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Product Description
Heavy-gauge aluminum is known for its ability to evenly conduct heat. Stainless steel is known for its durability and compatibility with different cooking surfaces Read More
Yeah, I'm not on board for any kind of non-stick surface. My brother in law is a fancy chef. Cooks for billionaires, used to have his own well reviewed restaurant. And you know what, never once seen him using any non-stick pans. Stainless, cast iron or aluminum. Copper when the recipe requires.
If they had a couple Viking stainless for this price otoh...
Informative? Haven't seen such a thing from you. All I see is you blatantly name dropping your brother in law that cooks for "billionaires". Also, recipes don't "require" copper pans, they are used for their superior conductivity, another glaring indicator that you don't know what you're talking about.
I don't see how you could make a decent omelette or crepe in a pan that is not non stick. If you don't like non stick, I don't even know what you're doing looking at this drop except trying to "humble brag".
Correct, I should have clarified I meant things that weren't deflate style sauces (which often also need a seat on the protein); hollandaise or Italian red/butter sauces, etc. Things you don't want a "burn" involved in that would need a deglaze.
You may want to look a little closer at Teflon, it can be quite dangerous if you don't keep to its temperature requirements or continue using a highly damaged pan. Anything taken to extremes or performed without proper care can be dangerous/harmful. You're going to need to post something more academic than a newspaper web article for me to start getting concerned.
Why was it not specified that those are made in china? I was used to all Viking products being made in USA, and only realized that the post doesn't even say where the pans are made after I joined the drop... Was it done specifically so that the people think that it is made in USA as usual?
Makers of PTFE-covered cookware say: it's free of toxic PFOA
Makers of PFOA-covered cookware say: it's free of toxic PTFE
Swiss Diamond uses PTFE in their pans. Here's what they say:
If heated above the recommended maximum temperature of 500 degrees F (260 degrees C), a PTFE-based nonstick coating could affect pet birds.
So "500F-safe" is not for pan safety (the pan can handle much more).
Received m pans yesterday, haven't had a chance to try out yet, but was disappointed to see scratches and chips on the stainless steel plate.
Also had some round marks on the non-stick coat of the bigger pan, which remained there even after washing and oil conditioning (they are kind of hard to see on picture, but very visible when having pan in hand).
Are those defects or would you consider it "normal" for supposedly a brand new item?
Fairingreyhttps://www.amazon.com/gp/product/B0170TFNXM/
Don't waste money on these Viking models. All-Clad is top of the line, chefs use them all the time, I have this pair and a few other All-Clad pieces and they last a lifetime for sure.