"Kisanna" <
[email protected]> wrote in message
news:[email protected]...
> I'm thinking of purchasing either the Wolfgang Puck Cookware line or the Sitram Profiserie line
> from Costco. Both is of similar value and I am curious of people who may own the Wolfgang Puck's
> line. Any advice?
>
> Even cooking surface? Easy to clean? Food sticks often or not? Glass Lid considerations?
> Discoloration of cookware from Cooking?
>
> Thanks.. I shall post a report on my experience once I decide on which cookware to buy.
I have the WP Bistroware from hsn.com I have used it for several year and I love it. WP was rated
best for performance, cleanablility, and finish by Consumer report - better than All-Clad. The disks
on the bottom are very heavy, making the pans heavier and thicker than most other pieces of clad
cookware. Therefore, they heat very evenly. I Don't have problems with food sticking. I always heat
the pan, add oil, then add the food. I was worried about the glass lids, but so far there haven't
been any problems. I like them from a functional standpoint. Cooks Illustrated found glass lids to
be as good a metal lids in a study several years ago, so I wouldn't worry about them. I use them in
the oven up to 400F without any problems and without the lids, I have used the cookware in the oven
up to 500F. The cookware is 18/10 stainless, so it doesn't discolor with use. What does happen, is
that a amber varnish-like coating can build-up on the cookware. This will happen to any cookware. To
restore the finish, I simply put the cookware in a plastic garbage bag, spray with heavy duty oven
cleaner, close the bag, and let it sit overnight. In the morning, the pieces rinse clean to like-new
condition. This is the method recommended by the manufacturer.
There are two negative issues often discussed with this cookware. One is theoretical and applies to
all disk bottom cookware. Since the aluminum core does not go up the sides, some people think that
scorching is more likely on the sides of this cookware as opposed to fully clad pans (tri-ply) like
All-Clad. I haven't noticed this, nor has anyone else in the endless discussions at
rec.food.equipment, but if you do a lot of very delicate sauces you should keep this in mind. The
other, and very real consideration is the handles on the WP cookware. If you have a gas range, they
will get hot. They are a tubular design that seems to act like a chimney, drawing hot air from
around the pan to the handle. It isn't a big issue, but you will have to get used to using pot
holders or mitts. If you have an electric range, then it shouldn't be an issue.
There are two lines of WP cookware. Bistroware sold at HSN.com and another line sold at Sam's Club.
They are clearly marked on the bottom and there are differences. I haven't used the cookware from
Sam's and it wasn't tested by Consumer Reports, so if you buy that line, you are on your own -- it
may be fine.
As for the Sitram at Costco, it also looks fine. I am concerned about the copper in the bottom disk.
I don't know if it is just for show or if there is enough mass to be meaningful. Both Costco and HSN
have good return polices. You might consider purchasing an inexpensive "try me" piece of WP from HSN
- something not included in one of the sets, and try it. If you like it, keep it and get a set. If
not, return it. I do recommend the sets because they are the best value and I use all the pieces in
my 21 piece set.
))