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4 days agoI have a Demeyere Industry pan.
It’s fully 5 layers of steel and aluminum with a welded handle.
No rivets as they get loose all the time. Plus I hate the fats and oils that get in there with no way to clean them. Plus utensils get caught in it when you’re making thicker sauces.
They are also found in the commercial kitchen industry.
I’ve baked with it, fried in it, abused it petty hard, and never gives me an issue.
If it’s any consolation the Ikea 365 stainless steel are my alternative workhorse. They’re cheap and abused as well. Maybe something replaceable but still sturdy is worthwhile.