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360 Cookware Review: The Pans That Will Probably Outlast Me
Published on Jun. 02, 2025
As a kitchen-focused product tester, I’ve tried my fair share of pots and pans over the years. With so many trending aesthetic pans and PFAS-free ceramic cookware on the market, it’s never been a better time to upgrade those old sauciers from young adulthood. However, with so many stovetop options to choose from, it’s also easy to forget about the best of them all: stainless steel cookware.
There are so many benefits to cooking with stainless steel, with longevity being one of its top traits. While classic brands like All-Clad are popular, there are a few underdogs out there that I’ve had my eye on, particularly an American-made cookware brand called 360 Cookware. With claims of “waterless” and “vapor” cooking methods, I just had to test a few pieces out myself. After using it for a month, here are my thoughts.
EMILY WAY FOR TASTE OF HOME
360 Cookware
Using water vapor and several layers of surgical stainless steel, 360 Cookware creates a non-toxic cooking environment.
What is 360 Cookware?
360 Cookware is a USA-made cookware brand based in Wisconsin. All pieces from 360 Cookware use thick, alternating stainless steel layers with an aluminum alloy core, making them truly pro-tier. The cooking surface comprises of T-316 Surgical Grade Stainless Steel, 18/10, which Former Taste Recipes culinary assistant Mark Neufang notes is top-tier quality stainless steel.
The pans also come with an unconditional lifetime warranty and are completely assembled in a Green E-Certified factory in West Bend, Wisconsin. In fact, 360 Cookware’s commitment to eco-friendliness and health sits at the core of its products (next to the aluminum, of course).
But where these pans really shine is in their so-called “vapor” and “waterless” cooking methods. According to their “get started” guide, 360 Cookware calls waterless cooking “a revolutionary method that uses the natural moisture in foods to cook, rather than adding excessive water or fats.” It’s not a new concept, but I haven’t seen another brand that offers it.
Vapor from cooking effectively “seals” the lid, creating a more effective cooking environment at lower cooking temperatures. That said, you can still use the pans in a traditional way as well, which makes them quite versatile. They’re even oven-safe up to 500ºF.
How We Tested It
For this test, I focused my sights on four pieces from the 360 Cookware collection: the stainless sauté pan, wok, slow cooker set and cookie sheet. As a self-described nonstick addict, I was most curious about how these pans perform for the average consumer that’s new to stainless steel. This seems to be 360 Cookware’s core demographic.
Stovetop
To test the sauté pan and wok, I decided to make crab cakes and Esquites. I was most interested in the searing power of the pans, especially since 360 Cookware warns against using anything higher than medium heat. I added some butter to the sauté pan and olive oil to the wok and preheated both pans under medium heat for a few minutes before adding the crab cakes and corn. Every few minutes I tossed the corn in the wok to add a nice char to each side. For the crab cakes, I let them cook on both sides for about six minutes each.
While I wish I would have let the crab cakes cook for a little longer for a crispier crust, they turned out very well. Each had a nice cast of golden-brown beginning to show before I flipped them—that’s on me for not allowing them to continue crisping. The corn fared similarly, with most kernels sporting nice, dark char spots. Stainless steel pans doubtlessly offer a bit of a learning curve, but I’m very happy with my first attempt. I didn’t have to wrestle any sticking bits or adjust the heat once to ensure everything cooked through.
In my next attempts, I preheated the pan a bit longer and let my food cook for a bit more than I normally would. These small adjustments have made a huge impact on the crispiness of my meats. With a bit more practice, I’ll be cranking out some real chef-quality dishes! Consider me a stainless steel convert.
Slow Cooker
As I mentioned before, I’m always trying new kitchen appliances, cookware and gadgets. While I love my job, it quickly gets crowded in my cupboards, which leads to many a monthly clean out. Appliances that take up less space are a must. And, while I love my classic Crock-Pot, it’s not exactly compact.
In contrast, the 360 Cookware slow cooker comprises of a small hotplate along with the brand’s four-quart stockpot and lid. Because it incorporates a classic stockpot into the design, it’s so much more versatile (and easier to store) than the average slow cooker. To truly test out the slow cooker’s capabilities, I cooked up a basic bolognese sauce that starts on the stove and moves to the slow cooker.
Bolognese Sauce
I began with a tablespoon of oil in the pan as it preheated on medium heat. Once a few droplets of water danced on the heated surface, I tossed in my diced carrots, onions, garlic and celery and cooked for about five minutes. From there, I browned my meat in the same pot until it was almost done. The pan held heat very well at medium—I definitely didn’t have to crank it up higher.
Then, I added broth, marinara sauce, tomato paste and seasonings. I popped the top onto the stockpot and waited a few minutes for some steam to escape. Next is my favorite part, when I get to give the lid a little spin to engage the vapor seal. I finally turned down the heat to low and let it simmer for 10 minutes, during which I plugged in the hot plate to preheat it on setting three.
The hotplate itself only offers numbered settings (one through four) rather than low, medium and high or specific temperature controls, but it’s pretty intuitive. Another thing to note is the absence of an automatic timer, so it’s important to set one separately. Once the 10 minutes passed, I moved the stockpot onto the hot plate and set a timer for two hours. I also gave the lid another little spin to ensure it still had the vapor seal.
The result was a delicious, richly-flavored bolognese sauce that rivaled previous iterations from my former slow cooker. Overall, I love how straightforward and simple it was to move my meal from stove to hotplate: It creates a whole new world of stove-to-crock (or oven-to-crock) cooking! It’s worth noting that waterless cooking requires much less liquid than normal, so I’ll definitely reduce (or possibly eliminate entirely) the stock next time.
Bakeware
I love baking, but one of my biggest challenges has been baking with my old gas oven. It burns things if I’m not careful or use the wrong kind of bakeware (read: heavy-duty baking sheets). Given the heaviness and layers of stainless steel present in the cookie sheet, I was initially worried that it would be another baking fail for me. Boy, was I wrong!
The large cookie sheet just barely fits in my small oven, but it does fit, and there’s a lot of surface area. I baked a batch of basic chocolate chip cookies and could fit an entire dozen, and likely more if I spaced them out better. I baked the cookies according to the instructions at 375ºF for 10 minutes.
They came out perfectly according to my initial impression, but the real test is how the bottoms baked. After cooling them for five minutes on the cookie sheet, I flipped them over—and guys—the bottoms were perfectly golden brown. No burned bits at all! The 360 Cookware baking sheet did a remarkable job of holding just the right amount of heat.
I’ve baked dozens of dishes using this cookie sheet, from croissants to pizza rolls, and it performs so well. I don’t even bother reaching for my cheap pans that warp anymore.
Cleaning
For lazy cooks like me, one of the most appealing aspects of stainless steel is that it’s dishwasher-friendly. While Mark notes that it’s always best to hand wash for longevity, I have to be honest—that’s just not my speed. But for science, I cleaned my 360 Cookware pieces by hand and by dishwasher to see how both methods hold up.
I’m happy to report that several spins in the dishwasher didn’t have an adverse effect on my pans, and it worked better for me than hand-scrubbing. That said, handwashing wasn’t too taxing at all, especially with the help of a Scrub Daddy and some vinegar.
I did notice some water spots and black specks forming on my baking sheet after a few uses, so I followed the brand’s instructions and scrubbed it with a baking soda paste. This didn’t make it look new-new, but it did significantly reduce the appearance of the spots. With a bit more patience and a few more passes, I think I can reduce the spots even further.
360 Cookware vs. All-Clad
Comparing 360 Cookware to All-Clad is a bit like comparing oranges to nectarines. Both brands offer reliable, heirloom-quality clad cookware at a comparable price point. They both carry a range of cookware and bakeware, and their stainless steel options offer comparable layers and cores. Both brands also use premium materials. They’re both also made in the U.S.A., with All-Clad hailing from Canonsburg, Pennsylvania.
However, 360 Cookware’s vapor seal technology sets it apart from other stainless steel cookware. There simply isn’t anything quite like it on the market. Folks seeking clad cookware with myriad uses will appreciate its versatility.
Pros
- Works with both waterless and traditional cooking methods
- Uses top-of-the-line materials
- Oven safe up to 500ºF
- Made in the U.S.A.
- Dishwasher safe
- Lifetime warranty
Cons
- Pricey
Final Verdict
I’ve rarely tried a product that truly feels like it’ll last a lifetime, but 360 Cookware might be my turning point. It’s so sturdy and well-made: It even stands up to my amateur abuse. I truly don’t think I’ll ever need another set of stainless steel cookware. I might even end up passing these pans down to my niece and nephew!
Finding good heirloom cookware is rare in the age of disposable TikTok fads, so I’ll certainly cherish these for as long as I can.
One thing to note: The prices are high. The four-quart slow cooker alone retails for around $450, though granted that $300 of that is for the enormous four-quart stockpot. Stainless steel itself is expensive—take All-Clad or HexClad, which offer comparably elevated prices.
That said, taking into consideration the longevity of these pieces, it’s well worth the upfront investment long-term. Plus, the unconditional lifetime warranty adds a little peace of mind.
Where to Buy 360 Cookware
EMILY WAY FOR TASTE OF HOME
360 Cookware
360 Cookware hits all the right notes with its unconditional lifetime warranty and heirloom-quality materials that last (and last, and last).
Want to get creative with waterless cookware or simply need a new set of stainless pots and pans? Home cooks can snag both individual pieces and cookware bundles on the 360 Cookware website and Liberty Tabletop. Prices range from around $115 to $500, depending on the item, and there are frequent sales that rival HexClad sales.
FAQ
Is 360 Cookware nontoxic?
Like most stainless steel cookware, 360 Cookware pieces are nontoxic. They contain zero PFAS, PFOS, PFOA or PTFE. Additionally, the 360 Cookware factory is recognized by the U.S. Environmental Protection Agency.
Is 360 Cookware good?
After using four pieces of 360 Cookware for over a month, I can happily say that they’re some of the best cookware and bakeware pieces I’ve ever used.
Where is 360 Cookware made?
360 Cookware is completely assembled in a Green E-Certified factory in West Bend, Wisconsin. While the brand does use stainless steel from overseas, they report that they’re currently working on sourcing these specific high-quality materials locally.
How to cook on stainless steel?
According to former Culinary Assistant Mark Neufang, stainless steel is actually one of the easier cookware options to use, once you get past the initial learning curve.
“When using stainless steel, treat it gently and resist the compulsion to turn up the heat too much. The superior steel-clad construction makes it easy to cook your food in this cookware wonderfully when heated from low to medium heat,” he says. “High heat should only be used for when you need to bring things to a boil, and even then, with a good stainless steel pan you should be able to accomplish this successfully at medium high heat.”
Additionally, he recommends factoring in fats when cooking on stainless steel. “Stainless steel skillets usually require the addition of a fat (oil, butter) to help release the food from the pan. This isn’t a negative quality for the stainless steel, however, as this ‘sticking’ allows the food to brown and/or crisp up beautifully.”
Why You Should Trust Us
Our testing team has a combined decade of experience testing and evaluating everything from the best upright freezers to the best toasters. Many of us have backgrounds in kitchen and culinary careers ourselves. The remainder of our team are simply passionate home cooks who want to recommend the very best products using honest and fair testing practices.
For this piece, we also tapped knowledge from former Taste Recipes culinary assistant Mark Neufang, who has extensive experience in the kitchen. This includes 20 years of experience baking, not to mention a stint at Honeypie Cafe in Milwaukee. He also tested 10 different stainless steel pans for our best stainless steel cookware piece.
