I like this wok better than Apollo exactly because it's thin and light weighing only 3 lbs with a larger bottom cooking surface. I also like it without a helper handle so it's easier to hand wash in the kitchen sink

This wok weighs 5 lbs! Too heavy. I like Industry wok better, only 3 lbs and a bigger bottom cooking surface

This is my workhorse pan. I use it nearly every day. If I were the 1:100,000 who had the handle fall off, I’d run straight out the same day and buy another one just like it, it’s that good. I always enjoy your videos and appreciate your perspective on cookware.

Thanks! Good review! 😊

This is a GREAT Pasta Manacetura Pan - For finishing off pasta's. I like the lighter weight and that it does not have a helper handle - sometimes the helper handle gets in the way (with Restaurant cooking)

Thanks for the video.

This is what Italian in Italy use for Manatecura la Pasta!! it's a Pasta Pan and it's awesome but not for high heat wok cooking

Beautiful SMP300.

I got my hands on the 2.5mm mauviel:)

You spent way more time figuring this out than I could ever contribute. But If I'm understating this right, it's even more insignificant between the two compared to the stored heat of the water because with the disc pan, you also have more than just the SS layer of the pan and you need to account for the 3 layered disk at the bottom too. Even tho the Pan isn't fully clad, it still has a good portion of clad properties at the bottom and that is where all the heat is coming from anyway, Right? So unless the pan is smaller (like a 2 quart saucepan or below) or you're making something equivalent of a stir-fry where you're using the whole pan to cook rather than the just the bottom to cook a steak, or you're cooking with electric/induction where the heat is only coming from the bottom anyway. A fully clad pan is only going to serve a marginal benefit. Great video, I watched every second of it! Thank you!

V helpful ty

Thank you, THANK YOU for doing this. My stove is electric coil (cheap rent apartment), and I almost made the mistake of buying an enameled dutch oven if it weren't for your video!

SAUTE MEANS FRY..... Stop this shit.

No differences in cooking? Just down to personal preference? Yes, there may be some personal preference involved in choosing between Staub and Le Creuset. But there are huge differences in cooking between these two brands. Generally, Le Creuset is designed with thinner walls to make it lighter and easier to maneuver on the stovetop and getting in and out of the oven. The thicker walls of the Staub cookware make for much better heat retention and even cooking, especially when used in the oven during long, slow braising. Oven temperatures cycle up and down during cooking time. The superior heat retention of the Staub cookware smoothes out the temperature variations so you get consistent, even results inside the cooking pot. This makes for much more tender and juicy meats. The black enamel interior of the Staub cookware provides superior results in browning and searing meats. I don't need a light interior to help me judge the development of fond. Perhaps that just comes with experience. I've been cooking for more than 50 years. I have both of these brands, and I love them both, but Staub is far superior in my experience. I have cooked identical dishes in both brands, and the results from Staub were always best by far. Staub is preferred by most professional chefs. By the way, if you want to make a fair comparison of these two brands, choose similar sizes and types of pans. The lids on a Staub cocotte have a much better fit than the Le Creuset lid. These Staub lids have a system of "spikes" on their underside that collect condensation during cooking that drip moisture back down onto the food for continuous basting. That coupled with preventing little or no moisture loss make for much more tender and moist food. The moisture on the underside of a Le Creuset pot simply runs off down to the sides. The Le Creuset lids are also not as efficient at trapping and retaining moisture. If you are interested in seeing proof of this, check out the KZfaq channel called Prudent Reviews and search for his test of these 2 brands. Lastly, whenever I see a professional chef's kitchen on TV, there is usually a Staub cocotte proudly on display on the stove. No sign of Le Creuset.

How about to use it as Dutch Oven?

Interesting. I already have a le creuset piece (6.75 qt wide round), but I was considering getting a 5.5 qt round oven too or possibly that Demeyere pot. Honestly, I was afraid I’d have to buy both, because I didn’t think the stainless steel would hold up as far as stews were concerned, but at the same time I didn’t want to lug out a Dutch oven just to boil water for pasta. Thanks for your video! Now I can save some serious cash and confidently go with the Demeyere!

You’re Very helpful! Thank you! I’m about to buy a Sauté pan! Thanks for contributing to my Culinary Creations!😊

Cast iron pots can last a long, long time if taken care properly. I have a few and they’re brand new. Wash properly and the stains go away. Le Creuset has a special cleaning cream for their pans.

I use my pots on a gas range and I'm very satisfied with my Le Creusets dutch ovens and grills. Thank you for your videos.

those green brillo pads are extremely abrasive and i didn't let them into my kitchen; any nylon scrubber (plus vinegar or baking soda) should be sufficient. I don't know if JetScrubs are available where you are but if so they are an excellent sponge.

The blue scrubbers work well and are less abrasive than the green.

AllClad, Cristel, Mauviel etc are much better quality

I have both! The braiser i soooo cutte and lighter to handle when you don't do big quantities. Also you can use it as a big Skillet and grill 4 steaks at the same timr

I think he forgot about the 6 series. The 3 series used to be their entry level😁

It makes perfect sense that it sears noticeably more than 30% better, techinically has 30% more heat capasity then the other pan. Because both pans most likely has eqyal amounds of steel thickness. And stainless steel has a density of 7.9 while aluminum only has that of 2.7. So in the Industy the steel is likely litterally the majority of the weight of the pan!!! The near entire weight diffrence between the to pans are likely almost aluminum, and aluminum has litteral tiwce the specific heat capsity of steel, hence a 30% weight increase shoud be around 45% actually even higher when accounting for the handel, so it would definently be a lot closer 60% than to 30% assuming that about half the weight in the industry is steel.

I love my Le Cruset casserole dish. I bought the smaller one as I have an electric hob. I use it nearly every day. It’s great you can cook in it and finish off the dish in the oven. It saves on washing up. I had a Dutch oven which I have now sold as I no longer have a need for it. I have a separate electric slow cooker and I make soups in a large saucepan.

your videos are great references for me as I am also building my collection. I love to use my tools with difference purposes, eg baking. my weekly routine is that I bake no-knead bread with my dutch oven (brand: Amazon Basic - want to get rid of!). So I am interested to know if the demeyere/fissler taller pots can also serve as "dutch oven" for baking, aka I am interested to know the water retention ability/whether its lid fits perfectly. I know there are tricks to use stainless steel pot as a bread dutch oven, eg wrapping in with aluminium foil, etc but I just to know how demeyere/fisseler performs without any aid in this aspect, and its performance in comparison to the typical enamelled dutch oven. Do you have any observation on this aspect? Thank you very much sir ! I will also use the sauce pan as a cake pan sometimes, (because I do not want to keep random metal cake pans) but I trust the performance will be similar, at most require some minor calibration on time and temperature, but water retention is something i can't really find online.

I bought the 32cm last week.. amazing

Shortly speaking, the Saute Pan is designed to cook anything but with a lot of water! WATER is a keyword. Period! Water needs stability without waves for cooking safety.

I have two braisers, one from LC the other is Staub. I haven’t used my LC since I bought the Staub. The browning is superior! I found it around home goods for $150 and it’s worth every cent

I'd be very interested to see a comparison of the Atlantis saucepan with Falk's Copper Core version

How would you compare the cooking performance of this vs a disc bottom atlantis pan? Trying to find one pot to do it all

Great video, man.

Totally agree with your view on too many product ranges from these manufacturers.

What works on electric or induction can be lousy on gas. The sides of that stainless Dutch oven will be significantly hotter than the bottom.

For God’s sake, get on with it, man!

Do you remember if the John Pawson skillet (I suppose you've sold it already) has an unsealed rim with an open aluminium layers? Asking for a friend (really). :)

Super video, ik zit echt met dit probleem en het is mooi dat iemand hier data naar publiekelijk maakt.

Mauviel uses aluminum in their cookware while charging a premium. Falk does not sell any products with any aluminum at all!...and they are cheaper!

Thank you, great video! One more thing to note that is so important... Mauviel uses aluminum in most of their cookware. Almost every single Mauviel product (with the exception of the 150 S line) has aluminum in the core and/or handles...while charging a solid copper premium, criminal! They do not list aluminum on their website as one of the materials used, but I confirmed with their customer service department. On the other hand Falk does not sell even one product with any aluminum whatsoever. Zero aluminum, more copper, and a better price! Falk is undoubtedly the better option.

Really helpful, thank you. I have Demeyere Sauciers and Proline frying pans and am going to try Fissler with this 24cm pot and the 28cm roaster. The finish of Demeyere is definitely fancier and they make the best lids but I do also like the look of the Fisslers and it sounds as if they cook very evenly on induction.

Le Creuset Cassaduo is what you need.

It sounds like you had an agenda before you started.

Depend on what you are making, if you love enamel cast iron even heat distribution you should get both, you can make lots of things on blue braiser, steam seafood, spanish rice seafood, you can friec rice, steam fish very versatile, but dutch oven is too big for this.

I want to bake bread in a LC ...I like the add'l cooking surface of the Round Wide Oven, but I think my bread may spread out too much compared to the 5.5 traditional Round...this video didn't really help...need to see bread baked in a 6.75 Round Wide...

British BS is it. Where are you from? This is a very informative video.

it's fun in this age for the first time when you have a question about something very random and there's someone that explains it so well

To expensive..handles to thin and pan is very heavy

Silver is the best at heat conduction, then copper, then aluminum, and so on. So silver heats up faster than copper and aluminum. It's definitely not a gimmick. (Of course, the thickness of materials will affect it as well)

The new models have the “Novogrill” bottom. Doy you think that makes a difference? Can you make a comparison video of a profi with and without novogrill? That would be great! 🤞🤞🤞