Darto is offering free international shipping through August 31st
Thanks,
Ordered the paella n.35 for pizza, potatoes, fish, meat etc in the BBQ and oven. I have been dying for a pan like this, this is just about perfect. 4mm, btw, great. 4,20 kg (blaze it), woo.
Saute n.20 for the stovetop. I was still missing a 20cm size iron pan and dont have any regular long handle carbon steel so far, this will be that. 3mm pan, was hoping for a 4mm here as well tbh (I remeber they sold those in relatively recent past for some reason). In any case this should heat evenly enough on my induction in this size and I get to have a CS pan :). Eggs pan.
Of course, added the keychain pan as well.
Looks like they have made arrangements for quick deliveries too, thats nice.
"Our intention
This action is part of our purpose to continue facilitating the access and distribution of all our products around the world. We have proposed to reach all destinations with DHL, no matter how remote, within 5 to 7 days."
Thanks for the tip, Kaleo.
Just bought the n27 & n25 sauter pans.
Will be interesting to compare them to my (now only) 4 De Buyer Mineral B Pro frying pans.
I’ll probably not use the two Darto pans as dedicated steak pans - as the more straight sides will not be that ideal for steam evaporation - but I’ll test them a good number of times to see how much the straight sides effect the way the crust turns out on the steak.
Good fun to add another pair of carbon steel pans to my little cookware collection.
Never thought I’d pull the trigger on these Darto pans, how tempting they may always have looked. But the free shipping deal persuaded me to buy them.
Darn it. Forgot to order the free keychain :-(
Cheers, Claus
I’ll test them thoroughly over the upcoming next few months.
I’m in contact with one of my many local halal butchers and contrary to most halal butchers, this butcher also has real beef as in OX and not only veal. His large butcher shop is 150 metres from my condo.
He sells Waguy from Australia too.
And has fair prices. I sometimes ask him for free left overs to make my own Demi Glaze.
I’ll be making steaks once a week over the next few fall months to test out the Darto pans.
Love an excuse to eat more beef steaks.
Cheers, Claus
Just put in an order for the 35 cm 4mm paella pan, need something large enough to take the full hit of my 30k BTU burners! Also got a 27 cm saute for a friend who keeps admiring mine. Was considering getting one more small saute to get replace my sole non-stick Scanpan but I might as well wait for it to wear out first. Oh and of course got some keychain pans to give out and perhaps hang one on the Christmas tree.
More time to get some of that goodness!
"WE EXTEND IT, until September 15th, World wide shipping cost is at our expense"
Thanks and thanks for the tip on this deal again.
Gonna get some pizza shovel for this 35 paella probably. I preheated the pan (not fully though) and then slid the ready assembled pizza from a sheet pan with parchment paper. It worked, but was a tad awkward. Maybe a pizza stone/steel, but this paella is very nice.
YW. Even Claus seems pleased to have learned from me of this deal!
this makes me want it... but I have a 15" cast iron pan, so I wonder what kind of an upgrade this is, or not.
You have to decide what aggregate marginal improvement there may be. Lighter weight, better balance, better response. Less stored heat. More chance of warpage. None of these--pro and con--are decisive IMO.
Let us know what you decide, why, and how it proves out.
Ya, I am trying to think why... I have a 15" WS copper paella pan that I use as a large saute if my 12.6" demeyere atlantis is not enough.
My main use for 15" cast iron oan in 3 fold:
1. cornbread
2. pizza
3. shallow fry of chicken breasts before I finish them in the oven on a roasting tray.
hmmm
The use cases would be the same essentially, right? Its mostly if you want it :)
I don't need half my pans (or ~4/5 of my knives) really either. The pan is nice though and I actually sort of did "need" this one as I didn't have "big" roasting/bbq pan. Fits just nicely in the oven.
I got the large Demeyere Plancha for when I need "a lot" of surface area. But somehow I feel the Silvinox finish is not the same (worse). Haven't gotten the hang of using it yet.
I have a large oval Le Creuset ECI fish pan that somehow the heat really doesn't diffuse on it at all. Like I can get the spot right above the burners super hot but just a couple inches over it will drop 150-200F. Also, it absorbs heat so slowly that it doesn't regain heat well after the initial crash of adding a large protein. So it's terrible for searing on the stovetop.
Conversely, I've been searing really well with my Darto. I get the pan nice and piping hot, drop the protein, and move around the pan as needed to keep up the temps. I guess there is an optimal balance between pan thickness for storing heat and thinness for distributing and transferring it.
"I guess there is an optimal balance between pan thickness for storing heat and thinness for distributing and transferring it."
Why do you think thinness would help with distributing and transferring heat?
"I can get the spot right above the burners super hot but just a couple inches over it will drop 150-200F. Also, it absorbs heat so slowly that it doesn't regain heat well after the initial crash of adding a large protein."
Yup, that's why anything CI larger than a good match on any given burner is not a great idea.
If you just have to cook in a large pan, one much bigger than your burner, then use a thinnish pan on top of a copper diffuser plate that spans two burners.
Otherwise -- barely rebuttable presumption that pan diameter needs to match burner diameter/flame diameter. Cooking in two smaller pans simultaneously is better than cooking in one big pan on too small a burner.
You probably read it here first.
I asked if they'd have 4mm saute models still laying around. I was told that they are planning to release a 4mm n.30 with a second handle, perhaps on the web in december. They actually wrote sauce pan, but supposedly meant saute :). Should make for a pan that many would want I believe.
So anyway.. I caved and ordered the 15 and 25 sautes now... and added a few extra keychain pans of course
Hey Pertti,
Did you order the N25 in 3 mm or did they have available stock of the 4 mm version ?
I’m testing my two Darto’s these days.
Must say their performance is stellar and they seem to grab on to the seasoning somewhat more easily than my 4 De Buyer Mineral B Pro pans. Not that seasoning was ever a problem with my many De Buyer Mineral B pans, but Darto just seem to hold on and grab on to the seasoning quite well and effectively.
Only negative about my Darto pans.
They both had visible scratch marks pretty much here and there all over both pans and both handles have a squarish type small mark on the handle about 5 cm from where the handle meats the pan itself.
I thought my De Buyer Mineral B Pro pans were kind of rough & rugged in appearance - but they look almost pristine and perfect compared to my two Darto pans LOL
But there is something artisanal in the raw look and design of the Darto pans, which I kind of like.
However Darto could raise the price by $10 a pan and perhaps up their quality control a tiny bit and then pretty much be the number one player on the carbon steel pan market.
The two sauter pans I bought, N27 and N25, are pretty much just a high sided frying pan.
I guess if you want to sear a tomahawk steak with the bone, you’ll get into trouble with the high sides, but other than that their N sauter pans can pretty much function as frying pans.
All in all I’m satisfied with my two pans from Darto (N27 & N25)
What you say is Darto will make a 4 mm N30 with a helper handle ?
Not sure I’m interested in that pan.
I’d rather have 4 mm versions of their N27 and N25 pans. In fact I’ll write to them and ask if I can buy such a couple of pans to add to my tiny cookware collection.
Btw have you heard from Damiano ?
Cheers, Claus
I ordered the pans in 3 mm. They only sell the 35 paella in 4 mm at the moment, which I have now already. I have been using it for pizza, chicken legs, karels pirog and trout so far in the oven.
You got it right, it seems there will be a n30 4mm pan with a helper handle later on. Honestly I'm not that interested in it myself either with my current induction cooktop, so I didnt even ask if they could sell me early production already ;). They jjjust might have it, if you have a nice gas cooktop, perhaps you could enjoy the added thickness, floor space and heat retention there? Or why not? I would want bigger and bigger pans, but I cant go past the Fissler 28cm roaster currently, the bottom is absolute max in that one for my cooktop... I have a 12" cast iron though, but lets not talk about that..
I would have mostly wanted a 4 mm n25, but don't think they even made those so far. If you get those 4mm pans though, please let me know. Don't think they have those or then perhaps I didnt write nicely enough if they do. I wrote nicely enough that they told me about the new n30 pan though.
Damiano is alive kicking :).
Hey Pertti,
Good to hear Damiano is ok.
Please say hello from me.
I very well understand why he left this forum.
Regarding 30+cm pans.
The thing is I rarely cook for more than 3-4 people, more regularly for my wife and I.
No kids.
I only have one large gas hub for pans up to 28 cm in size. The other gas hubs are for small pots (less than 18 cm) and a couple for 18-26 cm pans. Yes you can use a 30 cm on my large gas hub, but it’s not ideal.
I do own one Mauviel M’Cook 30 cm frying pan, that I use for certain dishes where I start on the stovetop and finish in the oven, but still need a proper frying pan sear instead of a sauter pan sear.
Other than that I’m following Charlie’s advice on using the smallest pan necessary instead of too large a pan - without crowding things of course.
As Charlie says you see so many offers on 30,32 and 36 cm pans out there, but most people really need a 24-26-28 cm pan and not larger than that.
Of course if you have 5-6-7 person families you’ll need larger pans, but here Charlie recommends using two smaller pans or batch cooking, if doable for that recipe you’re making.
Cheers, Claus
Just got their reply.
No plans on making 4 mm N27 or N25 pans in the nearby future.
I can live just fine without, so no big deal.
OK, thanks and yes I get by just fine on my current cooktop. I like using two frying pans at the same time too. I mean I have a ton of pans, almost literally :D, so its nice using a few from that perspective also.
In fact someone might say some if not all of my 28cm pans are kind of too large already. If I need to boil water behind one, the pots essentially cling with each other when trying to keep them centered on the burners.
Of course, from evenness perspective on induction for sure, the smaller the better (I mean to a certain point...) in any iron pans.. Yet I now counted having 8 iron pans in 28cm or above :D This includes one dutch oven.
There's the thing though that I really like cooking on bare cast iron and now carbon steel also :)
In hindsight, I would have for probably served better to pick my Skeppshults frypans in 24cm and 26cm, instead the 24cm and 28cm that I did. I just couldn't pick sizes so close to each other, it made no sense to me at the time. They also make a 25cm saute that is wildly tempting to me now haha :D Kind of like the Darto that I will receive, but with taller sides and thicker bottom and stay cool handle, but coarse surface.
All I can add to this discussion is that when I first read about the Darto pans here and on EGullet, my curiosity was piqued. I ordered a variety of them. Seasoned them all in the oven, and put them to use. I am a self confessed CI/CS fanatic, I own and use my Griswolds, my Cen brothers woks, my Blu Skillet, DeBuyer and Made In pans. What I have found is that I use the Darto and the Made In pans the most. With regular usage my Darto pans are are as non stick as they can be. Cooking fish in it is just fine, it releases easily...The Darto's are thicker than most CS, and the fit and finish is not mirror smooth..but if you season them up, use them all of the time, who cares what they looked like out of the box? The Darto's and the Made In pans get used. I am not bad mouthing the classics like DeBuyer...but the Darto's just work better.
I just want to say an enthusiastic thank you to kaleokahu for starting this thread. I bought a few of these pans with their shipping promo and think they're fantastic. They cook evenly, release well and look great. I'm used to cooking with cast iron, so weight was not an issue. As an aside, when I went in for physio, the therapist was shocked at how strong my wrists were. All thanks to the regular hefting of heavy pots and pans. ;)
Again, thanks for recommending Darto.
by Jen Wheeler | Need a spring vegetable guide to what's in season? Consider this your spring produce cheat sheet—complete...
by Rachel Johnson | Whether the kids are still distance learning or returning to a classroom, with school back in session...
by Kelly Magyarics | You’ve sprung for a gorgeous piece of enameled cast iron cookware; protect your investment by cleaning...
by Debbie Wolfe | Home chefs love wood cutting boards because they are durable and reliable. Wood boards are attractive...