Darto pan 30 cm presale started

Excellent post! We each live by different standards, and there is little one-size-fits-all. Some people are willing to care for cashmere or iron fine linens or polish antiques, while others lead lives that demand instant use and reuse. I, personally, have learned that All-Clad, cast iron and Staub fit my life and cooking styles. We need to know ourselves and choose implements that not only suit our behavior but make us happy when using them.


Thank you !

I should actually edit my post, but can’t now.
It should have said:

Season the pan before FIRST use.
Never soak a carbon steel pan for more than say 4-5 minutes.
Don’t use acidic ingredients.
Always dry the pan on low heat on the stovetop after washing it or it’ll rust.

And I agree.
Carbon steel & raw cast iron is not for everyone.
It demands certain rituals from the user or it’ll rust.

I have honestly considered dumping all my carbon steel pans and re-purchase 2 x 4.8 mm thick Demeyere Proline 7-PLY pans and use them instead. They sear pretty much equally well as thick carbon steel pans but more evenly.

Even after seasoning my carbon steel pans to a wonderful dark patina, I still have to plan ahead when and when NOT to use my carbon steel pans, since I very often make pan sauces with some sort of wine after searing my steaks. So I either need to use another type pan for the searing or use an additional ply pan, where I make the pan sauce in, first having to deglaze the carbon steel pan then adding the scrapings from that deglaze to the ply pan where I proceed to make the pan sauce in. Quite cumbersome and a bit annoying to be honest.

My brother rarely use the two De Buyer Mineral B pans I gave him 3 years ago for these very reasons.
He finds it annoying to have to follow a set of rules to avoid it from rusting and he finds it annoying to have to consider in advance when and when not he’s going to use red wine, port, Sherry or white wine in his pan sauce.
I totally understand him.

I’m just somewhat of a fan by now of carbon steel pans, so I live with & accept the shortcomings of carbon steel pans.

But owning a set of a 24 cm and a 28 cm/32 cm Demeyere Proline 7-ply frying pans would solve the acidity and maintenance problem.

For that matter owning any PLY/Clad frying pan, like All Clad, Mauviel M’Cook or De Buyer Affinity, would solve that problem too.

Awesome Darto setup, Pertti :ok_hand:

And love your Skeppshult cast iron pan in the mix with the Darto’s too. I still have a soft spot for Skeppshult pans. But unfortunately gave my last Skeppshult pan to my father. I’m the only person using it at his home since he almost can’t handle it.

Looks like you had a great meal with your family.

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I counted 14 long handled frypans if I can include the 3 Dartos presented here. I don’t own other non stick pans except one Fiskars Norden enamelled cast iron frypan with the thermium mineral treatment as they call it, basically a form of ceramic nonstick.

I saw you mentioning the Proline and noticed that the 28cm pan would be going for 150EUR right now at kitchenone.fi, not a bad price. Sort of tempted tbh ;). You own this pan right I think? I don’t own any Demeyere pans yet and sometimes feel I should fix that.

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The Skeppshult pans are on the heavy side no doubt and they do make some noise with steel utensils :D. I asked about if you own the Prolines, but noticed now you seem to have sold them. Price of the 28cm seemed close to same in kitchenone.dk as in .fi.

I had not in a long time filleted fish, so it was nice for a change. Honestly I was a bit sloppy with the deba today, first fillet came out great, but then I rushed the second one and hence had a bit of rather thick “extras” to put on the little Darto there.

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Hi Claus,

We are a bit opposites in how we treat our carbon steel pans. I never season my De Buyer, and I scrub it clean every time after using it. I also just deglase in the pan with wine. Life is too short! :slight_smile:

It’s my favourite pan for high heat searing, closely followed by my 2.3mm stainless steel lined copper pan. Imho if one needs just one frying pan and you cook on gas, get the copper. Or second choice, gas and induction, the Paderno grand gourmet paella pan. Both are more versatile than the De Buyer. (And for me as for the Proline: never again…)


Hey Pertti,

I owned the Demeyere Proline 28cm for a short while, but sold it because of the helper handle and instead got two of the Demeyere Pawson 7-ply pans.
According to Demeyere same 7-ply and Silvinox finish, but designed by Pawson. And no helper handle.

The Pawson pans were the best overall pans I’ve ever owned, but even with the Silvinox finish searing some lamb sausages in the pans gave the sidewalls polymerised oil stains, that I even after 1-2 hours deglazing and cleaning with dishwashing soap and barkeepersfriend never completely removed.
I sold the pans for that reason. My ocd could not live with these stains.

Then I repurchased some De Buyer Mineral B Pro pans and used these as my dedicated searing pans as polymerised oil stains would only be part of the patina on these CS pans.

But honestly - the best most even searing pan I’ve ever tried were the Demeyere 7-ply pans. Nothing beats it. Not even 2.5 bimetal copper.

I’m pulling the trigger on a set of Demeyere Proline
7-ply pans as I write this. 24cm and 28cm and I’ll live with the polymerised oil stains.
I need them back in my collection. They are that good for searing meat. And I can use acidic ingredients in them without problems.

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Hi Claus,

For high temperature searing, I use Staub ECI–not high carbon pans. Tonight, I seared a steak at high temperature with a Staub 28 cm brazier on my induction hob at 500+ degrees as measured by my infrared device. Cleaned up easily.

For stir fry applications, I use the Staub “perfect pan”–a wok like pan that connects well to my induction unit.

I’ve gotten drawn into this testing out the prep work with my repurposed debas (now butcher knives).

Having lots of fun.


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Hi Damiano,

I did try to do wine reduction pan sauces in my carbon steel pans, but first of all this would remove parts of the seasoning in the pan and that old burnt in oil seasoning would give the pan sauce a weird taste and secondly I would have to do a re-seasoning of the pan to avoid it from rusting.

How easily a carbon steel pan rusts depends on the climate and environment you live in.
My CS pans can literally rust just from sitting on open aired shelves, unless I oil them and re-season them before storing them away.

The Demeyere Pawson 7-ply pan is still the overall best most evenly heated frying pan I’ve yet to own beating my Mauviel and Falk 2.5 copper.

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Hi Pilgrim,

I’m an All Clad plus Staub guy as well–plus a few other pans.


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Good morning from Finland Claus, sounds like a plan. Where from are you getting the Prolines if I may ask?

Also do you own the Lagostina Accademia frying pans yet? Those are my personal favorite everyday stainless lined pans for induction. They have the thick alu bottom, but also a thinner alu to the rim, just like the pots I think you have. They heat evenly, more than any of the fully cladded pieces. The thin alu in the cladding of those Lagostinas conducts enough heat that it’s possible to get some polymerized stains also on them in some cases on my induction.

Edit. I then have and use the Paderno GG disc bottom pan for when I don’t want polymerized stains on the sidewalls, but want to use a stainless pan, like when searing steaks on high heat. I also use my Silga and Fissler disc bottom two handle saute/rondeau/braiser/whateveryouwanttocallthem pans for steaks.

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For the highest heat, total versatility, and near nonstick–it’s my 28 cm Hestan nanobond.

For one pot meals, my Staub 3 1/2 qt. brazier.

With induction.

Hi Pertti,

I have the 24 & 28 cm Proline in the basket now at bestsale . be

€306 total including shipping.

I think kitchenone . dk is a bit more expensive and they only have the 28 cm in stock, not the 24 cm.

I’ve never tried the Lagostina Lagofusion frying pan.
Is that thicker than the Proline at the bottom of the pan ?
You think it sears even better and more evenly than any other pan out there ?

Just found the Lagostina Lagofusion frying pans in 24 & 28 cm on Amazon for a total of €266 shipped.

I think I’m pulling the trigger on the Demeyere Prolibe pan set first for €305 total shipped. But the bottom of the Lagostina Lagofusion frying pans is quite thick so should also make for a very stable evenly heating searing result.

The two Lagostina Lagofusion pots I own are very evenly heating, great pots for small stews, soups and polenta/porridge.

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Hi Claus,

Yes the Lagostina Accademia Lagofusion frypans are a couple mm thicker bottomed than the Demeyere prolines. But then the sidewalls have very very notably thinner aluminum in the Lagostinas, so that’s how they are different.

If you one day decide to get also the Lagostinas, I would be interested in how you like them on your gas cooktop versus your massive collection of other frypans :).

I theory craft now that on gas I would still opt for a disc based frying pan, if I wished to minimize polymerized oil on the sidewalls. Just for steaks or similar high heat fat splatter cooking I mean here and assuming a frypan shape, I might pick a Fissler OP.

And thanks for the bestsale.

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You might be on to something here.

Perhaps the clad sidewalls attract polymerised oil stains faster and more easily and heat these stains up once they have hit the sidewalls making it even more difficult to remove.

The Fissler OP might be the better solution as a pure dedicated searing pan for steaks and meat here, if it has as thick or thicker Alu disc bottom.

What do you think ?

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Yes, I’m thinking that heat on the sidewalls cooks the fat on it and that’s why it’s then hard to remove. This doesn’t happen on induction with disc based pans which have no aluminum or copper inside the sidewalls to much any effect in my experience.

What I don’t know from personal experience is if this polymerization would happen and to what extent on a gas cooktop from the heat licking the sides on the relatively thin uncladded sidewalls of a disc based pan. I know about the ring of fire thing (some say its no problem) where on some disc based pans, at least undersized pans for the hob, where an area right after where the disc ends could burn if the flames lick it badly…

But the Fisslers have the disc extending longer than most and have chamfering to help prevent that, so I believe you would not have the ring of fire effect on it on your cooktop likely. See this snip from the review of those pans and why not read the whole thing.:

“Fissler’s design is very rare in that it’s the only brand that offers at least 5mm of aluminum and extends all the way to the edges and even up the sides a little bit.”

So while I cant say for sure is if there would be polymerization on the sidewalls on your cooktop with the Fissler, some gas cooktop users should know better. I would in any case guess, that not as badly as you have experienced on your Prolines in past as the heat is not directly moving from the bottom very effectively in the absence of well conducting material in the sidewalls.

Paderno gg is thicker than Fissler at least in the 28cm size for sure, that is why I bought Paderno myself for induction. @damiano likes his Paderno too :). He could probably confirm if he has had any sidewall polymerization problems on his Paderno paella on gas when searing steaks etc and if not, Fissler and Paderno both should be good for you I believe in that sense. Paderno has a bit thicker sidewalls, not sure if that detail has much effect for this matter though on gas.

I keep thinking I would still prefer to buy a Fissler frypan on gas anyway to Paderno as the disc extends longer and the Fisslers are a tad nicer finished pans in general, even if somewhat less evenly heating directly over the disc. Your gas heats more evenly than my induction anyway Im pretty sure. Damiano might prefer the Paderno :wink:

And even if Centurylifes thickness numbers for the Fissler would not be 100% correct, Fisslers should have a bit more aluminum thickness in the bottom than the Proline in the 28cm size frypan anyway. There were some threads back on Chowhound where these things were discussed.


Hi Pertti,

Interesting thoughts you have.

If Fissler didn’t f#ck up there Original Profi line by renaming it for a while - while trying to sell older stock - then getting back to the line name again, I would have more faith in that line of cookware to be honest.

It’s a great cookware line no doubt in my mind.

I think I’m going to go ‘the safe way’ and will buy the Demeyere Proline 7-ply, even though Damiano and others are not huge fans, and to be honest I understand them and agree with them to a certain degree.

But for a dedicated searing pan that I only intend to use for high heat searing, the Demeyere 7-PLY 4.8 mm thickness Proline frying pan is a darn good pan, if you can accept the danger of living with next to impossible to remove polymerised oil stains on the sidewalls of the pan.
Only a few other pans will be better for searing - and the difference could very well be minute.

I’m pulling the trigger now on the 24 cm & 28 cm Demeyere Proline frying pans for a total of €305 shipped. You newer know when the price will be that low again.

I’ll try to purchase the Lagostina Accademia Lagofusion
24 cm frying pan and the Fissler Original Profi 24 cm frying pan over the next few months and will compare the 3 x 24 cm pans up against each other and up against my other 24 cm frying pans.

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You are right, the prices seem good and perhaps they could be as low as they ever will be again for the Proline now.

The Fissler bottom thicknesses vary based on pan diameter, I think it was discussed the 24cm frypan would be thinner than the 28cm. FWIW, on a smaller pan, I believe a bit more heat from the gas would go towards the sidewalls of the pan, but again some gas user should comfirm about the polymerization things on the inner sidewalls of disc based pans, I’m just thinking out loud…

The Lagostina 24cm is a wonderful pan and in constant use for me. I use it almost every time I’m cooking meals with stainless pans, it does well on my smaller induction hobs as well as the bigger one, so it is usually on the smaller back hobs during cooking with other options on the biggest one. It’s so nice, I could get a second one, while they are still again available now, which hasn’t been the case all the time at amazon and they are a bit hard to find elsewhere. But I’m not so much into doubling a pan, I could as well grab the 24cm proline, it should do okay for me also. The 24cm is a practical size on my cooktop and I have many times wanted to use three 24 stainless pans at the same time… But only have two :wink:

My tiny Darto n 15 is great on my very smallest fourth hob for some certain things, like melting a bit of butter, toasting spices or some cashews, one egg, even small crepes. Or some fish :wink:

I’m thinking if I would still just get the Darto presale, although it would be far from an optimal pan for my current cooktop. I read on reddit that the internal flat surface would come to 25cm on the pan…

I think the n. 30 should be nice for a properly sized gas or electric cooktop and passable on suitable induction, which would be my main future cooktop most likely at some point.

I could say gas home cooktops are pretty rare here in Finland overall. Some newspaper articles suggested, there would be around 30k households utilizing a gas grid for their cooking around the capital and its surrounding areas. We are a rather small nation but that’s still not much percentage wise there and much of the rest of our nation are screwed (outside the grid).

A friend of mine, also outside the reach of gas grid has a gas side burner, fed from a bottle in his kitchen and his main cooktop is induction. I could like that type of solution also, but I would not make a gas bottle a solution for my main cooktop


Hi Claus,

I ended up ordering this De Buyer Milady thick disc based 24cm frying pan as my third 24cm stainless frying pan:

It will then be my second pure disc based stainless frypan, in addition to my 28cm Paderno grand gourmet. I bet I will do most of my steaks for one (myself) with a pan sauce in this pan in the future and then it will be nice as pan otherwise too I bet. I will make a stack of the 24cm stainless frypans behind our cooktop.

The Milady supposedly has thin sidewalls, but I’ll take it.


Finally… I ordered the presale pan now. I do like the Darto pans a lot and have been using them a lot lately. The one piece design is so nice, great character in these pans.

I might double up on the 20cm saute when they have free shipping or some sale in the future and I would love to double the 35 paella also for oven use tbh.

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