Disc-bottom vs fully clad frying pan? Fissler vs Kuhn Rikon?
Hi!
I’m looking for a frying pan. I’ve read through the wiki, so I have a general idea of the recommended brands and cookware. My question is a bit more general.
I have an electric stovetop, but I don’t want to replace my cookware just because I change my stove in the future, so I need something that also works on induction. I measured it, the biggest coil is 19-20cm.
I’d use the pan for everyday cooking, so I’d like it to be as versatile as possible.
I’m torn between a disc-bottom and a fully clad pan. I understand the general advice is “the thicker, the better,” but is that always true? Are there dishes or situations where a fully clad pan with a thinner base is actually the better choice?
For example my electric stove is already slow to react, so paired with a thick disc-bottom pan, it might be really unresponsive. At the same time, I like the idea of very even heat distribution and retention.
Specifically, I’m trying to decide between the Fissler Original Profi and the Kuhn Rikon Culinary Fiveply 28cm frying pan. (The Kuhn Rikon looks much nicer, but I don’t want this to be the deciding factor if you say the Fissler is better)
I’m stuck on this decision. Any advice that pushes me one way or the other?
Which one would you buy?
Thanks a lot!!