Chef Forum banner
1 - 3 of 3 Posts

·
Registered
Joined
·
107 Posts
Discussion Starter · #1 ·
NIcko,

I use a couple of sitram at work. They are pretty good as long as you keep the flame under the pot. By this, I mean that the side are not as thick as one would like, but they are very nice and consistant. With that said once you use it a couple of times you will like them.

William Sonoma has a line that is simlar as the Sitram But I can't remember the name. Look for a stainless steel pots with a thick bottom.

D.Lee
 

·
Registered
Joined
·
154 Posts
I have a Sitram pot and love it. Unlike Le Creuset, you don't have to avoid using metal utensils. Unlike Calphlon, it doesn't get nicks on the surface. I've never tried All-Clad, which may be the closest competitor to Sitram, so can't compare those two brands. The copper layer at the bottom of the Sitram holds heat well though.
 
1 - 3 of 3 Posts
This is an older thread, you may not receive a response, and could be reviving an old thread. Please consider creating a new thread.
Top