I "googled" and found a bunch of reviews on Kirkland cookware which were mostly positive. The ones that were negative tended to be from people who didn't have a clue about the conductivity of metals (some claimed SS was a better heat conductor than aluminum, one said the copper layer "retarded" heat conduction, etc.). Oh yeah, someone complained that if they didn't dry the pans immediately after washing they got "water spots" on the "mirror" finish - duhh.
For general everyday cooking - I think you would be just as happy with it as something costing much more. For something like a pot-roast cooked on top of the stove, it would also work just fine. Now, if you want to cook a pot-roast at a low-n-slow 175-F in the oven for 6-12 hours, then I might go with cast iron ... I grew up with plain cast iron - although "some" would say that you "must" have LaCruset for such things.
KNIVES: There is no such thing as a knife that doesn't need sharpening - unless it is never used.