I found out that the difference in many multiple-ply cookwares is the highest temperature they can withstand. This is much due to its thickness. I don't know much about Two-Twelve cookware but I do know and own Calphalon tri-ply SS cookware. Calphalon tri-ply SS cookwares are up to 700F degree safe and their glass lids are up to 450F degree oven safe. I also read that Tramontina tri-ply cookware withstands only up to 400F degree temperature. That could be one of the reason why Tramontina cookware are much less expensive. With that in mind, this only matters by how you're intending to use the cookware. By that, I mean most of residential ovens only go up to 550F degree. Beyond that temperature is only found in open fire. Therefore, cookware, like Calphalon triply, that withstands up to 700F degree may or may not be of important to you.

I have the larger set, purchased about a year and a half ago. It has the mirror finish. I liked all of the pieces except for the 12 inch skillet. It's a nice size, but it was TERRIBLE with regard to hot spots. I could actually see a line down the middle of the pan, one side brown and the other side not cooked at all. So I sent it back a few weeks ago, because it has a lifetime warranty and they said that it wasn't right that the difference in temperatures should be so acute. Sadly, the replacement pan they sent me is lighter weight than the old one and MUCH smaller. The base on the old one was 12 inches, where the base on this one is only 9, with the total size of the pan measured across the top being 12 inches on the dot. It's also more shallow. It has a brushed finish. So...if you are considering this set, get the mirror finish, it's heavier and a much better size. You will have to take your chances on the skillet, though. My 9 inch skillet is fine, no complaints, so I do think I got a lemon the first time. UPDATE: The pan they sent to replace the Tramontina TriPly Clad that I'd purchased from Walmart was from the Tramontina Gourmet line. Aside from the differences in heft (the new one is lighter) and shape, this pan is NOT induction capable, as the original one was. It will be heading back to Tramontina this week, but if anyone is shopping, pans from the Tramontina Gourmet line are NOT the same as the Triply Clad line that you can buy at Walmart. In my opinion, the Walmart pans are much nicer--heavier, the and the shape of the 12 inch fry pan is much more useful. Cj This post was edited by cj47 on Sun, Jan 20, 13 at 23:27

I wouldn't trust the SLT cookware. Looks really nice, but there's a reason they are so cheap. You get hot spots all over the bottom (a couple of my friends bought them and really regretted it). I'd rather spend $200 getting a really good quality pot that will last me a lifetime than spend $80 every 4 years. I use All Clad and Fissler, both excellent in quality though Fissler is a little lighter so easier to handle.

Vince...another Sam's Club tri-ply clad owner here. I compared my Sam's Club to my friends' All-Clad and the difference in the "cooking experience" is nada, zippo. The big difference is in the cost! I also lived for many years with my "purchased when I was newly married" Revere Ware. As I got older I decided that I must be a really good cook, since I was using less than stellar cookware and produced really good food. I coveted friends' top of the line cookware, but having a frugal side and being a veteran "shopper", was not ready to plunk down an arm and a leg on cookware that cost a small fortune. I knew I could do better, and researched, researched, researched. I spent more than needed hours looking for the perfect cookware/cookware set that would give me the benefits of All-Clad without the hefty price. And then I went to Sam's Club...just an ordinary day. Saw the Member's Mark tri-ply clad, and the light went on! I handled every piece, saw how the lids fit, looked at the thickness of the construction and decided that it was time. And at less than $130.00, it made sense. I also know that if I wasn't happy with it, I could return it for a full refund. Try that with a retail store! Long story short...you have proved that it's the nag that can keep up the pace to the finish line, rather than have a burst of speed and then poop out before the final bend. You'll love how it evenly holds the heat, how it gives you that delicious bit of fond, how it gently caresses your delicate sauces when necesary, how your pasta keeps on boilin'. BTW...Cook's Illustrated is looking for you!