[masraum]

Originally Posted by Gogar

Ok so here's a cheffy question:

Does a person -want- a particularly thick skillet or saute pan?

I thought the idea of a great skillet or saute pan was that it only be just thick enough to provide even heating but also a lot more responsiveness and control, especially for those times when you're doing something sensitive and want to get off the heat quickly.

Seems like all the all-clad and lecruesets and all that are 3-ply and not particularly 'heavy.'

If I want something heavy that holds heat like a cast iron pan don't I just use a cast iron pan?

Thanks! Just trying to lern something.

Don't look at me for an answer. I'm sure someone much more cheffy than me will come along with a good answer.

I think this is to give you something more like a cast iron that's not cast iron or if you don't have cast iron. I know that we do have a stainless skillet and the loss of heat when you put something in it is irritating. Someone from the board has preached the merits of Demeyere before. I'm going to give the 9.4" skillet a shot (we have TONS of cast iron. Pretty much everything from about 3.5" up to 14". I like it but the missus doesn't like the weight.