Skillets

by sweet100s 4 months ago

Any actual users of Hexclad skillets have feedback? I've had my eye on these, and Costco has them on special. Reviews are mixed.

It appears that Kitchenaid did a deal with Demeyere in 2013 and licensed a version of the Demeyere Atlantis product line - very slightly altered - as the Kitchenaid 7-ply Stainless series. Has an...

by josemartinlopez 6 months ago

Stupid question, but does it help to season tin lined copper cookware? For example, if I have a tiny tin lined copper skillet used solely for eggs, is it helpful to cook a couple of sausages or bac...

by josemartinlopez 7 months ago

How do you decide between 10 or 12 inch skillet when usually cooking for one? This has been asked several times here and the old threads skew to 12 inches, reasoning it's better to have a little mo...

I'm considering a new 28cm stainless steel skillet. I have induction and lots of Fissler Original Profi, Demeyere, and one Lagostina Lagofusion. The Fissler is certainly the most even-heating and c...

by josemartinlopez 7 months ago

So I bought new tin lined 2.0 mm copper skillets in 16 (6.3 in), 22 (8.7 in), 26 (10.2 in) and 34 cm (13.4 in). The thinking was to get pans that heat up fast for light pan frys and sautes. The thi...

by josemartinlopez 7 months ago

I'd like to thank everyone who has put up with my questions so far. It has finally dawned on me that several boxes containing almost 40 kg of copper pots and pans will be arriving at my doorstep an...

by josemartinlopez 7 months ago

I've seen posts about the Mauviel 150 and 250 (1.5 and 2.5 mm) lines, and how older Mauviel lines for actual cooking began at 2.0 mm (with thinner pans made mainly for presentation, not cooking). I...

by josemartinlopez 7 months ago

I've been patronizing a seller of pretty fresh barramundi fish fillets, cut into 6-7 inch, 200-250 gram fillets. The issue is the product is great, but the fillets can be uneven due to the shape of...

I’ve noticed that food tends to stick more on the Demeyere Proline pans (when compared to say, an All-Clad D3). I thought that the Silvinox finish would help against sticking. Has anyone else notic...

by josemartinlopez 7 months ago

One of my favorite quick things to cook is to simply take nothing but a very fresh fillet cut of fish and put it on a skillet skin down on low heat for about ten minutes. The natural oil inside the...

by josemartinlopez 7 months ago

One of the simplest things I like to do cooking at home is to defrost a single chicken breast and just throw it onto a pre-heated stainless steel skillet with no oil. If the skillet is hot enough w...

by josemartinlopez 7 months ago

As an indulgence, I'm toying with the idea of buying a 6-inch tin lined copper skillet for frying single eggs. You'll laugh, but some weekend mornings (or even late nights), I just want the perfect...

by josemartinlopez 7 months ago

I live alone and usually cook for one, and currently use a 10 inch stainless steel skillet for daily cooking under lockdown. I want to gift myself with traditional tin lined copper cookware (partly...

by josemartinlopez 7 months ago

This is a very silly (think "if I win the lottery...") question, but is a solid silver or silver lined copper skillet the ultimate skillet? So my understanding is that silver and copper cookware wo...

by josemartinlopez 7 months ago

I'm thinking of buying an 7.8 inch (22 cm) tin lined copper skillet for my main skillet but am thinking hard on whether I should get a typical 10 inch skillet instead. I live alone and typically co...

Hello Chowhound experts and experienced cooks, I'm a home cook so I do not work in a professional environment but I would like to have the best equipment because cooking is my favorite hobby. ...

by josemartinlopez 7 months ago

I live alone and usually cook for one, and currently use a 10 inch stainless steel skillet for daily cooking under lockdown. I want to gift myself with traditional tin lined copper cookware (part...

I am about to replace my entire range of non-descript disk stainless steel gear because it is coming to the end of its natural life after 25 years (delaminated bases, tired of gas burn rings up th...

I am torn between a Falk classic line copper fry pan (2.3mm Copper) and De Buyer's Mineral B Pro carbon steel skillet (3mm carbon steel). USE CASE: General fry pan tasks. Eggs, steak, browning v...