So the Fissler 32 cm serving pan arrived today. I got the blasted domed SS lid! Oh, I know some of you like this lid but I have no idea why this is so great and it takes a lot of space. The whole pan reminds me of the Le Creuset 5 qt braiser, very shallow and a dome lid. I think it's just over 2" inside depth.
At any rate, what I wanted to find out is how far up the sides will it heat? So I did a flour test, on my 11" *electric* glass burner. Well, it did go up some. Oddly, though, there were two hot melty spots I can't figure out what and why. I took photos. I decided to rotate the pan but it was still there on the other side and kind of bubbled and a new spot did not form on the other side that was now placed on the area where the hot spot occurred.
Here's the surprise, I can pick this baby up with one hand and hold it in the air so I would be able to scrape sauces out of it. This thing feels light as a feather to me.
it reminds me of a big skillet with a domed lid, but the lid doesn't seem to be as tall as the Silga one I've seen or maybe I would have to see that again. The lid seems very lightweight also.
I don't know if the steel is thinner on this or what. It's got the slippy wire shaped handles but because it seems lightweight to me, I can hold it all right and I think I would be able to handle it by myself.
If someone can explain why there were two hotspots on this pan that don't seem to be the fault of the burner, I would appreciate it.
The other good news about this pan is it has remained flat, so that's always nice.
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