Jovidah
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As far as I know all the straight wall pans from DeMeyere are disc bottoms... you want fully clad you'll need to get something with slanted / curved sidewalls.
As far as I know all the straight wall pans from DeMeyere are disc bottoms... you want fully clad you'll need to get something with slanted / curved sidewalls.
Interesting, looks like you're right. Kinda atypical since what I said was pretty much how DeMeyere used to advertise it themselves (because in their opinion this distinction led to the best performance for both types of pans).I do not believe you are correct. My recollection is the Industry5 saucepans are fully clad.
Zwilling themselves says that it is 5 ply construction "all the way to the rim", that doesnt sound like disk bottom to me.
It is confusing. I spent all day looking at pans. I still don't know what I want. I was originally thinking a saute' pan or small fry pan with even heating and fast reaction time on both heat up cool down using gas.
Cox, I’d give this guy a close look. Does double duty in my kitchen as a multi purpose mid size saucepan and a small sauté pan. Deep enough to braise in for small meals. One of the best pans I ever bought. Stick with the 20 cm size.It is confusing. I spent all day looking at pans. I still don't know what I want. I was originally thinking a saute' pan or small fry pan with even heating and fast reaction time on both heat up cool down using gas.
The other alternative is get that proline skillet in 24 cm. It’s a great small skillet, I just don’t find skillets as versatile as sauté pans.It is confusing. I spent all day looking at pans. I still don't know what I want. I was originally thinking a saute' pan or small fry pan with even heating and fast reaction time on both heat up cool down using gas.
I am not sure I really want a sauce pan. I have so many Le Creuset sauce pans.Cox, I’d give this guy a close look. Does double duty in my kitchen as a multi purpose mid size saucepan and a small sauté pan. Deep enough to braise in for small meals. One of the best pans I ever bought. Stick with the 20 cm size.
https://www.fissler.com/us/products...ofi-collection-saucepan-flat-7-9-in-with-lid/
The other alternative is get that proline skillet in 24 cm. It’s a great small skillet, I just don’t find skillets as versatile as sauté pans.
It is confusing. I spent all day looking at pans. I still don't know what I want. I was originally thinking a saute' pan or small fry pan with even heating and fast reaction time on both heat up cool down using gas.
Then look at the 24cm sauté pan from fissler. I have a proline stacked on top of this pan, I constantly move the skillet out of the way to use thisI am not sure I really want a sauce pan. I have so many Le Creuset sauce pans.
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Nope. Atlantis is the heavy disk bottom. Proline is clad (7 layer).Isn't proline the same as Demeyere Atlantis pans? They both come up in google.
Demeyere Atlantis Stainless-Steel Frying Pans | Williams Sonoma (williams-sonoma.com)
If you want a pan that behaves like a copper pan, why not just get one?Yes, I don't need a stainless pan to replace my cast iron or carbon pans. I will still use those.
Rick, that Fissler pan reminds me of my Le Creuset which are nice pans but they do not cool down very quickly.
So, nobody has tried an All-Clad copper pan? I just read a review and they say it heats up faster and cools down faster than their D3. I don't know if it is true or not. They also say the MC2 line is about the same.
Falk also has a line with incased 2mm copper. Take a look for it. They describe it as mostly for induction
I just have to come around to polishing copper.
Falk also has a line with incased 2mm copper. Take a look for it. They describe it as mostly for induction
I may in the end order a copper pan. I think copper with 2.5 mm would work for gas. I just have to come around to polishing copper.
Yea but copper pots end up with spots and spilled stuff on them. I think it would bug me.
It is confusing. I spent all day looking at pans. I still don't know what I want. I was originally thinking a saute' pan or small fry pan with even heating and fast reaction time on both heat up cool down using gas.
I am not sure I really want a sauce pan.
Yes, I don't need a stainless pan to replace my cast iron or carbon pans. I will still use those.
In the mean time I ordered an All-Clad copper 5-quart saute' pan.
I looked pretty closely at the Esstele options.Like @Nemo said... polishing isnt mandatory.
A few posts back I mentioned Essteele. I am not advocating this option but it looks vaguely close to All Clad Copper in composition. There is a nice ring of copper around the base.... you can choose to polish it... or you can choose not to. I don't. Each to their own - but the brighter the copper is, the more it sticks out like dogs bollocks. I find the patina (at least oxidisation) helps it settle in.
Most of the clad copper options mentioned here are similar in that you only get a peekaboo of copper.
Fair enoughYea but copper pots end up with spots and spilled stuff on them. I think it would bug me.
I just realized you are talking about the Copper Coeur Line which is clad 1.9 copper. Does anybody have one of these? They cost as much as a thicker copper pan that you have to polish.
I may in the end order a copper pan. I think copper with 2.5 mm would work for gas. I just have to come around to polishing copper.
In the mean time I ordered an All-Clad copper 5-quart saute' pan. I could not find a smaller one in copper clad. I want to see what the All-Clad copper pan is like since nobody has tried one.
All-Clad Copper Core Deep Sauté Pan | Williams Sonoma (williams-sonoma.com)
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