Thread 21702609

Started getting into stainless steel cookware a few years back, and been purchasing All-Clad products only if they're heavily discounted at TJX and at their factory sales events.

Any other brands you guys recommend even if not stainless steel? Heard Le Creuset was pretty good if you're trying to set things to low or simmer and for braising. Bonus points if you show off your cookware collection.

Yeah man.

Nobody here uses stainless steel cookware?

>>21702730
I just buy cheap sets off webstaurantstore.com
All you need is something with enough quality that it won't warp. Anything more than that is excess. I've been using the same cheapo set for like 3 years now, still works fine.

My one classic "stainless aluminum" item is a demeyere and it's pretty great, but mostly I prefer copper, it costs a little more but if you cook a lot it's worth it

>>21702609 (OP)
Viking is the only other brand I'd consider

>>21702609 (OP)
go find some catering supplier that sells non-bulk orders to your area, get their stainless steel shit for 50 bucks tops per large cookware, get your own lids, and you have a functionally identical piece of cookware to overpriced le creuset

>>21702730
I do but I don't want to post pictures because I haven't taken good care of mine

>>21702771
Albeit Le Creuset is overpriced, but I assume the quality is unmatched for the price unless it's just shitty marketing. Also, catering supplier? Do elaborate your tech. I've just been shopping at TJX.

mauviel

>>21702609 (OP)
They're heavily discounted because they recently discovered harmful toxins in their materials and are trying to dump inventory before the uproar starts.

>>21702803
Prooves?

Made In

>>21703047
I'm the one who put the harmful toxins in their materials.

>>21702730
I already said yeah, man.

>>21702730
Yeah I got some t-fal stuff.

Are there any particularly heavy bottomed stainless steel pans? And how would it cook? Similar to cast iron?

>>21702730
I mean, you literally named the best brand of stainless steel out there in the OP, we cannot comment further.

Unless you're looking at like, small production lines that are as much works of art as they are kitchen equipment.

I, personally want to buy some vintage le creuset cast iron skillets and keep them alive

>>21703781
All clad was the first of its kind but the patents are all expired and there is actually better stuff out there now, especially now that all clad had flooded the market with second tier products aimed at penny wise pound foolish customers like the copper core shite

>>21702609 (OP)
My crappy cheap pot got kinda warped over the years and didnt sit evenly on my shitty rentoid electric stove burners so i got a stainless steel stock pot. Its like a big one to boil pasta in. It works and I like it.

>>21702609 (OP)
>stainless steel cookware
>Any other brands
there is only one and it's only one "line"

>Fissler Original Profi
best heat distribution
best heat retention
best build quality

as far as stainless steel cookware goes, these are functionally the best
and it's not even close

if you're in / near Germany
they have a factory outlet where it's ~20% cheaper

>>21703857
Demeyere Atlantis 7 is the best

>>21702609 (OP)
I went with the D3 10p set over 4yrs ago for ~$600. looks like it's now $750. I use most of these every week, but not so much the larger stock pot or smaller fry pan

>>21703890
>Demeyere Atlantis 7 is the best
aesthetically? matter of taste.
functionally? absolutely not!

you can easily look up test (or do them yourselves) about heat retention and heat distribution comparing them
fissler original profi blows everything else by a wide margin

>>21703922
If you can look it up, why don't you do that and prove it to us?

Cause I don't believe you.

>>21702730
I just use my parents old ass ugly Fissler pots from the 90s. They're great but the pattern is fucking ugly.

where im from we just throw a rock into the firepit and when its hot we put it in a clay bowl thats filled with water

>>21703949
holy shit are you retarded

https://www.youtube.com/watch?v=8rhBA9wKs50

took me literally less than 30s to find one
2:30min for heat distribution table
4:10min for heat retention table

fissler utterly destroyed all-clad and demeyere

>>21703857
How often does the bottom fall off?

>>21703965
>I really love them both, but of the two, i'm picking Demeyere

yeah sounds like you really watched that video

>>21702609 (OP)
Besides my all clads, the saucier I got from made in and the 3ply vollrath skillets I got from a restaurant supply store are good quality. I've been using them about a year now and have no complaints, they're solid and they heat evenly.
>Le Creuset
I just got an enameled Lodge for 1/4 of the price.

>>21703980
like never!?
this company literally makes pots for 100y+
my grandma has a perfectly fine set from the early 1980s

>>21704012
only retards here

half the reason for his "decision" was the riffled bottom, which pots don't have anyway
the other half the fucking handle and a muh buzzing sound on induction

literally non of that is relevant for this discussion

also why do you care about some reviewers opinion??
the relevant part is the testing
and testing only

>>21704065
>user experience is irrelevant, only raw performance matters

That's why you have a stripped-down race car instead of an economic hatchback or SUV right?

>>21704067
You don't understand! I can't make a burger unless I have top of the line equipment that even restaurants don't use.

>>21704067
and you only measure performance in one direction? e.g. HP but not boot size?

besides how is the reviewer buying the wrong pan type a "user experience" issue
the pan handle is not even relevant for pots

by objective measures, the Fissler pots are better
and all counter arguments are either irrelevant for the pots or subjective

>>21704217
>top of the line equipment that even restaurants don't use.
the Fissler original lineup is literally well known to be used by a bunch of German 3/2 michelin star kitchens (tbf demeyere atlantis as well)

but that's not a good benchmark anyway
the better your stove the less the quality of your pots matter (unless you're going for perfectionism)

if you just want basic stuff
go to a professional gastro equipment store and just get the cheapest 18/10 stainless stuff you can find (or buy second hand)
but that wasn't the question
OP considered Le Creuset
which, just as Fissler or Demeyere, is a "luxury" purchase

>>21704406
That's a lot of words for an ass blasted moron

I really liked my glass lid stainless steel pans from Ikea but I dropped and broke the lids like a spaz

Cuisinart SS made in France for the French market. $425 for a basic set and you supp. Seriously good cookware and affordable. Completely different from the North American schlock. 0.02

>>21702609 (OP)
i love those factory reject sales. i think ive bought three things from there and i cant even tell what the defect was.
i got a 4 or 6 qt sauce pan from there, with no intention to use it this way but i found out its amazing for candy making. the thick bottom of it really comes in handy

>>21702609 (OP)
Carbon steel is where it is at for skillets. Get something nicer than Merten-Storck, I got one because it was cheap but it is much thinner steel than the other ones I've bought.

For stainless steel I have Tramontina. You can buy a whole set for the price of 1 all clad. It is definitely a better value, and I have no complaints.

>>21703919
Very handsome set

>>21703922
>>21703857
>>21703890
>>21703965
>>21704406

It blows me away that Europoors have a "rivalry" between Demeyere users and Fissler users.

There is nothing comparable to Demeyere's 7-ply stainless frying pans. It's just the disc bottom pans that you're comparing.

Not that I'm a fan of either. I have a gas stove, and I prefer much more responsive pans. All-Clad is excellent in that regard.

>>21705344
The made-in-France Cuisinart pans are literally the same quality as the Chinese made ones. They all warp, btw. At least modern production. I can't speak to vintage.

>>21702609 (OP)
>sandwich base

>>21707465
>I prefer much more responsive pans
So why not copper?

Essteele - designed in Australia, made in Italy. The extra "e" stands for excellence.

I love my Le creuset. But then again, I've been using visions glass cookware for years until I finally broke them so I'm kinda used to cooking on glass. I do still have a couple all clad for sauces and a frying pan for different uses.

>>21707467
Not even remotely. You've never cooked with them, have you? If you even held them you would realize they are too robust to ever warp. For three-ply, they are apex. And the late Charlie Trotter confided he seldom extracts more performance from five-ply except saucier and all the hype is wasted money.

>>21707585
Copper is good/better in terms of responsiveness. Copper is not better in terms of weight. Use whatever you like, though.

>>21707918
>Not even remotely. You've never cooked with them, have you? If you even held them you would realize they are too robust to ever warp
I've owned both, yes. Here's a photo of one that I flipped on ebay. They are the same "robustness" as Cuisinart's made-in-China pans, which has nothing to do with warping, btw.

>>21707695
Covering the cooking surface with dark colored enamel should be a crime. Once you get a chip, the pan is literally unsafe to continue using, since it's assumed that more chips will continue to flake off from the weak point. Those chips are literal glass shards.

>>21708364
I use copper, I'm not limp wristed.

>>21708396
Copper is fine, bro. I'm not knocking it at all. I have a (tinned) copper omelette pan which is excellent at what it does. I just don't think the extra edge of conductivity makes enough of a difference for stainless-lined cookware to justify the massive increase in weight, at least for a frying pan, which you sometimes need to toss food in.

>>21702730
I own at least a dozen stainless steel pots and pans

>>21702609 (OP)
Staub

>>21708364
>Copper is not better in terms of weight
In my experience copperware is even lighter as it needs no thermal mass because it heats up so quickly. The heaviest part are those shitty brass handles most of them have.

>>21703073
People will meme on it but I genuinely love my Made In stuff

>>21708411
Brass handles are display shit

Real workhorse copper uses cast iron.

And workhorse copper tends to be thicker too, 2-3mm.

A lot of copper meant for light use and display is only 1-1.5mm thick.

>>21708411
You can argue against what I'm saying, and say that weight doesn't matter. I'm happy to debate on that. For a lot of types of cookware, I'll gladly concede, like for a rondeau or stock pot. But you can't say that copper is lighter than aluminum. That is simply a wrong statement. Copper is 3x more dense than aluminum, while only being about 1.7x more conductive than aluminum. Copper pans are just heavier, no matter how you compare them.

>>21708425
The whole idea that all copper pans with brass handles were intended to display food and not cook in them is one of these weird little misconceptions perpetrated by a very small group of hyper-collectors.

Mauviel and their contemporary French makers have made two lines of copper pots and pans for a while, true, and the 3mm pans were intended for restaurant use, but the reason they were made so thick somehow escapes you people. Hint: try dropping a copper pan on the ground and report back. Drops happen, and are much more frequent in restaurants. The 1.5mm pan will go severely out of round on the first drop. The 3mm pan may get a small dent. Likewise, although it's true that cast iron handles stay cooler for longer than brass, this is another one of those things that is much more of a benefit to professionals who are standing behind these pans for much longer.

The two lines are simply divided into home use (thinner and therefore more economical, shiny brass to appeal to casualfags) and restaurant use (thicker, more durable, more expensive, ugly cast iron is appreciated by trve users). Same as pretty much every other cookware manufacturer through modern history has divided their product lines.

>>21703073
>>21708421
Why did you choose Made In, rather than a brand that has a longer track record?

>>21708446
>The whole idea that all copper pans with brass handles were intended to display food and not cook in them is one of these weird little misconceptions perpetrated by a very small group of hyper-collectors.
Notice I said
>A lot of copper meant for light use and display is only 1-1.5mm thick.
I didn't say it was only meant for display, I said it was meant for light use, IE a home kitchen.

>>21708453
>I didn't say it was only meant for display, I said it was meant for light use, IE a home kitchen.
You said
>Brass handles are display shit
The typical line from the hyper-collectors is that brass handled pans were only meant for French restaurants to "finish" the food in, and then serve to the table in.

One such example, although this is far from the only such purveyor of this myth:

>Mauviel’s tin-lined copper pieces were available in two gammes (product lines).
>Sur table, “for the table,” was 1mm to 2mm thick in smooth finish. These pans were intended to carry already-cooked food from kitchen to table and provide a beautiful presentation.
>Extra-fort, “extra strong,” was 2mm to 3.5mm thick (or thicker) in hammered finish. These pans were intended for cooking use.
https://www.vintagefrenchcopper.com/2019/04/field-guide-to-mauviel/

Literally false.

>>21708465
Again, you're arguing against a boogeyman; no one here is saying any of that.

>>21708382
That's why I'm careful with my pans. But I also have all clad fryers too, for stuff that needs to be whisked or whatever in a pan.

>>21708471
K, dude.

>>21708425
>Real workhorse copper uses cast iron.
My favourite pan has a plastic handle. It doesn't get hot like pure metal ones. Bought it used from a restaurant so i guess it works fine for them too.

lidl leaflet came out few minutes ago!! should i buy this? what the difference between this and my small stainless steel pot?