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jaxonstevie t1_j9fwsj3 wrote

All clad stainless steel copper core is my go too when I’m not using cat iron, don’t know if the copper core truly helps heat distribution but it looks sweet

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ClnSlt t1_j9gu1y5 wrote

If I recall correctly you need 2.5mm of copper and most on the market are 1.5mm. I buy the Mauviel 2.5mm copper and stainless steel - they work great. For a little cheaper SS option, Fissler is great too.

These aren’t non-stick. Just use lots of fat instead :).

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complywood t1_j9hga5h wrote

I don't see any pans on the Mauviel site that have 2.5mm of copper, although I do see some on other sites. Are they discontinued?

They do have a set specifically for induction though. Very expensive!

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ClnSlt t1_j9hvmhw wrote

Not sure, I don’t see it either. I see the 200 series- that is probably good enough. I have the M250C which is 2.5mm. It is amazing with fish, omelettes, etc.

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jaxonstevie t1_j9hmi9m wrote

That makes sense, I like the all clad a lot because they’re made a town over from where I live so there’s that local aspect that intrigues me, I’ll check out mauviel and fissler as well!

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ClnSlt t1_j9hvr12 wrote

I believe Mauviel and All Clad are in the same price and performance category but I prefer the feel of Mauviel, especially with the cast iron handles.

They go on sale pretty often.

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ClnSlt t1_j9k47uy wrote

I used to ignore where things were made but knowing that All Clad is made in the USA makes me reconsider where I get my SS. I try to go out of my way to buy “local”.

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