I also really like stainless steel cookware. Works with induction burners, stuff will stick but it isn’t bad if you know how to handle it (heat the oil before adding food, managing heat to avoid burning, and knowing how to deglaze (or when to not, remove the still good food, then deglaze into the sink)). And then you can use a stainless steel scouring pad to clean it easily.
From there, I prefer rivitted handles, though my nice pots right now (other than the single expensive one I’ve got) are a set with removable handles (so they fit in a stack in a drawer) but riveted bits for the handle to latch on to.
Though it’s just a preference after getting tired of re-tightening screwed on handles, as I don’t mind scrubbing around the rivets instead of tightening screws after getting annoyed at how loose the handle it. Though loosening rivits would be even more annoying because you need like a press to tighten them, but that hasn’t happened yet to me.
I also really like stainless steel cookware. Works with induction burners, stuff will stick but it isn’t bad if you know how to handle it (heat the oil before adding food, managing heat to avoid burning, and knowing how to deglaze (or when to not, remove the still good food, then deglaze into the sink)). And then you can use a stainless steel scouring pad to clean it easily.
From there, I prefer rivitted handles, though my nice pots right now (other than the single expensive one I’ve got) are a set with removable handles (so they fit in a stack in a drawer) but riveted bits for the handle to latch on to.
Though it’s just a preference after getting tired of re-tightening screwed on handles, as I don’t mind scrubbing around the rivets instead of tightening screws after getting annoyed at how loose the handle it. Though loosening rivits would be even more annoying because you need like a press to tighten them, but that hasn’t happened yet to me.