Rivets or Welds, your opinion
I'm about pot and paned out, but reading some articles prior to purchasing the saucier I noted a couple of the "authorities" on some of the links I found here on CH, were dead set on rivets.
Now my wife has had the same pots and pans for most of the 40+ years of our married life, they have spot welded handle attachments and plastic handles. I've replaced the plastic handles, but in 40 years only one welded handle sockes has come off and that was when it was droped on a tile floor after almost 40 years of service.
Why are these guys so intent on rivets? I can go either way, in fact the new Viking we bought has rivets and the Demeyere Atlantis is welded. I see the advantage of welded and no rivets to clean around, but that's not a big deal.
welds please. although if a rivet fails you can always easily drill it out and replace it with less fuss than a spot weld (personally if a weld fails I'd just take the bastard to an auto body shop or something).
I think that in general Rivets are a better bet for strength. Of course this depends on the quality of the Build. Good quality Welds also work just fine but are not as common. I have had a Professional Sitram that is welded for 30 years and it is fine.
Far from an authority, I nonetheless used to be a flat-out rivets fanatic, due to loss of dinner when a welded handle on a cheap NS frypan failed. It separated right away from the pan body. It was not only a cheap pan, it was cheaply made.
It seems to me that well made pans can safely sport either. My Vollrath Optio saucepan handles have a number of tiny spot welds that seem to hold the handles on very securely, with no gaps or flaws. My Vollrath Tribute saucier has rivets.
Both are used for liquid saucy things, but I haven't noticed any difference in cleaning the pans. I also feel pretty confident in the welds on the saucepans.
Result? Rivets v. Welds isn't something I care about anymore. I still have a beef with disk bottoms, but that's another thread.
Please give my compliments to Mrs. mikie. The only thing I've kept for 40 years is my dude.
Rivets interfere with turning out cakes and breads that are baked in pots (for purposed of this discussion, I'll use that term to include variously-named pans, too)but otherwise have an advantage in that rivets loosen gradually, giving you fair warning, whereas when a weld fails, it tends to be dramatic, involving lost food and possible injury.
It depends. On my small steel crêpe pan, a welded handle is right. A rivet would interfere when I shake the crêpe preparatory to flipping it. But rivets are stronger and more suitable for a heavier pan. I have one saucepan with no handle because the weld failed. It lasted about 40 years, but I don't want another saucepan with a welded handle, just in case I live to be 120 or so.