Demeyere/CIA Masters/Viking, etc.
I've been lurking around here for ages and have read more about lined copper & clad cookware lately than I care to admit. I currently have a pretty standard set of All Clad which was a gift a few years ago, but planning on paring down a bit and getting some different stuff. I scored my first piece of tin-lined copper recently and am in love with it. I've never cooked in anything even remotely like it. I subsequently scored a 5-piece set of tin lined 3mm sauce pans, so I am set with copper for now, I think. What I want now is a great skillet, and I'm very interested in Demeyere. I picked up a used CIA Masters 6" (base measurement) pan and I really love the 'feel' but haven't used it much yet. I've read here that Viking is designed by Viking but manufactured by Demeyere so I'd assume the quality is there with those too.
I like using my AC skillet for high temp stuff when I don't want to mess around with my cast iron. Looking for something a little more agile than CI, for sure. Budget matters, or I would have already picked up a Proline pan and called it good. I'm kind of in the 'Industry' line range w/Demeyere. Any thoughts or advice about the differences among these? I've been reading so much about each that my brain is getting a little fried.
Thanks for the thoughtful replies. I like the AC stuff I have OK, but it's not exactly a joy to cook with, the way the copper stuff is. I certainly don't 'need' anything new or different but would like to feel a little more excitement than I do when I reach for the All-Clad, if that makes sense. Nothing terribly rational about it, but you know what I mean I'm sure. Hey Kaleo, the tin-lining thing has been discussed over and over (and over) in different threads, but how do you find tin-lined skillets in terms of practicality & performance? I kind of ruled out tin-lined copper for the high-heat applications that I often use skillets for.
I have the Demeyere Proline skillets in the 11' and the 9 1/2" sizes and I love them. They really heat evenly and are the closest thing to my tin lined copper saute pans in the way they cook, but hardier. I waited patiently for sales to acquire each of my Demeyere Atlantis peices and I am thrilled with the line. I had some All-Clad Ltd pieces years ago and found them just a cut above my old Farberware set - totally overpriced for the quality you get, in my opinion. Many people love the stuff - I'm just not one of them. I considered Viking instead of the Atlantis, because of the lower cost, but decided to slowly get what I really want. Viking is on sale in a lot of places now (CutleryandMore) and has great reviews. Decide on the absolute maximum that you are willing to pay for a piece of cookware and stick to it. There are tons of options out there. I love my current cookware, but for years I cooked great food in an old worn down Farberware set and the food was still great. You will adapt to whatever you chose. Don't let your brain get fried over this stuff. All the stuff you are looking at is good.
LOL, like the "The Carrie" thing...
If I'm understanding correctly, you already have a CI skillet and an A-C skillet. Those take care of your high-heat needs, unless there's a size issue.
What is it you envision cooking with more agility? Where are you with saute pans? Can you countenance vintage, or must your pans be new?
Mondo-thick (i.e., 6mm) aluminum like Vollrath is always a good and budget choice. And you already know the truth--copper can't be beat. My very first copper pan was a 2mm Mazzetti skillet, and it gets used a LOT. Really my only gripe with it is that the handle is brass, not iron.
Frankly, adding another clad skillet isn't a step forward. Else, what am I missing?