Kitchen Aid Cookware: Giada De Laurentiis™ for Target® 10-pc. Professional Series Tri-Ply Clad Cookware Set Review

For the price, this is great tri-ply cookware.This is true tri-ply, where the three plies go all the way around.Other cookware at this price point has a heavy plate on the bottom to conduct heat.That makes your pots and pans off balance and hard to cook with.This "Professional Series" is well balanced and easy to use.

The cookware itself consists of three plies.The inner layer is 18/10 stainless steel.The middle layer is aluminum which conducts heat well across the bottom and up the sides.The outer layer is magnetic steel that makes this set usable on induction cooking surfaces.

The handles are hollow steel cylinders that keep heat away from your fingertips.They seem sturdy enough but they are spot welded in four places instead of being dual riveted like the more high end all clad cookware.Given that they are 1/5th the price, however, I'm willing to live with the welded handles.Being welded in four places, I don't see them popping off very easily.

The 10-piece set is a good starter set for this price point.I would have liked to see a saute pan or two thrown in, but I can always pick one of those up separately.

Overall this is a great starter cookware set at a great price.

Click Here to see more reviews about: Giada De Laurentiis™ for Target® 10-pc. Professional Series Tri-Ply Clad Cookware Set

Product Description:
Today's Deal:

Before your kitchen turns into a stadium where no one's the winner, invite chef extraordinaire Giada De Laurentiis over for dinner. Her ten-piece Professional Series Tri-Ply Clad Cookware set, a Target exclusive, is a recipe for success.

Gorgonzola and Porcini Mushroom Risotto

4 cups low-sodium chicken stock
1 1/2 ounces dried porcini mushrooms
3 tablespoons butter, divided
1 medium onion, diced
1 1/2 cups Arborio rice
1/2 cup dry white wine
1/2 cup grated Parmesan cheese
3/4 cup (3 ounces) Gorgonzola, crumbled
1/4 cup chopped fresh chives
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

In 3-quart saucepan, bring stock to a boil over medium-high heat. Add mushrooms. Remove pan from heat and set aside 30 minutes until mushrooms are tender. Using a slotted spoon, remove mushrooms and set aside.

Reheat stock to a simmer and keep warm over low heat.

In Dutch oven, melt 2 tablespoons butter over medium-high heat. Add onion and mushrooms; cook until onions are tender, about 5 minutes. Add rice and stir to coat with butter. Add wine and simmer until wine has almost evaporated, about 3 minutes. Add 1/2 cup of warm stock and stir until almost completely absorbed, about 2 minutes. Continue with remaining stock, adding 1/2 cup at a time, and allowing each addition to be absorbed, until rice is tender to the bite and mixture is creamy, about 20 to 25 minutes. Remove pan from heat. Stir in remaining ingredients.

Makes 4 to 6 servings
Total Cooking Time: 1 hour

Giada De Laurentiis 2010