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Old 08-31-2014, 01:08 PM   #21
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As I said, a disk bottom pan can be a problem on a gas stovetop. If you have an electric stove, it will be fine. I don't think it would be the best choice for a gas stove.
I don't think you will find a good-quality fully clad SS pan for around $30, which is why I suggested the one I did. I just checked Cooks Illustrated - they did an update on reviewing 12-inch SS skillets in March. Their least-expensive recommended option is this one: All-Clad 41126 Stainless Steel Tri-Ply Bonded Dishwasher Safe 12-Inch Fry Pan with Lid / Cookware, Silver
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Old 08-31-2014, 01:17 PM   #22
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I've never used this brand, but some people here like it and it got a good review on Serious Eats by J. Kenji López-Alt, who used to be an editor at Cooks Illustrated: Tramontina 12" Tri-Ply Clad Open Frying Pan, Stainless Steel. It does cost more, but for a fully clad pan, it's worth it, imo.
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Old 08-31-2014, 01:31 PM   #23
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I gotta go with Aluminum. Good quality commercial type cookware.
Anodized or shiny AL would be my choice.

Oven safe, riveted handles on everything. And lastly, aluminum is lightweight.
I have had my Calphalon pans for over 20 years and they work as good as the day I bought them. Maybe even better.

I do use non-stick in addition to aluminum.
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Old 08-31-2014, 01:32 PM   #24
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Tramontina is good stuff I have a few pieces and really like them. An excellent value.
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Old 08-31-2014, 01:48 PM   #25
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btw, voultsi, the article on Serious Eats that I mentioned compares All-Clad and Tramontina skillets and does a great job of describing the characteristics you want to look for in cookware: Equipment: The All-Clad vs. Tramontina Skillet Showdown | Serious Eats
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Old 09-19-2014, 07:21 AM   #26
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If looking for values, I would check out the Cuisinart lines, especially the MultiClad or the French Classic line. Wait for the sale and you can get something quite cheap.
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Old 10-01-2014, 01:27 PM   #27
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Sorry for bumping a dormant thread, but earlier it was mentioned that cast iron is not good for tomatoes. Can somebody explain?

I do 95% of my cooking in a cast iron skillet, which sometimes includes tomatoes. I've never noticed any "problems" but I guess I don't have the benefit of comparison to know what I might be missing.
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Old 10-01-2014, 01:55 PM   #28
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Differences between different types of skillets?

No biggie. Acidic foods like tomatoes tend to leach a small amount of iron from the CI pan into the food. It's not unsafe.
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Old 10-02-2014, 09:40 AM   #29
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If looking for values, I would check out the Cuisinart lines, especially the MultiClad or the French Classic line. Wait for the sale and you can get something quite cheap.
The SS pans I use for the photoshoots are Cuisinart. They work well.
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Old 10-02-2014, 09:41 AM   #30
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Tramontina is good stuff I have a few pieces and really like them. An excellent value.
I like my Tramontina 16 l pot. A friend bought it in the late '70s. When her hubby died, it was too big, so I traded her a smaller one for it. It is pricey, but nice.
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