This line is 5-ply, aluminum core, made in the USA. Does anyone know anything else about it, such as manufacturer or thickness of aluminum? Any experience using it?
I’m trying to help my mom upgrade her cookware and she really likes the look of the Viking rondeau and is willing to spend the money. I personally have mostly Demeyere 5-Plus and have been eyeing a Fissler Rondeau for myself, but mom is interested in the Viking.
I don’t own (or have ever used) a Viking pan. But when I was shopping for clad SS cookware quite a few years ago they were a brand I looked at and researched (along with All Clad, Cuisinart, and Tramontina).
I found three somewhat consistent complaints regarding the 5ply Pro lineup:
1.) The 2.5mm thickness is actually thinner than the 3mm of their China made 3 ply lineup, and that their heat retention was not as good as AllClad and Tramontina for things like searing.
2.) The handles are long and heavy, and caused some empty pans to tip on some stovetops.
3.) They tend to discolor and warp more than the competition… but I kinda take this with a grain of salt as ANY pan can do this if improperly treated.
My assessment of all of the reviews I looked at was that the USA made 5ply Pro line was not a good value considering its price point vs: the competition.
BUT… I am not sure any of the above really matters when it comes to the kind of pan your Mom is looking for, so if she really likes the look of it and doesn’t mind the price… go for it.
Wow, I never expected such a harsh reply coming here for help. I did a ton of research on my own back when I was upgrading my pans a few years back, which led me to Demeyere and Fissler. My mom has a lot of non-stick and a couple SS Emeril pieces and is looking to replace all the non-stick with SS. Knowing all the research I already did for myself she came to me for guidance. I gave her some suggestions, sent her some links, and she started to search a bit on her own. She came across the Viking and asked me what I thought. I didn’t have experience with it and couldn’t find anything about the manufacturer or thickness so I came here seeing if anyone could provide insight.
I’m not sure why I’m even wasting my time defending myself but I was quite taken aback to read this.
the covid lockdowns total absence of personal interactions and social norms have produced a lot of flaming xxxholes online.
simple straight forward questions get mega-hammered by members wound up so tight they qualify for being middle C + three octave piano strings.
people can’t cope anymore. it’s a very widespread symptom.
If you’re interested in the Fissler I strongly recommend looking in to Lacor Chef Luxe on the various European Amazon sites. So much cheaper than Fissler, made in Spain, and every bit as high quality. This might allow you to afford both of the rondeaus you two want.
Man. I did not read it wrong at first. I thought I read something strange, and then my mind told me: Nah, it probably means something else. I then translated your message as in heat or temperature control issues and we are talking about better cookware to improve the temperature control.
Alas, now I read again and again. You did mean what I initially think. That is not nice. Why attack a poster out of the blue?
Some rando unsuccessfully attempted to troll you over drinking milk this week. None of these people are surprising any more. Best everyone can do is flag him to oblivion and steer the topic back to Fissler, Viking, and comparable alternatives.
Hi OP I just remembered a comparable alternative to the Viking Rondeau. I had the older Thomas Keller version of this All-Clad model. I believe it was d5 back then, but the update is d3 which is a bit of an improvement. The quality should be neck and neck between the two lines, and the price is roughly 100-200$ cheaper than the various Viking casserole sizes I was able to track down. I really enjoyed the older model, though I probably found it even cheaper as a factory second. I’ve since moved on to a 40-60$ Lacor Chef Luxe. Both styles have their minor tradeoffs.