Is the cooking surface a true flat surface? No pooling of oils off to the sides. Looking for a stainless frying or sauté pan that will keep oils in center of pan. We are not interested in the anolonx but I’m having a hard time finding a pan that isn’t cast iron and allows for flat surface searing, etc.
I've really been liking Dalstrongs stuff and have done some unboxing videos as well. I have Avalon and Oberon pans alike but no pots yet! Thanks for the video showcasing it a bit, i t was hard for me to visualize a 3 qt pot since I dont have any pots!
I have this and when I plug it in it starts (massage, heat, shower). However, when I try to press any button it's automatically shutting off. It won't even respond to the power button to turn back on. Is there any help or insight you can provide? Its been working fine until today. Do you have a manual?
why do people put their knives in rolls without the sheaths? All Dalstrong knives come with sheaths. So why not use them? Any recommendation on a good knife roll?
Don't know if you'll see this since this is a year later, but I have a question, how is it dealing with the handle when the pan is full of food and moving it. I'm just concerned about the square edges on the handles not being able to get a good grip or hurting your hand.
That handle is super helpful when it's full of food and the corners aren't really 'sharp' so I wouldn't worry about that, they also rarely get hot depending on what you're cooking, I only need to use a towel to hold that handle every once in a while if I'm working with a higher heat. Honestly though this is my favorite pan I've ever owned that wasn't cast iron! I ended up buying the 3qt sauce pot as well.
