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.
Matfer, DeBuyer, and the like offer them, but since it is just a simple little steel pan, a “no name” pan is fine. That’s what mine is. All that is printed on the handle is “Fabrique en France 24.” .Since one generally does not cook eggs on high heat, there is no need to pay for a thick pan IMHO. I put about 1/2 tsp. in the center, heat it, spread it, and pour off any excess, leaving only a thin film. It also makes amazing folded eggs using butter.
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