Zwilling Henckel Frying Pans Question

[Kavvy]

Has anyone heard of these? I am wondering if anyone could help, I am a little lost. We are comparing the TrueClad vs the Spirit and I can't seem to find any differences, any cooking pros?

Do you have to pre-season these like cast iron? Would anyone reccomend these?

Thank you!

[calgarywinning]

We have found that All-Clad is the way to go. Better to have a few awesome pans than a set of ones that aren't so great. They have a heating core that runs through all parts of the contact cooking surface. Especially necessary when cooking electric.

Hope this helps.

[Kavvy]

Originally Posted by calgarywinning

We have found that All-Clad is the way to go. Better to have a few awesome pans than a set of ones that aren't so great. They have a heating core that runs through all parts of the contact cooking surface. Especially necessary when cooking electric.

Hope this helps.

Do you have to season it first?

[squiggs96]

I'm a former sous chef, turned CA, and have two sets of pots and pans in my house. I have the Zwilling Truclad seen here http://www.thebay.com/eng/home-cookw...-thebay/197195 and the Jamie Oliver Anodized set. I have a few other individual pots, pans and cookware items that are add ons to the above two sets.

Between the two the Zwillings have a sturdier feel. The pans have thicker handles and stronger bases. You do need to know how to cook on stainless steel pans, as it's not the same as a non-stick or anodized. The preheating and cooking processes are slightly different in order for the food not to stick. Eggs can be especially difficult the first few times. Cleaning processes are different too, with the anodized ones much easier to clean. The major benefit of stainless steel is it sears food better. You can better control the process if you know what you're doing. If you are new in the kitchen, it can be quite frustrating.

Both sets I have are excellent and highly recommended. Although I haven't tried the Spirit version, I'd assume it's close to the anodized ones I have. The Bay usually has sets on sale a couple times a year. You can get Henckel cutlery or something thrown in. I got mine in TruClads in December and got a free wok, as well as about 65% off the price.

You don't need to season either pan.

[afc wimbledon]

I have a bunch of nice stainless saucepans and stock pots, as well as saute pans and a few enameled and cast iron wok, dutch ovens etc.
I always keep and regularly replace (due to teenage boys being morons in the kitchen) a cheap non stick frypan for frying with

Great places for pans are Superstore, they have an excellent range of riveted stainless pans and pots, and homesense who seem to regularly get in no name enamel Le Cruesuit nock offs.

[afc wimbledon]

I will also say I hate pan sets, I have always found you don't use half the pans and would be better off with two 4 or 5 qt saucepans and a way larger stockpot than the sets give you, you will probably only ever use 1 saute pan at a time therefore 2 in a set is useless and the tiny little gravy boiler or whatever the smallest pans is for just gets lost in the cupboard.

[squiggs96]

Originally Posted by afc wimbledon

I will also say I hate pan sets, I have always found you don't use half the pans and would be better off with two 4 or 5 qt saucepans and a way larger stockpot than the sets give you, you will probably only ever use 1 saute pan at a time therefore 2 in a set is useless and the tiny little gravy boiler or whatever the smallest pans is for just gets lost in the cupboard.

I disagree, and it's why I bought a second set. It's not uncommon for me to have all four burners going. If you get them on sale, you can also get the whole set for about the same price as two or three of the pieces, so you are getting the rest for "free".

[sclitheroe]

I'm a big fan of cast iron pans. Once they are seasoned they are pretty much bullet proof

[Biff]

All-Clads are the mainstays in my kitchen as well but they are pricey. Absolutely ridiculously good pans, though. Also, like AFC, I buy and replace cheap non-stick fry-pans for stuff that is notoriously nasty to clean on regular cookware. At some point, I'd like to see what a good cast-iron pan, properly seasoned, would be like instead.

[Kavvy]

Thank you all!

TrueClad it is!

[Knalus]

Originally Posted by squiggs96

I'm a former sous chef, turned CA, and have two sets of pots and pans in my house. I have the Zwilling Truclad seen here http://www.thebay.com/eng/home-cookw...-thebay/197195 and the Jamie Oliver Anodized set. I have a few other individual pots, pans and cookware items that are add ons to the above two sets.

Between the two the Zwillings have a sturdier feel. The pans have thicker handles and stronger bases. You do need to know how to cook on stainless steel pans, as it's not the same as a non-stick or anodized. The preheating and cooking processes are slightly different in order for the food not to stick. Eggs can be especially difficult the first few times. Cleaning processes are different too, with the anodized ones much easier to clean. The major benefit of stainless steel is it sears food better. You can better control the process if you know what you're doing. If you are new in the kitchen, it can be quite frustrating.

Both sets I have are excellent and highly recommended. Although I haven't tried the Spirit version, I'd assume it's close to the anodized ones I have. The Bay usually has sets on sale a couple times a year. You can get Henckel cutlery or something thrown in. I got mine in TruClads in December and got a free wok, as well as about 65% off the price.

You don't need to season either pan.

So, how DO you cook with the truclad pans? I'm not a cook, and I always get food stuck on mine. Always. Tips?

[kermitology]

Originally Posted by Knalus

So, how DO you cook with the truclad pans? I'm not a cook, and I always get food stuck on mine. Always. Tips?

Your pan isn't hot enough. A test is to put a drop of water in the pan and if it forms a sphere, it's hot enough. Then turn diwn the heat a bit, add just enough oil to coat the pan and add your food. Don't move it right away, the food will release itself.

When you remove the food, you'll see little brown bits, those are called sucs, and you can deglaze the pan with some kind of liquid, and turn it into a pan sauce.

[squiggs96]

Originally Posted by kermitology

Your pan isn't hot enough. A test is to put a drop of water in the pan and if it forms a sphere, it's hot enough. Then turn diwn the heat a bit, add just enough oil to coat the pan and add your food. Don't move it right away, the food will release itself.

When you remove the food, you'll see little brown bits, those are called sucs, and you can deglaze the pan with some kind of liquid, and turn it into a pan sauce.

All good points. Many people think their pans are too hot and the food will instantly stick to stainless steel. It works the opposite as you want the food to have a quick sear and make the edge of the food crusty. If you don't have the pan hot enough, the food will merge with the pan and will become sticky.

Make sure you don't add the oil until you are ready to add the food. A hot pan and cold oil/butter creates a better layer between the pan and the food and gives you a little more freedom to have it move around.

If you do get some food stuck, let the pan cool down for only a few minutes. While it is still mostly hot, add hot water to it. Ensure the water is as hot as the tap allows or the pan can warp and/or stick for the next time. Soak the pan for a few minutes and the food will come off easily. If you do get some black marks in the bottom, just boil some water and vinegar in it and use a cloth to rub it off. In a restaurant we had a giant flat top that would usually be quite black by the end of the night. We never used anything besides ice cubes and vinegar to clean it and it sparkled after 5-10 minutes.

[redforever]

I have had Henckel sauté pans, a set of 3 of them. They certainly are a good product. My son has them now and he still uses them on a daily basis. However, I prefer Browne-Halco. I find them a bit better and prefer the shape of the handles.

Cookware sets do go on sale regularly, but no matter the deal you find, it is not a deal if you don’t use all of the pieces regularly.

I previously wrote this about Browne-Halco cookware in the Kitchen and Cooking thread.

http://forum.calgarypuck.com/showpos...&postcount=144

[speede5]

Out of curiosity, what do you think of this set? http://www.canadiantire.ca/browse/pr...=1361800554095

I need (ok, want) to replace my current set and I really want some more heavy duty, quality pieces. I'm no sous chef, and teflon tends to get destroyed in my house.

Open to recommendations.

FYI, I have a gas stove.