T-fal Initiatives Cadmium Free Ceramic Cookware Set, 14-Piece
Last updated: January 14, 2022
Attractive is the best word to describe this ceramic cookware set. The outer finish is gold, while the inner material is constructed from a stain-resistant ceramic. The base of the pots and pans are designed to distribute heat evenly, so you get a perfect cook every time.
We looked at the top Ceramic Cookware Sets and dug through the reviews from some of the most popular review sites. Through this analysis, we've determined the best Ceramic Cookware Set you should buy.
Product Details
Key Takeaway: All of the pieces in this ceramic cookware set are dishwasher-safe for quick cleanup.
In our analysis of 161 expert reviews, the T-fal Initiatives Cadmium Free Ceramic Cookware Set, 14-Piece placed 5th when we looked at the top 11 products in the category. For the full ranking, see below.From The Manufacturer
T-fal Initiatives ceramic cookware makes it easier than ever to cook healthier, nutritious and delicious meals at home. Set includes 8.5″ Fry Pan, 10.5″ Fry Pan, 11″ Covered Fry Pan, 1qt Covered Saucepan, 2qt Covered Saucepan, 5qt Covered Dutch Oven, Spatula, Slotted Spatula, Spoon, Slotted Spoon. Stain and scratch resistant ceramic cooking surface withstands heat up to 570°F. The even heat base allows for even heat distribution for reliable cooking results. Oven safe to 350°F. Built-in Thermo-Spot technology indicates when the pan has reached the right temperature to begin cooking. PTFE PFOA and Cadmium Free Scratch Resistant and Dishwasher Safe.
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.
