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Disk Bottom Pans

Shel_B

By Shel_B
in Kitchen Consumer

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Shel_B

Shel_B

Posted
Posted

I have heard that there are two or three methods for attaching the disks to the bottom of pans. Does anyone know how the disks are attached and whichof the methods may be "better?" Is it possible for the disks to separated or detach from the pan under severe use or abuse? Thanks!

 ... Shel


 

Edward J

Edward J

Posted
Posted

Glue.

It's an industrial glue used in aircraft mnfctring.

It can separte with prolonged dry heating (no oil or liquid in the pan)and with harsh chemicals like oven cleaner getting on the seam. I have a separated pot doing duty as a plant pot.

Country

Country

Posted
Posted

Shel_B - That's a good link and scrolling down to "CLAD METAL STAINLESS STEEL PANS" shows why those are better than just the disc on the bottom. At least to my mind. :smile:

I've been using AllClad stainless for quite a while and I like the way they cook. The heat really does come up the sides - so much that you don't really want to touch it. The heat even comes up the sides of the 7 quart stockpot, which is pretty high. Like this one.

Between AllClad and LeCreuset, and some old Griswold cast iron that were my mother's, I'm pretty well set.

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