A Look at the iittala Tools 28cm Frypan (Skillet)

In this video we take a look at the iittala Tools 28cm Frypan (skillet), a first on this channel!
Is it worth the high price tag?
Also check out my review of the iittala Tools 3L Sauce Pan.
• A Look at the iittala ...
00:00 Introduction
02:28 Look Around the Pan
04:25 Build & Specifications
05:40 Price
06:20 Heat Distribution Test
07:10 Size Comparison with Demeyere Proline
08:28 Dislikes
10:35 Conclusion

[@mamaschool333]

Many years ago, when I had to discard some low quality pots, I treated myself to this pot series. I have most parts of the series... the 8L, 5L, 3L, the 1L saucier, and my most coveted piece: the large cast iron frying pan. For some inexplicable reason, they discontinued the cast iron pan years ago. These pans are phenomenal. They don't warp, they heat evenly. They are exceptional quality. (The cast iron frying pan is superb. Eggs don't stick, no hot/cold spots). As you mention, the only drawback to this series is one that is substantial. The cost is painful. That being said, you'll never have to replace them, and they'll be handed down to the next generation one day.
Oh, and regarding your comment about how it is made: it's 3 ply, stainless steel with an aluminum core.

[@3ede467]

Same here, but I was too late for the cast iron items. The also had a cast iron pot that they discontinued. But I am pretty happy with the items that I got.

[@dustinhsiao3681]

You always post interesting and well-researched videos. Clearly takes a lot of time and care. Thanks!

[@mq46312]

Thanks for the kind words!

[@forrest6902]

Thank you for your insightful content. Last week the Fissler 28cm roaster arrived and I am amazed at how well it sears steak and chicken on my glass top stove.
I have learned more useful information about cookware in the last couple of months from your content than years reading Cook's Illustrated, etc. Your efforts are very much appreciated by home cooks like myself.

[@mq46312]

Thanks for the kind words! Yes the Fissler is a great piece.

[@peetsnort]

I inherited a littala pot from the 50s
Food absolutely tastes better. I think it's because the heat goes all the way up the cast iron sides. I love it. The new ones come with an Enamelled lining and cost 120 pounds in the UK

[@TedInATL]

Clearly, aesthetics were the priority for the design of this line. To me they're very attractive, but that's not what I need for functional items like cookware.

[@DonnieX6]

Agree, was about to write the same! Could not imagine replacing my Proline with that

[@TedInATL]

@@DonnieX6 Exactly!

[@gabsriel]

Thanks for the find.
I just received two pans from the austrian brand Riess, really worth the try !
EDIT : finnish pans. you may have to check Fiskars :-)

[@mq46312]

Thanks. Enjoy your new pans!

[@peetsnort]

@@mq46312 I have a very similar pan from Spain. 28 cm and only cost 25 pounds
1.5 kg.
Nice and thick 2mm

[@kristjaneinarsson8702]

Great overview, How is cooking on it?
I love the looks on it, but how difficult is cleaning it aswell.

[@mq46312]

For this pan I didn't do any cooking tests. I think it will be very easy to clean.

[@unknownhollow4141]

I appreciate your reviews as well! You seem to like the Demeyere Atlantis cookware and I wonder why you don't prefer the Apollo range considering the more ergonomic handles for the skillet and the sauce pans.

[@mq46312]

Thanks for the kind words! Actually I really like the Apollo series as well. It offers very good value for money, in fact even more so than the Atlantis. I've also done a couple of videos on the Apollo series.

[@mehrdadpfg]

Thanks for your great reviews, can you give us your comparison between all-clad d3 or d5 with de meyere or fissler i am really in a question state i want to buy but the internet is full of reviews that all clad is very good thanks a lot

[@mq46312]

No doubt that All Clad is a good product. I live in Europe and over here you can't really buy All Clad at reasonable prices. This is why I haven't done a review yet on All Clad. If I can perhaps get a few pieces second hand then I can review them.

[@stacistaci6657]

Great review. I was wondering what you thought about keeping a warped pot? I have a warped 6 quart pot. The disc on the bottom outside is straight, but inside the pot I see a few spots that are puckered or raised.

[@mq46312]

To be honest I think it'll work just fine especially if the outside is still flat.

[@stacistaci6657]

@@mq46312 Thank you!

[@coreykelly2523]

I think they’re made in Finland 🇫🇮

[@stadi4594]

Iittala is Part of the Fiskars Group….. you find cheaper pans and Casseroles…

[@flavs9548]

I would never replace my all-clad with that. I know it's high end but I doubt it performs better than an all-clad.

[@coreykelly2523]

I agree all clad is the BEST

[@stacistaci6657]

Hi again.😊 I just have one more question? I have a friend who uses a slow cooker to make great stews and soups. I told her I was going to make some of her dishes and told her I will have to make mine in my largest stainless steel pot and she told me I need to get a slow cooker because the walls of stainless steel is very thin and it's not good to have it on a flame for 8 hours so I got a slow cooker recently and used it and it's great, but I started to wonder if what she said is entirely true? I bought the slow cooker because I don't want to warp any more pots. One warped pot is enough😆. I was wondering what you think? Can stainless steel be ruined if left on a low flame for that many hours?

[@mq46312]

I don't think it's true. For stews you want a pan with a thick bottom. But in any case if it takes 8 hours to cook, I would just put it in the oven.

[@stacistaci6657]

​@@mq46312 The oven? I've never put a soup or stew in there. I will try that to see how it goes. Thank you!

[@mq46312]

@@stacistaci6657 No don't put a soup in the oven, but stews are typically slow cooked in the oven. Start by searing the meat on the stovetop, add all the ingredients, then everything goes in the oven (typically around 150C).

[@stacistaci6657]

​@@mq46312 I will definitely try that. Thank you.

[@stacistaci6657]

​@@mq46312 I said I was gonna try not to bombard you with questions, but I just have one more? Promise it will be the last until you make another video. My question is, is there a real difference between stainless steel that 18/10 vs 18/8 and 18/0? I know that 18/10 has the smallest amount of nickel and chromium, but is there a safety issue when it comes to cooling in the pot or pan? I plan to phase out my cheap pots and pans by the end of the year and get a Demeyere and possibly Faulk, but was just curious.

[@peetsnort]

Please please coook a few things.
Start with the fryed egg and finish seared beef

[@johnpatrickwoolbright4232]

*Promosm*