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Cookware

Does sidewall thickness matter on a disc-bottom pan?

mdvadn | Dec 22, 201811:35 AM     14

I'm specifically trying to decide between a Fissler Profi frying pan - quite popular on this board it seems (6mm aluminium base, 1.2mm ss sidewalls) - and a Vogue frying pan (6mm aluminium base, 0.8mm ss sidewalls), but I guess the question applies to other pots+pans as well. The difference in price between these two is about £100, and I'm finding it impossible to justify the Fissler premium if I'm *only* getting a nicer build quality. The primary use for the pan would be to sear meats.

Aside from the clear durability benefits of thicker sidewalls, will the thicker pan, assuming I'm not actually trying to cook using the sidewalls, make any real difference? The only thing I could think of was that the pan might retain more heat, but given the walls aren't being actively heated anyway, I can't imagine there is that much heat stored there to begin with if I drop a bunch of food onto the base?

Any help or clarification would be appreciated!

Edit: I'm on induction, so there's no potential issues with burning the sides.

Vogue Stainless Steel Induction Frying Pan 280mm

www.nisbets.co.uk
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