Member's Mark 10-Piece Modern Tri-ply Cookware Set

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.