That’s a Falk 24 cm. As far a thick copper goes, their stuff seems to offer the best bang for the buck, especially if you catch one of their sales.Who makes the pretty copper saucier?
That’s a Falk 24 cm. As far a thick copper goes, their stuff seems to offer the best bang for the buck, especially if you catch one of their sales.Who makes the pretty copper saucier?
Also work for cutting boards:Ikea sells something similar under the name Ostbit. These also work nicely for sharpening stone storage.
Also works for baking sheets...I use this one: https://www.ikea.com/au/en/p/variera-pot-lid-organiser-stainless-steel-40164075/
It also doubles up as a rack for sous vide when cooking a bunch of steaks.
Nice idea!Also works for baking sheets...
1 of the plastic ones is in the dishwasher and there's 2 more on the countertops...Nice idea!
PS: I don't think you have enough cutting boards
We have a small dedicated space for them under the counter:BTW this idea does work better in drawers, where you can sort of 'wedge' them in there and it'd be much easier to put them in and pull them out from the top... I just don't have drawers.
I've considered that but I'd probably still need an entire cabinet worth's of space...
Those Bluetooth thermometers are really useful. I use mine mainly for charcuterie because it is water-proof, which is great when I make cooked ham and the like. I can seal the thermometer with the meat in a sous vide bag without the meat juices doing any harm, and I no longer need to guess at the core temperature.Still getting to know the software, but very happy with this recent addition.
We have a small dedicated space for them under the counter:
3x Demeyere Atlantis 24 cm saucier; these are my go to daily drivers... if it's not going into a frying pan, there's a very good chance it'll go into these.
2x Ikea...I think it was also 365+ 2 liter sauce pans. These might actually dissapear since I recently acquired the 20 cm sauciers. Who knows they might still find some use.
2x Demeyere Atlantic 20 cm saucier.
[snip]
I've referred to your comprehensive assessment of the cookware landscape a couple times. This is a hell of a collection. I've been looking to replace my All Clad since the aluminum core is all eroding from being cleaned in the dishwasher, and those edges are SHARP.Beyond this there's some oven trays in some other cabinet but other than that I think this will hold me over until the end of my life. The only thing I have left on my wishlist is a 28 cm saucier; sounds a bit weird but it's a very useful shape as a 'tall frying pan'.
Still getting to know the software, but very happy with this recent addition.
View attachment 301692
So this is what's... basically my almost-entirely-finished-and-now-I-won't have-to-buy-pans-for-another-30-years collection. I slowly cobbled this together over the last 10 to 15 years, waiting for a great sale on pretty much everything.
The cabinet is all beat up (it's some hand-me down Billy bookcases from Ikea, and clearly you shouldn't use the top for longterm storage of liquor bottles), and it's a bit of a mess... been reorganizing a lot lately so the cabinet layout has also kept shuffling... but at least it shows pretty much everything I actually use in one picture.
What cabinets? That lacanche stove thoThose tall, narrow cabinets are useful
View attachment 301705
I always thought BT thermometers were a useless gimmick, but I have to admit that being able to vacuum it inside the package actually does sound quite smart and useful.Those Bluetooth thermometers are really useful. I use mine mainly for charcuterie because it is water-proof, which is great when I make cooked ham and the like. I can seal the thermometer with the meat in a sous vide bag without the meat juices doing any harm, and I no longer need to guess at the core temperature.
But BT thermometers are generally useful. No annoying wires. Last week, I used mine with a chicken that I smoked on the charcoal grill.
View attachment 301698
Mine is a MeatStick (review here).
That's useful. What's also sometimes useful is the history of temperature throughout the cook, which isn't usually something you can get with your average to above average wired probe.I always thought BT thermometers were a useless gimmick, but I have to admit that being able to vacuum it inside the package actually does sound quite smart and useful.
I'll just have to get a chamber vacuum first...
The predictive part might actually be useful if it works. I've always found going low and slow in the oven to be a wild guessing game when it comes to how much time is needed. Not a major problem when you have a thermometer, but it could be useful to know an exact time for the planning of the other components of the meal.I've been looking at the Combustion, Inc predictive thermometer, but haven't yet pulled the trigger. Chris Young is legit, and it looks like a good product.
Exposed aluminium is a problem on a lot of brands, even with most Demeyere lines. If in doubt, check with them first, but up until now Atlantis was their only line of sauciers that doesn't have an exposed rim; their other lines, including Industry, have the same problem.I've referred to your comprehensive assessment of the cookware landscape a couple times. This is a hell of a collection. I've been looking to replace my All Clad since the aluminum core is all eroding from being cleaned in the dishwasher, and those edges are SHARP.
I'd love to see a few more shots of the sauciers and saute pans and get a sense for size and capacity. As a Merkin, I'm used to thinking in non-metric volumes. How many quarts (or liters) is a 24 cm saucier?
I never considered buying a pressure cooker in the past... until people on this forum started mentioning how useful it is for making stock... Thanks for that.Pressure cookers and enameled cast iron
They’re kinda together by coincidence, I braised pork shanks yesterday, I’m gonna make a broth from the bones today. What they do show is the beauty of an oval shaped pot. These are four big pots, they fit perfectly on a four burner stove together. They’re also great because something like a veal roast or a chicken fit in them more snugly than a round pot.
The big pressure cooker gets tons of use around here, I make all my stocks in it, I’m sure I use it 2-3 times a month. I used the little one far more often before I retired, indispensable when you hear at the last minute you’ve got three extra people coming for dinner and you need to make a pot of lentils fast!
View attachment 301710
Yeah, the kiss of death is stating publicly that you have all the pots and pans you need for the next thirty years!I never considered buying a pressure cooker in the past... until people on this forum started mentioning how useful it is for making stock... Thanks for that.
Thanks, @Jovidah. Having the mapping between metric size and imperial volume is super helpful to orient me.The predictive part might actually be useful if it works. I've always found going low and slow in the oven to be a wild guessing game when it comes to how much time is needed. Not a major problem when you have a thermometer, but it could be useful to know an exact time for the planning of the other components of the meal.
Exposed aluminium is a problem on a lot of brands, even with most Demeyere lines. If in doubt, check with them first, but up until now Atlantis was their only line of sauciers that doesn't have an exposed rim; their other lines, including Industry, have the same problem.
A problem that admittedly only is a problem if you want to throw them in the dishwasher... but personally I preferred to keep that option open.
I can imagine that other brands might catch up on this at some point. I ended up with Demeyere Atlantis simply because it was the only one that ticked all my boxes (at least 3mm clad construction, folded over pouring rim, encapsulated rim, welded handle). If another brand ticked the same boxes, or if I had different preferences I might have ended up with something else. The perfect saucier for me would actually be the Atlantis saucier with all the bells and whistles, but with the cheaper and lighter hollow tube handles from the Apollo series.
Demeyere has all the imperial measurements on the US webpage, including internal volumes. While the frying pans always go in 4 cm increments, at least in Europe the sauciers also go in 2 cm increments, so between the 20 and 24 there's also a 22... I just skipped that one because it's easier to standardize on fewer sizes for lid commonality. It might not even be sold in the US.
https://www.zwilling.com/us/demeyere-atlantis-3.5-qt-conic-sauté-pan/saucier-with-lid-18/10-stainless-steel--25924-41524/40851-228-0.html
I'm fairly certain that's the 24; it's shown in Europe as 3,3 liter, so 3,5 quart would be correct. However that 5,10 lbs weight is the weight of pan + lid. The pan itself is is 1,7 kg - 3,75 pounds.
The 2 quart is probably the same as the 20 cm version (shown as 2 liter in EU), but again 4,18 lbs is the weight including lid. Without lid it's just 1,23 kg / 2,71 pounds.
In Europe the sauciers are all sold without lids. Still haven't gotten around to ordering those but I'm actually planning to go with the cheaper glass lids on those; they're significantly cheaper and I actually like being able to see what's going inside.
Size wise the most important thing to keep in mind is that for a given size they measure rim to rim on the insize, so they run rather on the big side. They are noticably bigger than De Buyer, that runs a bit small.
Also, they are quite heavy, and in that regard that cast steel handle doesn't help. They are the kind of pan where it really wouldn't hurt to hold them in a shop before pulling the trigger; some might find them too heavy. This is even more true for the Proline pans...those are really quite heavy. Heavy enoguh that if I don't need the heat capacity I'll grab the thinner multiline instead...which unfortunately they don't sell in the US. That's really a shame, since the Industry they sell instead has exposed aluminium on the rim.
Also if you're spending this much it is also at least worth considering copper, the price gap isn't that much of a stretch anymore... but that comes with its own pros and cons. It's also always worth looking into other brands that might have more attractive pricing in your region, just make sure you check your 'requirement list'.
Just tell me what you want me to throw together for comparison shots and I can oblige.
You are welcomeImpI never considered buying a pressure cooker in the past... until people on this forum started mentioning how useful it is for making stock... Thanks for that.
I never saw the point of that. Why would I look at the curve of an earlier cook?That's useful. What's also sometimes useful is the history of temperature throughout the cook, which isn't usually something you can get with your average to above average wired probe.
I'm a gigantic nerd who loves data, and when I'm learning something new, hard measurements can be super helpful to me, which is why I'll do it.I never saw the point of that. Why would I look at the curve of an earlier cook?
BTW, the MeatStick does prediction as well. That seems to be quite accurate. I looked at the Combustion thermometer, too. But, at least at the time, they didn’t guarantee that it would handle sous vide, which is why I settled on the MeatStick.
Metric to imperial isn't that difficult. An inch is 2,54 centimeters, a kilo is 2,2045 pounds, a quart is 0,946 liters.Thanks, @Jovidah. Having the mapping between metric size and imperial volume is super helpful to orient me.
In terms of requirements, your checklist is similar to mine in a lot of ways. I'm looking for all of the things everyone looks for., I'd guess. Even and responsive heating, durable, high quality user experience (flared rims for pouring on sauciers, for example), pretty. Fully encapsulated rims are a hard requirement
I'm honestly sort of quietly pissed off about the erosion because I bought all of my All Clad, albeit on sale, at a time when money was much tighter than it is now, I thought I was buying lifetime cookware, and it was billed as dishwasher safe. I'll probably never buy another All-Clad item again as a result.
I've got enough fussy-ish cookware that truly dishwasher safe is a thing I'd like to have with any All Clad replacement, though the idea of some induction-compatible copper cookware is, honestly, tempting.
I'd like to see the two sauciers together, maybe with something else of a standard size for scale. (Maybe a wine bottle? I have a 25cm and 27cm Darto, if you have either of those, but they're not on your list so...)
And maybe a shot of the sauciers and saute pans together?
Thanks for doing that.
Yeah. The conversion wasn't so much the issue as the mapping from metric diameter to imperial diameter, and from that to volume. There was enough potential for confusion or imprecision on my part, alongside possible differences in product line spec from EU to US market that I wanted to be sure I knew which pans you had so that I was looking at the right pans. Once I have a survey stake in the ground, so to speak, it is easy to go from there.Metric to imperial isn't that difficult. An inch is 2,54 centimeters, a kilo is 2,2045 pounds, a quart is 0,946 liters.
I'm honestly surprised that encapsulated rims aren't more common as well, except that I suspect it's difficult to do in such a way that you don't end up with an accidental pressure vessel in the case of a small void in the rim.Even and responsive aren't necessarily things that go together though. Using the same material, thicker will be more even but less responsive. You could get around this by using a more conductive material (so for example going to copper instead of aluminium), but there's no real 'magic' here. If something heats up and cools down fast that also means it won't have much heat capacity.
I'm surprised how rare encapsulated rims are, especially considering the 'eroding aluminium' problem already starts to become noticable after just a few years of use. That's probably also why Demeyere only advertises the lines with an encapsulated rim as truly dishwasher proof.
I'm not sure to what extent the same problem does or doesn't occur with copper. For some reason most of the copper core cookware (Falk recently introduced a line) has exposed copper on the rim. No clue how that works in the long term if you want to dishwash it.
I'll throw some pictures your way in PM later today when I have some time... if anyone else is interested just ask, but I probably already did enough Demeyere hijacking of this thread.
Falk says noI'm not sure to what extent the same problem does or doesn't occur with copper. For some reason most of the copper core cookware (Falk recently introduced a line) has exposed copper on the rim. No clue how that works in the long term if you want to dishwash it.
Enter your email address to join: