No, my Demeyere pans are stainless. For example: Amazon.com
I have that pan, and it it amazing. Fantastic food release for stainless. I just find myself not reaching for it all that often since I acquired my De Buyer carbon pans.
So…other than for slow, acidic sauces, people think they are good for everything on the rangetop? Including sauteeing and quick, reduction butter/wine/vinegar sauces, etc.?
Certainly good for sauteeing/frying and quick reductions. If the sauce has acid (wine or vinegar), some other have reported problems, but I’ve never had problems myself unless the sauce was simmered for some length of time. Depending on how long the reduction goes, and how good the pan’s seasoning is, you may or may not have issues.
Thinking of buying one; went to see/buy it at the local Williams-Sonoma today, but they don’t stock it; ditto for the local good cookware chain. So…need motivational stories.
And…to further explore the subject, there is a line…called …“French collection” with handles that are images of the Tour Eiffel. Normally, I’d think that was just a gimmick that I could live without. But…after looking at this video on youtube…- YouTube the “French Collection” pan…is actually more substantial…and the handle doesn’t get as hot." So, I’m wondering if anyone has any thoughts on this “model” of the “carbon” pans.
Thoughts? I realize …this is more analysis than the investment warrants, but…this has been an interesting and educational thread for me…which I what I look for in a thread.
Never did find the deal, but did get the Tour Eiffel-handled pan from Amazon, and have loved it, especially with my new Blue Star open burned cooktop, maybe the best thing I’ve ever purchased for cooking…at least in the kitchen. Professional Electric & Gas Cooktops | BlueStar Cooking
Thanks for the heads up Suzanne. I grabbed a set. Found it interesting that I was charged CA sales tax given that they are based in Colorado. Still a good deal.
for nonstick, i finally tried the tfal professional non-stick pans that were rated #1 by CI. i never thought i’d buy one, but the price was too good to be true and figured worst case, i’d just have a cheap pan.
the performance is astounding. kills any non-stick pan i’ve ever used including high-end all-clad.
heats up quickly, retains heat, no hot or cold spots, and takes the idea of non-stick to a new level.
i have no idea how durable they are, but the replacement cost is insignificant. the 12" is $25!
I got excited after reading this note, since we need a new non-stick 15", but it looks like the handles are plastic. So not only can’t they go in the oven, but on our stove, the heat from the burner next door can even melt it. Looks like the don’t make a 15" either.
Too much going on , it sounds like. Get your priorities straight.
The seasoning is, IMO, a gradual and a constant effort, that is worth it. I wouldn’t try to do it any way other than what deBuyer recommends. Since you still have the packaging, it is on there. (What they don’t say is that you need to keep repeating the seasoning to get the layers of polymer to adhere. I’ve done that with the smaller pan and it is a joy to use, though I’m making my wife watch the video on the deBuyer site.Kitchen Tools | Kitchen Supplies Store | kitchen-universe.com– Kitchen Universe she has stripped the seasoning a couple of times by not understanding the process/need.
The big, 14.2 inch one is a monster, but once it gets seasoned…it will be great.
Curious about the blackstone, too. I have a used 2 deck Baker’s pride oven in my garage (electric). I’m not a big fan of pizza cooked at high temps, though my oven will go to 700, I cook at 550-600 max. Pizza making is another inch by inch process of education…and effort. Pizza, like Burgundy for wine, is my holy grail of cooking. Good luck.
