So I use the Stoneline pots have at least 5 years and am still thrilled. They are suitable for induction and are used with me only on the induction hob. I think I have read that someone said that the smallest pot is not detected on the induction hob. I once had when we temporarily used a cheap little no-name Cooking during the relocation period, but on my Siemens cooker even the smallest pot is recognized without problems.
True, the pots are pretty hard, have thick walls, thus they take longer to heat up than the thin metal cooking pots, but they keep the heat longer, that is, you can see the heat a little earlier off during cooking. What I have not been like that the handles are made of plastic. Apparently they can be heated to 180 degrees in the oven, but that's me frankly too dangerous. Earlier there were these pots with stainless steel handles, do not understand why you so no longer produces these.
While I scratch not intentionally with sharp objects in the pots around, but the coating is after so many years still remain top. Is rinsed with me in the dishwasher.
Is what happened to me recently: I cooked rice in medium saucepan and unfortunately the whole totally forgot it was at some point smelled, well everything was black, from the inside and from the outside. Thought OK, now that was too much, now the pot has in the trash. But after soaking everything scraped off completely and the coating was still off, really incredible. Now have again repeatedly cooked in this pot and fully the same result as before, nothing burns on, everything can be rinsed off.
So if anyone doubts because of the different reviews has to simply buy and try, but with a reputable seller and the goods 1st choice, so you can also lodge a complaint in case of warranty. 25 years there is not so with all the pots, unfortunately (and for me personally is a sign of really good quality).
So my bottom line: I highly recommend the pots, will soon set me probably even a roasting pan and single pair of pans Stoneline ..
