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  • We are looking at different things, TWs link to the stainless casserole didn't work so I looked one up myself and found a shallow one for £210. That's what I thought was too much for a chinese made coated piece. I would actually say without the coating the price would be fine if you want that brand because it would last for a long time.

    Also 3mm in my opinion is too thin for induction, I can see the shape of the burner ring
    no matter how long it gets preheated.

    I think my point is buying coated non stick is a gamble, anodising at least doesn't flake that much into your food once the pan becomes always stick. Does it make sense on a casserole at all?

    I am not really pushing Pro Cook, just thinking that once you reach a certain price level
    it's better to go with a real manufacturer that has some features that justify the price like maybe a copper insert, extra thickness or surface treatment vs just an expensive brand with a generic product.

  • Yeah, £100 is a lot more reasonable.
    Yes more material is better, copper would be ideal but is expensive that's why it's mostly alu.
    The reason you see it on thicker cast iron is that it spreads heat really slowly but holds it really well.
    I was never happy with the high temp performance of my 3ply pan and found that Demeyere made a pan with 5.5mm all around and it does make a big difference but only if you blast it, with gentler cooking not that much.

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