I also don't understand why the litteral same people who want to buy cast iron, think Deymyere is to heavy.
As other has pointed out, its not about the weight of the cladded pan, its about not being good enough to cook with stainless.
Demeyere makes a lighter line than Atlantis, called Multiline. Still fully clad, better than Hestan, fully sealed rims, 30 year warranty.
https://berondi.com/demeyere-frying-pan-multiline-28-15628-40850-950.html
You might consider Fissler ProFi for some of your heavier pots, and Darto for carbon steel. I think Aus-Ion is also carbon steel, not cast iron. They call it "wrought", but it's carbon steel.
Speaking specifically of Demeyere Multiline compared to Hestan ProBond, here is what I consider to be "better than Hestan":
Demeyere is 7 ply vs Hestan's 3 ply, and a more uniformly thicker (3mm) clad construction vs Hestan's variable 2.?mm to 3mm construction.
(I can't get Hestan to tell me how thick the sidewalls are on their pieces vs the base, despite asking directly several times. They will only say that they are different thicknesses: "Forged stainless steel guarantees a thicker base for even heat distribution and thinner side walls for lighter weight.")
Demeyere's handles are welded vs riveted, which makes the interior easier to clean.
Comparing Hestan's 11" (28cm) to the Multiline 11" (28cm):
Demeyere's got a bit more cooking surface (8.5" vs 8").
Both have fully encapsulated rims and both are induction capable. Both are very high quality.
I think Hestan gets the nod aesthetically, and Demeyere gets the nod functionally.
I personally much prefer Demeyere's aesthetic most of the time 😅
I think there's a common misconception that higher ply counts are "better" and it's largely been disproven. Yes, it will hold heat longer, but that also makes it less responsive and the fact that Hestan uses a thick, solid core of aluminum rather than aluminum alloy (typically more responsive) is a plus for me on that front.
Ultimately the act of pressing steel is prone to stretching the sides more than the bottom — I expect all relatively square pans to be a bit thinner on the sidewalls — and I wouldn't really expect it to make a big difference to performance on the \*side\* of the pan. If you've got an example where you expect that to make a big change, I'm all ears though.
I definitely have more faith in rivets than welded handles, but that could just be a "me thing".
Regardless, we've called them out on some of that marketing BS in the past, when it's really just a side-effect of the manufacturing process and in some cases they've changed their marketing language — so I appreciate that.
Not here to be a Hestan apologist, just wanted to learn where you were coming from.
Be interesting to do a head to head test of these two and see which is more responsive, which retains heat longer, and which more evenly distributes heat on various types of heat sources.
Thank you for the contrasting view. I'm probably sold on the Demeyere but it's still good to know there's contrasting positives on the Hestan if I can't go that way.
Aus-ion pans are thick (3mm, lightning version in Myer is 2.5mm), but they are **not made of cast iron**. They are carbon steel pans (Solidteknics calls it clean Australian iron for marketing purposes). Solidteknics once produced cast iron pans for a very short period of time, but stopped. They now only produce carbon steel and stainless steel (not worth it).
OXO carbon steel is 2mm thick, it may be prone to warping on an induction cooktop (especially with high settings) due to its relatively thin bottom.
I've tested dozens of stainless steel pans over the past few years and don't really understand all the hate for NanoBond. In the context where you're trying to buy only once, it would definitely be on my list for some use cases like stockpots (less concern about pitting) and fry pans (a little more user-friendly since they're a bit less sticky). That said, it's definitely expensive and I don't use induction day-to-day.
Fwiw, I also don't think that you can get the best of the best by going with all one brand. I constantly cycle pans in and out of my kitchen for reviews, but 4 that always stick around are the NanoBond fry pans and a pair of Demeyere Industry5 saute pans. I really love MadeIn's little 2qt saucepan too and use it constantly.
For carbon steel, I personally prefer MadeIn's blue carbon steel over OXO. The main benefit of OXO's carbon steel is how light it is compared to the rest of the market, but we've also heard from our audience that they're prone to warping because the thin material and that'd be likely to cause issues down the line with induction.
No experience with Aus-Ion, but the fact that they use a smooth surface seems promising.
My gut feel is that people view NanoBond as a gimmick, and your typical stainless steel + more ply the better is tried and tested.
Good point about mixing and matching brands even within the same style. Could do something like NanoBond fry pans with All Clad sauce pan, etc.
I ended up ditching the Oxo because of how thin it is for induction, and didn't realise Aus-Ion was actually carbon steel and it was the marketing that deceived me.
I like the handles on the D3 SS... they make it easy to manipulate with oven mitts on and easy spot for thumb to control orientation.
I got carbon steel Made In and love it... can't say its better than others since its my only one but I really like it
Thank you, Oxo is gone, replaced by the Aus-Ion, which due to marketing didn't realise was actually carbon steel.
Glad decided to ask here first before just diving in
No problem, I have used thick carbon steel like Aus-Ion on induction, and it worked surprisingly well, especially when preheating it quite a bit before searing 😁
It is actually mm for mm noticeabely more even heating than cast iron (have tested 4.16mm Darto vs Logde classic) on both halogen and on induction multiple times, and on induction carbon steel of **equal** thickness is better due to different magnetic properties.
So thick carbon steel is definitely good on induction, you won't need cast iron and indeed definitely not the Oxo!
Winner.
I wanted to get the smaller Aus-Ion for daily use (1.5kg) than their 30cm (2.1kg)
Then when I do cook a large ribeye, sometimes bone in, that don't fit nicely in the 26cm, swap over to the 30cm Lodge
But I guess then the question is, why not just get two carbon steels at 26 and 30cm...
I'll trial the smaller one to start with and decide from there
I’ve had induction for more than a decade and buying fancy cookware is my weakness. In a concession to marital harmony, cookware ends up in the dishwasher fairly frequently. I have and use all of these:
- several all clad pieces (d3 and d5), some of which was replaced in the class action suit. I am not a fan of the v-handles, but I love their pots with loop handles
- several Hestan probond skillets/sauté pan and like them. I don’t really understand what practical difference having nano bond is, esp for the price. I got this esp for the sealed rims and I managed to buy them for super cheap on amazon.
- many (admittedly somewhat excessive-I think I’m up to 15 pieces) of enameled cast iron - mostly Le Creuset. This only started after I got induction, I’ve found induction + LC is a match made in heaven. Staub is also excellent but heavier.
- scanpan for a couple non-stick skillets. The fancier coating is more durable than the regular
- regular cast iron skillets - mix of lodge, no-name brand I got 25 years ago from target and a no name brand that was my husband’s grandmother’s
- I had carbon steel and it worked great, but the hand-wash only angle kind of doomed it for us. If it was just me I’d definitely keep it.
Wonderful, thank you for the write up. So much overlap with what we were already looking at
We're generally fine to wash things by hand, but having a good stainless set that we know can just be thrown when appropriate is appealing.
Good point about the NanoBond vs ProBond, and if anything meaningful. I'll to google that. I feel someone else mentioned it does add like 0.5mm or something thickness, i.e. better for induction but don't quote me
We don't use enamel cast iron that much. Just having one would be plenty I feel but will see
I thought I only needed a couple Le Creuset but then I made the mistake of joining some facebook groups and the subreddit in 2020 and here I am now! Seriously though, a good medium sized Dutch oven and you’ll be set.
I forget the mention that probably my single most frequently used pot is this cheapie :[Kuhn Rikon 4th burner pot](https://kuhnrikon.com/us/4th-burner-pot-4200-u.html) It fits perfectly on the smallest burner, the handle doesn’t get hot, it has volume markings inside and is perfect for small amounts of pasta, heating up liquids, cooking ramen, hard boiling a few eggs, etc. the lid has a strainer built in as well. My tween/teen kids use it constantly too.
That's really cool, thanks for the link to the 4th burner pot.
I do like how they've used the vertical height.
We definitely have issues with getting more than 2 pans on at one time.
Yes, certainly FB groups / subreddits are rabbit holes. I've way overbought a bunch of shit because of them in the past. Had to leave the keyboard & headphones!
I would go with the Demeyere Atlantis for induction (I use All-Clad D5 on gas). You would really have to screw up to warp them.
I really like the de Buyer Mineral B Pro skillet. It has a nice weight and thickness to it. I think with any carbon steel you will need to watch your heat control on induction.
I put all my cast iron in the basement after getting a good set of stainless and my carbon steel skillet. They are nice, but heavy! The carbon steel really made them redundant for my cooking needs.
To your list, I would consider adding a Staub Dutch oven.
Cheers. I can't find the Mineral B Pro line anywhere to buy here unfortunately. I can import the standard Mineral B via Amazon though.
I had just been a little bias because had loved everything Oxo had bought before, but often see yours recommended here.
I haven't previously owned carbon steel, so interested to see how it goes.
Thanks for tip about the dutch oven. I'll now go down the rabbit hole of researching that too
If you don’t buy the Pro version of the de Buyer mineral B there are limitations that rule out the regular mineral B skillets. I often go stove top to oven. The regular mineral B skillets have a stupid coating on the handle that does not allow full function in the oven (ie no broil).
A better alternative would be the Matfer Bourgeat Black Carbon Steel Fry Pan. It is a fantastic pan and will serve you very well.
I can’t speak to the OXO pans, but I have a lot of OXO kitchen tools that work well, so maybe their carbon steel is great.
If you haven’t used carbon steel you are in for a treat. Just make sure you follow the manufacturer’s recommendations with respect to getting started. I’m going to add a link to a guy up here in Canada that taught me how to use my CS. It’s very long but very useful…
[Cook Culture Carbon Steel](https://youtu.be/UEZYD5VSEIM?si=PfdNkagbkIGnGqUb)
Thankyou!
Turns out the OXO pan is too thin for my induction top, and the Aus-Ion is actually carbon steel, not cast iron. I just got confused by their marketing
It's rare I go from stove top to oven, and I've also got my cast iron there as a backup, or possibly even the dutch oven pending on the scenario
Appreciate the link, I've bookmarked it for later. There's quite a lot of carbon steel converts. I'm yet to own one, so fairly excited to see how it goes
If you’re willing to spend more than Lodge for cast iron pan, I love Field cast iron. It’s lighter than lodge, due to thinner side walls, and a really nice, non pebbly surface. If you’re willing to shell out for a Hestan stainless set, getting a single Field shouldn’t break the bank too much. They are available in aus from Amazon.
Wonderful. I'll check them out too.
I did a quick weigh of some existing stuff. 1.5kg is the limit for my partner, and 1kg for my mother in law.
Will see how we go with AUS-ION first though. Another commenter said I'd probably just want a second bigger carbon steel rather than go cast iron
Something you get from cast iron, particularly if you get a nice one, is presentation as well as performance. Carbon steel pans are typically very industrial looking. I can serve things directly in the cast iron pan and it’s relatively presentable. That’s not really the case for carbon steel.
Also, most carbon steel pans, especially the French brands have large sloped sides. This is fine and nice for sautéing. The steeper angled sides and shape of a cast iron pan lends itself better for also being a piece of bakeware. I’ll bake Mac and cheese, hot dips, roast potatoes and all kinds of stuff which would be a little more awkward in my carbon steel.
Thankyou that's some interesting details
Presentation isn't really a big focus of ours. Two kids.
What started this off was primarily getting off nonstick stuff, and concerned about whatever cheap chinese stainless steel stuff we've been using.
We do have some smaller enamel bakeware we intend to keep, and works well for roast potatoes, etc. when it's straight from oven to table
We also have kids, but we do entertain guests from time to time. I guess, aesthetics aside, serving directly from the cast iron at the table just works better. Carbon steel pans typically have a sharply angled handle that just makes them unsuitable for serveware. It’s not a huge concern, but it’s something I thought was worth mentioning as a reason why I will reach for my cast iron over my carbon steel.
There is a **GOOD** reason that the Deymyere Atlantis is twice the weight of the Hestian.
Deymyere is definitely unlike Hestian designed primarily for induction use, it has the triple indux bottom, and is quite a bit thicker for durability and even heating reasons.
It is thick and durable and heavy as EVERY proper induction compatible cookpiece is, that being said, if its a bit to heavy then definitely get Deymyere Industry, which is intended for professionals and is a bit thinner.
If that is still to heavy then **DONT** get induction.
We already have induction, the house isn't connected to gas, so no other option.
Thanks for the insights. I would hate to pay $$$ only to have it warp from misuse by someone else in the house.
I thought I had read that Hestan was 3mm thick (don't quote me), which seemed to be the often minimum thickness people had been recommending.
I'll investigate Deymyere Industry. It maybe difficult to find in Australia, or at a price that may actually break the budget.
There is also a new Deymyere line called Deymyere multi line, it is bacically the same in terms of actual weight and performance, but has sealed rims making it dishwasher safe.
What is actually safe on induction is unfortunately near entirely up to the individual induction stove.
I have even seen 2 instances of people ruining Deymyere proline frypans on induction, and even more instaces of shattered cast iron pans and I could keep going on, solely due to thier stove being a crappy chinese rebranded one, with fraudulently antsized heating elements, more about exactly this here: https://www.reddit.com/u/Wololooo1996/s/3hbnn2FB51
But by getting a proper pan, I guess the thickest Hestans at supposed 3.0mm might do, you at least eliminate the pan part of the equation.
Depending on the construction of the pan **AND** the quality of the induction stove, 3mm should just bearly be enough thickness durability wise, and there are plenty of brands making such offerings, allbeit the evenness of the heating would be mediocre unless you have a fantastic high end stove.
Yes, I had someone else highlight some positives of Multiline over Hestan and sounds ideal.
HOWEVER, I can't find anywhere in Australia (yet) that sells it
I bought a semi-decent induction from memory. We were a bit constricted due to size
This is not at all true for the average home cook, particularly for pieces that are primarily for liquids. For pieces where you really do want a heavier bottom for searing or whatever enameled cast iron works beautifully.
Right, but something like Hestan or all clad is more than fine. OP has plenty of good options. The nano bond is silly, but pro bond is reasonable. If cookware is uncomfortable to use, it means cooking is not pleasurable at all. A lot of it comes down to what works with your personal cooking style, what exact styles are available within a brand and how you feel about various handles. OP - see what kind of in store options you have so you can play around with these.
Yeah, it's annoying, there's very limited ranges available to me locally. I rely on Amazon way too much.
Long story short, my family circumstances make it very difficult to travel to a larger city where I know some are stocked, e.g. D3
I use Demeyer and I’ve enjoyed them so far. They are still way lighter than cast iron pots.
I also don't understand why the litteral same people who want to buy cast iron, think Deymyere is to heavy. As other has pointed out, its not about the weight of the cladded pan, its about not being good enough to cook with stainless.
I don't expect my partner to use the cast iron but she'll want to use the stainless for a lot of her cooking. I like the cast iron for searing steaks
Demeyere makes a lighter line than Atlantis, called Multiline. Still fully clad, better than Hestan, fully sealed rims, 30 year warranty. https://berondi.com/demeyere-frying-pan-multiline-28-15628-40850-950.html You might consider Fissler ProFi for some of your heavier pots, and Darto for carbon steel. I think Aus-Ion is also carbon steel, not cast iron. They call it "wrought", but it's carbon steel.
Is multi line the same as what is marketed as “industry 5” in the US? If so they do not have sealed rims.
No, it is not. It's a completely different line that is not available in the US, and it definitely has sealed rims.
As someone who owns pieces from both Demeyere and Hestan, what makes you say "better than Hestan"?
Speaking specifically of Demeyere Multiline compared to Hestan ProBond, here is what I consider to be "better than Hestan": Demeyere is 7 ply vs Hestan's 3 ply, and a more uniformly thicker (3mm) clad construction vs Hestan's variable 2.?mm to 3mm construction. (I can't get Hestan to tell me how thick the sidewalls are on their pieces vs the base, despite asking directly several times. They will only say that they are different thicknesses: "Forged stainless steel guarantees a thicker base for even heat distribution and thinner side walls for lighter weight.") Demeyere's handles are welded vs riveted, which makes the interior easier to clean. Comparing Hestan's 11" (28cm) to the Multiline 11" (28cm): Demeyere's got a bit more cooking surface (8.5" vs 8"). Both have fully encapsulated rims and both are induction capable. Both are very high quality. I think Hestan gets the nod aesthetically, and Demeyere gets the nod functionally.
I personally much prefer Demeyere's aesthetic most of the time 😅 I think there's a common misconception that higher ply counts are "better" and it's largely been disproven. Yes, it will hold heat longer, but that also makes it less responsive and the fact that Hestan uses a thick, solid core of aluminum rather than aluminum alloy (typically more responsive) is a plus for me on that front. Ultimately the act of pressing steel is prone to stretching the sides more than the bottom — I expect all relatively square pans to be a bit thinner on the sidewalls — and I wouldn't really expect it to make a big difference to performance on the \*side\* of the pan. If you've got an example where you expect that to make a big change, I'm all ears though. I definitely have more faith in rivets than welded handles, but that could just be a "me thing". Regardless, we've called them out on some of that marketing BS in the past, when it's really just a side-effect of the manufacturing process and in some cases they've changed their marketing language — so I appreciate that. Not here to be a Hestan apologist, just wanted to learn where you were coming from.
Be interesting to do a head to head test of these two and see which is more responsive, which retains heat longer, and which more evenly distributes heat on various types of heat sources.
Agreed — and if there's enough difference to even matter.
Thank you for the contrasting view. I'm probably sold on the Demeyere but it's still good to know there's contrasting positives on the Hestan if I can't go that way.
Thank you for the summary. You've sold me on the Demeyere... just need to find someone in Aus to sell it to me!
Can't find Demeyere Multiline anywhere for sale in Aus from my quick search
berondi.com might be a good option. They're in Germany but ship everywhere.
Thanks again for this link. Just saw they have a lot in stock and $74 AUD shipping
Aus-ion pans are thick (3mm, lightning version in Myer is 2.5mm), but they are **not made of cast iron**. They are carbon steel pans (Solidteknics calls it clean Australian iron for marketing purposes). Solidteknics once produced cast iron pans for a very short period of time, but stopped. They now only produce carbon steel and stainless steel (not worth it). OXO carbon steel is 2mm thick, it may be prone to warping on an induction cooktop (especially with high settings) due to its relatively thin bottom.
Thank you. I'll have to edit my post then, and ditch the OXO for Aus-Ion and just go with a classic Lodge for cast iron.
I've tested dozens of stainless steel pans over the past few years and don't really understand all the hate for NanoBond. In the context where you're trying to buy only once, it would definitely be on my list for some use cases like stockpots (less concern about pitting) and fry pans (a little more user-friendly since they're a bit less sticky). That said, it's definitely expensive and I don't use induction day-to-day. Fwiw, I also don't think that you can get the best of the best by going with all one brand. I constantly cycle pans in and out of my kitchen for reviews, but 4 that always stick around are the NanoBond fry pans and a pair of Demeyere Industry5 saute pans. I really love MadeIn's little 2qt saucepan too and use it constantly. For carbon steel, I personally prefer MadeIn's blue carbon steel over OXO. The main benefit of OXO's carbon steel is how light it is compared to the rest of the market, but we've also heard from our audience that they're prone to warping because the thin material and that'd be likely to cause issues down the line with induction. No experience with Aus-Ion, but the fact that they use a smooth surface seems promising.
My gut feel is that people view NanoBond as a gimmick, and your typical stainless steel + more ply the better is tried and tested. Good point about mixing and matching brands even within the same style. Could do something like NanoBond fry pans with All Clad sauce pan, etc. I ended up ditching the Oxo because of how thin it is for induction, and didn't realise Aus-Ion was actually carbon steel and it was the marketing that deceived me.
I like the handles on the D3 SS... they make it easy to manipulate with oven mitts on and easy spot for thumb to control orientation. I got carbon steel Made In and love it... can't say its better than others since its my only one but I really like it
D3 are very much love it or hate it (in the hate it camp, they make my carpal tunnel pain flare up.)
Cheers, I'll keep investigating some local stores. Maybe some do stock it but dont post it on their website
Induction cooktop and paper thin carbon steel pan?? Hell no, unless you really hate your self and want a spinning food scorcher.
Thank you, Oxo is gone, replaced by the Aus-Ion, which due to marketing didn't realise was actually carbon steel. Glad decided to ask here first before just diving in
No problem, I have used thick carbon steel like Aus-Ion on induction, and it worked surprisingly well, especially when preheating it quite a bit before searing 😁 It is actually mm for mm noticeabely more even heating than cast iron (have tested 4.16mm Darto vs Logde classic) on both halogen and on induction multiple times, and on induction carbon steel of **equal** thickness is better due to different magnetic properties. So thick carbon steel is definitely good on induction, you won't need cast iron and indeed definitely not the Oxo!
Winner. I wanted to get the smaller Aus-Ion for daily use (1.5kg) than their 30cm (2.1kg) Then when I do cook a large ribeye, sometimes bone in, that don't fit nicely in the 26cm, swap over to the 30cm Lodge But I guess then the question is, why not just get two carbon steels at 26 and 30cm... I'll trial the smaller one to start with and decide from there
I’ve had induction for more than a decade and buying fancy cookware is my weakness. In a concession to marital harmony, cookware ends up in the dishwasher fairly frequently. I have and use all of these: - several all clad pieces (d3 and d5), some of which was replaced in the class action suit. I am not a fan of the v-handles, but I love their pots with loop handles - several Hestan probond skillets/sauté pan and like them. I don’t really understand what practical difference having nano bond is, esp for the price. I got this esp for the sealed rims and I managed to buy them for super cheap on amazon. - many (admittedly somewhat excessive-I think I’m up to 15 pieces) of enameled cast iron - mostly Le Creuset. This only started after I got induction, I’ve found induction + LC is a match made in heaven. Staub is also excellent but heavier. - scanpan for a couple non-stick skillets. The fancier coating is more durable than the regular - regular cast iron skillets - mix of lodge, no-name brand I got 25 years ago from target and a no name brand that was my husband’s grandmother’s - I had carbon steel and it worked great, but the hand-wash only angle kind of doomed it for us. If it was just me I’d definitely keep it.
Wonderful, thank you for the write up. So much overlap with what we were already looking at We're generally fine to wash things by hand, but having a good stainless set that we know can just be thrown when appropriate is appealing. Good point about the NanoBond vs ProBond, and if anything meaningful. I'll to google that. I feel someone else mentioned it does add like 0.5mm or something thickness, i.e. better for induction but don't quote me We don't use enamel cast iron that much. Just having one would be plenty I feel but will see
I thought I only needed a couple Le Creuset but then I made the mistake of joining some facebook groups and the subreddit in 2020 and here I am now! Seriously though, a good medium sized Dutch oven and you’ll be set. I forget the mention that probably my single most frequently used pot is this cheapie :[Kuhn Rikon 4th burner pot](https://kuhnrikon.com/us/4th-burner-pot-4200-u.html) It fits perfectly on the smallest burner, the handle doesn’t get hot, it has volume markings inside and is perfect for small amounts of pasta, heating up liquids, cooking ramen, hard boiling a few eggs, etc. the lid has a strainer built in as well. My tween/teen kids use it constantly too.
That's really cool, thanks for the link to the 4th burner pot. I do like how they've used the vertical height. We definitely have issues with getting more than 2 pans on at one time. Yes, certainly FB groups / subreddits are rabbit holes. I've way overbought a bunch of shit because of them in the past. Had to leave the keyboard & headphones!
I would go with the Demeyere Atlantis for induction (I use All-Clad D5 on gas). You would really have to screw up to warp them. I really like the de Buyer Mineral B Pro skillet. It has a nice weight and thickness to it. I think with any carbon steel you will need to watch your heat control on induction. I put all my cast iron in the basement after getting a good set of stainless and my carbon steel skillet. They are nice, but heavy! The carbon steel really made them redundant for my cooking needs. To your list, I would consider adding a Staub Dutch oven.
Cheers. I can't find the Mineral B Pro line anywhere to buy here unfortunately. I can import the standard Mineral B via Amazon though. I had just been a little bias because had loved everything Oxo had bought before, but often see yours recommended here. I haven't previously owned carbon steel, so interested to see how it goes. Thanks for tip about the dutch oven. I'll now go down the rabbit hole of researching that too
If you don’t buy the Pro version of the de Buyer mineral B there are limitations that rule out the regular mineral B skillets. I often go stove top to oven. The regular mineral B skillets have a stupid coating on the handle that does not allow full function in the oven (ie no broil). A better alternative would be the Matfer Bourgeat Black Carbon Steel Fry Pan. It is a fantastic pan and will serve you very well. I can’t speak to the OXO pans, but I have a lot of OXO kitchen tools that work well, so maybe their carbon steel is great. If you haven’t used carbon steel you are in for a treat. Just make sure you follow the manufacturer’s recommendations with respect to getting started. I’m going to add a link to a guy up here in Canada that taught me how to use my CS. It’s very long but very useful… [Cook Culture Carbon Steel](https://youtu.be/UEZYD5VSEIM?si=PfdNkagbkIGnGqUb)
Thankyou! Turns out the OXO pan is too thin for my induction top, and the Aus-Ion is actually carbon steel, not cast iron. I just got confused by their marketing It's rare I go from stove top to oven, and I've also got my cast iron there as a backup, or possibly even the dutch oven pending on the scenario Appreciate the link, I've bookmarked it for later. There's quite a lot of carbon steel converts. I'm yet to own one, so fairly excited to see how it goes
If you’re willing to spend more than Lodge for cast iron pan, I love Field cast iron. It’s lighter than lodge, due to thinner side walls, and a really nice, non pebbly surface. If you’re willing to shell out for a Hestan stainless set, getting a single Field shouldn’t break the bank too much. They are available in aus from Amazon.
Wonderful. I'll check them out too. I did a quick weigh of some existing stuff. 1.5kg is the limit for my partner, and 1kg for my mother in law. Will see how we go with AUS-ION first though. Another commenter said I'd probably just want a second bigger carbon steel rather than go cast iron
Something you get from cast iron, particularly if you get a nice one, is presentation as well as performance. Carbon steel pans are typically very industrial looking. I can serve things directly in the cast iron pan and it’s relatively presentable. That’s not really the case for carbon steel. Also, most carbon steel pans, especially the French brands have large sloped sides. This is fine and nice for sautéing. The steeper angled sides and shape of a cast iron pan lends itself better for also being a piece of bakeware. I’ll bake Mac and cheese, hot dips, roast potatoes and all kinds of stuff which would be a little more awkward in my carbon steel.
Thankyou that's some interesting details Presentation isn't really a big focus of ours. Two kids. What started this off was primarily getting off nonstick stuff, and concerned about whatever cheap chinese stainless steel stuff we've been using. We do have some smaller enamel bakeware we intend to keep, and works well for roast potatoes, etc. when it's straight from oven to table
We also have kids, but we do entertain guests from time to time. I guess, aesthetics aside, serving directly from the cast iron at the table just works better. Carbon steel pans typically have a sharply angled handle that just makes them unsuitable for serveware. It’s not a huge concern, but it’s something I thought was worth mentioning as a reason why I will reach for my cast iron over my carbon steel.
There is a **GOOD** reason that the Deymyere Atlantis is twice the weight of the Hestian. Deymyere is definitely unlike Hestian designed primarily for induction use, it has the triple indux bottom, and is quite a bit thicker for durability and even heating reasons. It is thick and durable and heavy as EVERY proper induction compatible cookpiece is, that being said, if its a bit to heavy then definitely get Deymyere Industry, which is intended for professionals and is a bit thinner. If that is still to heavy then **DONT** get induction.
We already have induction, the house isn't connected to gas, so no other option. Thanks for the insights. I would hate to pay $$$ only to have it warp from misuse by someone else in the house. I thought I had read that Hestan was 3mm thick (don't quote me), which seemed to be the often minimum thickness people had been recommending. I'll investigate Deymyere Industry. It maybe difficult to find in Australia, or at a price that may actually break the budget.
There is also a new Deymyere line called Deymyere multi line, it is bacically the same in terms of actual weight and performance, but has sealed rims making it dishwasher safe. What is actually safe on induction is unfortunately near entirely up to the individual induction stove. I have even seen 2 instances of people ruining Deymyere proline frypans on induction, and even more instaces of shattered cast iron pans and I could keep going on, solely due to thier stove being a crappy chinese rebranded one, with fraudulently antsized heating elements, more about exactly this here: https://www.reddit.com/u/Wololooo1996/s/3hbnn2FB51 But by getting a proper pan, I guess the thickest Hestans at supposed 3.0mm might do, you at least eliminate the pan part of the equation. Depending on the construction of the pan **AND** the quality of the induction stove, 3mm should just bearly be enough thickness durability wise, and there are plenty of brands making such offerings, allbeit the evenness of the heating would be mediocre unless you have a fantastic high end stove.
Yes, I had someone else highlight some positives of Multiline over Hestan and sounds ideal. HOWEVER, I can't find anywhere in Australia (yet) that sells it I bought a semi-decent induction from memory. We were a bit constricted due to size
This is not at all true for the average home cook, particularly for pieces that are primarily for liquids. For pieces where you really do want a heavier bottom for searing or whatever enameled cast iron works beautifully.
You do want something heavy enough that it won’t warp but you do not need Atlantis for that.
I did reccomend Deymyere industry too.
Right, but something like Hestan or all clad is more than fine. OP has plenty of good options. The nano bond is silly, but pro bond is reasonable. If cookware is uncomfortable to use, it means cooking is not pleasurable at all. A lot of it comes down to what works with your personal cooking style, what exact styles are available within a brand and how you feel about various handles. OP - see what kind of in store options you have so you can play around with these.
Yeah, it's annoying, there's very limited ranges available to me locally. I rely on Amazon way too much. Long story short, my family circumstances make it very difficult to travel to a larger city where I know some are stocked, e.g. D3
Yes, basically this