... They haven't for a little while now. No idea why. I do have a link for them in the video description, but it's an Amazon link.
My comment after using them at a VRBO rental, I dont like them. We cooked scrambled eggs and it took two days of soaking, using dawn and a lot of scrubbing it took forever to remove. Too much trouble on a vacation! And they are way too heavy to handle with one hand. Im a multitasker.
Yeah... definitely, cooking on stainless is much different. I've been doing it for years so, I have it down, but hated it at first. For the eggs, you have to either season the pan, or use a bunch of cooking spray. For the cleaning, if you just boil a little vinegar and water in the pan, all that stuff will come off right on the range top in a few minutes, then all you gotta do is let the pan cool, and wash it normally. We have a video on here all about cleaning stainless since it's such a pain for a lot of people. The weigt is a different story though. Good stainless pans are just going to be heavy since they have so many layers to them. For someone like me, I love the weight, but I can definitely see how people would struggle a little with that. Can always get cheaper stainless with less layers to lighten them up, but that would kind of defeat the purpose of them a little. LOL
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Thanks, Kee! Appreciate the visit!
All Clad 13 pieces essential non stick at Costco black Friday sale $300 vs the Kirkland $200 stainless steel? I don’t care about the amount of pans
Well... All Clads are badass. That's a deal. I would get those even though I usually prefer full stainless. That's too hard to pass up. Just be sure to get some tephlon utensils to use on the so yiu don't scratch your nonstick surface! Man, I love Christmas sales.
@@JoesPhenomenal thanks!
No problem!
@@JoesPhenomenal One more questions 😅 I just found a sale on Amazon All Clad stainless steel 7 pieces D3 $350 vs $300 Costco All clad 13 pieces non stick ?
Just looked those up... Looks like 3 ply pans. 2 layers of stainless and a layer of aluminum to even out the heating. Safe to 600 degrees. Pretty sweet specs for those. It looks that that 7 piece has the 4 most common size pans, so they work out really nice, and like I said earlier, I do like stainless over other materials. If you don't mind fewer pans, these are super nice. All-clad vs all-clad, I'd go with the stainless ones. Made in the USA is a nice thing to be able to get as well.
Costco no longer sells these pans. The original from Thailand and China.
It's weird... For a while is was off their website, but still in stores, then gone from there, and now it's not available on Amazon either. I wasn't hoping it was just supply chain issues, but it might be something else.
Now go cook something in those pans!
Yes, Ma'am! ❤️