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Viking Cookware?

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I'm looking into buying a 6qt Viking saute casserole (Sauteuses). Im tossed up between that an AC 4qt version. I like the Viking because of the overall dimensions of the piece vs the AC. Any thoughts?

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  1. They are both nice pans, but why wouldn't you compare 6qt versions in both brands? The Viking is 12.5 inches in diameter. An A-C of the same volume could either be a similar diameter, or smaller diameter with higher sides, depending on the model.

    A pan 12 inches or more in diameter would be too large for me, but if I wanted a 6-qt pan, and had a suitable burner for it, then the Viking would be a good choice. I do have a 3-qt A-C sauté pan, and I'm happy with it. I like the MC2 line, but no other manufacturer has a similar pan, as far as I lnow.

    By the way, Cutlery and More has a clearance on the Viking V7 6-qt sauré pan.

    1. Thanks. Im looking for a low sided wide based 6qt pan/pot. AC o has a 6qt pan, but with the handle its 23" long. Barely fitting in my stove. Just wasn't sure about the quality of the Viking compared to the AC products.

      1 Reply
      1. re: mlangan

        Hi, mlangan:

        The Viking is made my Demeyere, arguably the best clad manufacturer in the world. Our CH friend mikey (I think) has one, and has everything good to say about it.

        Do you already know you like the A-C handles? If you are one of the many who hate them, it's not a close choice.

        Aloha,
        Kaleo

      2. I have the smaller three qt. saute pan. I also own some AC. Viking is a notch above AC, IMO. But you need a serious stove for the six quart size.

        1 Reply
        1. re: brooktroutchaser

          hey, when do you use the 3 qt saute vs. a 12 inch skillet and do you find them redundant? I have the Viking 3qt, too - not sure I like how low the walls are -what do you think of the dimensions? I've seen some other saute''s that have slightly smaller cooking surface and higher sides.

        2. I have a pretty good stove. I was thinking more of a one pot deal and I already have 5 and 7 qt cast enamel dutch ovens. Im looking to sear and finish in the oven with a braise. Thanks for the input. I was concerned that I was only able to find it on one site.

          1. I have the Viking 3 qt saute and I was surprised by how large it is (almost like a 12 inch skillet) and how incredibly heavy it is. I don't think I could lift a 6qt! Something to consider is the height of the sides - my Viking is 2 1/4 inch high and the cooking surface is 10.5 inches (11 inch total pan diameter). I would rather have 9.5 or 10 inches of cooking surface and 2 3/4 or 3 inch high sides - otherwise, it seems redundant with my 12" skillet.

            For what you are wanting to use the pan for, have you considered a Le Creuset braiser? I love mine. I think it comes in 3.5 qt (plenty for me) and 5 qt.

            1. I have both the Viking 3 qt saute and 6 qt saute and I like them both. The 6 qt is very large and was the first one I purchased, I just didn't have anything else even close to that large and if you need to brown more than 3 or 4 chicken breasts for example, the 6 qt is the way to go. The 3 qt was highly recommended by CI as was the All Clad. Personally, I like the Viking handles a lot better, my son has AC and I just don't like the feel. The down side to the 6 qt Viking is the size. I have a 70/30 split sink and it just fits when it's clean up time.

              As Kaleo said, it's made by Demeyere and has much nicer handles than the Demeyere Industry 5 cookware. For some reason, and I have no idea why, it doesn't seem to be as available as it was just a couple of years ago when they went from 3 to 7 layers.

              4 Replies
              1. re: mikie

                Hi, mikie:

                Ah, I was hoping you'd show up!

                I'm wondering.... Do you know what the middle 5 layers are in your saute? I gather from looking at Demeyere Atlantis that they favor alternating layers of pure aluminum and aluminum alloys. If that's what's going on, it *sort of* resembles triply. Or is it the 3 layers of different steel alloys in the disk base (TriplInduc)?

                Aloha,
                Kaleo

                1. re: kaleokahu

                  Hi Kaleo,

                  Only say my name and I shall appear!

                  There was a little folded card that came with the pans, that showed the layers, at least to some extent, but I don't believe they specified what the layers were, not sure where the card is now. For some reason I thought they were alternating layers of Al and SS, but I could be way off there.

                  1. re: mikie

                    Thanks, mikie.

                    I'm no expert on Viking, but it appears that they, unlike many companies that farm out the design and manufacture, actually take an active role in advancing design innovations.

                    In researching patents for making clad more even-heating, I discovered a fascinating patent granted to Viking for using a carbon fiber material as one of the layers. The idea (which worked) was that a certain kind of carbon fiber conducted heat *laterally* far better than it did vertically, with obvious ramifications for pan evenness. This brilliant idea failed, however, because the technology didn't exist to securely bond the material into the pan, and pans were coming apart.

                    I respected Viking a lot more ever since, for trying to make a better pan, rather than some "new" gimmick.

                    Aloha,
                    Kaleo

                    1. re: kaleokahu

                      I found this link on the viking range page to the product specs for their saute pans.. Maybe this will help too:

                      http://www.vikingrange.com/MEDIA_Cust...

              2. Viking note: We are talking about the 7 ply pans here. There is a three ply made in Indonesia also; someone has a couple pots for sale on eBay. Buyer beware.

                1. Could It be on clearance b/c Viking discontinued make cookware? I can't find the cookware on vikingrange.com Any news?

                  4 Replies
                  1. re: danlind3

                    From the bits and pieces I can put together, Viking cookware was made by Demeyere. Demeyere was purchased by Zwilling. The Demeyere Industry 5 cookware was an exclusive with Sur la Table. Zwilling saw an opportunity to sell this same cookware through other outlets and it's called Sensation. The production capacity to make this cookware resulted in Viking no longer having a manufacturing source for their cookware. The other possibility is that Viking decided to concentrate on core products (products they manufacture in house) and abandoned the cookware and small counter top appliances. If this was the case then Zwilling used the spare capacity to introduce the Sensation line of cookware. Either way, Viking is out of the cookware business and there are a few places that still have some pieces. Some places are discounting their pieces and others are still holding out for full retail or more. I've got 4 Viking V7 pieces and like them all, they are very high quality and cook very well.

                    1. re: mikie

                      Fascinating. Do you think the Viking V7 is their version of the Demeyere Atlantis line, or a different one? They appear to claim, and I've read on the forums (I think!) that Atlantis is the best they've got going. http://www.demeyere.be/default.asp?CI...

                      BTW, I'm not sure I see the logic of the capacity argument as production = profit; if they can at all produce it, they would. OTOH, focusing on core products is often wise - and given the cr*p so many high end makers get on the forums, that would seem wise. But that's me just making stuff up.

                      1. re: danlind3

                        The Atlantis and John Pawson lines are Demeyere's flagship lines.

                        1. re: danlind3

                          I don't think Viking was in competition with the Demeyere Atlantis line as that sauté has a disk bottom. Viking would be more like the Demeyere Proline skillets.

                          The production = profit, when it's your production line holds, but when you are outsourcing the production it's a different story. You sell product, but at the same time you have real dollars leaving the company and there is a cost to managing the production and distribution of the product. When large companies cut back in a recession, they often releive themselves of those businesses that are not part of their core business, in the case of Viking the core business is Ranges and other major Kitchen appliances. So when they cut costs in a recession, they shed the businesses that are not made in their production facilities. Like I stated, it may be this or perhaps Zwilling wanting to make all the profit on it's production capabilities.

                    2. This isn't a direct answer but might be helpful.

                      America's Test Kitchen prefers 9 1/2" to 10 1/2" diameter pans, being dissatisfied with the larger and smaller sizes. All the recommended pans were 3-quart or, in one case, 3 1/2 quart volume. Highly recommended were Viking and All-Clad 3-quart pans, with Viking first only because its price is slightly lower. Both cost more than $200; if that's too rich, their best buy is the Cuisinart MultiClad Pro Triple-Ply 3 1/2-Quart Sauté Pan, whose cooking surface is narrower than the others.