Does anyone have experience with de Buyer Affinity or All-Clad Stainless?
I am wondering which one has better conductivity?
Affinity has 7 layers 18/10 SS, Al, Al, Al, 18/10 SS, Magnetic carbon steel, 18/10 SS.
In contrast, All-Clad SS has 3 layers magnetic SS, Al, SS.
At least, one person seems to have conducted a experiment on it.
http://www.cheftalk.com/t/69728/multi...
However, he made a flaw in his experiment in that the saucepan he used for de Buyer is 2.3mm thick compared to 2.8mm thickness of de Buyer fry pans.
I am wondering if there is anyone who have both products and can give me an advice on which fry pan to buy?
Thanks.
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tanuki soup
Apr 19, 2012 01:44 AM
Well, I had a De Buyer Affinity 12.5" frying pan (7-ply) and still have an All Clad 13" paella pan (3-ply). I got them both for one reason -- to brown things like pork cutlets or chicken and then make pan gravy or pan sauce.
I ended up giving the Affinity frying pan to a friend for two reasons: no pouring lip and no helper handle. I held onto the All Clad paella pan (even though it doesn't have a pouring lip) because I figured I could use it to make -- well, paella. The performance and responsiveness of both pans seemed to be about the same to me. The Affinity had a very comfortable handle and was quite elegant looking, IMO. Many people don't like the feel of All Clad handles, but this isn't a big issue for the paella pan (which has two loop handles).
Although I don't know what exactly you want to use your frying pan for, if you plan on making pan gravy or sauces, I think that both a pouring lip and a helper handle are very nice features. I ended up getting a 13" Viking V7 frying pan (7-ply), which has both of these features, and have been extremely happy with it. The Viking also feels heavier and more solid than either the Affinity or the All Clad.
PS. If high thermal conductivity is your top priority, you might also want to check out De Buyer Prima Matera (induction-capable copper) frying pans.
