On 4/12/2021 at 8:20 AM, rotuts said:a few more thoughts :
i also have a set of 4 pans , w conventional lids for the Saute // two Sauce //
these are 2.5 mm , made in France , SS. they were purchased a long time ago ( 25 years ? )
by friends of mine in the SF BayArea. they knew I liked to cook , and I was visiting my father for
longer and longer periods of time, they gifted them to me ( under mild protest from me )
because they were way to heavy for them to use , and never used them.
I used them all the time w my father , and they eventually came to life w me in BOS.
note : these have a ' lip ' French restaurant and maybe high end Family pans do not.
the lip is a very nice feature . the lipless pans are a PITA to clean , as they always
' dribble ' down the sides. lips pans do not. Day to Day Physics @ home.
10 " ( true inches , lip to lip ) saute. wt : 2300 grams w/o lid
N.B.: the white spot @ 4 O'Clock. annoyed me greatly . but it's a reflection , not a defect
10 " Fry. note same lip and reflection . 1700 grams. 2.5 mm
I've had the 12" Mauviel version of this since the 1990s (no lip, 2600 grams). It's one of my 2 or 3 favorite pans. Just a great compromise of heat retention and responsiveness. Very even heating, even on a crappy stove. A big enough bottom to work as a traditional saute pan, but a good shape for tossing food as well (if you don't mind the workout.
And it will probably last forever. I knocked it off the counter once and it went flying. My heart sank. But there wasn't even a mark on the pan. The floor was the loser in this transaction.
