Could someone recommend frying pans in the 20 - 24 cm range to compliment my current set? I use induction and I currently have:
30 cm Le Creuset braiser
28 cast iron pan
28 cm Proline frying pan
3.3 l Atlantis saucier
18 cm non stick pan
I’m very happy with everything I have, but I mostly cook for 1 person, so I could really use something smaller than 28 cm. I was planning to buy Proline 20 and 24 cm pans. but maybe it’s worth buying a saute pan instead? I’m trying to avoid redundant cookware as much as possible. Thanks!
My 24cm Atlantis Sauté is probably my most used pan. I also have a 24cm proline that I use for searing. For a long time I was contemplating getting the 20cm Proline as well, but I think it’s quite small, and given it has a thinner aluminium layer than the others I am not sure about the value of getting it over eg an Industry if you really want a pan in that size.
The smaller Proline, even though not quite as thick as its big brothers, is the best choice here, given your induction direction. If you already have a 28cm Proline, either/both can serve as sautes if you want to adjust for floorspace.
I love my 24 cm proline/silver7/whatever branding they put on it!
But I probably use my 24 cm De Buyer Mineral B Pro more than anything else, especially when I’m just cooking for myself. The order for me is: 1. 24cm Falk Copper Coeur Saucier (~3.5L) 2. 24cm De Buyer Mineral B Pro 3) One of the small saucepans (16cm De Buyer Prima Matera Saucepan or Falk 18cm Falk Copper Coeur, they are probably a bit too similar tbh I don’t need both)
Oh edited to add: because of how the rim flairs on the Proline, 24cm lid sits a bit strangely/low.
The 24 cm Atlantis Saute looks very similar to the Atlantis saucier. It’s also my most used pan. I think I’m leaning towards a 24 cm pan. I also like the idea of a carbon steel pan that @donga suggested. Never had a CS pan and it’s quite a bit cheaper than the Proline. 24 cm Proline is currently more expensive than the 28 cm one, at least in my region.
I use the small 20 cm for when I just want a medium sized steak/Pork chop/chicken breast/duck breast
It’s also hany for heating up spices and nuts. The 20 cm pan is very small, but you’ll see a bunch of these smaller sized pans in professional restaurant kitchens, because they fit one meat serving perfectly and you can saute vegetables for one person in the same pan, while the meat is resting.
The more years I’ve been into this hobby the more I’ve realised, that one needs a range of differently sized pans to fit the object you’re cooking.
Yes, the 20 cm Proline is not as thick as the 24 cm and 28 cm Proline pans - but it still performs very well on my gas stovetop.
I also own three similar sized Zwilling Pro pans 28/24/20 cm, and although not as thick as the Proline pans, they perform very well (yes, Zwilling Pro pans are made in China). If you’re on a budget I would consider getting the Zwilling Pro pans.
Based on what you already own and that you mostly cook for only yourself, I would suggest getting a 20 cm and a 24 cm frying pan - if you can afford it, get the 20cm and 24 cm Proline pans, since you already have the 28 cm Proline pan.
I also think you need a 24 cm sauté pan.
Unless the 3,3 liter Atlantis saucier is 24 cm.
Thank you for the detailed response, you convinced me to get the 2 Proline pans.
The 3.3 Atlantis saucier is in fact 24 cm, although the cooking area is only ~18 cm. But if I need more cooking surface, I just use the braiser, so I think I’m covered here.
Nothing to contribute to the Proline discussion, but I just got a 24 cm fry pan, 2mm thick and cast iron handle. It is a wonderful size. I christened it with chicken cacciatore for two, served with cold asparagus spears in a white wine vinaigrette thickened with a bit of mayonnaise… I wish now that I had bought it ages ago.
Since your Saucier is 24 cm, the 24 cm sauter pan might be a bit redundant, even if the saucier is shaped like it is with its rounded shape and smaller bottom diameter, as one person you can still cook most dishes in a 24 cm saucier, that you also would need the 24 cm sauter pan for.
The 24 cm saucier is quite versatile, you can make risotto, polenta, smaller pasta dishes, rice dishes and larger sauces in your 24 cm saucier.
It’s a huge rabbit hole, once you start collecting cookware as I did.
I own far too much - 5-ply, 7-ply, 2.5 copper, 2.0 copper and Fissler Original Profi, Demeyere, Mauviel, De Buyer, Le Creuset, Staub, Falk, Lagostina etc… If I had kept my carbon steel pans, it would be even worse.
I think I’m down to 45-50 pieces of cookware now. It’s crazy really and totally unnecessary.
If you don’t do pan sauces and don’t use wine and acidic stuff often, you could also consider getting a thick carbon steel pan or two. My favourite brands were De Buyer MIneral B Pro and Darto.
I sold all my carbon steel for several reasons years ago now - and I don’t miss them, since my Proline pans beat all the thick carbon steel pans I had performance wise.
Fascinating. Here it is, cleaned up after dinner. The lining has mottled like tin. Maybe it is plated tin, something I have never encountered. I also photographed it beside a pan I know to be nickel lined. I have had it in use over forty years, and it exhibits no mottling. I did notice when cooking chicken dredged in flour and dipped in egg on a very small bit of olive oil, there was virtually no sticking.
Thanks, @damiano, to you and @kaleokahu. Yes, the pan spoke to me. I have a larger frying pan, and I just wanted something sized for dinner for two… i am actually pleased to find it to be tin lined. It is my preferred lining metal. Assuming it is tin plating, if it is thin and wears off sooner than wiped tin, I can deal with sending it to Rocky Mountain when and if that happens. I already automatically use wood utensils other than silicone tipped tongs and clean with natural fiber mats, horse hair scrub brushes, and linen dish cloths. Of course, if I had gotten Demeyere this would not be an issue! Of course the cost differential would be about the same as new tin!
