I presumed it was either a change in workers at the warehouse when the 2 Demeyere’s I received during 2021’ish - the interiors were a bit toothy-grainer that all of my other Demeyere’s. Toothy enough that I noticed. The graininess does lead to much more interior carbon on the sidewalls of my skillets due to what I call more (recessed grain) vs a smooth pan.
Anyone see Silga Teknika lately
I must have gotten either a -supply shortage- made pan bought about a year to 18 months ago…
Actually grabbed two of these - 32CM Casseroles .
One of them has your usual -silga- 6-7 mm’ish thicker base on it.
I’m not going to even bother measuring the other one being discussed today, but the other one has a disc that is like 2/3 thinner than the other one.
I totally did not see this detail until grabbing them to use this 1st time - I had them flipped around on the table, it was right in front of my face…Ha, cannot believe I totally missed this details as if I had noticed how -thin- the bottom disc was, it would be a obviously deal breaker
