Comment by Xcelerate
3 years ago
> I like America's Test Kitchen for kitchen-y stuff.
For me, America’s Test Kitchen compromises on quality too much for the sake of convenience. And perhaps that is their target audience, but they dismissed Demeyere’s cookware out of hand for being too heavy and unwieldy, whereas a site like centurylife uses IR cameras and probe thermometers to actually measure heat distribution and retention across different cookware sets.
I don’t understand the “too heavy” complaint anyway; people cook with cast iron (Lodge / Le Creuset) all the time, and it is significantly heavier than Demeyere.
> I don’t understand the “too heavy” complaint anyway; people cook with cast iron (Lodge / Le Creuset) all the time, and it is significantly heavier than Demeyere.
Yes, and they have reviews for cast iron for people that (a) can deal with the weight, and (b) want the thermal 'inertia' of all the extra mass.
But plenty of folks (i) aren't strong enough, or (ii) want something more responsive to heat adjustments.
They have testers of all shapes and sizes: (five-foot-nothing?) Lisa McManus and (six-foot?) Adam Ried would handle things differently:
* https://www.americastestkitchen.com/tour
If something is heavy/unwieldy, and you have hot oil in it, then it can become a safety hazard. There are trade-offs in any engineering decision.