Convex bottom – dangerous. A little concave, OK.
Agreed. Never had an issue with it, thankfully. But then I am blessed with very thick pans and a gas stove. So you don’t like hot broth sloshing around on the stove either?
I like this aspect (amongst others) of disk-bottom stuff-- the disk bottom can distort a little and the inside of the pan doesn’t develop an island/moat or a lake in the middle. Tri ply warp goes all the way through the pan of course.
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I hate to admit it, but on my induction range I prefer my disk bottomed pans.
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My everyday user stuff. Been dialed in on it for decades. Stays clean, goes in the dishwasher without a thought, tough as the back of a shooting gallery. No tears if a piece has to be replaced. Nothing not to love. A blank canvas every time.
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Offering a layman’s POV.
I had a need for new non-stick pans, and class-action settlement coupon for a significant discount from All Clad. I purchased a 3-piece set of non-stick - delivered including shipping and tax - for just under $100. I’ve since cooked with all 3 pans. I love them - the bottoms are wide and flat, which is what I wanted. They have the U-handle which people dislike (including me), but the U is nowhere near as deep as on my other All Clad pieces.
They’ll likely stay fine as you should keep the very hard/high/prolonged heat off nonstick in the first place. The point behind nonstick is that you don’t need a hard/fast sear to make something release, though it may take longer to produce the level of browning you desire, thus cooking too deeply than you otherwise might with a pan of a different material. Your equipment needs to match the cooking method and desired outcome - true for home cooks and professional kitchens.
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Hear! Hear! And for those who love their nonstick, I just had a basted fried egg for breakfast, cooked in a cheap and very old little carbon steel crepe pan. The release, as always, was perfect. The incredibly low lip made it quite easy. I honestly cannot think of another pan as well suited to fried or scrambled eggs. It is also ideal for toasting spices or crisping tortilla strips for tortilla soup. I was horrified to see how much their prices have risen (mine was about $12), but deals can be found on eBay or the like.
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If you are so inclined, would you share a picture of your old carbon steel pan or a link to one that’s similar? I don’t like using non-stick either.
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HATE those handles. First time I saw one, I picked it up and thought these were the poorest designed handles ever.
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I like disk over ply for most pots; induction or conventional. I have some ply, but the disks I’ve got have been with me a long time. I had a RegalWare disc bottom once, that I got for cheap. It was a 10" skillet. Apparently the disc was not well connected to the rest and the thing sound like a gun went off when the heat separated it. I grew up cooking in Regal. How disappointing.
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You sure it doesn’t say “Mauviel” anywhere. Sure looks like a Mauviel. I have their little crepe pan and love it.
This is the only marking (other than cooking dings) I can find anywhere on it. Since today is Bastille Day, it will be pressed into service to make an omelette aux fines herbes, a favorite of mine. I love the convenience of dried fines herbes, and I just cannot grow chervil in this climate. Fines herbes are getting hard to find. Even Central Market did not have them. (I admit that in their bulk section they had something labeled fines herbes, but it was just tarragon, parsley, and chives.) So I shopped on Amazon and got a bottle of Hanna’s. It is excellent.
I am not surprised the pan looks like a Mauviel. It used to be that thin, no name Lyonnaise pans were ubiquitous. You could even find them in department stores! Some of my best very cheap pan finds were are at Au Printemps and at Meier & Frank. I also got an amazing deal on my little double boiler at Neiman’s in Dallas. (I understand that original downtown store has closed. I worked a few blocks away at the Federal Reserve Bank of Dallas on South Akard in 1976 (now also closed) and loved walking over to Neiman’s wonderful cookware section and the standup lunch bar. I fondly remember finally having a decent salary and succumbing to the “Ooooo, shiny things!” syndrome at Neiman’s and getting not just the DB but a madeleine plaque and some brioche molds.)
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yep,I bought my set of 12 pieces in 1995-I think I paid $300 for all ,and they still look brand new.My sister is still using my mother’s old Revere Ware copper bottoms and still looks new,My mother had them since we lived in Brooklyn back in the 1950s !
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As Claus mentioned. I don’t think all clad is easily available in Europe, and for that reason i never even considered buying one.
But. I actually tried one on a vacation long time ago. It was old and beat up. And i used it on gas. I’m pretty sure it was a D3.
It was okay. But could use some more thickness. The temp dropped a bit to much for my taste when filling up the pan.
It just looks close to my Mauv, is all. I’ll send a photo when I get free.
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