Which shiny set will actually make dinner taste better — and survive your chaos?
Stop cooking with sad pans. You know the ones: uneven heat, stubborn stick, and a heroic scrape after every meal. Cooking should be faster. Cleaning should be easier.
Stainless steel sears. It deglazes into sauce. It lasts. Pick a set that heats evenly and won’t throw tantrums the first week. Small upgrades here make dinners better and cleanup quicker.
Top Picks
Pros
Professional D3 tri‑ply construction for even heating
Oven and broiler safe to 600°F
Made in USA assembly and durable riveted handles
Polished interior that promotes natural release and fond formation
Cons
High price compared with other sets
Requires learning curve and occasional stainless steel maintenance
Some users report warping on induction with heavy use
Overview
All‑Clad’s D3 10‑piece stainless set is the classic tri‑ply workhorse many serious home cooks reach for. It pairs an 18/10 stainless exterior and interior with a thick aluminum core for fast, uniform heat across the base and up the sidewalls—making it excellent for searing, pan sauces, and oven finishes.
Key features and real‑world benefits
10‑piece set including 8″ and 10″ fry pans, multiple saucepans, a saute, and an 8‑quart stockpot, all with lids
D3 tri‑ply construction bonded to the rim for professional performance
Oven/broiler safe to 600°F; compatible with all stovetops including induction
The set’s polished interior allows you to get real fond for pan sauces and provides natural, controllable release when used correctly. Several users mention a clear improvement in browning and sauce development after switching from nonstick. The heavy gauge construction feels substantial without being unwieldy.
Limitations and user tips
This is an investment: expect to pay a premium for All‑Clad’s materials and warranty. If budget is a concern, a smaller core collection may be wiser.
Stainless steel requires a short learning curve: preheat the pan, add oil at temperature, and use deglazing to make cleanup easier. Many owners recommend Bar Keepers Friend to maintain the mirror finish.
Practical insight: some cooks using powerful induction ranges reported warping of certain fry pans over time; heavier multi‑ply (D5/5‑ply) designs resist warpage better on high‑output induction cooktops. If you have a high‑power induction range and plan to cook at very high temperatures frequently, consider a thicker multi‑ply alternative for the workhorse frying pan.
Pros
Triple‑ply construction with aluminum core and brushed stainless exterior
Heat Surround technology heats sides and bottom evenly
Cool Grip handles and drip‑free pouring rims
More affordable than comparable professional brands
Cons
Lids and handles feel lighter than premium rivals
May show watermarks and discoloration without periodic polishing
Overview
Cuisinart’s MultiClad Pro 12‑piece set brings professional triple‑ply construction to a mid‑market price point. The set includes a useful range of saucepans, skillets, a saute with helper handle, and a sizable stockpot—covering most everyday cooking tasks for families or enthusiastic home cooks.
What it does well
Professional triple‑ply construction with an aluminum core for rapid, even heating
Heat Surround design extends even heating to the sidewalls, improving simmer control and sauce work
Cool Grip riveted handles stay comfortable during stovetop work
Owners consistently cite strong heat performance and excellent value. Compared to premium brands the Cuisinart set may feel slightly lighter, but it handles searing, boiling, and braising reliably. The included steamer insert is a practical bonus for vegetables and seafood.
Practical considerations
The interior finish can pick up fingerprints and watermarks; Bar Keeper’s Friend or vinegar treatments will restore shine.
If you want the absolute heaviest, most warp‑resistant pans for commercial‑style heat cycling, a pricier 5‑ply option will be heavier, but for most home cooks this set is an excellent compromise between price and performance.
Tip: users who cook for one or two people appreciate the slightly taller profiles of the Cuisinart pans, which reduce splatter and improve sauce retention.
Pros
Heavy‑duty tri‑ply clad construction with aluminum core
Polished mirror finish and comfortable hollow cast handles
Strainer‑integrated lids and pour spouts add convenience
Oven safe to 500°F and induction compatible
Cons
Premium price relative to some midrange competitors
Some users prefer thicker multi‑ply for extreme induction heat cycling
Overview
HENCKELS’ Clad H3 collection is a thoughtfully designed 10‑piece set that blends attractive styling with robust tri‑ply construction. It’s aimed at cooks who want a polished aesthetic and chef‑friendly ergonomics for everyday meals.
Notable features and cooking benefits
Built with a heavy‑duty tri‑ply construction that heats evenly and quickly across a variety of stovetops
Features like flared rims for drip‑free pouring, capacity markings, and strainer‑integrated glass lids streamline common tasks
Hollow cast stay‑cool handles provide a secure, comfortable grip for maneuvering full pans
This set is a strong choice for induction owners who appreciate a balance of form and function. The finish looks attractive on open racks and the lids allow for hands‑free straining when draining pasta or vegetables.
Practical notes
While very capable, cooks who push extremely high induction outputs repeatedly (professional or high‑volume use) may prefer thicker multi‑ply cores to minimize any long‑term warpage risk.
Standard stainless maintenance will keep the shine intact: occasional polishing and avoiding abrasive pads on mirrored surfaces preserves appearance.
For home cooks seeking dependable induction performance with elegant presentation, the Clad H3 is a compelling option.
Pros
Heavy‑gauge 3‑ply construction for even heat and strong searing
Includes larger fry pans (10″ and 12″) useful for family cooking
Dishwasher and oven safe up to 450°F
Lifetime warranty provides long‑term assurance
Cons
Heavier set may be cumbersome for some users
Higher price than entry‑level stainless sets
Overview
Calphalon’s 11‑piece stainless lineup is a step up in cooking real estate—two large fry pans paired with saucepans and a stockpot—built around a heavy‑gauge aluminum core and durable 3‑ply construction. It’s intended for cooks who want big skillet capacity and dependable heat response.
Strengths and kitchen benefits
Excellent for searing, browning, and large‑batch cooking thanks to wide, flat fry pan surfaces and substantial heat distribution
Oven safe to 450°F, so you can brown on the stovetop and finish in the oven without transferring cookware
Dishwasher safe, but many seasoned users still hand wash to preserve finish
Because of the additional fry‑pan sizes, this set suits households cooking for more people or anyone who frequently sautés and sears. The heavier pans retain heat well and produce dependable results for protein and vegetables alike.
Drawbacks and tips
The weight that brings heat stability also makes some pieces less nimble for single‑handed uses; consider your comfort lifting full pans.
For appearance maintenance, occasional stainless cleaning keeps the exterior bright; avoid prolonged dishwasher drying cycles if you want to minimize spotting.
Overall, this Calphalon set bridges practical home‑cook needs and more performance‑oriented features without reaching pro‑level price tags.
Pros
Impact‑bonded aluminum base for even heating and searing
Measuring marks, pour spouts, and straining covers improve workflow
Oven safe to 450°F and dishwasher safe
Stay‑cool long handles for comfortable use
Cons
May develop discoloration or spotting that requires polishing
Some users report lids that don’t seal as tightly as premium sets
Overview
Calphalon Classic’s 10‑piece stainless set focuses on practical design elements that make everyday cooking easier. With an impact‑bonded aluminum base and helpful lid features, it’s designed for people who cook often and want time‑saving conveniences.
Design and performance highlights
Set includes commonly used fry pans, saucepans, a sauté pan, and a sizable stockpot with tempered glass lids
Convenient features: measuring marks, pour spouts, and straining covers—these are small touches that speed up routine tasks
Oven safe to 450°F; compatible with gas, electric, and induction cooktops
Users often praise the set for its even heat distribution and sensible feature set. It’s a sound middle ground between basic supermarket cookware and higher‑end professional lines, offering an excellent balance of functionality and price.
Considerations and maintenance
Like most stainless cookware, the finish will benefit from occasional polishing to manage watermarks and rainbowing. Bar Keeper’s Friend is commonly recommended.
Some buyers noted lids that can feel slightly loose; for tasks that require tight steam retention (e.g., delicate rice), a heavier‑duty lid or an alternate pot may be preferred.
If you want a workhorse set with built‑in conveniences (straining lids, pour spouts) that reduce extra steps during cooking, this Calphalon set is a practical choice.
Pros
Tri‑ply fully clad construction with 18/10 stainless and aluminum core
Good weight and control—feels close to premium sets
Large stockpot and steamer insert included
Oven safe up to 500°F and induction compatible
Cons
May require learning curve for stainless technique
Mild surface staining can occur—requires periodic polishing
Overview
Cooks Standard offers a 10‑piece multi‑ply fully clad set that many buyers describe as punching above its price. The tri‑ply construction (stainless‑aluminum‑stainless) gives even heating and responsiveness similar to higher‑end alternatives, while keeping the set affordable.
What you get and how it performs
Practical lineup with two fry pans, saucepans, a large stockpot, and a steamer insert for family cooking and meal prep
The pans have comfortable stay‑cool handles and sealed lids that preserve moisture and flavor
Wide stovetop compatibility and an oven rating up to 500°F make this a flexible option for braising and finishing
Many reviewers report that these pans feel close to name‑brand tri‑ply sets in day‑to‑day cooking. They’re especially recommended for cooks leaving nonstick for stainless for health and durability reasons.
Maintenance and tips
Expect to use standard stainless care: avoid rapid cold‑water shocks, deglaze to ease cleaning, and use a stainless cleaner for rainbow discoloration.
As with any stainless cookware, mastering preheating and oil temperature helps reduce sticking and improves results.
If you want tri‑ply performance at a budget friendlier price, this Cooks Standard set is a reliable, practical choice.
Pros
Very affordable complete 12‑piece collection
Induction‑compatible base with measuring marks inside pots
Glass lids and ergonomic, colorful handles for grip
Dishwasher safe and oven‑capable up to 350°F
Cons
Handles have a lower heat resistance—reported safety concerns on direct open flame
Lower oven temperature limit and lighter construction than premium sets
Overview
T‑fal’s Essentials stainless steel 12‑piece set targets shoppers who want full cookware functionality without a large investment. The set pairs a polished interior with an induction‑capable base and striking blue handles for an approachable, practical kitchen solution.
Highlights and useful features
Includes multiple stewpots, a stockpot, a saucepan, steamer insert, and useful utensils—good for family meals
Measuring marks inside the pots reduce the need for separate measuring tools
Oven safe to 350°F and dishwasher safe for hassle‑free cleanup
This set is especially attractive for new households, budget‑minded cooks, or anyone replacing old nonstick pieces who wants to avoid PTFE coatings. Several users praise the solid feel and consistent heat for everyday cooking tasks.
Limitations and safety notes
A number of reviewers flagged the blue handles as not fully flame‑resistant on direct gas flames; avoid exposing the handles to open high flames and keep them clear of burners.
The overall construction is lighter than higher‑end tri‑ or five‑ply sets, so expect modest heat retention and occasional staining that responds to standard stainless cleaners.
Practical tip: handwashing and avoiding aggressive direct flame contact will extend the appearance and life of the colored handle finish.
Pros
Very complete 15‑piece kit covering most kitchen tasks
Full cap bases with layered aluminum cores for quick, even heating
Mirror‑polished exterior and included kitchen tools
Affordable and widely available
Cons
Some pieces use lower‑grade stainless—magnetic and more prone to surface marks
Nonstick frying pans included are lower quality than the stainless pieces
Overview
Farberware’s Classic 15‑piece set is a long‑standing value option that gives families a broad range of pots, stockpots, and a pair of nonstick skillets in one package. The heavy cap bases pair stainless with a thick aluminum core for quick, even heating across most stovetops.
Strengths and who it suits
A notably complete set: multiple saucepans, a stockpot, and useful small extras like nylon utensils—handy for first apartments or family kitchens
Robust heat conduction and mirror exterior for a classic look
Dishwasher safe (with handwash recommended for the nonstick pieces)
This set appeals to buyers who want breadth of pieces and fast heat transfer without spending on higher‑end tri‑ply lines. Many owners praise the set’s long service life in domestic kitchens and the value for money.
Drawbacks and maintenance notes
Some reviewers note the stainless grade is not the highest—magnets will stick, and heavier spotting or surface scuffs can appear with aggressive cleaning. These are mostly cosmetic and respond to standard stainless cleaners.
The included nonstick fry pans are convenient but not as durable as the stainless items; handwashing and avoiding metal utensils will prolong their life.
Bottom line: if you want the most complete starter collection for family cooking at a modest price, this Farberware set gives a lot of capability for the money while trading off premium finishes and the absolute heaviest construction.
Final Thoughts
All-Clad D3 10-Piece Stainless Set — Best for precise heat and searing: Choose this if you cook steaks, pan-sear, and finish dishes in the oven. The tri-ply construction gives the most consistent heat and rapid browning, and the heavy-duty build plus long warranty make it a true long-term investment for serious home cooks and entertaining.
Cuisinart MultiClad Pro 12-Piece Set — Best value triple-ply cookware: Pick this if you want near-professional performance without premium pricing. It offers consistent heat, a generous parts list (extra lids and sizes), and durable construction—ideal for families and cooks who want high performance and more pieces for everyday meal prep.
33 thoughts on “Best Stainless Steel Cookware Sets On Amazon 2026-2026 Reviewed”
Marcus Reed
Calphalon’s heavier 3-ply sounds right up my alley. I tend to burn stuff if the pan heats unevenly, so the ‘heavy-gauge performance’ is appealing. Anyone notice a big difference between this and Cuisinart MultiClad for heat distribution?
I had both for a bit — Calphalon kept heat steady for long cooks, Cuisinart felt snappier when turning down the heat. Depends on whether you want mass or responsiveness.
Good question — both are tri-ply and perform well. Calphalon tends to be a touch heavier (so it holds heat more), while Cuisinart MultiClad is slightly quicker to respond to temperature changes. For searing, Calphalon has a small edge.
T-fal with the blue handles? Cute. 😂
I grabbed a cheap T-fal for my tiny apartment and it’s been great for boiling pasta and heating soups. Not expecting restaurant-level browning but it’s perfect for daily use.
That’s exactly the use-case T-fal targets — affordable, colorful, and functional for everyday cooking. Good to hear it’s working well in a small kitchen!
Agreed — great starter set. If you start doing a lot of searing, you might eventually want a heavier tri-ply pan, but for now enjoy the color and simplicity.
Wow — the All-Clad D3 getting a 9.6 doesn’t surprise me. I bought a 3‑ply skillet last year and it’s the one pan I reach for 90% of the time.
Pros: amazing sear, deglazes like a dream, oven safe for finishing steaks.
Cons: heavy and pricier than other sets.
Quick question for anyone: how do you all handle polishing/scratches? I hate the water spots but don’t want to overdo the polish.
Any maintenance tips would be great!
I actually embrace the faint marks—adds character 😅 but if you want mirror-finish, polish every couple months. Also, never use steel wool on polished stainless.
Thanks Laura — great point about water spots. For All-Clad I usually rinse, dry immediately with a microfiber towel, and use Bar Keepers Friend occasionally for stubborn marks. Avoid abrasive scouring pads to limit scratches.
Calphalon Classic vs the newer stainless Calphalon 11-piece mentioned here — I’m torn.
I love measuring marks and pour spouts (so practical), but I also want something that can go in the oven without drama. The Classic has an impact-bonded aluminum base which sounds convenient, but will it brown as well as the heavier 3-ply Calphalon?
Also: who else hates those tiny lids that don’t fit stockpots? 😒
(Yes, ranting. Kitchen pet peeves.)
Totally with you on the lids lol. Bought a few universal glass lids later — saved me lots of grief. Also, check oven temp ratings before you bake at super high temps.
If oven use is frequent and you finish dishes in the oven often, go 3-ply. If you mostly boil, braise lightly, and want convenience features, Classic is a smart, cost-effective choice.
Good points. The heavier 3-ply Calphalon will generally give better browning/searing because it holds heat more evenly. The Classic (impact-bonded) is more efficient for everyday simmering and lighter use. About lids: always check lid diameters if you rely on one lid across multiple pots; it can be annoying.
I have the Classic and use it daily — it’s been reliable and the pour spouts are legitimately helpful. For serious searing though, I’d upgrade to the heavier 3-ply.
Budget question: for a family of 4 who cooks nightly, would you recommend Farberware 15-piece or T-fal 12-piece? Oven temp limits and dishwasher convenience matter. Also, are the T-fal handles actually comfortable for big pots? I have big hands and hate tiny grips.
For heavy nightly use, T-fal offers slightly better ergonomics and induction compatibility. Farberware gives more pieces for the money. Check the oven-safe temps: T-fal in this roundup lists 350F while Farberware may vary — not ideal for high-heat roasting.
I’ve got the Farberware 15-piece set from a few years ago and tbh it’s been fine for everyday family cooking.
– Big plus: so many pieces, good for when company comes
– Downside: the nonstick skillets didn’t last as long as I’d hoped
– Also, check the oven temps; some pieces aren’t rated as high as the premium sets
Anyone else had luck extending the life of those nonstick pans? I’ve tried low‑heat cooking and wooden spatulas but they still showed wear after a year.
Thanks for sharing, Angela. For extending nonstick life: avoid high heat, never preheat empty, and hand wash gently. If they’re flaking or losing coating, it’s safer to replace them.
I had similar issues. I started using a tiny bit of oil each time and kept temps moderate; lasted a bit longer but eventually replaced them with a ceramic nonstick.
If you want a cheap workhorse, Farberware’s fine. But for nonstick longevity, spending a bit more upfront (e.g., higher-end nonstick or stainless for searing) is worth it IMHO.
Trying to decide between Cuisinart MultiClad Pro (MCP-12N) and the Cooks Standard 10-piece. My priorities:
1) Everyday durability
2) Good searing ability
3) Not insanely expensive
Which one would you pick for a busy household? Any real differences in handle comfort, lid fit, or long-term reliability?
Would appreciate real user experiences — don’t just quote ratings!
Both are solid. Cuisinart often edges out in build quality and slightly better finishing; it also has heat-surround tech and comfortable handles. Cooks Standard offers very good value and close performance at a lower price. For long-term reliability, Cuisinart gets the nod from many pros.
One more tip: if you often cook for guests and want the looks to match dinnerware, Cuisinart’s polish tends to look nicer on the table. But both are dishwasher-safe if convenience matters.
I went with Cooks Standard to save cash and it’s been great for daily use. Handles are fine; lids fit well. If you want something that feels more premium, spend the extra for Cuisinart.
Anyone using the HENCKELS Clad H3 on induction? The ‘stylish, reliable induction cooking’ blurb grabbed me but curious about real-world responsiveness. Do they warp? How’s the capacity marking — accurate or meh?
HENCKELS Clad H3 performs well on induction. The tri-ply base is stable and I haven’t heard many warping complaints. The capacity markings are pretty accurate and handy for measuring liquids while cooking.
Calphalon’s heavier 3-ply sounds right up my alley. I tend to burn stuff if the pan heats unevenly, so the ‘heavy-gauge performance’ is appealing. Anyone notice a big difference between this and Cuisinart MultiClad for heat distribution?
I had both for a bit — Calphalon kept heat steady for long cooks, Cuisinart felt snappier when turning down the heat. Depends on whether you want mass or responsiveness.
Good question — both are tri-ply and perform well. Calphalon tends to be a touch heavier (so it holds heat more), while Cuisinart MultiClad is slightly quicker to respond to temperature changes. For searing, Calphalon has a small edge.
T-fal with the blue handles? Cute. 😂
I grabbed a cheap T-fal for my tiny apartment and it’s been great for boiling pasta and heating soups. Not expecting restaurant-level browning but it’s perfect for daily use.
That’s exactly the use-case T-fal targets — affordable, colorful, and functional for everyday cooking. Good to hear it’s working well in a small kitchen!
Agreed — great starter set. If you start doing a lot of searing, you might eventually want a heavier tri-ply pan, but for now enjoy the color and simplicity.
Wow — the All-Clad D3 getting a 9.6 doesn’t surprise me. I bought a 3‑ply skillet last year and it’s the one pan I reach for 90% of the time.
Pros: amazing sear, deglazes like a dream, oven safe for finishing steaks.
Cons: heavy and pricier than other sets.
Quick question for anyone: how do you all handle polishing/scratches? I hate the water spots but don’t want to overdo the polish.
Any maintenance tips would be great!
I actually embrace the faint marks—adds character 😅 but if you want mirror-finish, polish every couple months. Also, never use steel wool on polished stainless.
Thanks Laura — great point about water spots. For All-Clad I usually rinse, dry immediately with a microfiber towel, and use Bar Keepers Friend occasionally for stubborn marks. Avoid abrasive scouring pads to limit scratches.
I just hand-wash and towel-dry right away. If I leave them to air-dry I get water spots for sure. BKF is my go-to too, but sparingly.
Calphalon Classic vs the newer stainless Calphalon 11-piece mentioned here — I’m torn.
I love measuring marks and pour spouts (so practical), but I also want something that can go in the oven without drama. The Classic has an impact-bonded aluminum base which sounds convenient, but will it brown as well as the heavier 3-ply Calphalon?
Also: who else hates those tiny lids that don’t fit stockpots? 😒
(Yes, ranting. Kitchen pet peeves.)
Totally with you on the lids lol. Bought a few universal glass lids later — saved me lots of grief. Also, check oven temp ratings before you bake at super high temps.
If oven use is frequent and you finish dishes in the oven often, go 3-ply. If you mostly boil, braise lightly, and want convenience features, Classic is a smart, cost-effective choice.
Good points. The heavier 3-ply Calphalon will generally give better browning/searing because it holds heat more evenly. The Classic (impact-bonded) is more efficient for everyday simmering and lighter use. About lids: always check lid diameters if you rely on one lid across multiple pots; it can be annoying.
I have the Classic and use it daily — it’s been reliable and the pour spouts are legitimately helpful. For serious searing though, I’d upgrade to the heavier 3-ply.
Budget question: for a family of 4 who cooks nightly, would you recommend Farberware 15-piece or T-fal 12-piece? Oven temp limits and dishwasher convenience matter. Also, are the T-fal handles actually comfortable for big pots? I have big hands and hate tiny grips.
For heavy nightly use, T-fal offers slightly better ergonomics and induction compatibility. Farberware gives more pieces for the money. Check the oven-safe temps: T-fal in this roundup lists 350F while Farberware may vary — not ideal for high-heat roasting.
I have big hands too — T-fal’s handles felt bulkier and easier to grip with oven mitts. Farberware was more lightweight but the handles are slimmer.
I’ve got the Farberware 15-piece set from a few years ago and tbh it’s been fine for everyday family cooking.
– Big plus: so many pieces, good for when company comes
– Downside: the nonstick skillets didn’t last as long as I’d hoped
– Also, check the oven temps; some pieces aren’t rated as high as the premium sets
Anyone else had luck extending the life of those nonstick pans? I’ve tried low‑heat cooking and wooden spatulas but they still showed wear after a year.
Also, those cheaper nonstick pans often aren’t meant for metal utensils. I switched to silicone/wodden tools and that helped.
Thanks for sharing, Angela. For extending nonstick life: avoid high heat, never preheat empty, and hand wash gently. If they’re flaking or losing coating, it’s safer to replace them.
I had similar issues. I started using a tiny bit of oil each time and kept temps moderate; lasted a bit longer but eventually replaced them with a ceramic nonstick.
If you want a cheap workhorse, Farberware’s fine. But for nonstick longevity, spending a bit more upfront (e.g., higher-end nonstick or stainless for searing) is worth it IMHO.
Trying to decide between Cuisinart MultiClad Pro (MCP-12N) and the Cooks Standard 10-piece. My priorities:
1) Everyday durability
2) Good searing ability
3) Not insanely expensive
Which one would you pick for a busy household? Any real differences in handle comfort, lid fit, or long-term reliability?
Would appreciate real user experiences — don’t just quote ratings!
Both are solid. Cuisinart often edges out in build quality and slightly better finishing; it also has heat-surround tech and comfortable handles. Cooks Standard offers very good value and close performance at a lower price. For long-term reliability, Cuisinart gets the nod from many pros.
Cuisinart for searing. The pans brown more evenly in my experience. But if budget is tight, Cooks will still do the job.
Handle comfort: Cuisinart’s cool-grip is a nice touch. I used to have wrist pain with heavier handles, and the MCP felt better during long cooks.
One more tip: if you often cook for guests and want the looks to match dinnerware, Cuisinart’s polish tends to look nicer on the table. But both are dishwasher-safe if convenience matters.
I went with Cooks Standard to save cash and it’s been great for daily use. Handles are fine; lids fit well. If you want something that feels more premium, spend the extra for Cuisinart.
Anyone using the HENCKELS Clad H3 on induction? The ‘stylish, reliable induction cooking’ blurb grabbed me but curious about real-world responsiveness. Do they warp? How’s the capacity marking — accurate or meh?
HENCKELS Clad H3 performs well on induction. The tri-ply base is stable and I haven’t heard many warping complaints. The capacity markings are pretty accurate and handy for measuring liquids while cooking.
I own the set — induction is great, pans heat evenly and I use the measurements all the time for soups. No warping yet after 2 years.
They look nicer than they behave? Kidding. Seriously, good value if you want something that looks polished and works consistently.