Amazon Basics BPA-Free Stainless Steel Cookware, 11-Piece
Last updated: January 11, 2023
The first thing you'll notice about this 11-piece stainless steel cookware set is its shine. That's because it's forged from a heavy-gauge 18/8 stainless steel and has a mirror finish. Home chefs will love that the pans are oven safe to temperatures of up to 500 degrees Fahrenheit and that they distribute heat evenly for a perfect bake every time!
We looked at the top Stainless Steel Cookwares and dug through the reviews from some of the most popular review sites. Through this analysis, we've determined the best Stainless Steel Cookware you should buy.
Product Details
Key Takeaway: When shopping on a budget, consider this affordable stainless steel cookware set.
In our analysis of 103 expert reviews, the Amazon Basics BPA-Free Stainless Steel Cookware, 11-Piece placed 3rd when we looked at the top 16 products in the category. For the full ranking, see below.From The Manufacturer
11-piece set includes an 8-inch frypan, 10-inch frypan, 1.5 quart saucepan with lid, 2.5 quart saucepan, steamer with lid, 3 quart sauté pan with lid, and an 8 quart stock pot with lid. Heavy-gauge 18/8 stainless steel construction with aluminum core bottoms that distribute heat evenly and quickly; mirror finish; BPA free. Suitable for use on stovetops and induction tops; oven safe up to 500 degrees. Riveted stainless steel handles stay cool to the touch during stovetop preparations. Transparent tempered glass lids with steam escape holes.
Our Expert Consultant
Culinary Expert
Julie Chernoff is a long-time member of Les Dames d’Escoffier (past president of the Chicago Chapter, and current co-chair of the LDEI Legacy Awards Committee), the Association of Food Journalists (AFJ) and the International Association of Culinary Professionals.
Chernoff is the dining editor of Better, a lifestyle website and print magazine. Her journalism started in the test kitchens of Weight Watchers Magazine. She holds a BA in English from Yale University and is a graduate of the California Culinary Academy. She has spent the last few decades styling, photographing, teaching, developing recipes, editing, thinking and writing about food.
