tri-ply sides vs. disk-bottom for saucepans
msrevise
17 years ago
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solarpowered
17 years agokitchendetective
17 years agoRelated Discussions
Tramontina Tri Ply Clad
Comments (18)I have the larger set, purchased about a year and a half ago. It has the mirror finish. I liked all of the pieces except for the 12 inch skillet. It's a nice size, but it was TERRIBLE with regard to hot spots. I could actually see a line down the middle of the pan, one side brown and the other side not cooked at all. So I sent it back a few weeks ago, because it has a lifetime warranty and they said that it wasn't right that the difference in temperatures should be so acute. Sadly, the replacement pan they sent me is lighter weight than the old one and MUCH smaller. The base on the old one was 12 inches, where the base on this one is only 9, with the total size of the pan measured across the top being 12 inches on the dot. It's also more shallow. It has a brushed finish. So...if you are considering this set, get the mirror finish, it's heavier and a much better size. You will have to take your chances on the skillet, though. My 9 inch skillet is fine, no complaints, so I do think I got a lemon the first time. UPDATE: The pan they sent to replace the Tramontina TriPly Clad that I'd purchased from Walmart was from the Tramontina Gourmet line. Aside from the differences in heft (the new one is lighter) and shape, this pan is NOT induction capable, as the original one was. It will be heading back to Tramontina this week, but if anyone is shopping, pans from the Tramontina Gourmet line are NOT the same as the Triply Clad line that you can buy at Walmart. In my opinion, the Walmart pans are much nicer--heavier, the and the shape of the 12 inch fry pan is much more useful. Cj This post was edited by cj47 on Sun, Jan 20, 13 at 23:27...See MoreDiameter extension: Cookware vs. induction disk
Comments (4)Welllll...according to the lines on my cooktop, and I don't know if they are representative of the usable area or not because I didn't read the manual, but I think they are, I have an 8 1/4" diameter cooking surface. Yesterday I was boiling sugar syrup stuff for candy in a pot with a 10" diameter bottom. Nice slow sticky bubbles. The goo wasn't that deep, so I don't know if it matters that this was a roasting pot instead of a saute pan. I think the lines on my cooktop are representative, because when the goo first started to boil, it was not quite the width of the pot. But very quickly, the whole mess started to boil. I think that whatever material the pan is made of will make the difference at least as much as the type of pan. Cast iron is really responsive. Just like with regular electric, it might take some preheating if you want an oversized pan to be even from the getgo, I think. Now, I don't saute much, so I don't really know the process, but it's sort of like wokking, isn't it? Fast, high heat, in a preheated pan? Just a saute pan is flatter? I can quickly preheat the sides of a wok with induction, so I'd guess that you could preheat the excess sides of a huge saute pan just as well. And my little candy experiment convinced me that a few inches of excess pan will catch up really fast, at least it will if it's cast iron on a 25 year old cooktop....See More8pc Tramontina Tri-Ply Cookware
Comments (12)Buehl, I haven't used the BH&G, but when I looked at them in the store, I was turned off by the glass lids. Others may like the glass lids, so it's personal preference. They seem pretty heavy and solidly made though. I do own both All-Clad and Tramontina Triply-clad fry pans and saucepans, and IMHO, they are equally great: both cook really well, handle heat evenly, do not burn things easily (unless I am at fault by leaving things in the pan too long, etc.), are heavy weight, but not so heavy as to be unmanageable. I prefer the handles on the Tramontina, but that is an individual choice. The only pot I do not see them as equals is the stock pots - I do not have an All Clad stock pot so am only going by the All-Clad stock pots I have examined in stores. I prefer my Tramontina stock pot to the All Clad for its weight and the handles. The All-Clad stock pot does not feel as good to me (when I held it in the store); it feels lightweight for its size, and the lid seems thin. Again, just MHO! The All-Clad stockpot is about $300, the Tramontina is $90 (I emphasize I am talking about the Triply Tramontina clad up the sides, not the Tramontina that has triply just in the base)....See MoreCovered saucepans
Comments (38)Thanks to all for the advice and suggestions. The winner has already arrived and I love the heft (hmm wondering how my wrists will hold up when these are full...?). Arrived back at the house this afternoon and saw a big stack of boxes.... Tramontina, I said to the kids, now why does that sound so familiar? Ignore the peeling backsplash; had a dreadful installer. Half the tiles are poorly cut and the rest poorly laid. (Joke, these are still my paper photocopies). Unfortunately, last night (it's been an expensive week), I unpacked another purchase which is proving to be hands down my favorite kitchen appliance/tool (and a close match to my favorite KK faucet). Will I ever really use these saucepans now? I'm keeping a running list of the times we use this. One day, I'll be thrilled at the cost per use:) 7 times in the past 24 hours; had my first green smoothie and LOVED it (unfortunately, no one else did but that's ok, froze the leftovers for future use!!). Baked potato soup, frozen bananas foster, salsa, lots of smoothies too....See Morekitchendetective
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