Wolfgang Puck Stainless Steel Cookware

From LoveToKnow Gourmet

Since the early 1980s the name Wolfgang Puck has been associated with some of the nation's top restaurants, and today Wolfgang Puck Stainless Steel Cookware is becoming a household favorite for durability and cook-friendly design. What’s more, this excellent line of cookware is moderately priced, and you can purchase it as a large 16-, 18- or 32-piece set that will give you everything you need to set up a new kitchen.

Cookware Specifications

Before you jump into purchasing a new set of cookware, there are a few important specifications to consider.

Durability

This line of cookware is made from a very durable stainless steel with encapsulated aluminum bases, which stand up to a lot of wear and tear. Chefs love stainless steel, because it is a simple material that doesn't need a lot of maintenance. The lids are made of tempered glass, and heat treated to make them more durable as well. Each pan is oven safe up to 400 degrees F, and the lids are heat proof up to 350 degrees F. They are also safe for induction stovetops and are dishwasher friendly.

Non-Stick Capability

While most non-stick pans are scratch-sensitive to metal utensils, the coating on Wolfgang Puck's Stainless Steel Cookware is safe for any kind of spoon, tongs or knife you might want to use. Some chefs don’t like a non-stick coating because it means less development of fond, or the brown-bits that make stews and sautes so delectable. If this is the case, then the Puck cookware might not be for you.

If, however, you are not a fan of clean up and don't like your food sticking to the bottom of your pots and pans like glue, the Wolfgang Puck series is ideal.

Uniform Heat Control

One of the most important aspects of any cookware is its ability to heat uniformly and evenly throughout. There are many ways to achieve this capability, but Puck has chosen to craft his cookware with an inner core of aluminum, which is a great conductor of heat. In fact, it is better than stainless steel, but stainless steel is a much more durable material. So, you have a win-win situation with an aluminum core that heats up more quickly and more evenly than a simple stainless steel core.

Many cooks have experienced the uncomfortable moment when a bare hand hits the steel handle on a pot or pan, and the inevitable burn that follows. The Puck collection helps home cooks avoid this situation with hollow, comfort-grip, double-riveted stainless steel handles which are cooler to the touch and also make the pans a little lighter to pick up and carry.

The Basic 16-Piece Collection

If you are interested in purchasing a set of the Wolfgang Puck cookware, it might be a good idea to start with the 16-piece set, which includes:

  • Six-quart stockpot with lid with excellent capacity for boiling pasta, or creating a family-sized meal such as a beef stroganoff.
  • 10-inch saute pan with lid with a generous-sized bottom surface area, which heats evenly and offers plenty of room for stirring. Great for pasta sauces.
  • 12-inch paella pan with lid, which is a wide, shallow pan that has handles on both sides for easy lifting.
  • Two-quart saucepan with colander lid, which allows the cook to drain the contents of the saucepan without a strainer.
  • Eight-inch non-stick omelet pan with lid, which is perfect for working with sticky items such as eggs or chicken.
  • One-quart saucepan with lid, which is ideal for the single cook or for small side dishes.
  • Solid spoon
  • Slotted spoon
  • Tongs
  • Solid turner


Where to Buy Wolfgang Puck Stainless Steel Cookware

There are a few places online and in-store to purchase this excellent cookware:



 


Comments

Bonnie, do you mean in the pan or on the bottom? I would suggest following the directions that came with the pan. If they are not there I would contact the manufacturer. . .you'd hate to do something that would ruin your pan!

-- Contributed by: Valorie Delp

I bought my 11" chicken fryer at TJMAX in Waterloo Iowa. I love the looks of the pan and have watch his cooking done on tv. so I felt that I would have no problems. I fried hamburger with the lid on so it steamed and it came out like I had burned the bottom of the pan, I ran hot water in pan, put salt in it for over night, looked and cleaned up good next day. When I cooked again in it the spots came back like it was burned. What can I do?

-- Contributed by: Bonnie

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