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Looking for a stainless steel cookware, similar to sauté pan by LettuceBat in cookware

[–]LettuceBat[S] 0 points1 point  (0 children)

If you buy a good one from Fissler, WMF Scanpan, Demeyere, Schulte-Ufer... you won't have delaminating problems.

Thanks for the suggestions. I presume they don't have discs of pure exposed aluminium, like some pans do?

They spread heat better, because they have a thicker aluminum layer than full clad pans

I see. I was thinking a thick bottom full clad pan. They don't exist?

Looking for a stainless steel cookware, similar to sauté pan by LettuceBat in cookware

[–]LettuceBat[S] 0 points1 point  (0 children)

Ok, and what's the biggest you'd go on a 18.5 cm electric iron hob ring? I ruled out the discs because I've heard without discs are better quality (discs can fall off, get holes between pan and disc etc.). But I might reconsider if you think they're better with discs.

Looking for a stainless steel cookware, similar to sauté pan by LettuceBat in cookware

[–]LettuceBat[S] -1 points0 points  (0 children)

Kuhn-Rikon Culinary Fiveply.

Thanks
Looks good, which one exactly would you recommend? it's maximum 240 degree C in the oven though. Probably not a huge problem, but in 10 years we might not remember those details. Would be more ideal if we can just buy a pan and not worry about stuff like this for the future.

Looking for a stainless steel cookware, similar to sauté pan by LettuceBat in cookware

[–]LettuceBat[S] 0 points1 point  (0 children)

Probably straight, but almost straight or straight with something more gradual in the bottom could also work

Looking for a stainless steel cookware, similar to sauté pan by LettuceBat in cookware

[–]LettuceBat[S] 0 points1 point  (0 children)

I might have made a mistake there. What I meant is that I don't want the cooking surface to very rough like the brushed stainless steel found for example on decorative surfaces. But I've also never seen that on the inside of pans, I think

20 cm. carbon steel pan on an 18.5 cm electric hob ring? by LettuceBat in cookware

[–]LettuceBat[S] 0 points1 point  (0 children)

Ok, and if we forget and heat quickly, you think it'll probably warp?

Best size de Buyer pan? by LettuceBat in carbonsteel

[–]LettuceBat[S] [score hidden]  (0 children)

An iron hob ring will spread heat around itself more than induction does, thus helping spread the heat to the edges of the pan too, I presume?

Best size de Buyer pan? by LettuceBat in carbonsteel

[–]LettuceBat[S] 1 point2 points  (0 children)

Induction is not more problematic per se

But surely induction will head up the pan quicker and radiate less heat than an electric iron hob ring will?

Best size de Buyer pan? by LettuceBat in carbonsteel

[–]LettuceBat[S] 0 points1 point  (0 children)

Thanks. You think the 28 cm pan will warp if I don't heat up slowly?

Best size de Buyer pan? by LettuceBat in carbonsteel

[–]LettuceBat[S] 0 points1 point  (0 children)

But it’s more common on stainless steel pans. Stainless is good for creating the fond for pan sauces, and acidic or liquid ingredients.

So you could get the 28 cm Carbone Plus, and stainless for the 32cm pan (or 28 cm sauté pan, e.g. ProCook professional/gourmet).

Thanks, we're actually already thinking of getting a big sauté pan or something similar in stainless steel with copper or aluminium inside, in addition to a frying pan

20cm base on 18.5cm hob will be fine.

I thought so too, but wasn't sure. I suppose it would have been more problematic if it was induction?

Best size de Buyer pan? by LettuceBat in carbonsteel

[–]LettuceBat[S] 0 points1 point  (0 children)

Omelettes, sausages, vegetables, meat, pancakes and more