>
>"Wayne Boatwright" gmail.com> wrote in message news:Xns9B0FB38D99F5Fwayneboatwrightatcox@69.16.185.250...

>> On Thu 04 Sep 2008 02:19:32p, lgblob told us...
>>

>>>
>>> "Wayne Boatwright" gmail.com> wrote in message
>>> news:Xns9B0BEF49225ACwayneboatwrightatcox@69.16.185.247...

>>>> Dee,
>>>>
>>>> What do you think of this Kirkland cookware set from Costco. cost,
>>>> value, quality? I don't have a lot of money to spend but I could
>>>> manage this price.
>>>> I'm looking to replace my current SS set.
>>>>
>>>> http://preview.tinyurl.com/5lnyue
>>>>
>>>> TIA
>>>>
>>>> --
>>>> Wayne Boatwright
>>>>
>>>> *******************************************
>>>> Date: Sunday, 08(VIII)/31(XXXI)/08(MMVIII)
>>>> *******************************************
>>>> Countdown till Labor Day
>>>> 33mins
>>>> *******************************************
>>>> A cat is a four footed allergen.
>>>> *******************************************
>>>>

>>> Wayne, I was curious about the Kirkland cookware and looked at this set
>>> at our local Costco this morning. I don't like the "sloping sides" of
>>> the sauce pans and the stock pot, from a functional standpoint and from
>>> its styling. When you slope a sauce pan or stock pot outward from the
>>> heat source, more heat must be generated from the burner because you're
>>> heating a greater volume on top of the burner. More heat must be
>>> transmitted through the multiclad bottom because a smaller surface area
>>> is being heated. I also found this "sloping style" somewhat offensive.
>>> All sauce pans and stock pots in the world, pretty much, have straight
>>> sides. Finally, I think the inside surface may be a cheapter SS, and the
>>> pouring lip is marginal, compared to my old Cuisinart cladded copper
>>> pans.
>>>
>>> Hope this helps,
>>>
>>> Bob

>>
>> Thanks, Bob. I haven't gotten into the store yet to actually have a hands-
>> on with them, but see your point.
>>
>> --
>> Wayne Boatwright
>>

>Wayne, the other thing I don't like about this set is that the 8 qt stockpot appears to be 10" wide by 9-10" high. This is what you want for slowly simmering a stock, but not for most other uses. For the two of us we always use a 6 qt. stockpot that is 10" wide and 5"high. This is perfect for Boeuf bourguignon, Choucroute Garni, and Cassoulet. The tall stockpot is just too tall. If you want or need an 8 qt pot, it is best if it's12"wide and 5-6" high. All of our tall stockpots are sitting up high on a shelf in the pantry and are rarely used. As we both know, buying an additional pot to round your set up can be fairly costly.
>
>Bob