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May 28, 2013 07:14 PM

Sitram disk question

I've been reading and looking at lot of pics of both the Profiserie and Catering lines and am flat out confused. I know they both have disk bottoms, and the Catering line is copper core.

What I can't discern is whether the disk is attached after the pan is formed, or if the pan is formed around the disk. I can't see a disk in any of the pics online, leading me to think that perhaps the pan is built around the disk, but the drawing on Sitram's website does make it look like the disk is attached in the usual manner, after the pan is formed.

I've found that it's not a good idea to put disk pans in the dishwasher, as I'm beginning to see some rust around the disk edge on my soup pot. Sitram owners, how are they made made?

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  1. I abused a set of Sitram Profiserie for several years and have nothing bad to say about it specifically. For cheap aluminum disc based cookware, it performed well. The handles were above average being large easy to grasp hollow handles that never got hot or uncomfortable in my use.

    The disc is attached after the pan is formed.

    1 Reply
    1. I've been looking at same. It seems that the catering line does not work with induction, but the Profiserie does. At least I think that is correct.

      16 Replies
      1. re: sueatmo

        Thanks, sueatmo. I didn't know the catering line wasn't induction capable.

        I just placed an order with Sur La Table for their 3.5 qt saucepan, the handle looks really good. I'll report back when it arrives. I also grabbed a deBuyer Mineral B pan (branded as Tim Love) while I was there. Here's the link, if you're in the market for some dirt cheap deBuyer.

        1. re: DuffyH

          I am interested in the Sitram I think, but I will wait until we order the cooktop to pursue this. I like the look of the handles and the no nonsense design. I wish I had a local retailer to check, frankly. Everything else I will probably find at Home Goods or some other retailer.

          I did an inventory, and I have several induction ready pots. Even if they aren't wonderful they would get me by until I found something better. But I would really need a chef's pan.

          I will try to find an induction ready non stick frypan on the cheap if possible.

          Oh, and I've been thinking about upgrading my pressure cooker for awhile. I might buy one of those sets with 2 pots. But my old Fagor is induction ready.

          At any rate, I enjoy hearing about your search. Go for it all, girl!

          1. re: sueatmo

            <I will try to find an induction ready non stick frypan on the cheap if possible.>

            That's what led me to carbon steel. I'm used to buying heavy cast aluminum NS (I really like the Tramontina for this), and found that heavy + cheap + induction was a hard trio to locate. Heavy + pricey + induction, that's easy, but I'm opposed to paying a lot for any pan with a lifespan less than 20 years.

            Cruising the threads here led me to some people raving about their carbon steel. Never heard of it, now I love it. It scores on all three points.

            1. re: DuffyH

              I have a Lodge carbon steel pan. I bought too small a size, but when I use it it is fine. It isn't non-stick however. I do want one non stick for a very few applications.

              I was not aware that those frypans are pricey. Perhaps I will have to splurge on two pans up front.

              Haven't decided on a cooktop yet. When we do, I'll get in high gear on this. I do appreciate your posts. Thanks for sharing.

              1. re: sueatmo

                <I was not aware that those frypans are pricey. Perhaps I will have to splurge on two pans up front.>

                It's just the heavy clad ones that cost. And I'm guessing from seeing your posts here and there that you'd want heavy frypans. If you're good with disk bottom, you can find good heft in those without paying an arm and a leg. The disk itself adds rigidity and weight, so it's not likely to warp. The only caveat is that the heat won't travel up the sides. Not such a big deal with saucepans, but it can be an issue with fry pans. Disk separation shouldn't be an issue, because you won't be subjecting the to the dishwasher.

                It really has to be truly non-stick? As in, no fat needed at all?I'm asking because I checked out the Lodge at BB&B a while back and noticed that it's like their CI, not smooth. My cheap 8" deBuyer Force Blue crepe pan was smooth out of the box. I don't know if that makes a difference in performance, but suspect it might, at least for a new-ish pan. Can't say for sure, as I don't own a Lodge.

                I routinely fry an over-medium egg in 1/2 tsp of butter with minimal sticking. As in, nudge it a bit and it slides around. Using a full tsp butter gets it completely non-stick, like a hockey rink; the egg slides as soon as it hits the pan. Crepes do just as well. I start with about 1 tsp butter, don't have to re-oil until the 3rd or 4th crepe. The pan surface is 6.5", so 1/2-1 tsp of butter isn't much. If I use oil, it needs even less. I'm sure someone knows why. Milk solids, maybe?

                1. re: DuffyH

                  I usually use mine for omelets and the occasional fried egg. And there is a quick sauce I like to make in the non stick.

                  I just find that non stick pans make cooking eggs easy.

                  I am faintly interested in carbon steel, but the Force Blue pans require some sort of arcane seasoning, and that just puts me off. I don't want a pan that I might mess up. The Lodge carbon stell pan I have is OK, but I don't love it. It is just OK. Every so often I use it. But not for eggs.

                  Elsewhere I posted that I found an induction ready non stick frypan at Target for about $31.00. The nine inch felt balanced and the handle was comfy.

                  But nothing is settled yet. We've had some extra expenses and I won't be ordering a cooktop until late this month. I haven't decided on the Bosch induction cooktop yet, but am leaning in that direction.

                  1. re: sueatmo

                    The Force Blue and all other carbon steel, for that matter, are seasoned and cared-for in the same manner as cast iron. The difference is that they're smooth out of the box, without the rough finish on modern cast iron. The Force Blue line is also much lighter than cast iron.

                    The seasoning can sometimes be tricky. I made hash browns on my 11" deBuyer Carbone crepe pan this morning, and they stuck quite a bit. So it's back to the range for another round of seasoning. My Force Blue crepe pan is only used for eggs and it has been virtually non-stick since the first seasoning. I say "virtually" because once in a while I get a little bit of stickiness, but nothing that tears the egg. I can easily slide my spatula under the sticky bit and then the egg skates around on the pan.

                    But still, if you don't want to sweat the seasoning and care, non-stick is the way to go.

        2. re: sueatmo

          That's right, I've been using several Profiserie pots and pans
          on my induction cooktop for a few years now and it's great.

          1. re: Buckethead

            Thanks for sharing! Would you mind also sharing where you bought them? Thanks!

            1. re: sueatmo

              I got my starter set off Ebay for ~$135 delivered. Since the economic slowdown and inflation, they have gotten more expensive.

                1. re: DuffyH

                  I guess I was hoping to hear of a lower cost site than Amazon. I'll have to evaluate when the time comes.

                  I like the way they look. All business. And the handle looks comfy.

                  1. re: sueatmo

                    You might find a better price at a local restaurant supply.

                    1. re: sueatmo

                      I bought mine from a site that no longer sells them online, I'd recommend buying from either Bridge or Dvorson's, I've bought things from both places. Their prices on Profiserie look the same.

                      Also, I routinely wash my saucepan and butter warmer in the dishwasher and they seem no worse for wear. Water used to get trapped in the tubular handles when I put them in the dishwasher but I drilled a small drain hole in them to prevent that. The handles are comfortable.

                      Another feature I really like is the pouring lip, I don't think I'll ever buy a pan without one.

                      1. re: Buckethead

                        <Another feature I really like is the pouring lip, I don't think I'll ever buy a pan without one.>

                        I have to agree that a rolled lip is really important to me, especially since I normally cook for 2. Leftover sauces and soups are the norm and an easy-pouring pan makes a huge difference. A pan would have to be perfect in every other way for me to consider doing without.

                        1. re: Buckethead

                          I don't like to hear the the handles hold water. I won't be drilling into the handles! And I have to be able to put them into the dishwasher. Phooey!