Stainless steel pan buying advice

I’m in Europe, my budget is < 100€ and I want a 28 cm (minimum 26) stainless steel pan, non coated, for high heat steak searing and general use.

I’m no expert and eyed these pans in particular:

>WMF profi: https://www.wmfnordic.com/products/pots-and-pans/pans/frying-pans/profi-fry-pan-28cm-3201001061.html
>IKEA sensuell: https://www.ikea.com/it/it/p/sensuell-padella-inox-grigio-60324544/
>TRAMONTINA grano: https://amzn.eu/d/8bd7aso

Thanks

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  1. 2 weeks ago
    Anonymous

    >WMF
    it used to be a quality brand, but now it's overpriced chink-made stuff. The model you linked is also an inferior one with a metal disk welded on the bottom. The best stainless steel cookware is fully cladded, that means there are layers of different metals (usually steel-aluminium-steel) throughout the entire body of the pan, walls included.
    >>IKEA sensuell
    grano
    those are decent budget options, from what I've heard.
    if you live in Europe and want to buy a high quality stainless pan, try this store:
    https://www.bestsale-shop.eu/
    you can probably find a 28 cm Demeyere for a price close to your budget.
    a pan like this will probably last you a lifetime, so it's worth it to spend a bit more.

    • 2 weeks ago
      Anonymous

      other decent budget options usually available on Amazon EU:
      Lacor Vitrocor
      Agnelli Alu-Inox

    • 2 weeks ago
      Anonymous

      other decent budget options usually available on Amazon EU:
      Lacor Vitrocor
      Agnelli Alu-Inox

      Thank you.

      So far I'm more inclined to the budget friendly options (Ikea and Tramontina) because it's my first stainless steel pan.

      I can go to the Ikea store to check their pan in person, the other ones I should buy from internet.

      • 2 weeks ago
        Anonymous

        Ikea is a waste of money. Get a proper pan.

        • 2 weeks ago
          Anonymous

          The zwilling here

          The SKU on that website is for the frying pan here: https://www.zwilling.com/uk/zwilling-pro-28-cm-18%2F10-stainless-steel-frying-pan-silver-65128-280-0/65128-280-0.html

          It's 5.8 tall.

          Maybe I should ask the seller to be sure.

          is the other in budget choice.
          I need to understand the 200C heat resistance thing.

        • 2 weeks ago
          Anonymous

          This anon is a flaming homosexual, I actually have a 28cm one and its stellar

          • 2 weeks ago
            Anonymous

            In some hours I’ll go at ikea to check the pan and buy some items, even though I just ordered another pan I’d still like to check their pan just in case.
            Too bad they don’t make a 20 cm one, otherwise I’d buy one instantly.

          • 2 weeks ago
            Anonymous

            Post a picture you lying c**t

    • 2 weeks ago
      Anonymous

      On Amazon says that WMF pan is made in Italy (?)

    • 1 week ago
      Anonymous

      >Welded handles

      • 1 week ago
        Anonymous

        I truly don't understand why welded pans are worse. It's not that difficult to do it in such a way that it's a much, much stronger joint than a mechanical one like riveting, but they just don't. I can understand it on the laminated pans where the laminates go up the sides because then you're dealing with multiple layers of different metals which while still possible to make stronger would be majorly more intensive and expensive; however, those where the wall are just one single metal? There's no reason. It's not cheaper to use rivets. Rivets are inherently weaker, create stress points, and are a more expensive process. But nah, we can't bother doing it correctly. We're just going to use the shittiest spotwelding setup to barely tack things together causing everyone to have to deal with stupid ass rivets inside of the pan.

        • 1 week ago
          Anonymous

          I want y'all to understand; I'm a mechancial engineer that works in manufacturing. This is an easy enough problem to cheaply fix that in most cases (i.e., not laminated on sides), the only reason they can possibly have to not do it right is planned obsolescence. We've known how to do this kind of thing correctly and cheaply for an extremely long time, so long that it cannot be any kind of ignorance. That would be like large breweries not knowing bacteria is responsible for fermentation.

          • 1 week ago
            Anonymous

            >y'all
            >Trust me, I'm an Expert in this subject
            >we should trust the Experts
            >the problem, you see, is the greed of the capitalists
            >rise up, comrade!

            • 1 week ago
              Anonymous

              >>the problem, you see, is the greed of the capitalists
              >>rise up, comrade!
              I'm a 100% free market guy. I'm also for calling out bullshit. As for questioning if I'm right or wrong, feel free to search up "welding vs. riveting". Plenty of nontechnical and technical sources out there that can validate everything I've said.

        • 1 week ago
          Anonymous

          Hestan has flat rivets
          And they're made in Italy, which is a real country.

          • 1 week ago
            Anonymous

            Flat rivets are still an interruption in the smooth surface that will get shit in the little valley between the rivet and surface. Great, now I'm guaranteed to need a brush to actually clean the pan.

            • 1 week ago
              Anonymous

              They're pretty flush. At least there's a flat surface and you don't have to dig around a lump of metal

              • 1 week ago
                Anonymous

                Yeah, I'll acknowledge that, but getting shit out of small areas like that can be a massive pain, moreso than dealing with normal rivets.

                you should already have a brush, homosexual.

                >being enough of a moron that I don't already have a brush
                >not understanding the difference between *needing* a brush to clean something all the time instead of some of the time
                >being the stick that goes between two homosexuals double headed docking
                >shiggity or whatever

            • 1 week ago
              Anonymous

              you should already have a brush, homosexual.

  2. 2 weeks ago
    Anonymous

    Go to yard sale, buy 100-year old cast iron pan for $10, restore and re-season, pass it down to your great grandchildren's grandchildren

    • 2 weeks ago
      Anonymous

      Stainless is better.

      • 2 weeks ago
        Anonymous

        the only way stainless is better is if youre a lazy shithead

        • 7 days ago
          Anonymous

          My time is just more valuable than yours.
          Stainless is better. only larping homosexuals act like cast has any practical use anymore

          • 7 days ago
            Anonymous

            make some crêpes in ur stainless, boii

            • 7 days ago
              Anonymous

              Crepes suck. They're just gay little pancakes for homosexuals.

              • 7 days ago
                Anonymous

                cant make crêpes, got it

              • 7 days ago
                Anonymous

                Doing the Lord's work

    • 2 weeks ago
      Anonymous

      weak bait, at least put a little effort into it

    • 1 week ago
      Anonymous

      >pass it down

      wow im sure your grandchildren will really appreciate a piece of shit heavy lunk of iron you bought 100 years ago for 10 bucks instead of giving them a piece of cookware with actual value

      • 1 week ago
        Anonymous

        Personally I very gladly took my mother-in-law's cast iron off her hands. It was bought her grandmother and she was happy to pass it on to another generation that will appreciate it as much as the last. 6 frying pans and they're all fantastic.

    • 1 week ago
      Anonymous

      >yard sale
      >europe
      we have gypsies selling counterfeit shit out of the back of their car instead

  3. 2 weeks ago
    Anonymous

    Try getting one with a copper core. SS ware can also be bough second hand without a problem. My gf got a new WMF pan from a thrift shop for 10 €.

  4. 2 weeks ago
    Anonymous

    Spotted some all clad at a local Home Goods. Is that legit stuff or is it like how designer brands make shitty clothes specifically for those "overstock" stores?

    • 2 weeks ago
      Anonymous

      Are they the nonstick ones?
      Both their nonstick lines are made in China, that being said I think they're great quality for something you'll eventually have to throw out.
      If they're stainless, I'm pretty sure they should be proper quality.

      • 2 weeks ago
        Anonymous

        nah it was the stainless steel. one of the 10" frying pans and something like a small stockpot with an insert (wasn't interested in anything like that so I didn't pay a ton of attention).

    • 2 weeks ago
      Anonymous

      I've had some all clad pans for about 6/7 years now and they have held up great so far.
      Although they recently (1or2 yrs ago) had to settle a lawsuit or something because water can get into the layers and create a real problem when heated. I dunno if this was a problem with a specific batch or what, but just a heads up.
      I avoid this problem by just not putting it in the dishwasher, but the few occasions I did they seemed to be fine.

      • 2 weeks ago
        Anonymous

        I went back today and got it. $28, so I figure it's cheap enough to give a shot. Yeah, I remember that lawsuit. Not particularly worried about it because I never use the dishwasher for pots and pans.

  5. 2 weeks ago
    Anonymous

    What about this one?

    https://www.pentoleprofessionali.it/it/zwilling-padella-in-acciaio-inox-per-induzione-linea-zwilling-pro-diam-28cm-13365681

    • 2 weeks ago
      Anonymous

      since it's 3-ply and made by a reputable brand like Zwilling, it's probably at least decent.
      Zwilling used to have a Made in Belgium cookware line (likely made by Demeyere, which is part of the same group), but now it's all chinese.

      • 2 weeks ago
        Anonymous

        Does it matter if it's the tall version of the pan (there's a standard height one but not on that website)?

        So, it's either the Zwilling at 75€ or the Ikea Sensuell at 50, even though I discovered that it has a silicone part on the handle (they say it's oven safe but I'm not fond of plastic going there).

        • 2 weeks ago
          Anonymous

          the one in the picture looks more like a sautépan than a skillet. I mean, for many things they are basically interchangeable, but they're not exactly the same. A sautépan has its uses, but a skillet is more comfortable and convenient to use for most everyday tasks.

          • 2 weeks ago
            Anonymous

            The SKU on that website is for the frying pan here: https://www.zwilling.com/uk/zwilling-pro-28-cm-18%2F10-stainless-steel-frying-pan-silver-65128-280-0/65128-280-0.html

            It's 5.8 tall.

            Maybe I should ask the seller to be sure.

            • 2 weeks ago
              Anonymous

              >Heat resistance: 200ºC

              What? Isn’t that too low? It says oven safe up to 300ºC.

              200 degrees it’s high temp for searing steak.

        • 2 weeks ago
          Anonymous

          Anything made in China is horse shit. You may as well settle for Ikda at this stage. Or find a proper pan.

      • 2 weeks ago
        Anonymous

        Fissler still produces its top line in Germany though.

  6. 2 weeks ago
    Anonymous

    Does anyone have experience with this Czech brand?
    https://www.fabini.cz/products/panev-z-vicevrstve-nerezove-oceli-bez-poklice-o-26-cm-1

  7. 2 weeks ago
    Anonymous

    Cuisinart makes some of the best cookware, or used to. It's as quality as Calphalon, but for a lot less money.

  8. 2 weeks ago
    Anonymous

    I got a Tefal full stainless steel one (28 cm/ingenio)
    bought on amazon for less than 50 euros 5 years ago.
    It is very good. I recommend you buy this one too.

  9. 2 weeks ago
    Anonymous

    I managed to cop 11in and 8in Hestan nanobond skillets for a little over $100 apeice on ebay

  10. 2 weeks ago
    Anonymous

    get a fissler pan

    • 2 weeks ago
      Anonymous

      Too expensive at 146€.

      The zwilling here [...] is the other in budget choice.
      I need to understand the 200C heat resistance thing.

      Can someone tell me more about this?

      Heat resistance up to 200C is enough? The WMF pan can hold up to 250C on the stove.

      • 2 weeks ago
        Anonymous

        You want a pan that's rated at least 500F. Don't know what that is in C. The rating is to tell you how oven safe it is. If it's 500F, you're fine; otherwise not. But some manufacturers will say something like, "Oven safe to 350F!" as if that's something to brag about. What they're telling you with a rating like that is that it's basically not oven safe. It's sort of a euphemistic, roundabout way of saying that it is *not* oven safe, because you don't really want to put a negative claim on your package.

        • 2 weeks ago
          Anonymous

          The Tramontina Grano I just bought is safe up to 260C in the oven (500F).

          What I don’t understand is why Zwilling says that their pan is safe up to 300C in the oven (570F) but at the same time they says on the product specs that the pan is heat resistant to 200C (392F), like Black person how’s that even possible?

  11. 2 weeks ago
    Anonymous

    So, I'm tired after researching all day.

    In the end, I've come down to these 2 pans at last.

    >IKEA Sensuell 28 cm - 50€ at the store
    >TRAMONTINA Grano 26 cm - 56€ on amazon

    I'm leaning with the latter because it's not made in China and overall it seems like a better deal, it's approved by seriouseats too.

    Can I pull the trigger on this one bros? It doesn't specify the heat resistance on the stove, only in the oven (260C).

    • 2 weeks ago
      Anonymous

      Forgot the link: https://www.amazon.it/dp/B088MGYRZR/ref=twister_B08GDCG84B

      • 2 weeks ago
        Anonymous

        Don't buy anything that's gonna touch your food from amazon anon. You're gonna get chang's replicas

    • 2 weeks ago
      Anonymous

      Tramontina is actually a pretty good brand, even their made in China stuff is decent. I got both a 12in (30.5cm) and 10in (25.5cm) for $30USD at Costco. They have been serving me well for the last 5 months or so with no complaints. I also recently got a made in Brazil Tramontina 8 quart (7.6L) stockpot for about $75USD that has been good so far. My only complaint with the stockpot is the exterior has a mirror finish which looks nice when kept spotless, but any fingerprints or splatters of grease are very noticeable.

  12. 2 weeks ago
    Anonymous

    Buy a used demeyere from some cooklet that used it twice then sold it because everything sticks. That's what I did cost me 60 euros for a 28cm industry 5.

    • 2 weeks ago
      Anonymous

      this is how I grew my collection.

      • 1 week ago
        Anonymous

        here

        what are yalls most used pans?
        the hestan 8in and the viking saucier get used everyday, the no name dutch oven once a week.

  13. 2 weeks ago
    Anonymous

    I have some mauviel "5 ply" pans and they are a lot nicer in terms of finish than my d5 all clad but they don't perform exactly as well. Its pretty close though. I would probably buy those if i was in europe.

  14. 2 weeks ago
    Anonymous

    Also I ignored your budget because its super low and you will keep a good pan for 30 years. trying to save 50 dollars right now to cook with a shitty pan for the rest of your life seems like a real fricking stupid plan.

    • 2 weeks ago
      Anonymous

      Well anon, it's my first pan and I need to try how it works and if I like it before upgrading to a good one.

      https://i.imgur.com/HF6bnzO.jpeg

      I bought "Merten & Storck Tri-Ply Stainless Steel" recently, pic related, really good and decently cheap, about 90 eur.
      The good thing about this one is the tri-ply is proper and goes up all the way to the sides so it heats pretty evenly.

      Saw this one too, it's 60€ on my amazon and it looks good also safe up to 300C even on broiler which is nice.

      https://www.amazon.it/Merten-Storck-CC005044-001-Padella-Argento/dp/B09GP6K44J/

      In the end I bought the Tramontina Grano 26 cm pan, it will be delivered on tuesday, because it's not made in China. We'll see.

  15. 2 weeks ago
    Anonymous

    I bought "Merten & Storck Tri-Ply Stainless Steel" recently, pic related, really good and decently cheap, about 90 eur.
    The good thing about this one is the tri-ply is proper and goes up all the way to the sides so it heats pretty evenly.

  16. 2 weeks ago
    Anonymous

    their cast iron skillet is also very nice :^)

    • 7 days ago
      Anonymous

      https://i.imgur.com/1SvuVPG.jpeg

      I’m checking the pan at ikea, it’s good looking, heavy and solid.
      If the tramontina is good I’ll buy a 24 cm of this sensuell too

      https://i.imgur.com/Y2eFrZp.jpeg

      Based Ikea knowers, I absolutely love mine and for the price I really don't think it can be beat. I don't actually know if it's 3 ply or 5 ply, but it's thick as hell and heats incredibly evenly, the thing weighs more than a similar sized cast iron.

      Oh also they have a lid that fits it really well, grab one of those two.

      • 6 days ago
        Anonymous

        Op here, I sill didn't go back buying the Ikea pan but I will do.

        A question: how can I tell if my stainless steel pan is heated enough?

        As I said here

        https://i.imgur.com/mxV7xUW.jpeg

        Update: I just cooked with my tramontina for the first time.

        It was fun, since I was new to this pan I started with medium low fire on a medium burner, heated up for 2-3 minutes and did the water test, as soon as I sprinkled water some mini mercury bubbles started dancing around.

        WTF the pan can’t be that hot.

        Removed from the stove, waited and repeat until I got the single ball dancing although I was under the impression that the pan was still not hot enough, however oil in until waving and steaks in.

        Flipped them when they released after 2-3 minutes, the sear wasn’t good and when I flipped the other side it didn’t sear almost at all, so I guess I was using a low flame.

        Removed the steaks and turned the stove off, waited 1 minute for the pan to cool down and poured red wine, there was no sizzling at all nor steam, so I turned the stove on and the wine boiled almost instantly, reduced and made the pan sauce.

        Did I frick up by pouring the wine before turning the stove on? I don’t want to warp the new pan on day one.

        when I was heating it did the leidenfrost effect even though when I put my hand over the pan it wasn't particularly hot, also the poor searing confirms it.

        What do I need to do?

        • 6 days ago
          Anonymous

          buy a food thermometer.
          but really, if the water dances across the pan, and the oil shimmers when added, it's hot enough for a sear.
          know that the temp will drop once food is added, but just leave it alone for 2 minutes.

        • 6 days ago
          Anonymous

          Aside from just using your pan more, and learning how long it needs to heat up the best way to know if your pan is the right temperature is to get an infrared laser thermometer. There's plenty of cheap ones out there. Pic related is just one of the first ones on Google images. The poor sear could have been due to a number of reasons. Did you temper your steak by taking it out of the fridge, and letting it come closer to room temperature? Did you pat it dry before putting it in the pan? When did you season it? If you put salt on a steak right before cooking it then the salt will pull moisture out of the steak, and moisture is the enemy of a good sear.

          • 6 days ago
            Anonymous

            I did everything correctly as always, maybe I kept the flame too low.

            Also the infrared thermometer doesn't work on reflective surfaces.

            buy a food thermometer.
            but really, if the water dances across the pan, and the oil shimmers when added, it's hot enough for a sear.
            know that the temp will drop once food is added, but just leave it alone for 2 minutes.

            The water was dancing but the pan felt "cold", unlike my cast iron that smokes a little when it's hot and you can really feel the heat with your hand. The oil was shimmering too, I could smell it too.

            • 6 days ago
              Anonymous

              you will need to learn how your new pan retains heat.
              your cast irons temp won't drop so dramatically when food is added, and the smoking is from your seasoning moreso than temp.

              • 6 days ago
                Anonymous

                That's because cast iron radiates more heat
                Stainless steel doesn't which provides a harder sear

                All’s good bros.

                I used higher heat on the medium
                -small burner, a little bit of smoke but it’s ok.

                Oh God no
                Use blue scrubbies only
                And bar keepers friend

                I now used the sponge normally, after deglazing with wine (it steamed) the pan was clean.

                There are only these discolouration stains which I guess need to be cleaned with vinegar once in a while.

              • 6 days ago
                Anonymous

                This is lamb btw

              • 6 days ago
                Anonymous

                That looks tasty AF
                I like to stand those chops up on the far back and render that down. Makes em crispy and then you can cook in the fat.

              • 6 days ago
                Anonymous

                *Fat back

              • 6 days ago
                Anonymous

                Yeah they were good, I did the deglazing with white wine and rosemary. I’m very happy with this pan so far.

                Now I need to learn how to clean this, lol.

                I’m in Europe so no barker whatever friend, the pan instruction manual says white vinegar or baking soda. Either way I’m under the impression that these stains are cosmetic only.

              • 6 days ago
                Anonymous

                they are.
                you can also use silver polish

              • 6 days ago
                Anonymous

                Barkeeper's friend is just oxalic acid basically. I'm sure there's an analog over there somewhere. I'd just blue scrubby that out. Vinegar and such are just for splotchy areas anyway.

              • 6 days ago
                Anonymous

                You mean these?

                I have a regular sponge with a rear side like that, I used it the first time I cleaned the pan but I saw some circular scratches on the surface. Hmm.

              • 6 days ago
                Anonymous

                The "regular" yellow and green has aluminum powder in the green part that will scratch the frick out of your pans

              • 6 days ago
                Anonymous

                Ok, I'll buy one of these. I've been delicate though, but still... :3

              • 6 days ago
                Anonymous

                Poor pan, already scratched on day from sponge and pic related.
                Cast iron got me used to not give a frick, I guess I’ll buy silicone thongs.

              • 5 days ago
                Anonymous

                Scratches on stainless are pretty much just cosmetic. Unless you gouged it really bad to where there's significant surface deformation then it's nothing to worry about. I've got a Hestan probond that's got a bunch of scratches from using metal spatulas, tongs, and whisks, and it still works fine.

              • 5 days ago
                Anonymous

                If you breathe on stainless steel it will scratch, but it's not damaged. I have a 25 year old skillet that's scratched on every inch but the pan is smooth as a brand new one and cooks perfectly. You shouldn't need special utensils.

              • 5 days ago
                Anonymous

                mine are 10 years old and going strong. plenty of little scratch marks, still smooth, still as shiny as the day i bought them because i keep them clean. i like being able to use metal utensils on them.

              • 4 days ago
                Anonymous

                One of the selling points of stainless steel is that you can use metal utensils on it. As long as you're not cutting into with a knife or stabbing it with a fork you should be fine.

              • 5 days ago
                Anonymous

                https://i.imgur.com/v5S6IPS.jpeg

                Poor pan, already scratched on day from sponge and pic related.
                Cast iron got me used to not give a frick, I guess I’ll buy silicone thongs.

                Don't worry so much about it, stainless is nice because there's nothing to worry about, I use metal utensils, the green side of the pad, dumb cold liquids in a screaming hot pan, the surface is scratched but it makes no difference.

            • 6 days ago
              Anonymous

              That's because cast iron radiates more heat
              Stainless steel doesn't which provides a harder sear

          • 6 days ago
            Anonymous

            these are terrible on stainless steel.

  17. 1 week ago
    Anonymous

    Cast iron is twenty times better for searing

    • 1 week ago
      Anonymous

      I don’t care, I can’t stand the smoke, the preheating times and the maintenance anymore.

      • 1 week ago
        Anonymous

        >I can’t stand the smoke, the preheating times
        How do you intend to sear anything then?

        • 1 week ago
          Anonymous

          Lower temperatures and a pan which doesn’t require a seasoning to be burned on.
          Yesterday I seared chicken in my cast iron and was bearable only because I reverse seared it so it stayed in the pan like 2 minutes.

    • 1 week ago
      Anonymous

      That's what they say but I have cast iron and an all clad and they sear about the same.

  18. 1 week ago
    Anonymous

    I’m checking the pan at ikea, it’s good looking, heavy and solid.
    If the tramontina is good I’ll buy a 24 cm of this sensuell too

    • 1 week ago
      Anonymous

      https://i.imgur.com/iTNcYBK.jpeg

      their cast iron skillet is also very nice :^)

      https://i.imgur.com/Y2eFrZp.jpeg

      well?

      • 1 week ago
        Anonymous

        Tomorrow I’ll receive my tramontina, use it and see how I like it in the next days and if everything goes well then I’ll be back at Ikea to buy either a 24 cm or a 28 cm sensuell so I’ll have two pans.

        28 cm are a perfect size for a pan, I feel like 26 it’s a little bit cramped for multiple steaks.

  19. 1 week ago
    Anonymous
  20. 1 week ago
    Anonymous

    You can afford even De Buyer with that budget

    • 1 week ago
      Anonymous

      Nope, it’s 156€ for a 28 cm affinity pan on Amazon.

  21. 1 week ago
    Anonymous

    It’s here.

    Very first impressions based on unpacking alone: it’s lighter than the ikea pan, a lot lighter, and while it’s good looking and well made it feels lees “detailed” than the Ikea pan but who cares.

    • 1 week ago
      Anonymous

      I used to have a copper pan but I scratched the shit and piss out of it and I don't wanna get dementia when I'm old from the aluminium, how similar is something like to it? I used to cook steak and shit in it, and it was pretty good. Got a nice sear, and stuff didn't stick to it that hard.

      • 1 week ago
        Anonymous

        its stainless clad, no aluminium on the exterior

      • 6 days ago
        Anonymous

        >aluminium
        Do you mean tin?

        • 6 days ago
          Anonymous

          No.

  22. 1 week ago
    Anonymous

    >Made in Brazil

    • 1 week ago
      Anonymous

      >26cm
      ay my homies from L-block have b***hed homies for less, you better return it and ge some real 28 shit or you gon get crashed out

      • 1 week ago
        Anonymous

        26 it’s the perfect size for my steaks, the pan can hold comfortably 2 ny strips or a bone in rib-eye. The 28 pan is nice and all but probably more than what I need.

        I was thinking of buying the 24 cm ikea pan or another 20 cm pan for eggs and frittata or small things.

  23. 1 week ago
    Anonymous

    It is all. Wish me good luck bros.

  24. 1 week ago
    Anonymous

    Is it possibile to cook with these pans with a thin veil of oil? Like some drops distributed on the surface with a paper towel.
    I’m not a fan of the puddles of grease I see on YouTube videos when people cook eggs or steaks, especially because I eat these foods often and I don’t want to fry them every time.

    • 1 week ago
      Anonymous

      get carbon steel if you want to do that

      • 1 week ago
        Anonymous

        In the future I'll get a De Buyer mineral B pan, meanwhile I'll focus on stainless steel.

  25. 1 week ago
    Anonymous

    I have a set of Tramontina pans that I've been using for 15 years now, and they still look almost as good as they did when I bought them in college.

    They actually seem to hold up better than All-Clad, based on my experience.

    • 1 week ago
      Anonymous

      >I have a set of Tramontina pans that I've been using for 15 years now, and they still look almost as good as they did when I bought them in college.
      >They actually seem to hold up better than All-Clad, based on my experience.
      My Brazilian Tramontina pots and pans perform exactly as well as All-Clad in that I haven't had one fail from either manufacturer. I did have one Cuisinart pan become a wobbler/spinner all on its own (I have a gas stove and never put a hot pan under water), but Cuisinart replaced it under warranty, so there's that.

  26. 1 week ago
    Anonymous

    I have a Tramontina stainless steel saute pan. No complaints.

  27. 1 week ago
    Anonymous

    Update: I just cooked with my tramontina for the first time.

    It was fun, since I was new to this pan I started with medium low fire on a medium burner, heated up for 2-3 minutes and did the water test, as soon as I sprinkled water some mini mercury bubbles started dancing around.

    WTF the pan can’t be that hot.

    Removed from the stove, waited and repeat until I got the single ball dancing although I was under the impression that the pan was still not hot enough, however oil in until waving and steaks in.

    Flipped them when they released after 2-3 minutes, the sear wasn’t good and when I flipped the other side it didn’t sear almost at all, so I guess I was using a low flame.

    Removed the steaks and turned the stove off, waited 1 minute for the pan to cool down and poured red wine, there was no sizzling at all nor steam, so I turned the stove on and the wine boiled almost instantly, reduced and made the pan sauce.

    Did I frick up by pouring the wine before turning the stove on? I don’t want to warp the new pan on day one.

    • 1 week ago
      Anonymous

      Cleanup was super easy, I gently used the abrasive back of the sponge for a small spot and that’s all.

      The surface is now stained, I suppose that I need to clean with water and vinegar?

      • 6 days ago
        Anonymous

        Oh God no
        Use blue scrubbies only
        And bar keepers friend

    • 1 week ago
      Anonymous

      >Did I frick up by pouring the wine before turning the stove on? I don’t want to warp the new pan on day one.

      Anyone with the answer to this?

      • 1 week ago
        Anonymous

        No you didn't do anything wrong. The pan doesn't warp because you put something cold in, especially wine which has a low boiling point. The little amount of liquid isn't enough to change the temperature of the pan that rapidly.

        The pan gets warped when you do something like constantly run cold water over it and it is actually rapidly changing the temp of the whole pan.

        https://i.imgur.com/fz1n2Ia.jpeg

        Cleanup was super easy, I gently used the abrasive back of the sponge for a small spot and that’s all.

        The surface is now stained, I suppose that I need to clean with water and vinegar?

        I've never cared to clean my stainless steel pans beyond that point.

        • 1 week ago
          Anonymous

          Thank you kind anon.

          This is why I wanted a cheap yet well built pan: I need room to frick up something relatively inexpensive before getting my hands on a nice pan.

          Also the oil didn’t smoke at all, possibly because of the lower temp I used, however it was overall a cleaner experience than cast iron. Need to work on that sear though.

  28. 1 week ago
    Anonymous

    lmao imagine paying that much for a pan

    • 1 week ago
      Anonymous

      ... how much did he pay?

      • 1 week ago
        Anonymous

        50€

    • 1 week ago
      Anonymous

      yeah boii just steal one amirite?

  29. 7 days ago
    Anonymous

    Just ordered this, it’s my first nice piece of cookware. How’d I do Culinaly?

    https://www.amazon.com/Demeyere-Fry-Pan-Glass-Lid/dp/B083P6FD5P/ref=asc_df_B083P6FD5P/?tag=hyprod-20&linkCode=df0&hvadid=693071375947&hvpos=&hvnetw=g&hvrand=13423567348582200683&hvpone=&hvptwo=&hvqmt=&hvdev=m&hvdvcmdl=&hvlocint=&hvlocphy=9033342&hvtargid=pla-882550808603&psc=1&mcid=8d2087e32e7531938a48996cc2966036&gad_source=1

    • 7 days ago
      Anonymous

      Should be fine. 11in is a bit of an odd size (literally). I don't care for welded handles. I prefer the strength, and certainty of rivets although rivetless pans do look nice. Rivets have never been enough of a nuisance to convince me rivetless is worth it. "5 ply" is typically just a marketing tactic. They use an aluminum alloy core with two paper thin layers of pure aluminum on either side to help the alloy core bond to the steel cladding. It doesn't really mean anything in terms of the performance of the pan. That's not to say pans constructed in this way are bad, just be aware that it's just a marketing tactic to say "our pan is 5 ply instead of 3!" What I consider "true" 5 ply pans are ones that use a copper core between the aluminum bonded to the steel cladding.

      • 7 days ago
        Anonymous

        >high conduction...evenness
        Umm, heat conduction isn't the measure of how well heat is spread across (more correctly: thoughout) something. It's heat diffusivity that's important. Really high conduction can result in more localized heating than lower conduction.

  30. 5 days ago
    Anonymous

    Dont fricking buy stainless steel you will burn all your food or cook everyting with pounds of butter and oil so that you become obese.

    • 5 days ago
      Anonymous

      Skill issue.

      • 5 days ago
        Anonymous

        No its not. You either bun the food or cook with excessive oil. Stainless steel is shit for normal people and only makes sense for restaurants to use where durability is actually important and they prefer to serve high calorie food with lots of oil and butter anyway.

        • 5 days ago
          Anonymous

          Nobodies getting obese because they use an extra 5 grams of butter to fry an egg.

          • 5 days ago
            Anonymous

            okay tubby

            • 4 days ago
              Anonymous

              Plastic pan user LMAO

              • 4 days ago
                Anonymous

                Kek nice try poorgay but I exclusively own Le Creuset

                stay poor though and continue cooking on your porgay sticky shitty stainless cuck steel

              • 4 days ago
                Anonymous

                hmmmm yummy Lead!

  31. 4 days ago
    Anonymous

    Should have gotten carbon steel

  32. 4 days ago
    Anonymous

    i bought some pans from sitram many years ago and they've served me well. They're the profiserie ones that are all stainless and laser welded handles.. The handles have help up well, no issues so far. I have a sauce pan and a big saute pan. The laser welded is nice because no rivets to clean around

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