EdipisReks
Founding Member
- Joined
- Mar 1, 2011
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I am in need of a second large sauté pan (I have a Sur La Table triply which I like fine, but I don't love it), and the Sitram Catering pans are in a price range that appeals to me very much. However, I've never been a big fan of pans with this kind of construction, as opposed to fully clad pans (or copper pans), because of the tendency for hot spots to form. Do Sitram pans have a tendency to form hot spots, or do they have a large enough bottom layer to prevent it? I use a gas range, if that matters.