Macy's Tools of the Trade Belgique Stainless Steel 15-Piece Cookware Set

Good looking, great cooking! Macy's Belgique cookware is known for its elegant bell-shaped styling and quality construction, featuring durable stainless steel bodies and aluminum disk core induction bases for fast, even heating on virtually any cooktop.

This fifteen-piece cookware set has everything you'll need to create the perfect meal. The stainless steel construction is safe for any and all stovetops. Riveted and comfortable silicone handles lend stability and strength as you create your masterpiece. This set will help you become a more versatile cook. Beautifully designed and durably crafted, it's an ideal gift for chefs!

Macy's Tools of the Trade Cookware: The Best Tools for a Better Kitchen
Tools of the Trade Cookware features high-quality, high-performance cookware and cutlery. It's a collection that's been providing smart style, advanced technology, and real value for more than 20 years. With its broad appeal, the line is great for every kind of cook, from the novice who's learning how to boil an egg to the seasoned and adventurous expert chef.


  • 8" Stainless Steel Fry Pan
  • 2 qt. Covered Straining Saucepan w/ lid
  • 3 qt. Covered Saucepan w/ lid
  • 4 qt. Covered Casserole
  • 10" Fry Pan w/ lid
  • 11 qt. Covered Stock Pot w/ lid
  • 3 qt. Covered Sauté Pan w/ lid
  • Multi-Steamer Insert
  • Double Boiler Insert
  • Pasta Insert
  • Please see the "Additional Information" tab to learn about proper care for this set.

    Tools of the Trade Limited Warranty
    The Limited Warranty on your Tools of the Trade product will be serviced by Evine.

    Should the product have a defect covered by the original Limited Warranty, Evine will (at its discretion and based on availability):

  • replace your item with the same item or part based on availability, or
  • refund the original purchase price of the specific item or part.
  • Should you require warranty service for your Tools of the Trade item purchase from Evine please call Customer Service at 1-800-676-5523. Customer Service Representatives are available Sunday through Saturday, 8 AM to 8 PM Central time. Please have your Evine customer number and order number ready.


    How much cookware you need depends largely upon how often you cook, how many people you cook for and how elaborate your meals tend to be. It's very frustrating when you find yourself in the middle of preparing a big dinner and in need of one more saucepan, but you just don't have it. On the other hand, it can be very easy to accumulate far more cookware than you actually need.

    The Basics
    Most people will who do even a small amount of cooking will find a lot of uses for a couple of different size saucepans and a couple of different size skillets. Tight-fitting lids for the saucepans are also important when preparing dishes such as rice.

    Beyond the Basics
    You can prepare a lot of wonderful meals with just a few pans, but chances are you're going to need some other pieces at some point. Many cookware sets will include at least some of these items:

    • Dutch Oven
      This is a large pot with two handles and a tight-fitting lid. It can be used on the stovetop or in the oven. A dutch oven is excellent for preparing large meals such as pot roast or beef stew.

    • Griddle
      A griddle lets you turn one or two of your stove burners into a smooth, flat cooking surface that's ideal for foods such as pancakes, french toast and more.
    • Large Saute Pan
      A large saute pan, especially one with a tight-fitting lid, is a very useful addition to your kitchen because it can allow you to prepare an entire meal in one pan.

    • Pasta Insert
      This is similar to a steamer insert, except a pasta insert is designed to let the food, such as raw pasta, be submerged in boiling water instead of just sitting on top of it. The advantage to a pasta insert is that it is very easy to remove the food from the boiling water once it's cooked?all you have to do is lift out the insert!

    • Steamer Insert
      This is a perforated pan that fits inside another saucepan. You can place food, such as raw vegetables, in the steamer insert and then place that in a regular saucepan that is partially filled with boiling water. The holes in the steamer insert will then let steam from the boiling water cook the food. Steaming is a very healthy way to prepare food because it doesn't involve adding any fat.

    • Stock Pot
      A stock pot is a very large, tall cooking pot usually with two handles and a tight-fitting lid. Stock pots are primarily used for preparing soups, sauces or stocks in large quantities.

    • Tajine
      Originally a heavy, unglazed clay pot, the tajine was used by nomads across Morocco and North Africa. Today it can be found crafted from a variety of materials including earthenware, cast iron and clay. It features a round shallow-sided base with a conical lid. This uniquely shaped lid is what makes it perfect for slow, low-heat cooking - the circulating steam condenses on the inside of the lid and then that moisture "bastes" the cooking food to keep it moist and tender.

    When Cooking:
    Remember to use low to medium heat. High heat may damage or discolor cookware and continual overheating or uncovered cooking may cause food to burn. While handles are designed to minimize heat transfer, potholders are recommended. To minimize sudden changes in temperature that can cause cookware to warp, always heat gradually and never pour cold liquid into a hot pan.

    Easy Cleanup:
    While dishwasher safe, hand washing is recommended to preserve the stainless steel shine. Use a sponge and warm, soapy water. Dry immediately. Remove burnt-on foods by soaking the pan for a few minutes. Never use steel wool or scouring powder as these may scratch the surface. If scrubbing is necessary, use a nylon pad with warm, soapy water or a non-abrasive silicate-based cleanser. Avoid chlorine cleansers, as they cause scratching.

    Note: Any hard water or brown/blue spots from excessive heat will not affect the cookware's performance. For greasy stains, use a stainless steel cleanser with a damp cloth. For stubborn stains, combine equal parts cleanser, white vinegar and water to cover, heat to a boiling, turn off heat and let stand 30 minutes.

    Salt Damage:
    Undissolved salt may leave white spots or pits in stainless steel cookware. To prevent this from happening, only add salt after food begins to cook or after liquids begin to boil. Pitting does not affect the cookware's performance, but may mar its appearance.


  • Do not boil dry.
  • Use medium or lower heat settings.
  • Tools of the Trade Belgique Stainless Steel cookware construction uses a combination of metals that creates rapids and efficient dispersal of heat throughout the cookware
  • Match base of pan to stove burner size. High heat or boil drying can cause base to separate or liquefy. If base of pan separates or liquefies, turn off heat. Do not remove pan from stove top until it has cooled. Do not reuse pan.
  • Glass lid not intended for oven use.
  • Pot insert not intended for oven use.
  • Always use potholders whenever moving or lifting hot cookware.
  • Use of potholders required if product is placed in oven.
  • Oven safe to 350 deg, except glass lid and pot insert.