Member’s Mark 10-Piece Modern Tri-Ply Cookware Set
The Member’s Mark 10-piece Modern Tri-Ply Cookware Set offers professional-grade durability and quality. Compatible with all cooktops, it’s a versatile addition to any kitchen. Each piece features three-layer construction for even heat distribution and consistent results. Satin polishing adds elegance and easy cleanup. Riveted, ergonomically designed cast stainless steel handles ensure a comfortable, secure grip. Ideal for both novice and seasoned cooks, this tri-ply set is built for demanding kitchen environments.
What’s Included?
- 9.5″ sauté pan
- 11″ sauté pan
- 4-quart deep sauté pan with tempered glass lid
- 2-quart saucepan with tempered glass lid
- 3-quart saucepan with tempered glass lid
- 6-quart stockpot with tempered glass lid
Note: The 9.5″ and 11″ sauté pans do not include lids. All pieces feature dual-riveted stainless steel handles.
Utensil Recommendations
Metal utensils may scratch the surface—use silicone, wood, or plastic for longevity. Scratches don’t affect performance but may mar appearance.
Cleaning Tips
- Dishwasher-safe, but hand washing is recommended: Use liquid dish soap with sponge, nylon pad, or dishcloth.
- For tough stains, use non-abrasive polishing cleanser.
- Avoid oven cleaners, harsh detergents, bleach, steel wool, or abrasives.
- For burnt-on residue, cool to lukewarm, then clean with soapy water.
- To remove white or multi-colored film, use a mild lemon juice or vinegar solution.
Care Instructions
- Let pans cool before washing to avoid warping.
- Overheating may cause brown or blue stains—remove with stainless steel cleaner and soft cloth.
- Wash, rinse, and dry afterward.
Cooking Tips
- Aluminum core retains and distributes heat evenly.
- Use low to medium heat for most tasks; high heat for boiling only.
- Never heat an empty pan or boil dry.
- Match burner size to pan; avoid flames flaring up sides on gas stoves.
- Preheat 1–2 minutes over low/medium heat before adding food.
- Test readiness with water droplets—they should glide, not bubble or evaporate.
- Use just enough oil to coat the bottom; avoid canned spray. Spray bottles with natural oil are fine.
- Heat oil until it swirls freely.
- Let food reach room temperature before cooking to prevent sticking and pan warping.
- When searing meat, let it release naturally when juices flow—don’t force the flip.
