Anyone know anything about Philipiak Milano stainless cookware? According to an article in today's Wall Street Journal, this pricey stainless cookware is available for the first time in the U.S. I have been happily using Demeyere, but I need a new saute pan, so wondering about this line.
Here is what the Wall Street Journal had to say:
"Though the cookware from Philipiak Milano 1967 has a rather futuristic look, the production method behind it has remained virtually unchanged since its Italian founder, Batista Garavaglia, patented a new method of forging steel in, well, 1967. Available in the U.S. for the first time, the cookware has an uncoated surface that’s virtually nonstick—so slick that oil or butter aren’t required for frying. What’s more, these extremely conductive pans also retain heat so well that they’ll continue cooking even after you pull a pan off the burner. Heat your pot for 5 minutes, add your ingredients and shift it to another part of the stove. The pot will stay hot for up to two hours. And thanks to a tight-fitting lid that locks in moisture, steaming has never been easier: Just rinse vegetables and throw directly in the pot—no boiling water required; the residual moisture is enough. You can even stack the set to prepare multiple courses simultaneously over just one burner. No joke. From $440 for a small pan to $3,300 for a standard set in stainless steel."