If looking for nonstick and if available for you check Anolon Nouvelle Copper skillet. I got one and it is very very good.
This is a very good pan IMHO. It is heavy and solid, very responsive and it surprisingly works quite well searing steaks or cooking crispy bacon. Also very good with fish ( crispy skin guaranteed ). Easiest pan I have ever had cleaning wise. Aesthetically it really is a very good looking piece! Again, just my opinion!As far as i know from this post of @Sdo , he has a positive experience with this Anolon's range.
Are you talking about the Nouvelle Copper SS frying pan or about the non-stick from the same series?This is a very good pan IMHO. It is heavy and solid, very responsive and it surprisingly works quite well searing steaks or cooking crispy bacon. Also very good with fish ( crispy skin guaranteed ). Easiest pan I have ever had cleaning wise. Aesthetically it really is a very good looking piece! Again, just my opinion!
Did you manage to have the Paderno and use it?
Cheers!
Not yet...I sent some questions to their CS. I guess it is due to Easter they did not reply yet.Did you manage to have the Paderno and use it?
I totally agree."High end"—besides "high quality/performance"—often equates to "rare" and/or "expensive". I very much doubt that a Finex skillet performs much better than a Lodge one. (The Finex costs about 6-7 times as much.)
But the Finex is an awful lot prettier.
No different from kitchen knives, really. Beyond some point, the extra dollars aren't for extra performance.
It seems the addiction to Japanese knives also applies to carbon steel pans.
After a good cleaning, see:Very nice blueing. Can you walk me through your process? Thank you
A longer handle on a cast iron skillet is something I would like, at least compared to my Lodge options.
Marcel, here’s another video about spinning pans. These ones are a fair bit more expensive I’m afraid!I recently saw a documentary about a mom and pop factory making carbon steel pans largely by hand with few tools, the pans are being spun, and someone forces the edge around a wooden mold with a big lever...Netherton Foundry,
Did anyone ever use one of their pan?
I’m not sure if you have used copper with tin lining, but it is a game changing combo for many things. Admittedly, I snubbed my nose at copper for a long time thinking it was perhaps just a bougie unpractical cooking vessel, until I used it. When it comes to frying I would generally not use it for that application and I don’t think I have ever used it to fry in. I would grab a cast iron or carbon steel, but you could use it to fry and I’m sure it would work wonderfully as long as you don’t let the heat get away from you. But as to your “I’m not sure what uses make copper worth paying for.” The evenness of heat distribution is far worth it IMO for many applications. For example sautéing onions or garlic, you can literally put them in the pan spread them out and go watch tv or prep other items while they cook without having to stir them or move them around in the pan at all. You can’t do that with stainless, cast iron, or carbon steel. There will be hot spots and you have to move them around and watch them. Same if you want to boil milk or cream. Put it in a copper sauce pan crank it on high and pour it when it comes to a boil without stirring or worrying if it will burn on the bottom, making jams and sauces absolute pleasure. I’m sure creamy grits would be a pleasure. And tin is more nonstick and easier to clean than stainless, but you can’t use heavy abrasives like steel wool or even green scrubby to clean it. So depending on how or what you cooked and if you let it sit there and get dried on it can be a pain to clean in that situation.I'm curious what uses make copper worth paying for. My regular All-Clad is plenty responsive over gas and induction, and I don't know that copper would provide much of a real-world advantage there even if it's technically superior. Regular All-Clad also heats evenly enough for my purposes. I do have a few clad copper pieces, but it's mostly because I got a good deal on a quality pan than because I thought they were especially great performers relative to non-copper. I just don't see the point. I can understand shelling out $300 for some enameled cast iron or for a high end donabe or something, but copper frying pans aren't something I can get my head around.
1. Demeyere Proline 12.6" - an absolute behemoth of a pan but the performance is real
i really want a demeyere proline. does anyone have shopping tips? do sales happen anywhere? i'm in the US if that matters.
two general thoughts:
copper may be the best on paper, but I have found the high end of stainless to be close enough that Im glad to never have to polish a copper saucepan again. the responsiveness isnt there but the evenness is and that's enough for me. that said, a copper saucepan is *the* one of copper to buy if you want to go down that path IMO. the responsiveness, evenness, etc. is a real boon for certain things.
and two, the stargazer handles are only long by cast iron standards. compared to most good pans theyre the same or slightly shorter.
i really want a demeyere proline. does anyone have shopping tips? do sales happen anywhere? i'm in the US if that matters.
Have you directly compared the Lagostina to a full copper tin lined skillet?A good stainless "clad" pan or skillet comes so close to copper it is hard to argue for copper. Generally though, the stainless clad at this level are priced so close to copper that most people won't buy them and they never learn how good they are.
Lagostina ACCADEMIA LAGOFUSION so far based on limited use, has exceeded my expectation and I can't imagine copper would have been better. Just last night I cooked something I have scorched more than once on the bottom and not only did I not scorch the bottom, it was so clean I could have wiped it out with a paper towel!
Demeyere Proline skillets are also top notch in this area.
I think COVID craziness has affected pricing a lot in general. Pre-COVID, I found the ~9.5" Proline Skillet/Fry Pan on sale for $100. Today, I don't actively check pricing but, I don't recall seeing one on sale. CutleryandMore is where I believe I got mine.
Today, the 20% off coupon at Bed Bath and Beyond is probably the best you can do as long as it is a restricted item for the coupon.
Today, the 20% off coupon at Bed Bath and Beyond is probably the best you can do as long as it is a restricted item for the coupon.
A longer handle on a cast iron skillet is something I would like, at least compared to my Lodge options.
Great if you do camp or grill cooking, I bet (I don't). They make a 10" and 12", but I warn you: they're not even in the same ballpark. They're not even playing the same game. You'll be ruined for cast iron. I won't touch Lodge with a 10-foot scraper.
there's a wide spectrum of good thermal masses and finishes. I dont think mirrored is on that, but that's me.
Stargazer and some of the other ones are more than massive enough IMO. But that's also me; I basically think of it like Lodge is just overkill in that respect and there's a lot of room to save weight and not drop under where you need to be to have an effective pan.
I will admit seasoning is not quite as durable on Stargazer as Lodge, but it's still WAY better than Carbon.
Again to my taste Stargazer gets all the details right: it's the right shape, the right weight/thickness, the right texture, the right handle, the right helper handle, and the right lip shape to facilitate pouring. Furthermore, in a world of Mauvial 2.5mm and Demeyere it's a much less expensive way to get a top tier pan.
Vintage cast iron is good but variable and nowadays everyone thinks their unbranded pan is worth as much as a Griswold. Might as well skip the headache and get a modern one IMO.
Stargazer is not the only good nor is it necessarily the best. I like it and I do think it's better than Lodge and I rate it highly myself and think it was well worth what I spent on it.
Enter your email address to join: