Review: KitchenAid KCH2S08KM Professional Hard Anodized Nonstick 8-Piece Cookware Set – Black

KitchenAid KCH2S08KM Professional Hard Anodized Nonstick 8-Piece Cookware Set – Black

KitchenAid KCH2S08KM Professional Hard Anodized Nonstick 8-Piece Cookware Set - Black
@ Enjoy the long-lasting durability of Hard Anodized nonstick cookware. This professional-grade set includes: 8″ Skillet, 10″ Skillet, 1.5-Quart Saucepan with Lid, 3.0-Quart Saucepan with Lid, 8.0-Quart Stockpot with Lid.

  • Dishwasher Durable with Nonstick Colorfast Finish
  • 3-Layer Nonstick Interior
  • Induction Capable
  • 5.5 mm Hardened Aluminum
  • Riveted Stainless Steel Handle(s)

List Price: $ 249.95

Price: $ 249.95

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User Reviews and Comments

  1. HTD says
    88 of 91 people found the following review helpful
    5.0 out of 5 stars
    Kitchen Aid vs. Simply Calphalon, January 15, 2016
    By 
    HTD (Denver, Co) –

    This review is from: KitchenAid KCH2S08KM Professional Hard Anodized Nonstick 8-Piece Cookware Set – Black (Kitchen)
    First, I did not receive these products for free, I bought them. The Simply Calphalon was rated a best buy by CR and I thought that the specs for the Kitchen Aid made them worth consideration. I have been in the restaurant business for over 30 years so I have a lot of experience with pans, mostly professional sets. So that is my point of reference. The Calphalon and Kitchen Aid are in the same mid-range price point (150 – 200). Truthfully they are very similar but not equal.

    First thing I noticed was that the Simply Calphalon were slightly smaller. Especially the Saute pan. The Kitchen Aid set is dishwasher safe, Calphalon is not. For better or worse (as you’ll read better in this case) the Kitchen Aid are heavier. The Calphalon are double-coated nonstick, the Kitchen Aid are triple-coated. Packaging for KA says oven safe to 350 degrees and Cal. says 400. Amazon says 500 for KA vs 400 for Cal. Both are Hard Anodized aluminum. If you have an induction cooktop only KA is compatable.

    What is Hard Anodized and does it matter? Hard Anodized pans are naturally nonstick, and completely chemical-free. These pans are made with an aluminum base, which essentially gets submerged in a sulfuric acid bath that has low electrical charges running through it. As it cools, it causes the pans exterior to anodize. A hard anodized pan is extremely strong, has a long lifespan, and because it is virtually non-porous, it resists sticking. Add a few layers of non-stick coating and you have a great, relatively cheap (cost wise), pan.

    So what are meaningful differences? The Calphalon set is 3.2mm thick and the Kitchen Aid is 4.5mm thick. Meaning (all else being equal) the Kitchen Aid is more thermally conductive and durable. And my non-scientific tests show this. The KA heats up far quicker, stays at temp longer and cooks more evenly. It’s not even close. Boiling water took about 1:30 less time in the KA and eggs cooked over medium heat in far less time. I had to lower the heat on everything I tested with the KA set. It conducted heat far better that my old Cuisinart or the Simply Calphalon. The difference in thickness also accounts for the difference in weight.

    Calphalon double-coated and KA has a triple-coated non-stick coating. The name is pretty explanatory but does it really matter? Yes and no. Right out of the box there is no noticible difference. However, in 4-5 years there should be a difference. Kitchen Aid’s triple-coating should last longer and look better. We’ll wait and see.

    The Kitchen Aid is dishwasher safe the Simply Calphalon is not. Truthfully, I don’t care what the manufacture says if you want you cookware to last don’t put it in the dishwasher. With the non-stick coating it takes little effort to clean these so it’s not worth it. Also, don’t use metal instruments and never use cooking spray. Buy silicon utensils and a oil mister. The utensils are cheap and a mister lasts forever and is less expensive than 2 cans of Pam.

    Real world cooking experience. After spending a week with each I gave the Calphalon to my son who recently moved out. They are nice pans and should take most of his abuse but they do not compare with the Kitchen Aid pans. Cooking is quicker, food cooks more evenly and they look great. The deep black finish and flat tops are a stark change from the grey, domed cookware you usually see. I did find that the handles of the Calphalon set were more comfortable. The bottom of the Cal. handles were all silicon and only a small portion of the KA were silicon. Neither handle became hot.

    Are they a professional set, no. But my restaurants cook 300+ meals a day with people who don’t care if the pans lasts to the next shift. So why pay double or triple the price? The Kitchen Aid set is slightly more than the Simply Calphalon but the they are worth the difference. So, for a mid-priced set of cookware, I don’t think you’ll find a better value than the Kitchen Aid.

    I hope you find this helpful. Be well.

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  2. CircaRigel's Tears of the Phoenix says
    46 of 50 people found the following review helpful
    5.0 out of 5 stars
    Exactly What’s Needed for Every Cooking Endeavor!, November 19, 2014
    By 
    CircaRigel’s Tears of the Phoenix (Colorado) –
    (TOP 1000 REVIEWER)
      
    (VINE VOICE)
      

    Vine Customer Review of Free Product (What’s this?)
    Highlights:
    PROS:
    ***** All stovetops, including induction
    ***** Dishwasher Safe
    ***** Hard Anodized non-stick surface instead of Teflon (no harmful chemicals, more durable at high temps & with heavy use)
    ***** Can handle high heats (up to 500F)
    ***** Excellent, even conduction
    ***** Lids for ALL pans (will explain in review)
    ***** Handles stay cool
    ***** Sturdy
    ***** PFOA Free (Teflon cannot claim this and puts harmful PFOA chemicals into your foods)
    ***** Lifetime Warranty

    CONs:
    ***** NONE

    First of all, what the product description doesn’t specifically say is that you are getting a 10″ skillet, an 8″ skillet, a 1.5 qt. saucepan with lid, a 3 qt. saucepan with lid, a 3.5 qt. saute’ pan, and an 8 qt. stock pot.

    I’ve been cooking and writing my own recipes since I was a small child, and have tried everything from industrial pots and pans to the cheapest you can find at your discount stores (which I don’t recommend). These are among the best I’ve used.

    When I first removed these from the box, my first impression was about how sturdy these pans are. These are really made for the long haul! Both handles to the pots/pans and the handles on the lids are riveted, and the rivets are tight. They’re not thin, or hollow, either. All are very solid… yet still aesthetically pleasing to look at.

    The nonstick surfaces appear quite rugged, and since they’re hard anodized rather than teflon, one need not be as concerned that it will scratch or wear off if one accidentally uses a metal utensil on it. It also eliminates worries about harmful chemicals leaching into foods. Additionally, it can handle high temperatures in a way Teflon can’t. Some of the other reviews suggest that these still have Teflon and PFOA. This is mistaken. Teflon would not be able to withstand the high temperatures these pans are rated for. If you do a search on the difference between hard anodized and teflon, you may find discussions on the production process and differences.

    Out of curiosity, I decided to see if any of the lids would fit the two skillets. I was happy to see that the lid to the saute’ pan fits the 10″ skillet, and the lid to the 3.0 qt. sauce pan is a perfect fit to the 8″ skillet… perfect for simmering! So, the four lids can cover all six pans… just not all at once.

    One of my big peeves with so many skillets and saute’ pans is that things don’t cook evenly… mostly because they don’t sit flat, usually because they’re not heavy enough to counter the weight of their handles, but sometimes because, with cheaper pan sets, the bottom isn’t even- even though I have a glass induction cooktop (as flat as it gets) . Not a problem with these. Even with their heavy handles, these pans sit flat and solid on the cooktop, for even conduction and even browning. Because they’re aluminum, they also cool rapidly, so there’s little risk of overcooking your food if left in the pan after you take it off the stove.

    Cleaning was a breeze, but with one pan I decided to wait until the food was dried on before cleaning. I didn’t have to rub or scrub. Just once over with the sponge and it was as clean as it was before cooking! The hard anodized surface offers a far superior non-stick medium than Teflon ever could.

    This pan set is high quality, built to last, and easy to maintain. The lifetime warranty means I’ll not likely need to replace it for purposes other than normal wear and tear. It’s exactly what I need for all of my cooking endeavors!

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  3. B. Arritt says
    10 of 10 people found the following review helpful
    5.0 out of 5 stars
    Does scrambled cheesy eggs better than our Williams Sonoma Hard-Anodized Copper-Core pan and of …, October 18, 2015
    By 
    B. Arritt
    (REAL NAME)
      

    Verified Purchase(What’s this?)
    Does scrambled cheesy eggs better than our Williams Sonoma Hard-Anodized Copper-Core pan and of course better than your average $12 Target pan. Leaves them light and fluffy (how does it do that?!), yet we can still get a nice char on the outside if we want. Been throwing in the dishwasher. So far no problems…
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