I recently got a Fissler skillet to use primarily on my induction unit after being dissapointed with the results I got with Demeyere Proline and All-Clad cookware on it.
I was blown away at the heating evenness of the Fissler on the induction. Very impressive. I also ordered a larger Paderno saute pan to go with it.
Now I’m wondering if it’s worth it to upgrade my All-Clad sauce pans and a Demeyere Saucier to disc bottom. Would there be a clear benefit if I make the switch? Or in those cooking vessels, evenness of heating is not as important as it is in skillets/saute pans?
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