Hey all, per my previous posts on rp17's thread, I have decided to just get a 2qt 5plus saucepan for the time being. I think it will be a great all-around piece for rice, pasta, veggies, etc, and should be decent enough for the occasional sauces. Maybe I'll add a Falk saucier somewhere down the line when I can justify the cost to my husband...which will likely be at a time when I haven't purchased any other cookware for a while :)
My next purchase will likely be a Proline, although I'm going to have to wait around for a good sale, even if that means I'm waiting til December :) I'm just not sure of the size. I was originally against the Proline because of the weight, but hey, it's lighter than my 12" Lodge CI and will do a heck of a better job at evenly searing a steak or burgers. So my thought is I'll get a large Proline that I can use for steaks & burgers, things where I'm really trying to get a great sear without cooking all the way through and don't need to really lift the pan for anything else, and then maybe a lighter I5 for things like tossing vegetables or for chicken with a pan sauce, so that I can actually lift the pan to scoop and pour the sauce.
I'm torn between the 11" and 12.6" Proline. The 11" won't be as unwieldy and will fit the burner better, plus allow more room on the stove for other pots and pans. On the other hand, the 8.5" of floor space really concerns me. My 12" Lodge CI has 10" of flat cooking surface so the 11" Proline is really downsizing. It's also even less floor space than my 9.5" 5Plus saute (~9" floor). I have read on some other threads that although the flat surface is only 8.5", the gentle slope means you actually have more room than that, although I've never tried searing steaks or burgers on a curved surface. For those who have this pan, do you feel that's the case? If you also happen to have a 12" Lodge CI Skillet, do you feel the the 11" Proline has significantly less room?
On the other hand, if you happen to have the 12" Lodge and the 12.6" Proline, does the 12.6" Proline take up that much more room on the stove?
Finally, I could also add a large saute for those times I really need more floor space (pan fried chicken breasts pounded very thin, pan fried veal cutlets for picatta, marsala, etc...). I imagine I wouldn't miss the Proline performance for those?
by Maryse Chevriere | Food is a major part of my life. I’m more on top of dining and restaurant news than world news. My...
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