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Cookware

Fissler 28 cm Rondeau vs. 32 cm Serving Pan for Searing

athel | Apr 9, 202004:36 PM     71

Based on what I've been reading here about some of the large disc-bottom pan options, I've decided to grab a Fissler original profi pan, but I'm having a difficult time deciding on which one. Specifically, I'm planning to primarily use the pan for searing post-sous vide, so I'm most interested in maximizing heat capacity, rather than other attributes such as responsiveness. I cook on a cheap gas stove.

I'm essentially between the 32 cm serving/paella pan (https://www.fissler.com/us/products/p...), and the 28 cm rondeau (https://www.fissler.com/us/products/p...), but I'm not sure which one will be better for the task at hand, especially in terms of whether they have the same disc thickness, disc circumference, and whether the sloped sidewalls on the serving pan confer any advantage in terms of evaporation and searing. I'm also curious about how they compare in terms of their lidless weights and cooking surface areas.

If anyone has experience with these two pans--or with an alternative that you think would work better for the tasks I described--I'd love to get your feedback. Thanks so much!

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