Stainless Clad 10-Piece Set

₫11.713.000 ₫14.460.000

A complete set of stainless clad cookware, covering searing, sautéing, simmering, boiling, and braising, sized from small batches up to full meals.

Description

The set includes an 8qt stockpot with lid, 2qt and 4qt saucepans with lids, a sauté pan with lid, and two frying pans — 20cm and 25cm — ten pieces in total.

Stainless clad uses a 3-ply build, an aluminum core bonded between stainless steel layers, for even heat and a fast response to temperature changes.

Compatible Cooktops
Specifications

20cm Frying Pan: 200 mm inner diameter; 41 mm height; and 390 mm total length.

25cm Frying Pan: 253 mm inner diameter; 46 mm height; and 485 mm total length.

2QT / 1.8L Saucepan: 143 mm inner diameter; 102 mm height; and 345 mm total length.

4QT / 3.8L Saucepan: 184 mm inner diameter; 126 mm height; and 481 mm total length.

3.5QT / 3.3L Sauté Pan: 260 mm inner diameter; 70 mm height; and 554 mm total length.

8 QT / 7.5L Stockpot: 234 mm inner diameter; 150 mm height; and 362 mm total length.

SCP 20 SCP 25 SC Sauce2qt SCpot 4qt SC Saute SCPOT 8qt
Warranty & Returns

Every H Cookware product carries a lifetime warranty against manufacturing defects, for as long as you own it, when used and cared for as intended. Normal wear and tear isn't covered — nor is damage from things like metal utensils, overheating an empty pan, or abrasive cleaners. See the full [Warranty & Returns policy] for the complete list.

Not the right fit? Return it within 21 days of delivery for a full refund.

View full Warranty & Returns policy

Built for Every Technique

Frying Pans (20cm and 25cm)

Designed for direct heat and full surface contact — searing, browning, and sautéing — with a surface that responds as soon as the heat changes.

Sauté Pan

Designed for contained cooking and volume — a wide base for searing and browning, with straight sides that add capacity, cut down on splatter, and carry the pan from sautéing into braising and one-pan meals.

Saucepans (2qt and 4qt)

Designed for controlled liquid cooking — simmering, boiling, and reduction — with heat and volume held steady throughout.