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triplinox cookware

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Bought a saute pan in Goodwill for $2.99. Felt very heavy and was still in almost perfect condition. It apparently comes with a removable handle that was not included. I can not find much information on this brand that was apparently made in the 1980s. Wondering if any chowhands have any experience using it. This is my first pan that isn't non stick so I'm curious about the best way to avoid food adhering to the surface.

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  1. Hi, Indigo:

    Are you sure it's called triplinox? Could it be TriplInduc? The latter is a clad technology proprietary to Demeyere, developed in the 1980s, which utilizes 7 layers of 3 different alloys to enable cooking on all hobs, including induction. The technology is still in use, but is not the marvel it was in the '80s. Still, if you got a Demeyere saute for $3, you found a very good deal.

    If on the other hand, you meant TriplInox, then you have found a saute made by the defunct Letang & Remy of Paris. It is a copper-core clad design (I believe 3 layers) and also induction capable. And, it had detachable phenolic handles. A 29-piece set recently sold on eBay for $100. The sautes weigh 4 lbs, so they are reasonably thick. Probably still a steal at $3.

    Aloha,
    Kaleo

    2 Replies
    1. re: kaleokahu

      Kaleo, it is the Triplinox - you've described it perfectly. All the print on the pan is in French so I naively assumed it would be good quality. I'll be experimenting with it this weekend! It will be the first time I will not be using a nonstick pan so I hope I don't burn anything on it.

      1. re: IndigoOnTheGo

        Hi, Indigo:

        It may be of high quality, I don't know. Considering the obscurity of the maker/mark, I would *not* assume that the 29-pc set going for $100 means anything...

        Re: burning... It's clad, so don't worry. But you can season it--sort of. Scour it really well with BKF or similar. Rinse and dry it well. Put it on a medium-low hob. After a short preheat, pour about 1/4 inch of vegetable oil into the pan and wipe it over the whole interior. Heat until the oil starts to shimmer (but not to smoking). Then dump in a enough tablespoons of coarse salt until it forms a slurry and remove from the heat. Let the pan cool overnight with the slurry in it. Wipe it out with paper towels, and you're ready to go. Best if you don't ever use soap or scour it ever again--if you burn anything or anything sticks, just scrub it out again with oil and salt. If it gets sticky on the walls from spatter, just scour and repeat the whole "seasoning" process.

        Aloha,
        Kaleo

    2. Hello Indigo. I've owned a set since 1982 with no complaints what-so-ever. Yes, they have removable black and maroon phenolic handles. I've never replaced one but I'm sure there are some out there on the internet. As for food sticking, as with all stainless steel, oil or cooking spray is basically a must along with proper temperature. I've tried seasoning mine but found it really makes little difference so I just resign myself to a good cleaning after soaking the pan for 15 minutes in hot water and Dawn Power Clean. I've used steel wool when necessary. I never expected them to perform as non-stick so I am not unhappy with them if something does stick or leave a minor residue. I have had great success cooking sauces and puddings in these pans using a spring type whisk which is flat and covers the bottom and "corners" of the pan. Honestly, I'm not a chef but I have never scorched a sauce in these pans. My only regret is that I didn't buy a larger set when I bought this one!

      1. I have owned a set of these since the early 1990s. You can not destroy them. I burnt things and eventually get it to come out. Use the stainless steel cleaner to get all the marks off and then towel drying keeps the spots from forming. The company apparently went out of business and it looks like you can get handles, other pieces, etc online from people seeling their sets. Use Pam to keep things from sticking. This is the part of the set I use the least. The nonstick coating did not always seem to work that well. The pots, however, are amazing!

        1. I know this is late, but after getting a few of these on ebay and trying them out, I wanted to give a review of sorts for those looking at this stuff in the future. First off, Indigo, you got a steal on some quality cookware. No, it's not Demeyere or Sitram Catering, but for most home cooks and 80% of applications this stuff will do a bang up job.

          The cookware is sturdy, yet relatively lightweight, and the steel is clearly of high quality and cleans up easily. The copper base is 1mm thick, thicker than the copper inside All-clad copper core. The pans respond quickly to temperature changes and heat evenly. The pans, which must be 20-30 years old at this point, sit dead flat on my crappy electric stove, which is really important -- not even a hint of warping, and I have already used them at some pretty high temperatures.

          The handles at first feel inadequate, but non of the metal was compromised on the set I bought, and they seem sturdy enough for as often as you might use them. There is a real advantage to having handles that come off when you want to keep things hot in an oven or on a plata. The setup I got has just a single handle which I interchange between a few pots as needed, and this seems ideal since I won't be using the handles all the time anyway. The one piece construction of the pans has built in handles on the sides of the casseroles so they are easy to move around with pot holders or a dish towel.

          The lids are all of standard sizes, so if you are missing a lid or get a dent, they are easy to replace. The pans also nest inside one another which is nice. Provided they aren't abused, they should last decades. If you are looking for a low cost alternative to some of the more expensive copper clad stuff (of which there is shockingly little these days), you could do a lot worse. If you can find them for around $20 per pan (or less) you really can't do better for the price.