heyy!!so, i already have carbon steel pan that i seasoned really well (its oleophobic)due to some luck/weird stuff on amazon with returns, i have $210 free to spend. and want to get a really nice pan that will last a long time (pan in particular, i have le creuset dutch oven, really nice carbon steel chefs knife, nice veggie clever, etc.)and i dont have a stainless steel pan, so i've been thinking of getting one. thoughts?also, i'm kinda interested in the titanium coated ones like from our place & viking pureglide, though both are 3-plybut im also looking at the Hestan ProBond & Demeyerebut i just dont know enough about stainless to know for surebut please give me your thoughts on what i should probably get.
>>22272568I use Mauviel
>>22272568Panlet here but it may be helpful to also keep an eye out for deals heading into the holidays, and if there’s a specific pan you want then look at the page and then check you viewing history occasionally to see if there’s a price drop
>>22272575looks pretty decent, will def add it into the races>>22272582good point!
>>22272568I've got a Hestan pan and it's nicely made but a bit thin. It gets hot spots on my induction stove that I don't find happening with my cheap old Tamontina set, but perhaps it would fare better on a gas burner.
>>22272575>>22272587new mauviel not recommend after they shrinkflated their pan thicknesses. if you're gonna buy mauviel buy old thicker mauviel off ebay.
seriously curious about the titanium coatings though. like with the vikingthey seem MUCH less likely to get scratches and such, heard some saying their non-stick is lasting a very long term, some saying it degraded & is just slightly better than stainless steel. but what are your thoughts? for the price, could it be worth it? like it seems Hestan & demeyere are consistent & mostly just a skill issue, but if the viking for a lot cheaper, potentially be more resistant to scratches, and potentially more non-stick. it sounds great, but with such a price difference i really wonder which id be better off with>>22272603thats disappointing, also, i have the credit on amazon :\ so prob wont be doing that
I wish these companies would just say what the fuck their pans are actually made out of instead of weaseling around with vague descriptions. is it a pvd coating? it's not gold so it's not titanium nitride. is it AlTiN or AlTiCN? I don't understand why cookware has to reinvent the wheel when industrial applications have been using advanced coatings for decades at this point.
>>22272568Get a used copper pan with stainless steel lining.
>>22272568If you cook on induction, absolutely go with Fissler, it mogs all clad pans in heat distribution and retention. Look up some comparison tests.If you use gas it's less of a factor, but still relevant.I have 2 Fissler pans and they quickly became my favorite pieces of cookware. Just don't get one with the meme textured bottom.
>>22272759Both my parents and brother have Fissler ware (the good one made in Germany) and they still don't heat evenly on shitty induction. The Fissler ware from the 90s i got from my parents as it doesn't work with their shitty induction is great on a regular electric or gas stove though. Still extremely inferior to copper.
>>22272811Copper doesn't work on induction at all.
>>22272568>oleophobicFear the fat
>>22272886Neither op nor me claimed that. I just said that induction sucks and copper on gas or electric works best.
