Where is the copper core , in the 5 ply?

Most informative video I’ve ever seen on this topic! I bought a Cuisinart 15-piece Stainless Steel set about 15 years ago and the set is not fully clad. It has served us well over the years. I just recently found out the difference between fully clad and disc bottom and watched a few videos on it and your video my feed. Excellent analysis! Thank you!

Super !!!!! Used it for several years

The D3 is still the saute pan all others are judged by. After four decades. Nuff said.

There isn’t a vent hole on the lid of the stock pot?

It's a grill pan. Use less oil if you want grill results.

I think you would have achieved better results if you let your pan heat up a lot more than what your video shows. I have two Lodge grill pans plus a Lodge reversible grill/griddle and it took me a few tries to really understand that you need to heat them more than you would a regular cast iron pan.

The grill marks will show up when you grill your meat, not fry it. You were frying your meat in oil. A grill pan is used without oil. Heat it up really well, then add the meat. Leave it in the pan until it releases by itself. If done right, you should not have anything left in the pan to make any pan sauce. I have a enameled cast iron griddle from Lava and a cheap enameled cast iron grill pan from lidl. After grilling, I just spray some active foam on them, and then scrub them bristle brush. It's black enameled, it can handle it with ease. Every thing comes off with not much effort. Personally I would not pay that much for a grill pan. A cheap Lidl enameled cast iron grill (20€) is more than enough or a 2 burner griddle would be even better.

Your meat is frying in a layer of oil as in a regular frying pan. This way you never get grill marks. With grilling you only apply a thin layer of oil to the meat and you grease the ridges in the pan a little.

I'm still trying to figure out why they put pour spouts on these pans? Can you get grill marks on your gravy? Also "burner" instead of "hob"? Are we Americans becoming a bad influence on you?😜 For the record, these pans make really cool grilled cheese sandwiches. Much easier to get the kids to eat their lunches.

I have 5 Apollo and one industry. I think Apollo has the best price quality. Industry has the best looking but heavy and heat up very slow. Atlantis is way too expensive

If you do ever sell the Mauviel let me know! (also based in NZ)

I have a 2 handled 4qt Ruffoni stainless steel braiser (rondeau,) and I absolutely love it! They no longer make the 4 qt .... only 5 and 7 quart. I wish they made a slightly larger, but shallower 7 qt ! (Larger cooking surface.)

Hi, may I ask you a question ? I d like to know the dimensions of those pans ... for example it says 28cm but is that the outer diameter ? in that case what is the size of the bottom of the pan ? I am lookin to possibly buy one but cant decide what size I can comfortably use on our cooktop (biggest cooking "circle" is 22,5 cm )

Frying pans are great for frying eggs. Easily to flip.

This style is still very very popular in Asia, in Hong Kong for 26 cm right now is selling for US$353. The black enameled interior has heat resistance and retention, great for quick stir-fry. I will use it like a wok. Enjoy it you get a great find.

By the way, I live in Spain in case you can recommend the thrifty sales.

I’m curious to know where you find the those thrifty prices for le creuset (I’m a big fan) I have several pieces but U paid full price for them. I also discovered the Demeyere line which I can not afford and would like to buy a frying pan at a good price.

Merry Christmas to you also 🎄🥂🍾🎉🎊🎉

The cookstar bottom is 7 mm thick in total and uses a 5.4 mm aluminium disc. At least that's the official info for the 28 cm pan. And usually the thickness is the same for alle sizes, but I haven't gotten an answer on that matter yet.

Some insight regarding the naming convention. In Germany (where Fissler comes from) the default size is called "Kochtopf", which translates to cooking pot 😅 The taller version would be a "Suppentopf" = soup pot, although Fissler doesn't follow this for their naming. Most households only own the default one in different sizes (16, 20 and 24 cm), one large soup pot and frying pans. For braising or roasting they might have a non-stick cast aluminium roaster. Those low stainless steel saute pans with 2 handles and large diameter are not so common as e.g. in the US.

I so agree with you about Le Creuset and their money grab products! I was surprised about the plastic part of the grinder. I can be hard on my grinders, it it’s great to know they have a 10 year warranty. I will buy it on sale, Ute not at full price like you. The green is a pretty color.

the the millstones seams to be ceramic? i have peugeot ones, they have steel mills. the ones for salt ares diferent. be carreful, the salt can damage mills if they ares not made to work with it

Nice mugs. Surprised to see you do a review for anything but a pot or pan! 😁 I was wondering if these cups retain heat longer and keep tea or coffee hot longrr than regular mugs.

The latest Midrats podcast discussing the Navy’s icebreaker program says this… - “Are you curious how our plan to replace them is making the LCS program look like a successful and well-run program ?”

Two year later and this still the best comparison for these top-end product. Gotta get myself a fissler soon, if only wifey approve it. Haiya~

Definitely keep the Mauviel! I was fortunate to cook with several pieces when I worked at a cooking school and it's my favorite brand. Very collectible.

Can I know how many people do you cook for normally?

Great point about the iPhone/Android for $1000-$1600 and how purchasing quality heirloom cookware is a bargain compared to the smartphone depreciation and usefulness.

@3:46 is SO TRUE ! That’s not even bringing in the other dozen or so top of the line 5-ply sets. Ontop of that, a regular consumer like myself, have to research and educate ourselves between the 3-ply, some 4-ply’s, the 5-ply, and there’s even 7-ply. [Just within the stainless steel arena] - There’s other considerations to weigh…do the handles get hot, sealed or unsealed rim/edge, curved lips, different finishes, etched measuring marks, oven rated or not, and on and on. I’m a guy, and choosing which set to go with is worse than choosing ties in the men’s store, or glaring helplessly at the cereal isle at your local supermarket !

@1:06 He says ‘top of the range product line’ Lol 😝

If you understood braising, you would understand the lid….please do your research before trying to be an expert on cooking pans

I'd be potentially keen to buy the all-clad pan off you (I'm in NZ btw). Let me know if you're keen to sell.

Is the 32cm Proline just too big?

you don't have any cast iron or carbon steel pan, for eggs, potatoes, etc... ?

I bought 5 litter pan few years ago. Though it is really expensive. But it worth every penny. It is a good investment if you are a good cook. I highly recommend.

Hi 👋 i really appreciated your review on the pan. I just wondered could you please review the Ikea finmat? It seems like they put some copper on the side not on the bottom. I think they listen to customer feedback and did not include the rubber anymore. I really want to buy but I want to hear your opinion before I make a purchase. Thank you for your consideration. 🙏

Where do you buy Demeyere pans from? In Australia there is no stock of the proline and barely anyone sells this company anyway, their official American shop only ships within the US.

Which one do you think performs better on gas cooktops? (Especially in terms of heat distribution.)

How's the disk bonded to the bottom of the pan?

Thanks for the video. Do you have the model number for that pan?

Comparing apples to oranges? This comparison doesn’t make any sense

I'm surprised you didn't include non-enameled cast iron - when seasoned it is has excellent non-stick properties

I find cast iron heats very evenly do to it's thickness and relatively low conductivity

I think you have already proven some disc bottomed SS pans have even better heat retention than the Proline. I remember it was you who made a comparison with Fisler. I would love to see a heat retention comparison between Lagostina Accademia Lagofusion, Proline and Fissler.

Why are delicate foods better in cast iron ?

Since the Proline is too expensive in USA, any recommendations for a comparable brand in USA

There is one downside to the durability of stainless steel pans: pitting. Sometimes one needs to make salty liquid in pans, if salts cannot dissolve fast, they will cause pitting.

I have a bare cast iron pan with a long handle made of pipe.

Where do you get the 6mm thick aluminum bottom number from? I can't find info about this anywhere including the Fissler website.