Comment by throw0101a

> 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.