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Sitram cookware

Ernie Diamond Oct 24, 2006 03:49 PM

How does this line up? Any good? Worth buying?

  1. l
    LindaMc Oct 24, 2006 05:30 PM

    I have a couple of skillets and a saucier of theirs I got from Bridge in NY. I really like them and use them all the time (esp the skillets).

    2 Replies
    1. re: LindaMc
      Ernie Diamond Oct 24, 2006 05:35 PM

      Thanks Linda. What's the weight like on these pieces? I'm partial to thick, heavy pieces. Do these fit the bill?

      1. re: Ernie Diamond
        MMRuth Oct 24, 2006 06:24 PM

        I also have a couple of pieces from Bridge - with the copper core - quite heavy by my standards - especially the saute pan. Had mine for about 13 years or so and have stood up well w/ frequent use.

    2. r
      rootlesscosmo Oct 24, 2006 11:41 PM

      Cook's Illustrated had some negative comments about the Sitram saucier with the aluminum disk welded to the bottom (rather than sandwiched between layers of stainless steel.) They found the edge of the interior, above where the disk ended, burned quickly over high heat. I've had a similar experience with another pan constructed that way. I don't think they ever tested the copper-core Sitram pans.

      7 Replies
      1. re: rootlesscosmo
        p
        Pupster Oct 25, 2006 01:28 PM

        "...the aluminum disk welded to the bottom (rather than sandwiched between layers of stainless steel.)"
        Do you mean a sandwich bottom vs. cladding (which goes up the sides)? Because even the Profiserie line which has the aluminum disc bottom is 6mm of aluminum sandwiched between S/S. It's true that the best sandwich bottoms are those that cover the entire bottom of the pan, but the Profiserie has a similar silhouette as the very expensive Catering line. Furthermore, with any of these highly conductive pans (especially true with very expensive copper pots) you aren't supposed to use very high heat.

        BTW, sandwich bottoms outperform cladding in independent tests. Part of this has to do with the amount of conductive material within cladded pots. (Notice how All-Clad never includes this information on any of their packaging or material?) Second, the heat source on a range is from the bottom; in a lot of pans it's pointless to have cladding on the sides.

        1. re: Pupster
          r
          rootlesscosmo Oct 25, 2006 03:01 PM

          I haven't tried Sitram myself; I use high heat for sautés, and a Cuisinart pan (without cladding) has given me trouble, whereas my All-Clad (same size, 12 inches) hasn't. I searched on "Sitram" at the Cook's illustrated site (I think reports may be available by subscription only) and found three reports; one said good things about the Sitram saucepan, but another, comparing sauciers, was very critical.

          1. re: rootlesscosmo
            MMRuth Oct 25, 2006 04:25 PM

            I googled and the Sitram line that was discussed on the Cook's Illustrated website is Profisserie - which doesn't have the copper core.

            Edit - the one I have is the Catering Line.

            Scroll down at this link for description of Sitram Lines:

            http://www.bridgekitchenware.com/prod...

            1. re: MMRuth
              r
              rootlesscosmo Oct 25, 2006 06:31 PM

              Thanks for clarifying this. I see there's quite a price difference between the two lines--the roughly 10-inch frypan is $94.50 in Catering, $35 (marked down from $50) in Profisserie.

              1. re: rootlesscosmo
                p
                Pupster Oct 26, 2006 04:06 PM

                I'm curious to hear what exactly this clarified for you. What did the difference in price mean to you?

                1. re: Pupster
                  r
                  rootlesscosmo Oct 26, 2006 08:48 PM

                  What was clarified was that there were two lines, differently constructed, which would probably explain differences in performance. (As I say, I've never used Sitram myself.) In general I would expect that a higher-priced line should outperform a lower-priced one, though of course that's a presumption, not a reliable rule.

                  1. re: Pupster
                    MMRuth Oct 26, 2006 11:07 PM

                    It may be a presumption but, not I think, an unreasonable one, given the scientific data on the heat transfer properties of copper.

      2. a
        amoncada Oct 25, 2006 06:34 PM

        I highly recommend the Citram Cyberox non-stick line. It's an alternative to Teflon coated cookware. It looks like the typical stirdy high quality stainless cookware but has a virtually indestructible patented non-stick surface. I recently purchase a 10.25" non-stick Cybernox fry pan and love it. I love the Swiss Diamond cookware as well.

        1. p
          ptrefler Oct 26, 2006 09:32 PM

          I have a large number of sitram pieces from both the catering and profesiere lines. I find that they work well for many things, the price isn't outrageous and it is sometimes handy to have the lighter pots (profesiere). However, they don't compare to my copper pots by mauviel or stainless cookware from the Demeyere line ( I like the Sirocco) - both these lines cook beautifullly and have quite a bit of weight to them. I like the borgeat non stick skillets, and recently tried one from a Swiss company, Spring, and have been very impressed by the performance, actually I was astonished.

          However, you do pay a premium for the Mauviel and Demeyere and Spring. I tend to mix and match depending on what I will be using them for. I also think all-clad provides a good value.

          If you are looking at the Sitram catering line, I would also take a look at Demeyere and Mauviel and Mafter Borgeat - maybe someone can clue me in their seems to be a direct relationship between borgeat and mauviel and I gather mafter. I am a little confused. But they make great cookware. There is also a very high end stainless steel line which looks exactly like the Mauviel copper on the market. I am told they are redesigning it and it will be out early 2007 but the pieces I have are fantastic.

          2 Replies
          1. re: ptrefler
            a
            amoncada Oct 27, 2006 03:44 PM

            Hmmm. Thanks for the info.

            Have you tried the newer Stainless Sitram Cybernox non-stick line? I'm very happy with it. I wonder how it holds up to the Swiss line; Spring?

            1. re: amoncada
              p
              ptrefler Oct 31, 2006 12:38 PM

              Yes I have tried it - I actually tested it side by side with the Spring - the Spring won hands down, but the Cybernox was pretty good. I actually tried the Spring, Cybernox and Borgeat I liked them all, but the Spring heated more evenly, got hotter faster and nothing stuck or burned. I was so amazed at its performance I tried it three times and had a friend who is a chef try it to see if I was imagining the difference in performance. It is a little harder to find and more expensive. But if you are ever in the market for a new piece of non stick cookware, I would give Spring a try. I was told that the line is expanding.

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