Customer Ratings: 
List Price: $300.00
Sale Price: $299.95
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Customer review from the Amazon Vine Program Summary: Overall, a beautiful set of pans. However, there are some trade-offs. I would recommend this set to someone who likes the appearance or the handle design. However, considering the price, I personally would choose to either save money on a set that is very close in quality with a thinner base, or spend a little more money to get an even nicer set with thicker walls. In balancing all the features (some two stars, some five) into one overall rating, I came up with three stars, "It's OK". The thin side walls and the cost were the primary reasons why three stars instead of four or five.
Assumptions: When shopping for a set of pans, I would first make sure I need every pan in the set. Choosing individual pans (instead of a set) can save money and ensure you only buy the pans you truly need. For example, there may be one or two pans you want that are not in any given set (which would add cost if you buy separately), and you may not use one or two that are included in any given set (but which you still pay for as part of the set). For this review, I assume every pan size and type in this set is needed. I am comparing features relative to all price points (Mauviel, All-Clad, Calphalon, Emeril, and Viking) and rating the overall value based on what else is available relative to the cost of this particular set.
Appearance: The appearance is solely a matter of personal preference. Personally, I thought these pans were beautiful--a very nice shape and design.
Function: The working area in the center of the skillets and the sauté pan are a little smaller than competing pans of the same size. The stock pot is perfectly proportioned between its diameter and height, allowing a little better access than my same-size Calphalon that is taller and thinner. The side walls are very thin, as if a drop from three feet would completely cave in the side of a pan (maybe not, but it seems likely).
The solid base helps with even heat distribution at the bottom of the pans, but the thin sides do not share this benefit. This is not a fully-clad set of pans (and doesn't claim to be), so it's understandable that the sides will not distribute heat evenly. The solid exterior base is a little smaller than the cooking surface of each pan, so heat may be a little different at the center of the pan than it is at the far edges. This may not seem like a big deal, but the copper base is the big selling point and that value is offset with uneven heat and thin side walls. (Note: The copper will patina unless polished, and this is unavoidable with all copper cookware.) A slight flare at the rim of the stock and sauce pots help pour more easily than all other straight-edge pans where liquid dripples down the side instead of pouring cleanly off the edge.
Hands down, these are the best handles of any cookware I've used. They are thick and very easy to maneuver. By comparison, All-Clad handles are thinner awkward when pouring. The lids look nice, with welded handles (avoiding a rivet). The handle loops look taller, and provide as much or more clearance (for a hot pad, etc.) as other manufacturers.
I hope these considerations are helpful. You will not be disappointed if you ultimately purchase this set after considering the pros and cons.
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This pot is beautifully made... heavy, sleek, and well balanced. The lid fits tightly. However, it does not hold 3.5 quarts; I measured it at not quite 2.5 quarts (and that amount comes too close to the top). The top of the pot measures 8 inches diameter (not including the handles), and it's tapered toward the bottom. The height without the lid is only 5 inches. This makes it only a tiny bit larger than my 2 quart sauce pan, which is 8 X 4 inches (and that pan is straight sided). I will probably send this back for a 4 quart or larger pot, as I need something for soup and pasta for 3 (I've been using my 2 qt sauce pot, and it's just too small). I want something smaller than my 6 quart stock pot, as this leaves my soups too shallow to use my immersion blender effectively.
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Customer review from the Amazon Vine Program Chances are this set of cookware is destined for kitchen ornamentation only. So, if ever I need to feel superior yet concede to allowing my sniping, snooping and snobbish relatives in the house again, I can taunt my perpetually prying aunt by showing her I did in fact end up with a fine set of pots to...cook in.
Conversely, I do feel a little foolish after thinking about all the hours I spent a few years ago trying to decide between Anolon or Circulon anodized cookware, eventually choosing the Circulon 80087 2 10-Piece Cookware Set, meticulously caring for and hanging each piece only to have it now relegated to the dark, dank and dent dangerous netherworld of the kitchen cabinets along with all the other less worthy skillets and more. This set may not be Mauviel but I don't have any aspirations to polish copper or can I cost justify the stainless steel when a set like this Anolon collection is available.
After the traumatic lemon juice/baking soda cleaning era of my teens where I served as an indentured servant to a group of copper bottomed Revere ware pans, I swore stainless steel and copper would never see the light of day in my realm. You can imagine my glee when I discovered this set has a copper core but a stainless base so my former chattel status to the copper cleanser will not be revisited. Yet, I still harbored reservations about subjecting my shiny new skillets to the ravages of the gas flame, even at nothing more intense than the recommended medium setting. To my surprise and relief, these pans performed so admirably I almost considered making them the journeymen of daily duty...almost.
In terms of heat distribution I found them superior to the non-stick Circulon pans I have so appreciated up to now. I am aware of the ways (getting cooking oils up to temperature being a big one) to minimize sticking when using stainless pans and clean up wasn't a major undertaking either, including splatter areas around the riveted handles. While I did notice the metal handles conducted much more heat than the synthetic handles of the Circulon set, it was still comfortable to grip them without use of a pot holder. Additionally, Circulon2 might withstand oven temperatures up to 350 degrees but this set is perfectly safe under the broiler.
I like the shape of these pots. They are visually appealing and the contoured rim is convenient for pouring sauces. They do not feel as weighty as the anodized set and are easy to manipulate. While rated dishwasher safe it's not likely they'll ever see the interior of that torture chamber either. One thing I am somewhat ambivalent about is the stainless steel lids (I had the same concern with the Circulon set). They are form fitting and provide a tight seal but I have a preference for the glass lids of some specialty cookware pieces we also use. In this instance, the lid handles are welded rather than riveted but I doubt it will make that much of a difference in the long term with items of such evident quality. This 10 piece set does not include a 12 inch skillet which would have been a worthwhile add-in but as I have already invested a notable sum in acquisition of open stock pieces for the Circulon collection, I'll make due.
While the price may be a little steep for more cost conscious buyers, if these pots, enhanced by a lifetime limited warranty, live up to that representation, the extra dollars will prove to be money well spent.
I know in my case they'll hang in the skybox rack for years to come.
Honest reviews on Anolon Nouvelle Copper Stainless Steel
Customer review from the Amazon Vine Program The setup: I just received the items today. We compared these to a set of Rachael Ray pieces. We have solid elements, no glass, no flame.
The initial impression: Solid, smooth, weighs twice as much as the Rachael Ray pans. All metal.
The plan: I made a stir-fry. One spicy and one tame. I had to justify using all the pots and pans in one use. :) I put in some olive oil in three of the pans on medium heat. With my other set, this was the perfect temp for doing hamburgers. But I noticed that the Anolon distributed the heat more evenly and efficiently. I dropped a drop of water in the pan to check heat and it exploded. I expected to get a little sizzle, but it's like I had the heat WAY up. It's gotta be the construction of the base of these pans. It keeps the heat longer and sucks it up more evenly.
My sauce pan prepped my garlic/soy mixture very quickly. I used normal heat, but it was much too hot and began to scorch. Turning it down to the "warm" level evened things out and stopped the burn.
Boiling didn't seem to be any quicker or different.
The handles didn't absorb heat as much as I thought they would. I used a hot pad once for the noodle pot. But just once. The lid was certainly warm, but tolerable for a quick peak.
Clean up: I wasn't looking forward to non-stick surfaces. I'm guessing it is non-stick, but didn't see that in the description. The only problem I had was the spot where my soy sauce mix had carbonized. It took some good elbow work, but it came clean without me thinking "how long will this take?" I used reasonable force, hot water and soap. Nothing else was used to bring this whole meal to the table and the pots back to the cabinet.
+PROS+
+Handles are heavy, but don't tip when the pan is empty
+Handles are relatively burn-free
+Surfaces are smooth and will take my plastic or metal tools.
+Nothing will break or chip under heavy use.
+I don't have to worry about small pieces of teflon getting into the meal
-CONS-
-The lids are steel. You can not look into the pan for a progress check without releasing the heat environment.
-I have sensitive hearing. Metal is loud. They clang.
Conclusion: So really the only practical negative I experienced was the inability to see my food as it cooks. I might get used to it or adjust to open-top cooking, so this might not be so bad as I originally thought.
Nice. Clean looking. My wife says "Very attractive set in the kitchen!"
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Customer review from the Amazon Vine Program I've been gradually upgrading my cookware piece-by-piece... until this set, I was accumulating non-stick Calphalon pans but still had some cheap generic stainless steel stockpots. My old stuff served me fine, but... well, read the review.
When I got this set, I was reluctant to leave my non-stick Calphalon pans behind for uncoated stainless ones, even though they were obviously very well made... so I started with the stock pot. From my very first cooking session, I was sold on their superior quality.
APPEARANCE: like the pictures. Nice, chrome-y mirror finish on the outside, heavy-duty handles, and shiny, plain metal lids. Nothing special, but still a clean and timeless look.
CONSTRUCTION: these pieces are HEAVIER than your run-of-the-mill cookware, due to the heavy cladding in the base. The handles are solidly riveted and feel as though they'll last a lifetime, with care (no loose rivets, etc.). Another reviewer on here commented that the sides are thin -well, they're thinner than the bases, but are still solid metal. Durable stuff.
PERFORMANCE: really, if you're buying these, it's for the performance boost. The heavy copper-clad bottoms of these pieces will outperform your other cookware... period. It's amazing how much of a difference it makes. I'll start with my stockpot -I have a ceramic top stove which 'pulses' heat. It's slow to heat pots and pans, yet with my old stockpots I'd often get burn spots, even on medium heat, cooking soups. Why? I'm not sure, but I think it was a combination of the 'pulse' heating with the thin metal of my old stockpots. My new Anolon pot has none of those issues -it heats perfectly evenly, as far as I can tell. It's great for making popcorn too (will take longer to heat up, but will pop all the kernels more rapidly and with less burning/unpopped kernels). For stir-fry, the skillets are great... the thicker base means you get more even high-heat to sear in flavor without burning or simmering your dish.
CLEANING: really, cleaning this isn't as bad as you'd think. If you're like me and have been investing in non-stick cookware, you're nervous about using pieces like this. Well -don't be. The superior heat distribution drastically reduce the chances that you'll have to deal with any burnt-on residue, which is really the main cause of cleaning frustration with uncoated steel cookware. Properly seasoning your cookware (or investing in a cheap copper scrubbie) will further reduce cleaning frustrations. I've made soups, sauces, popcorn, and sauteed / seared meat, and have had no difficulties cleaning these pieces so far.
SUMMARY: I'll update as I have more time to use these, but so far am very pleased. I'm holding onto my Calphalon nonstick stuff, just in case, but am gradually learning to trust quality stainless cookware. For superior control over your cooking, you can't go wrong with this set... especially if you're using a finicky ceramic top range like me. I recommend this if you're relatively serious about cooking and can stomach the initial investment. With care, these should last a lifetime.
