The Demeyere Proline skillets have a massive 3.8 mm aluminum layer. This makes them very heavy, but if you own one you know that this product performs incredibly well. Everyone who has cooked in my kitchen asks me about them and usually spontaneously starts to say how they have never seen a frying pan perform so well. Does anyone make a saucier with the aluminum layer in the same ballpark of 3.8 mm? I do realize this would be a very heavy saucier.
How thick is the aluminum layer in the Atlantis Proline 2.1 quart Saucier?
How well does an internal copper layer substitute for aluminum, and in this case how thick would the copper layer need to be to compete against a 3.8 mm aluminum layer? Which sauciers have that thick copper layer?
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by Amy Schulman | Calum Franklin is a wizard with pies. The self-proclaimed pastry deviant knows how to weave together...