Any experience of either of these pans on induction? I have one of each of these on the way, the Demeyere multifunction in a 32cm and the Fissler in 28cm. I have Demeyere proline skillets in 24 and 28cm, and Fissler OP saucepans and a 28cm rondeau. I’ve never had a disc-based skillet.
1) Will I notice the cooler sidewalls on the Fissler, as in will food stick to them?
2) Does the multifunction pan perform noticeably worse than the proline skillets? Looking at the berondi site, it’s thinner clad than the skillets.
I have had excellent experience with my Fissler rondeau (28cm) and saucepans, so I’m hopeful...I could use another two-handled serving pan in 24cm but want to see how the two I have on the way perform. Any feedback welcome...thank you!
PS Links to the pans in question:
Invite a friend to chime in on this discussion.Email a Friend
by Alyssa Jung | If you’re anything like us, Thanksgiving is your day. The chance to stuff yourself with juicy, perfectly...
by Emily Payne | Hosting Thanksgiving dinner can be stressful even for seasoned experts. It’s a complex task that takes...
Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.