Hello everyone, first time poster!
I was hoping you may be able to help guide me with a query. I have recently bought a Demeyere Proline 28cm Frying Pan with the lid. However, I am a little concerned after further reading I may have rushed into this without really checking out the Saute Pan...
In essence I really want a pan that will last me a long time and will not warp. I believe the frying pan has a really thick 4.8mm base, whilst the Satue pan is 3.8mm - is this right? Are the thicknesses directly comparable or is one, for example, a disc? In the grand scheme of things, is the frying pan less likely to warp?
I quite like the look of the saute pan in the sense that it is versatile. Is it as good as searing though? I have heard the sloped sides of a frying pan can make it a little better!
If you had to choose one pan, which would you choose?
Thank you in advance for any replies!
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