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Comparison Rondell Drive RDA-884 24 cm vs Rondell Lumiere RDA-593 24 cm

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Rondell Drive RDA-884 24 cm
Rondell Lumiere RDA-593 24 cm
Rondell Drive RDA-884 24 cmRondell Lumiere RDA-593 24 cm
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Typeclassicclassic
Specs
Size
24 cm
24 cm
Bottom thickness3 mm2.5 mm
Wall thickness3 mm2.5 mm
Wall height4.8 cm
Pan materialextruded aluminiumextruded aluminium
Handle materialbakelitebakelite
Non-stick coating
teflon /Xylan Plus/
teflon /Xylan Plus/
Features
induction bottom
dishwasher compatible
induction bottom
dishwasher compatible
Country of originGermanyGermany
Color
Added to E-Catalogdecember 2017june 2016

Bottom thickness

In general, a thick bottom is considered more preferable than a thin one: the thicker the bottom, the more evenly the heat is distributed over it, the higher the quality of cooking and the lower the likelihood that the product will burn in some places. In addition, thick material is less prone to deformation from strong heat and temperature changes. True, the massive bottom also affects the weight of the product, but in most cases this moment is not significant - on the contrary, it contributes to the stability of the pan and reduces the risk of tipping it over by negligence. Of the unequivocal disadvantages, only the high cost of thick pans can be noted, but it is usually justified taking into account performance.

It is believed that for most cases a bottom thickness of at least 5 mm is desirable. However, in pans for pancakes (see "Type") and other "quick" fried foods, smaller indicators are also allowed - from 3 mm. As a rule, the bottom thickness corresponds to the wall thickness (see below), but exceptions are possible.

Wall thickness

The thickness of the walls of the pan.

Thick material weighs more and costs more, but these disadvantages are outweighed by a number of advantages. Firstly, thicker walls distribute and retain heat more evenly, and also reduce the likelihood of overheating; all this is especially important when stewing, simmering and other similar cooking methods. Secondly, a large weight reduces the likelihood of overturning the pan, inadvertently hitting it. Thirdly, thick material better resists strong heat and temperature changes.

The minimum indicator for a quality pan is a wall thickness of 3 mm, and ideally it should be 5 mm or more.

Wall height

The height of the walls is selected by the manufacturer depending on the type of pan (see above) and its size, however, similar products may vary in the height of the sides. In such cases, it is worth considering the features of the intended application. So, high sides are convenient for stewing, preparing sauces and other types of cooking that involve a large amount of liquid; in addition, they allow you to fit more content. On the other hand, deep pans are more expensive and heavier. The shallow depth, in turn, makes it easy to flip pancakes, omelettes and other similar dishes, but reduces capacity.