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Stainless Steel Skillet with Thickest Aluminum Disk/Base

This is my first post here. I know this site generally recommends fully clad for skillets.

I had a much longer post explaining what cookware I own and how I arrived to prefer the aluminum disk/base rather than a fully clad skillet. To make a long story short, for my cooking style I prefer a very thick pure aluminum disk/base for "even heat" and more importantly "heat capacity".

Very few cookware manufactures disclose the thickness of the aluminum disks used in their line. Demeyere is the only one I've seen that openly publishes this information. I understand disk thinness can vary depending the type of cookware, sauce pan VS saute pan VS skillet.

I realize I'm splitting hairs asking this... but I read through the "scorchprint experiment" posts here. Then I knew I found the right place to ask my question. I'd like to know which 10" or 12" skillet (fry pan) out there has the thickest aluminum disk/base?

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  1. How about Lincoln Centurion? Is 1/4 inch of aluminum enough?

    http://www.dvorsons.com/WearEver/Cent...

    1 Reply
    1. re: kaleokahu

      Vollrath owns Lincoln now, I think...the optio line from vollrath also touts the same thickness aluminum but at about 40 bucks for the 12 inch frypan. Excellent pan too, I swear by it.

      Nothing wrong with the centurion stuff either! Both lines are great

    2. I'd look into Krona - by Norpro. They're basic tri-ply, but the aluminum bases seem quite thick.

      1. You might do well to read through the Q&A on cookware at egullet, some there definitely prefer disk bottoms for certain applications and know a great deal about the different lines.
        http://forums.egullet.org/index.php?/...
        scroll to the bottom for the Q&A.

        2 Replies
        1. re: olympia

          The post on egullet.org convinced me that my style of cooking is better suited for aluminum disk pans. I like how meats just slide around in my Emeril SS saute. The disk stays hot even after I put cold in meat and fish. My Multiclad Pro saute tends to not release food as easily (fast) as the Emeril SS.

          I'll keep those brands in mind when I'm out shopping. But I was also hoping for suggestions on commonly available brands that can be had at local department stores or Amazon. Thank you for your suggestions.

          1. re: jshawn2

            I believe Sitram and Demeyere are mentioned but someone else will know better. I recommended the Q&A because many brands are mentioned there.

        2. I have a Sitram Profisserie large saute pan and its aluminum disk is about 1/4" thick. The pan flares out a bit beyond the disk, which I know bothers some people, but we have really enjoyed the pan for a number of years now and probably use it 3-4 times a week. It cleans up very well. Ours has a helper handle, which they may not make any more since I didn't see it on line.

          7 Replies
          1. re: luvsummer

            I ended up buying the Berndes Millesima 9.5" deep frypan for $15 at TJ. German designed but made in China. The disk is the thickest I could find. The pan itself is heavier than it looks. Its almost like a saute pan. The handle does get warm.

            Some pictures taken from the web...

             
             
              1. re: jshawn2

                jshawn, not to hijack the thread.. the pan above in the pic resembles a design closer to a saute than a skillet which should be fine as a disk bottom regardless of the cooking source

                1. re: bbqJohn

                  I just got home and measured the pan with a small ruler. The disk measures about 1.1 cm or 7/16 inches between the bottom and where the disk is cladded.

                  The walls do flare out. If you look closely at the first pic in the upper left. Its called a "deep frypan". I almost walked away from it because I already have a Multiclad saute. So now I have a very thick disk pan to compare with fully cladded Multiclad.

                  1. re: jshawn2

                    I just bought the 8" size. It's induction compatible, so what you see on the bottom outside is the induction steel layer. The aluminum disk is inside that. Judging from the boiling water bubble pattern, I suspect the aluminum disk is only 4 or so inches in diameter (both on an induction burner and electric coil).

                    1. re: paulj

                      That sounds like a huge problem. A 4" dia aluminum disk core in a 9.5" pan.

                      1. re: Chemicalkinetics

                        That may have been a false alarm. I didn't see such a disk in a crude flour scorch test, nor while sauteeing onions. Maybe there was a something different about the surface at the center that promoted the formation of bubbles. If so it's likely to disappear with use and cleaning.