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Sitram Cookware?

After all this talk about pots and pans lately, I was curious if anyone has experience with Sitram cookware. They look awesome, and are cheaper than All-Clad. I was looking at their catering line which has a copper sandwich bottom completely enclosed by stainless so it's dishwasher safe. Not too shabby!

Also, has anyone tried the Cybernox line?


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  1. Here's a link to a recent thread - http://www.chowhound.com/topics/33677... - there are others as well.

    I've used Sitram for years and love it - never tried All Clad after Mr. Bridge of Bridge Kitchenware told me as a young cook inquiring as to whether he carried All Clad "Madam, we do not carry junk." He was always very opinionated!

    I use the catering line.

    3 Replies
      1. re: HaagenDazs

        I have to say ... I've never put mine in the dishwasher ... mostly because I don't have enough room.

        1. re: MMRuth

          The prices compared to Demeyere are great.

    1. Fred Bridge was one-of-a-kind! Cranky as hell but I miss him. And, btw, IME he was usually right...

      5 Replies
      1. re: fauchon

        Yep ... he was great ... and I appreciated that fact that he was opinionated ... made choosing what to get a lot easier.

        For the OP - Bridge has a website - www.bridgekitchenware.com and often has good sales on Sitram.

        1. re: fauchon

          This brings back serious memories. I bought my first piece of Sitram from Fred Bridge in about 1968, when he was still down on 3rd Ave. at 32nd I think it was. It was a pressure cooker and I still use it occasionally--it was even cheap, which is often not something you can say about Bridge prices, but his stuff always was the best. I hope his kids are still following his philosophy. His crusty surface was only part of his act. His was one of the stores in NYC where I was well enough known (the others were all wine shops) that I could walk in any time and cash a personal check--this was before ATM's. And my checks were written on a bank in Indiana--those were the days. But I digress.

          Sitram is awfully good stuff. I have a piece or two of All-clad, but as Fred would have said, it isn't profesional. The bodies are semi-OK, but the handles are terrible--too small-- can never grip it well enough to flip anything by shaking the pan--you always have to use a spatula, which wouldn't fly in many commercial kitchens I don't believe. I'm don't think it even has an NSF label. Most Sitram does. But these days I find good and really cheap Winco stuff at Restaurant Depot. Works fine for me.

          1. re: johnb

            I was in Bridge recently, and I believe it was his son, wasn't as hot on Sitram... more having to do with supply-chain/support issues..

            1. re: grant.cook

              How is the location out in NJ? Haven't been since they moved.

            2. re: johnb

              Sitram & NSF


              Cannot find anything for all-clad, all clad, allclad ot clad metals. I may not have the company name right. (as opposed to a product name)

          2. As if people didn't know by now that I am a rabid All-Clad hater (Ripoff!) and a big booster for Sitram (and Paderno and Demeyere and...). Anyway, for MMRuth and co, Chef's Catalog has some Sitram Catering on sale right now. (Regular Sitram fans know this stuff hardly ever goes on sale.) Not just sets, but individual pieces too. And a bonus is that some of the individual pieces include the lid (read the description carefully), making for a bigger bargain. Usually lids must be purchased separately. Check it out.

            3 Replies
            1. re: Pupster

              Wow - if I was in the market right this second, I'd buy that 10 piece set. Perfect.

              1. re: Pupster

                If it was induction-compatible, I'd buy the set too, that's a great price..

                1. re: Pupster

                  wish I had read this post about 6 years ago. I finally saw the light.

                2. I recently got an 11-piece set of Sitram Profisserie from Smartbargains.com plus some lids and other-size saucepans from Bridge. I bought Sitram after reading all the threads about All-Clad vs. Sitram. I love the Sitram! Very high quality, and I do put it all in the dishwasher.

                  1. Yes, we have and use Cybernox everyday. We love it. It is strong. The handles stay cool. It is NOT a non-stick, but a low stick which with control of heat and lubricate will slide an egg right out of the pan just like an old fine seasoned cast iron pan. However, it will brown beautifully, deglaze like magic and clean up beautifully. It is getting harder to find in the US. We got our best deal at http://www.chinafairinc.com, but I don't see the sets there any longer.

                    1. I've been using my Sitram for 2 months now at home (previous good experience at restaurant) and I'm lovin them. i bought a 10 piece set, the pans are all solidly built with a MUCH better handle than stupid All-Clad.

                      THey are induction ready which is a great bonus.

                      They haven't warped yet despite the abuses I put them through. My 12 inch all clad pan warped in about a month... it doesn't sit flat on my induction hob anymore.

                      One thing many with gas tops have noticed, is that the metal disk on the bottom of sitram pans don't extend to the edge all the way, with the potential of creating an annoying "hot ring" on the edge of the cooking surface inside the pan.

                      1 Reply
                      1. re: doctorandchef

                        In the Boston area, China Fair carries Sitram for excellent prices.

                      2. As a student at Le Cordon Bleu, the Sitram Catering line is what the students cook with in the classes. After a year of watching everyone burn things, throw things, take them off the heat and throw them in cold water, and anything else you could or cannot image that this cookware went through, I decided to buy a whole set of these from E. Dehillerin in Paris. I have now cooked with these for 8 years and I love them. They are in as beautiful shape today as they were when I bought them.

                        I also own a line of Calphalon pans that I inherited from my mother-in-law. I like them very much but they are much harder to clean and with the Sitram I can just throw them in the dishwasher and they clean up very nicely.

                        7 Replies
                        1. re: Quisine

                          I recently received an 11-piece Sitram Catering set, and I wonder about your and all the posters' praises. No one seems to experience problems with the cookware sticking, but I do. Despite cooking on medium heat or lower, everything I cook sticks to the cookware. It is quite frustrating. I cook on an electric smooth-top range (Frigidaire Gallery). Am I doing something wrong?

                          1. re: woufwouf

                            Hmm - I don't know that why would be, and I'm don't have any experience with using my pans on an electric smooth pot range so I can't comment on how that might affect the pans - I've always had gas. What a nice gift though. Maybe see if you can contact Sitram? Or even call Bridgekitchenware, above (note that they are now in NJ), and they might be able to help you.

                            1. re: MMRuth

                              I have a few pans from the catering line and was experiencing sticking when cooking various meats. I followed the advice of others i.e. let the pan get hot and then add the cold oil, etc. and it still wasn't working that well for me. I then watched a video on the Rouxbe website that showed me how to know when the pan was at the correct temperature to add the oil. I used to add it when a drop of water immediately evaporated when it hit the pan. Turns out this was too early and the pan still wasn't hot enough. The time to add the oil is when a few drops of water dropped into the pan essentially form a solid "water ball" and slide around the pan. When this happens, I ease off on the heat a bit, add the oil and when the oil shimmers and I see just a tiny bit of smoke rising, I add the food. Since I've learned this I have no more sticking problems.

                            2. re: woufwouf

                              It's the nature of stainless to stick, whether its Sitram or All-Clad or whatever. That's not a bad thing, as you can deglaze the fond that accumulates with a little wine or stock. You can often mitigate the sticking by getting the pan hot first, then adding cold oil, but chances are, stuff will stick. I don't think you're doing anything wrong.

                              1. re: chuckl

                                Agreed. It's just the nature of cooking on uncoated metal surfaces, and the fond contributes greatly to the flavor of the finished dish. I have a few Sitram Catering pieces that I picked up at bargain prices, and they're easily the best stuff I've got--I prefer them to my All-Clad. I'm thinking of getting more, even if I have to pay retail!

                              2. re: woufwouf

                                What exactly is sticking? I have a hard time believing it's truly "everything". Boneless, skinless chicken breasts stick to lots of things if you're not careful and it tears when you turn it. Eggs or fish in stainless? Not a great idea. Onions sticking to the pan is hardly likely. Elaborate and maybe we can help your specific problem. If you're getting a little brown on the bottom of your pan, that's hardly something to worry about.

                                1. re: HaagenDazs

                                  I have a couple of Sitram Catering pans, and I really like them, and would choose them over any other stainless cookware on the market. They're really solid; the bottoms stay flat after years of use; and the heat distribution is very even.

                                  Just to pick up on the previous comment, some things, like chicken or meat, will stick to stainless at first, but if you have enough oil and manage the heat right (hot enough to brown the meat, but not too hot, too fast), they'll glaze and release with a perfect crust just by shaking the pan after two or three minutes. The thing is to be patient, let the crust form, and then it should release.

                            3. I would recommend Sitram over copper core All Clad because of the ability to pop it in the dishwasher. I have two -- they are great.

                              9 Replies
                              1. re: RGC1982

                                I've been reading alot about cybernox. I recently bought a cheap pan from Starfrit with a new technology called Shield Guard branded as Quicklean. It seems to be similar to Cybernox. Not non-stick but very close and use of metal spatulas is not a problem. The only thing is that Starfrit's quality is no where near best. Has anybody tried and compare both technologies? I'd love to compare but here in Montreal Canada I can't seem to get my hands on Sitram cookware. Can anybody help me get some Cybernox? Are cybernox compatible with induction? I found All Clad but the inside isn't treated.

                                1. re: MustangMoe

                                  MustangMoe, although I have answers to all of your questions, I have to be delicate in the way I phrase them, because cooking styles differ so widely. We bought a Sitram Cybernox frypan and returned it. Here are our observations:

                                  1. On our Sitram, the surface, which is not a coating, began to come off in (small) patches, anyway, as if it were a coating. Was there a lapse in the manufacturing process that made our Cybernox pan defective? I do not know. And I do not know how a noncoating can peel off like a coating. The patches were not mid-pan in the main cooking area, so, although that defect did affect our decision to return the pan, it did not affect our evaluation of the pan in other respects. However:

                                  2. When first we attempted to return the pan, the immediate response was, "The instructions are quite explicit that you are not supposed to use a Scotch-Brite pad with Cybernox." We do not have Scotch-Brite pads or similar pads in our house, but it was instructive that the immediate response was accusatory of using Scotch-Brite, suggesting that Scotch-Brite must cause a lot of problems for Cybernox.

                                  3. Cybernox is not as nonstick as seasoned cast iron (or, I suppose Teflon; we do not have Teflon pots, but I used some 40 years ago). It is less sticky than stainless steel, however.

                                  4. Related to the nonstick properties, our Cybernox pan was more susceptible to hot-spots than our stainless pots, all of which have sandwich bottoms with aluminum cores, are. To the extent that food did stick in the Cybernox, it stuck in the hot spots.

                                  5. Sitram Cybernox DOES work on induction. We were using it on an induction cooktop, which is what made the appearance of hot spots all the more surprising: usually we do not see hot spots in pans used on our induction cooktop (but then, again, most of our own pots have an aluminum sandwich bottom).

                                  1. re: Politeness

                                    I haven't used the cybernox line but I can guess why they were so expectant about the scotch brite. Most restaurants use green scotch brite pans to clean just about everything. Personally, I hate them because cooks use them and end up scouring all the stainless from a nice shine into a dull finish over time.

                                    1. re: Politeness

                                      you have almost killed my wanting of Cybernox. That technology is relatively old compare to Shield Guard. (Cybernox 1999 - Sgield Guard 2004) I think. Newer technology is better perhaps? So far I have no complaints about SG. Very close to non-stick and I use metal spatulas. For the price, it is well woth it. Just wish that top quality cookware like all clad would use this tech. I'll wait a while and see if SG tech is used on other top quality cookware, in the mean time, this $25CND Starfrit pan will do just fine. They even go on induction tops ! Thanks for all.

                                  2. re: RGC1982

                                    As far as I'm concerned, the very best reason to use Sitram vs most other pots and pans is the fact that there are NO BOLTS on the interior of the pan!! I loathe, despise, abhor, and abominate bolts on the inside of pots and pans. I suppose they make pans look "heftier" and more "professional" but I just think they make them harder to clean. I bought a couple of pans from PCD and then a whole set from Smartbargains a couple of years ago and have never looked back. I even have a Cybernox, but have found that it's not all it's cracked up to be. Oh well...

                                    1. re: RGC1982

                                      ...but not as great they could be. The edge of the 11" pans (I have both the fry and sauté) are bare stainless; this is particularly a problem with the saute pan: on gas (so I've read) the edge burns food, on a glass top (which I use) the edge doesn't get hot. I would have gladly paid $50 more per pan to have a full-coverage copper core. In all other regards, both are superb pans. When I switched from Calphalon One Infused Anodized to Sitram Catering, the change in the fragrance and taste of sautéed vegetables was quite remarkable. Pans do make a difference.

                                      1. re: rlichter

                                        rlichter, I use my Sitram Catering pieces on a gas stove and have never had a problem with burning around the edges of the base. Same with my Kuhn Rikon pressure cooker, which, like the Sitram, has a disc base that's slightly smaller than the bottom of the pot itself. My stove's pretty old, so maybe the burners don't put out the BTUs of a newer gas unit, but I'm also careful not to let the diameter of the flame exceed the diameter of the disc. There are certainly some cooking techniques using heat so high that the flames lick the sides of the pot--Chinese stir-frying, for instance--but they're not part of my current repertoire.

                                        1. re: Miss Priss

                                          Miss Priss, Don't knock an old stove; that may be why you don't have the problem. Almost all new stoves, even "high end" ones for the home have "sealed burners", which means the top is capped and all the flame/heat comes out around the outside edges. That design tends to leave a cold center unless it is a good conductive pan. (Don't try and sauté or fry evenly on one of those with a cheap discount store stainless pan!) On the other hand, a good "conductive wrapped" will cook well. The edge and wasted heat up the side of the pan also explains why the Sitram and any other laminated pan that only has a conductive bottom disc would tend to burn the edge as SS alone is a poor conductor.

                                          I have used Sitram, both Cybernox and Catering for years. On my equipment, if anything, the edges are a little cooler, but not so much as to be a problem. The first unit was an old gas stove with ring burners with a center "simmer" flame. The second was electric coil, so no heat applied except to the disc. The third is a Bluestar® gas range with a star shaped burner yielding very even heat and the fourth is induction. Again only the disc is heated and very flat bottoms as the Sitram have is important. We fry and saute in the Cybernox and so our evenness in heat may be a little better with that alloy cap then 'nibknitter' experiences. The comments below about preheating and hot oil for low/no stick are right on the money.

                                          1. re: pdc

                                            Thanks for the info, pdc. I didn't realize that sealed burners (which my stove definitely does not have) distribute heat differently from unsealed ones, but it makes sense. Something to bear in mind when I renovate my kitchen, which I hope to do fairly soon.

                                    2. I love the cookware but DO NOT was in a dishwasher. The problem is not the cookware but the lids. The plastic handles become brittle.

                                      1. Hi, what is the difference between the catering and the professional series? I found them here:
                                        and the catering series are almost twice as expensive! Does anyone know if it's worth it to go to the catering series?

                                        2 Replies
                                        1. re: rsouss

                                          Catering is more because the bottom disk is copper (vs. aluminum). The handles are slightly different also (the handle on the Catering series has a slightly higher tilt, and the Profiserie handle is actually a little more comfortable to handle without a towel). The way the handle is attached is slightly different between the two series as well, though neither has rivets.

                                          I would use the Catering series for applications where precise control of heat is important (making sauces, sauté pan or frying pan), and Profiserie where it's less important. I have some of each.

                                          I don't think the Catering series used to be quite as expensive, but copper is quite expensive these days.

                                          1. re: will47

                                            Also, I don't think the Catering series works on induction heating elements. The Profiseri line does.