Disc--full clad dispute in SS cookware: Does it matter at home?

Question

You will have no trouble getting expert opinion comparing encapsulated disc pots and pans that have layers of stainless steel surrounding conducting material. "Experts" will further compare them with pots and pans that have these same or similar layers throughout the entire vessel. 

I'm interested in the impressions of those who use their cookware to feed a family--especially a smaller family--with no professional or commercial intent. I have three encapsulated disc pieces: a Demeyere egg poacher saute pan, a Dansk 2 1/2 qt SS Kobenstyle saucepan, and an 8.4 qt. All Clad pressure cooker. I tend to use my 3 disc based vessels to heat up liquids with induction--and they all are just terrific for that purpose. 

 All my other SS vessels are fully clad. My sauce pans are all tri ply: a layer of aluminum sandwiched between two layers of SS. I have thicker fry pans and a saucier that have five layers, and a nonstick omelette pan that has three layers. 

Though I do recognize advantages for the disc pans for certain specialized purposes, I tend to lean toward fully clad cookware--especially the fry pans/saucier. For the sauce pans, I wouldn't expect much difference.

What SS pots/pans do you have? What do you think?

Ray

Answer

Disc vs. Fully Clad in Skillets:

Interesting ATK Youtube:

https://www.youtube.com/watch?v=1atGnmJKmTc

Ray

Answer

Franz gives his "expert" viewpoint:

https://www.centurylife.org/cladded-sidewalls-vs-disc-bottomed-cookware-which-is-better/

Ray

Answer

Earlier Chowhound thread, "Interesting YouTube video about disk-bottom and fully clad cookware"

https://www.chowhound.com/post/interesting-youtube-video-disk-bottom-fully-clad-cookware-821062

Ray

Answer

Any regulars here might know what I have and the saga in getting them. I know you have been there, Ray. 

I really like my disc bottom saucepans and saute pan. I feel there is a lot of control with them, too, might be because of the copper element in these. The only thing I had trouble in cooking in them was a custard. I've gotten a nonstick 2.5 qt saucer for that and other things. 

I'm very new to clad and disc bottom SS, though. I find even heating with both but you know I have the proline pans, in all three sizes. I'm still learning to cook on those in dealing with getting the right heat because they are hard to adjust. I imagine it's like cooking on cast iron skillets in that regard so I might look up some things that way, too. 

One thing, you may be right, Ray, this cookware may last a lifetime but I don't know when I get older if I will be able to handle the cookware. It really takes two people for me. I broke a bowl trying to pour my deglazed sauce into it with the 12.5" proline. I can't hold it with one hand, and I had it propped up on my counter by the long handle, holding the helper, and it slipped so that doesn't work. Obviously, that was a risky move, I was trying to avoid holding it by the long handle and pouring out over the helper handle, I hate that as opposed to the side of the pan but it's too heavy otherwise. 

I like the pots, but the saucepans are very bottom heavy and hard to to pour out, too, can't really use my Foley strainer on them either. I hope to build some strength but when I'm older, it might not be so user friendly as they aren't balanced and want to right themselves.

But at least I know they won't warp.

I wish I would have known about that Breville thermopro before. I bet they're a bit more balanced, being clad and disc bottom. And I might be exchanging this Anolon for the Breville nonstick thermopro saucer, BB&B ordered one for me and they used a 20% off so coupon works for the cookware, at least at my store.

Answer

Yes, it matters. I lean to Clad. All disc bottom cookware is not created equal - if the disc does not cover the bottom of the pan fully it's more of a problem. My only disc bottom pan at home is a stocker, so no concerns there as it only cooks liquids.

 Last year we spent some time in a condo (in Hawaii, wish I was there!) that was outfitted with Optio disc bottom cookware. We cooked a lot of rice and there was always sticking with the saucepan I used at the so called "ring of fire" area, even though I removed the pan from heat several minutes before cooking was complete and let it finish by steaming. I was not as happy with the results as I always was in the All Clad. Was sorry to leave Hawaii but happy to get back home to my clad pans!

Answer

Hi Ray,

I think one should be careful not to generalise, and instead look at an individual pan's performance. 

I mean, two of your links give very contrasting opinions: the cookery school gave All-Clad up in favour of a thick aluminum disc made by Fissler, while ATK completely dismisses disc bottom pans in favour of their overall winner All-Clad - how coincidental by the way :-).

I can already debunk the 2 myths ATK is propagating, namely that 'disc bottoms pans are not durable and poor in heat control'. 

As a student, more than 15 years ago, I bought a no-brand Belgium made aluminum disc-bottom stockpot for 10 euro. I still use it a few times a week to boil water for pasta, vegetables etc and have used it in the past for frying chicken - it will be kept in use for another decade or so I think. 

Second poor heat control - ATK mentions one pan 'just getting hotter and hotter even though we turned the heat down'. No pan will get hotter if there is no heat. The person doing the test was the one doing poorly in heat management, not the pan. Likewise, I can say that my new Fissler disc-bottom is better in heat control than my old Spring multiply pans which had a tendency to scorch food. 

Anyway, the (deleted) link you provided to the other site also gave some positive feedback on disc-bottom. It has been my experience too that searing works extremely good on a thick aluminum disc: I'd be very interested to learn about a comparison between a Fissler cookstar frying pan (or Paderno/Vollrath) and a Proline. I wouldn't be surprised if the Fissler would sear better. 

Overall, I have disc-bottom pans, full clad Demeyere, straight copper, and straight ECI in my kitchen, and all are in use. They all have their pros and cons in different stages of a cooking process.

Answer

The only reason I haven't given a more extensive response here is because I believe the OP's original question is loaded, since it implies that cookware differences that matter in a commercial setting might not matter at home. It also strongly implies that there is some overarching conflict between advocates of clad- and disc-based pans. Most experienced cooks find room for both in their kitchens, and if they don't, it's probably not based on anything objective.

Answer

Hi Ray, 

The skillet/sauté disc/clad issue has been hotly debated for about 80 comments, so I'll stick to saucepans. Your guess is right, it makes no difference, at least on induction. With the heat control we have, especially at the low end, I grab whatever is handy for things like melting chocolate. Clad saucier (Meyer Bonjour), disc saucepan (Optio) or nonstick disc saucepan (Anolon Nouvelle), they're all the same and I don't need a double boiler. Making a roux is equally easy in them all, I can get it exactly the color I want, without worrying about scorching or overcooking. 

Beyond that, it's only about size. I use the one that fits the best. I normally reheat in the Anolon nonstick 2qt or my 10" nonstick skillet, but that's largely about convenience, because with a squirt of soap and quick rinse the dishes are done.

Duffy

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Disc--full clad dispute in SS cookware: Does it matter at home?

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