HOME > Chowhound > Cookware >

triplinox cookware

i
IndigoOnTheGo Mar 27, 2013 01:51 PM

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.

  1. Click to Upload a photo (10 MB limit)
Delete
  1. kaleokahu RE: IndigoOnTheGo Mar 27, 2013 08:27 PM

    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
      i
      IndigoOnTheGo RE: kaleokahu Mar 28, 2013 11:45 AM

      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
        kaleokahu RE: IndigoOnTheGo Mar 28, 2013 02:13 PM

        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. n
      NormaCler RE: IndigoOnTheGo Apr 10, 2013 05:12 PM

      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. s
        SKHorton RE: IndigoOnTheGo May 20, 2013 09:24 AM

        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!

        Show Hidden Posts