My first post & question: Following a 2017 diet change focused on whole, minimally processed foods and cooking oils, the new recipes require more braising, broiling & searing than boiling and simple baking. But my beautiful glass-lid SS cookware couldn’t take or conduct the higher heat. I added Mauviel MSteel skillets, but needed more conductive pots and pans. Pure copper not being an option, my reading & budget led to Sitram. Purchased 4 pieces & lids direct from CA distributor: two sauté pans, conical saucepan, and Rondeau. Substantial improvement in heating on first use. These are beautiful “commercial” grade pans. Is anyone else using Sitram?
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