What's the low-down on American made Vollrath carbon steel pans versus the thicker French brands?
I bought a Vollrath 12" pan. I like it so much that I bought a 9 3/8" pan. The Vollraths measure in slightly more than 1.5mm thick, where as the French made pans are 2.5 mm plus. I've read the archives and find that quite a few home-cooks prefer the heavy French made pans. I wonder if that is necessarily because they are better pans or do they assume that thicker is better and that made in France makes a difference.? Have they tried the Vollraths? Is there a benchmark for carbon pans?
The one complaint I hear often about the French pans is that they are heavy. I enjoy the lightness of the Vollraths, especially for sauteing and flipping food. I believe a few chefs mentioned that the thicker French pans were better on a hotter commercial range where as the Vollraths were better at home.
I'm in the market for another carbon pan. Should I stick with the American pan or go French?
Please advise, thank you,