For that retail price point I really expect a closed edge. Btw one little know line of cookware that seems a great value for money are Castel'pro by Cristel. Fully clad, closed edge, handles look well made, made in FR (except the sub-14cm variants). Overall very convincing on paper and competitive in price.
I have some mauviel pots and have been using them regularly. I have to say it’s my favorite for stainless steel cookware. It’s good for Induction stove, never disappoint. I also have demeyer but it takes forever to boil water. It seems that Mauviel has better conductivity and it’s not as heavy.
"I do not make too many sauces" that became obvious when you compared a 2 liter saucier to a 3.5 liter vertical sided sauce pan.
For that retail price point I really expect a closed edge.
Btw one little know line of cookware that seems a great value for money are Castel'pro by Cristel. Fully clad, closed edge, handles look well made, made in FR (except the sub-14cm variants). Overall very convincing on paper and competitive in price.
I have some mauviel pots and have been using them regularly. I have to say it’s my favorite for stainless steel cookware. It’s good for Induction stove, never disappoint. I also have demeyer but it takes forever to boil water. It seems that Mauviel has better conductivity and it’s not as heavy.
Yes the Demeyere takes longer to boil water because they have more thermal mass, ie. the pan absorbs more heat.
Nice one! 😳
which pan is more responsive to changes in temp?
Compared to what?
@@mq46312 compared to each other.
@@jstones9872 I didn't have a chance to test it, but I suspect the Mauviel will be slightly more responsive in this case.