Does anyone know the exact thickness of the aluminum layer of the Fissler base on the Profi pots?
I can’t find that info anywhere, including the Fissler website.
Looking around for a good stock pot.
My understanding is that Profi Cookstar bases are still 6mm thick in the 28cm and under sizes. See, https://www.centurylife.org/in-depth-product-review-fissler-cookstar-base-products-solea-original-pro-with-novogrill-waffled-or-dimpled-pattern/
There were claims that bases were thicker in larger sizes, but I never saw any proof.
Thanks. But where did CenturyLife get that figure from?
On my 8.5 QT Vitavit Pressure Cooker the Disk measures 13mm thick
Of course that is an exterior Measurement not sure how much Aluminum is inside the Stainless Cladding
Thanks. Interesting.
He wrote that it was according to Fissler.
The SS cladding on the sides of the base always make people think the aluminum is a lot thicker than it is. The way these are made, the disk forms around the radius of the pan body. In other words, the pan body is pressed down inside the disk. It’s far from 13mm thick, and that seam is not informative.
You can get close to knowing by arithmetic. Measure the overall bottom thickness, then subtract the 1-2mm for the crenellations in the Cookstar base. Then subtract the thicknesses of the pan body (should be the same as the pan wall) and the base layer. The result should be the aluminum alloy in the base. My educated guess is the total deducts from the overall would be something on the order of 4-5mm.
Ok…
“…which is basically an induction-compatible, 6 mm thick aluminum-and-stainless-steel disc base that is supposed to stay flat.”
“…but there’s clearly a lot of aluminum in the base–6 mm according to Fissler.”
It’s not clear whether he’s saying it’s 6 mm total thickness made up of aluminum and s/s, or the aluminum layer alone is 6 mm
I emailed Fissler about a week ago and haven’t heard back. That’s why I thought I’d ask on here.
I think he’s saying the aluminum is 6mm.
The resident fans/authorities on Fissler OP here are am47 and damiano. Maybe they know.
All I know is that there is less aluminum in a 28cm Fissler OP skillet than there is in a 28cm Demeyere Proline.
Thanks.
Hopefully I’ll hear back from Fissler soon.
Kaleo, do you happen to know if an ultrasonic tester gauge can measure individual bonded layers of metal?
I know it can measure overall thickness, but not sure about layers.
I don’t know, sorry. But I doubt it.
I have the band saw if anyone wants to send me a pan…
Lol…
It’s disappointing, but oftentimes destructive testing is the only way to tell internal layers’ thickness(es). Makers generally don’t want consumers to know, for various reasons, most of them dubious.
Making “cutaways” is useful to compare v1.0 to later. And Brands A and B. You can sometimes turn up surprising results. For instance, there was a very early hybrid pan (disc and clad) by a huge maker that supposedly had copper as an internal layer. The proof of this was a pretty copper band on the exterior (Cf., All-Clad Copper Core), Destructively tested, however, the cutaway revealed that the copper was not a full layer, but only a narrow band at the outermost one inch. I.e., purely decorative. In past times, reputable makers like Demeyere actually provided their retailers with cutaways of their various lines.
Personally, I think Copper Core is also deceptive, insofar that the core is predominantly aluminum. While there is a copper layer across the whole bottom, it is quite thin. Yet people assume the core is copper, when it’s not.
Then there’re the details of disc bonding. The exterior SS band on many disc pan lines gives the appearance that the aluminum inside is the same thickness. This is almost always false, but HOW false it is can’t be known without looking inside. The aluminum in some disks thins appreciably at the shoulders, which can cause Ring of Fire effects when cooking.
Interesting, thanks. I just might send you a pan someday to cut up.
I’ve been off the forum for a long while, and lately started to re-evaluate my cookware situation. Currently looking around for stock pots and want to replace an old fry pan.
I just ordered an ultrasonic thickness gauge, and will be testing the thickness of all my pans. Should be interesting.
It will be interesting to try it on a layered pan of known thickness.
Hi there, haven’t been looking into the details of Fisslers for a while now, but I remember that a few years ago this was discussed extensively on chowhound. The Fisslers OP aluminum base thickness varies between diameters, I believe around 4mm thick for 20 cm and then increasing up to 6+mm for 28 cm diameter.
Long story short, for a stock pot it’s hard to fault the Fissler. I have been using these as stockpots for a few years now, on gas, and they are all that I’d ever need for that purpose.
I also saw your other question on frying pans. I’d recommend going with the bimetal copper, as it replenishes heat very quickly. Besides copper, I also use carbon steel, but the copper is more user friendly.
