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Cookware

Disk or clad for flatbread in fry pan on induction?

pulse | Aug 14, 201812:34 PM     16

I'm debating whether to go with a disk based Sitram Collectivite Pro 11" fry pan, or a clad Demeyere 5-Plus 11" fry pan, for cooking flatbread on my Vollrath Mirage Cadet induction burner. I know from Chowhound discussion and centurylife.org that clad is better for frying pans in general, but I'm not going to be using the sidewalls for cooking flatbread, and I'm unsure whether clad will be an advantage for the purpose. I'm thinking that the disk will give me more even heat over the disk itself, so that as long as the flatbread says on top of the disk that will work better, but I fear I could be missing something.

I have a Demeyere 5-Plus saute pan with a similar bottom diameter to the flat surface of an 11" frying pan, which heats much more evenly than other clad models I have tried with that diameter, but I can still see a slight drop off in heat at the extreme edges compared to a smaller bottomed pan. Based on this I am guessing the Demeyere fry pan would work ok for flatbread, but maybe the Sitram would do better. The only risk with the Sitram I can imagine is if it were impractical to keep the flatbread entirely on top of the disk, but doesn't seem like that should be too difficult.

All other things considered I'd love to have the Demeyere, but it's over twice the price of the Sitram, and I'm not sure when I would actually want to use an 11" frying pan for other purposes. A 10" fry pan works well for omelettes, and I mostly prefer other pan shapes for other purposes. If the Demeyere were the better bet for flatbread I wouldn't hesitate to get it however, and I might well find other uses for it once I had it.

Thanks in advance for any advise you can offer.

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