View Full Version : Sitram etc
04-28-2005, 08:53 PM
So, Sitram's "Catering" and "Magnum Pro" seem to be very similar, with the 2mm copper disk bottoms (Catering line says "thermic copper", whatever that is), yet the prices are different and they tend to be carried by different retailers, though at least one has both. Other than the Magnum Pro's gimmicky copper dot on the bottom, what is the REAL difference? Also, does 2mm copper have any significant advantages/disagvantages over the 6-7mm aluminum of the Profiserie series, Bourgeat and Paderno brands? I would guess, off-hand, that perhaps the thicker aluminum would be a better heat distributor. The "Catering" has the slight disadvantage of not working with induction. (not likely to be a problem for a renter like me)
04-28-2005, 09:23 PM
I recently picked up a starter set of the Profeserie on Ebay that I have yet to try out - just too darn busy. I got a 17 quart stock pot from Amazon.com from the same line I have used once and that got me to take the plunge in the starter set. The only perceived nit so far, is that sides of the Profeserie are thin. The band you see in the pictures appears to be where they draw out (stretch) the sides up from the base disc of metal. The aluminum disc on the bottom is a definite upgrade from the Revereware crap I used in my early days that my Mom loved so /ubbthreads/images/graemlins/confused.gif /ubbthreads/images/graemlins/confused.gif /ubbthreads/images/graemlins/confused.gif
So, if you want cheap stainless pans and can live with the thin sides and equally thin lid, I think they are a good buy at this point. Of course, with no use on most of them this is really a Sunday afternoon couch potato Quarterback sort of thing (all blow no go /ubbthreads/images/graemlins/wink.gif). Once I get some time, I will be cooking with these and test driving some new knives....in the meantime its more of a microwave and grill life at the moment.
04-28-2005, 09:54 PM
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a definite upgrade from the Revereware crap I used in my early days that my Mom loved so /ubbthreads/images/graemlins/confused.gif /ubbthreads/images/graemlins/confused.gif /ubbthreads/images/graemlins/confused.gif
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Haha - I got one of those THIN aluminum hand-me-downs, too. My mother also buys me a small anodized calphalon on occasion, but I get sick of cleaning and cleaning those and they still look dirty afterwards. I do 80% of my cooking in a big non-stick stovetop "wok" pot, but I'd like a big saute for browning my veggies before they go in the wok, and big and medium sauce pans for e.g. cranberry sauce, soup or pasta sauce. So sick of scrubbing that freak'n anodized pot...sometimes it has that nails-on-the-chalkboard feeling, too. ugh! In the Sitram descriptions I don't see much mention of the SS wall thickness for the three product lines. Perhaps the "catering" line has thicker walls to explain its higher price?
04-28-2005, 10:11 PM
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In the Sitram descriptions I don't see much mention of the SS wall thickness for the three product lines. Perhaps the "catering" line has thicker walls to explain its higher price?
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Actually now I found it on the web site - both Profiserie and Catering are listed as having 0.8-2.0mm "body thickness". Nothing was listed for Magnum Pro, but it doubt it's too different.
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