Angelus2013 commented 2 months ago

It's just really a rebrand of their La Marque 84 that they briefly had, and a slightly updated version of their previous Sur La Table in house brand.

Angelus2013 commented 2 months ago

Quite a nice pan. Due to the higher sides, have you noticed any decrease in the amount of oil splatter on the stove in comparison to regular frying pans?

How's your All-Clad copper core pan doing? You mentioned earlier that the coating is peeling off. I personally would keep the Demeyere instead since it has deeper sidewalls.

Angelus2013 commented 2 months ago

I signed up for Misen newsletters but it seems I deleted the email saying that they started expanding to the EU but couldn't remember the date or if it was them or Made In. Their names are so similar that I confuse them constantly.

Angelus2013 commented 2 months ago

I always keep forgetting about Zwilling for some reason. Probably because I keep associating them with Demeyere since they bought the Belgian company.

Angelus2013 commented 2 months ago

Are either company offering products in Europe yet? I know one of them will, but not sure if they have expanded yet.

Angelus2013 commented 2 months ago

If there's a different brand of Made In China tri-ply that's also 3mm thick but cheaper and just as well made, you're probably better off with that brand.

Angelus2013 commented 3 months ago

Definitely an Asian thing. My mother goes to 3-4 different Chinese grocery stores in one shopping trip just to find cheaper prices.

Angelus2013 commented 3 months ago

Absolutely NOT!

Angelus2013 commented 3 months ago

GreenPans' nonstick performance only last like a couple of months before food starts sticking, way faster than any PTFE pan I've owned. I've also worked with GreenPan Diamond cookware and a lot of their stick handles started loosening. Seems like their rivets aren't very good.
GreenPans are decent as nonstick pots, not so much for pans.

Angelus2013 commented 3 months ago

A marketing ploy combined with "If it sticks less than stainless, it's nonstick". Even then I'm seeing bare metal stainless steel pans being advertised as nonstick now.

Angelus2013 commented 3 months ago

Yes. I've been making tons of typos and other grammar mistakes lately and I don't know why.

Angelus2013 commented 3 months ago

Have you?

Angelus2013 commented 3 months ago

"I hope they could do better than that."
You know they won't.

"Most of us are elitist if spending $500 on cookware is the measure."
It's not spending $500 on cookware that is the problem. It's $500 and getting two pieces of cookware. For $500 at Williams-Sonoma you can get a 13 piece set of nonstick All-Clad hard anodized cookware.

Angelus2013 commented 3 months ago

"Good reason to never dine in that particular establishment, I'd say. "
In that case don't dine in any establishment unless you know for sure that they only use bare metal cookware. Or are you going to ask every single establishment if they don't use nonstick cookware in their kitchens?

Angelus2013 commented 3 months ago

I think the main reason is less food sticking and more of the easier cleanup.

Angelus2013 commented 3 months ago

"Ask the 2nd Amendment crowd what they spent on just their latest addition to their gun collections. One decent rifle scope costs more than Harris spent!"
They'll just reply that one should spend a lot of money to buy a gun that protects oneself and that guns are long range weapons as opposed to frying pans where you have to wait for a person to get close before you bash them over the head with one.

Angelus2013 commented 4 months ago

Brandless is doing a 50% off sale on their already inexpensive fully clad cookware. So now a $60 fully clad 12 inch skillet is $30 when you put it in your cart.

https://brandless.com/collections/coo...

Angelus2013 commented 4 months ago

This is what happens when you offer a near identical in quality product that is significantly cheaper. And when a lot of people can't afford something, they're going to buy the less expensive product. They don't care about where it comes from or how it was made.

Angelus2013 commented 4 months ago

Partially health but mostly not wanting to reuse the oil that's left when deep frying is done. Neither do we have non recyclable containers that we use to contain the oil in for disposal.

Angelus2013 commented 4 months ago

"Why emulate when you can just fry?"
More than a cup of oil.

Angelus2013 commented 4 months ago

"Did a bit of a mental loop trying to understand why non stick had copper core."
Like nonstick everything, convenience. I've been seeing more cast iron and carbon steel nonstick pans out on the market even though you can season them.

How exactly do cook, wash, and store your nonstick pans for them to peel? I know it's not temperature and utensil use because you mentioned that you use silicone and wood and you use low heat to cook.

Angelus2013 commented 4 months ago

Yeah, probably the closest comparison that can be done is with Revere Ware as that is the thinnest stainless steel cookware that I know of. And the amount of copper in the post-68 stuff is pretty thin.

I wonder how well titanium cookware either fully clad or bottom clad with aluminum would do in comparison to regular tri-ply.

Angelus2013 commented 4 months ago

How's the cooking surface of plain titanium like? Sticks more than stainless or less?

Angelus2013 commented 5 months ago

Hope you'll be able to test out the pans soon.

Angelus2013 commented 5 months ago

I'm guessing that the holiday season being around the corner is what's contributing to the work load?

Angelus2013 commented 5 months ago

Has your work load lightened up for your experiment yet?

Angelus2013 commented 5 months ago

I'm sure many people are more than willing to pay for that.

Angelus2013 commented 5 months ago

If you don't want them anymore and can sell it for cheap...

Angelus2013 commented 5 months ago

Sure, but most of the time I just don't care to do that so I get a lot of water on my stovetop anyway so lollipop lids won't increase the amount of water for me. So there would be no difference.

Yeah, the Buffalo brand wok made a really dumb choice in having the lid be bigger than the wok when it's usually the other way around.