Anyone try Sarriette cookware?
Frankie_in_zone_7
14 years ago
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joaninmesa
14 years agoFrankie_in_zone_7
14 years agoRelated Discussions
induction cookware
Comments (20)we have a set of Circulon Infinite non-stick. It is aluminum with a steel disk bonded to the bottom. This type of construction is more prone to humming. The reason I picked this set was because it included a griddle (round), was dishwasher safe (but we tend to hand wash), had lids, and is also non-stick on the outside which makes for very easy clean up. I'm not too worried about the non-stick. Some are, it is your choice. The pans just don't get that hot using induction. When boiling water in a pot and using my non-contact IR heat sensor the outside of the pot was 212F. At very high temps, 450F and above the non-stick can give off gas products that can be dangerous to birds if you have them. We also have a chantal enamel pan. It heats and cools more quickly than the Circulon and is fairly non-stick. This pan is silent. If I were to get a new pan I'd go with the Tramontina. They feel of same or even better quality to All-clad. There is a difference between the tri-ply and steel so make sure you are looking at the fully clad pan. We also have the Chantal kea kettle. Great buy! Boils quickly and the train whistle is cool....See MoreHas anyone used Sur La Table Cookware?
Comments (1)and the size and functionality are great - except that, as you can see from the picture in the link below, the center of the pan is raised - or, more precisely, there's a well of sorts around the perimeter on the bottom of the pan. That's a nice feature for roasting, but I recently replaced my older electric-coil stove with a ceramic top model, and ceramic tops require that pans used on them have flat bottoms. The reason I bought the little roasting pan (aside from its convenient size, still a plus) was for the tri-ply construction's superior functionality when deglazing the pan on top of the stove. Now that I have the ceramic top, I can't effectively use the pan to deglaze anymore, since the majority of the surface of the pan does not make contact with the surface/sensors of the cooktop. Haven't tried the cookware. And, as people have pointed out countless times, if you want All-Clad, try cookwarenmore.com and go for the factory seconds. Most of my All-Clad comes from there (all of it since I discovered the site :) ) and the blemishes are so teeny and non-functional that I can certainly live with 1/3 to 1/2 off for a wee scratch on a handle. :) Good luck. Here is a link that might be useful: Sur La Table Cookware roasting pan...See MoreHas anyone tried Fissler cookware?
Comments (6)Oh, wow! I have not been here for many months and I am very surprised to find my old thread still alive! I actually talked to Eurostoves in summer of 2010 when doing my cookware research. They did like Fissler. However (if I remember correctly) the pans have a sandwiched bottom, not clad all around. Sandwiched-bottom cookware is supposed to be much cheaper than clad but Fissler is almost as expensive as All-Clad and not sold where I live (which makes it harder to return if necessary). So, taking everything (including price) into consideration, I got All Clad saucepans, a Demeyere frypan, and Lagostina saute pan and pots. Thank you everyone who responded!...See MoreThermador cookware?
Comments (0)Does anyone know anything about the Thermador cookware? I noticed it today when I stopped by my husband's office, which sells Bosch/Thermador. He had dinner with his Thermador rep tonight who told him "I can get you a deal" on the cookware. I was just trying to find out more about it, but can't seem to find much about it on the internet. I believe it's made by Silit? It said it was German made and are "SensorPots". If anyone has any info, I'd appreciate. I mainly want to know what it's made of - seems like it's enamel ceramic. If anyone has used any of it, I'd love to hear about it. Who knows, I may swipe a piece to "test" from hubby's office. Thanks!...See Moreleel
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