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Aug 7, 2007 10:01 AM

Paderno or Sitram?

I'm interested in buying a new skillet. Does anyone have an opinion as to which is better?

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  1. They're both very good, though it depends on what line you're talking about from each manufacturer.

    1. Second the question on the line. Also, what type of cooktop do you have?

      10 Replies
      1. re: RGC1982

        I didn't know there are different lines. Do you rec any particular one? I have a Miele gas cooktop....thanks

        1. re: fauchon

          For Paderno, the Grand Gourmet line is the one you want:


          For Sitram, there are more choices:


          I'd go with either the Catering, Profiserie, or Magnum Pro line, depending on what size pan you want. The Catering and Profiserie lines are almost the same. They're both aluminum sandwich disc bottoms, though one is supposedly not induction compatible, which doesn't matter to you anyway. The Magnum Pro line has a copper disc bottom. The Sitram site has a list of all the sizes available in each line. You can find good prices on Sitram online at www.dvorsons.com and www.cookswares.com

          1. re: Buckethead

            So, to stock a new kitchen (currently have older anodized stuff and we just got married...so we're looking to spend our gift money wisely and love to cook), between Paderno GG and Sitram Catering, which would you recommend for a gas cooktop?

            1. re: mhdousa

              I know you asked Buckethead, with whom I fully agree, but there is one more thing to consider: I have found that the Paderno Grand Gourmet (1/4 inch aluminum disk bottom) costs significantly less than the Sitram Catering line. If you check out Bridge Kitchenware as suggested above, you can see that the Paderno is a better value. Buckethead, do you know how the prices of the other Sitram lines stack up? When buying a number of pots and covers, this can really add up. I only have experience with these two lines, not the others. It may have something to do with the country of origin or the disk materials, I don't know why.

              1. re: RGC1982

                That's interesting - when I just looked into it, it was exactly the opposite. The Paderno GG at Bridge was 20-40% more than the equivalent piece by Sitram Catering from Dvorson's.
                Unless there's some additional cost I'm not factoring...

                1. re: mhdousa

                  I only looked at Bridge for both price sets, never Dvorson's. They may have a better deal.

                  1. re: mhdousa

                    Did the Paderno pieces from Bridge come with lids? Dvorson's doesn't include lids with their Sitram stuff, you have to buy them separately. That's the way it should be, though.

                    I also never paid much attention to the other Sitram lines, though I did look at the Magnum line and a Cybernox pan, neither of which I ended up buying. They were both a little more expensive than the same piece from the Catering or Profiserie line, the Magnum because of its copper-core disc and the Cybernox because of its fancy nearly-non-stick steel material.

                    For a gas cooktop, you'd want to go with whatever line has the biggest (widest) disc on the bottom of the pan. I'm not sure which one that would be though. A bigger disc (which covers a greater percentage of the pan's bottom) will do more to prevent the 'ring of fire' caused by a gas flame licking the edges of the pan's base. That usually isn't a problem as long as you don't have the heat up too high, though.

                    1. re: Buckethead

                      Looks to me like the Paderno from Bridge requires that you buy the lids separately:


                      1. re: Buckethead

                        Anyone know whose disc is wider? I know Sitram's doesn't go all the way out to the edge.
                        Also, which pieces would you recommend buying for either line? Right now it's just two of us, but I'm sure there will be more people to cook for in the future.

                        1. re: mhdousa

                          I don't know the answer to that question, but would call Bridge Kitchenware if I were you - they've always been helpful to me in the past. The first two pieces I bought were a 3 quart sauce pan and lid, and a saute pan - maybe 9-10 inches. Still serving me well about 13 yrs later.

          2. Last Wednesday, I was in New York (I'm a Chicagoan), and visited Bridge Kitchenware for the first time. Staff there was professional, courteous and helpful, I bought a Paderno Grand Gourmet 28 cm skillet (11.2 inches, I believe).

            I asked them which cookware in their inventory is the best, and they said "Paderno". I cooked with the skillet for the first time yesterday, and loved it. It's extremely sturdy and has a solid feel. Retail was $139, Bridge price on their website was $111, and their sale price, in the store, was $80. I was delighted, and may order another pan or two.

            I would suggest to anyone buying Paderno that they inspect the pans they're buying and make sure they're stamped as made in Italy. I suppose other versions of Paderno are not as good. My pan will last a lifetime, a very good value.

            1 Reply
            1. re: Greg in Chicago

              "I would suggest to anyone buying Paderno that they inspect the pans they're buying and make sure they're stamped as made in Italy. I suppose other versions of Paderno are not as good. My pan will last a lifetime, a very good value."

              Lots of good info in this thread -- http://www.chowhound.com/topics/430790 -- which back up your assertions...