As a Christmas present to myself, I bought some more Piazza cookware from
one of their US distributors. Included were cookpots, saucepans, and frying
pans.

My first experience with Piazza was with their "brazier" (at least that's
what Williams-Sonoma called it. Piazza actually calls it a "two-handle
frying pan"). I love the two handles, but I figured I'd pick up a
conventional frying pan with one handle also.

Last night, I decided to break in my new "one handle" frying pan by making a
quick stir fry. Nothing fancy...just some cubed chicken breast, garlic,
ginger, sliced red bell peppers, and sliced onions that I had on hand.

While making the stir fry, I found that this new frying pan I bought was the
most comfortable piece of cookware I've ever used.

The pan itself is sized at 28 cm (about 11 inches). Like other Piazza
stainless steel pieces, the pan has a big, thick metal disk welded to the
bottom.

The thing that gets me though is the HANDLE. Welded to the pan is a
polished handle that's almost 10 inches long.

Tubular in form, the handle is about 1.25" wide, and 0.75" thick. It's not
round...more oval in shape. The "top" and "bottom" of the handle is flat,
and the "sides" of the handle are rounded.

The handle itself is sealed at both ends. One end is welded to the pan, and
the other end is flattened with a hole cut into it for hanging.

During cooking, the handle was extremely comfortable. It didn't get hot at
all, and picking up the pan was really easy.

An added bonus was that I didn't have to worry about the pan tipping over
when I picked it up. With some pans, the handles are small and narrow, so
that the pan can twist in your hand when you pick it up (and dump the
contents as it twists). No problem here though....the pan was totally
stable as I picked it up.

I just thought it was cool...many thanks to Sheldon for recommending this
line of cookware. I've never seen cookware that was built like this.

-Dennis Spexet,

> "Dennis Spexet" writes:
>
>As a Christmas present to myself, I bought some more Piazza cookware from
>one of their US distributors. Included were cookpots, saucepans, and frying
>pans.
>
>My first experience with Piazza was with their "brazier" (at least that's
>what Williams-Sonoma called it. Piazza actually calls it a "two-handle
>frying pan"). I love the two handles, but I figured I'd pick up a
>conventional frying pan with one handle also.
>
>Last night, I decided to break in my new "one handle" frying pan by making a
>quick stir fry. Nothing fancy...just some cubed chicken breast, garlic,
>ginger, sliced red bell peppers, and sliced onions that I had on hand.
>
>While making the stir fry, I found that this new frying pan I bought was the
>most comfortable piece of cookware I've ever used.
>
>The pan itself is sized at 28 cm (about 11 inches). Like other Piazza
>stainless steel pieces, the pan has a big, thick metal disk welded to the
>bottom.
>
>The thing that gets me though is the HANDLE. Welded to the pan is a
>polished handle that's almost 10 inches long.
>
>Tubular in form, the handle is about 1.25" wide, and 0.75" thick. It's not
>round...more oval in shape. The "top" and "bottom" of the handle is flat,
>and the "sides" of the handle are rounded.
>
>The handle itself is sealed at both ends. One end is welded to the pan, and
>the other end is flattened with a hole cut into it for hanging.
>
>During cooking, the handle was extremely comfortable. It didn't get hot at
>all, and picking up the pan was really easy.
>
>An added bonus was that I didn't have to worry about the pan tipping over
>when I picked it up. With some pans, the handles are small and narrow, so
>that the pan can twist in your hand when you pick it up (and dump the
>contents as it twists). No problem here though....the pan was totally
>stable as I picked it up.
>
>I just thought it was cool...many thanks to Sheldon for recommending this
>line of cookware. I've never seen cookware that was built like this.

I'm glad you're enjoying all your PIAZZA cookware.



---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

I'm a newbie cook. I've been working at it fairly faithfully now for
about
four months. One of the things I've really enjoyed is that my interest
in
it has not cost me a lot of money. But I've been starting to think
about
spending some money on it. I've been considering a 6-quart KitchenAid
mixer, but it sounds to me like they are no longer built to the same
standards of yesteryear. I've got a really nice set of mixing bowls
that
I inherited from my mother, and they are a pleasure to use, but I'm
seriously lacking in good pots and pans. I've been looking around for
a quality set that won't require a second mortgage on the house.

Thanks for the post. I'll keep Piazza in mind when I'm looking.
Michael

I'm a newbie cook. I've been working at it fairly faithfully now for
about
four months. One of the things I've really enjoyed is that my interest
in
it has not cost me a lot of money. But I've been starting to think
about
spending some money on it. I've been considering a 6-quart KitchenAid
mixer, but it sounds to me like they are no longer built to the same
standards of yesteryear. I've got a really nice set of mixing bowls
that
I inherited from my mother, and they are a pleasure to use, but I'm
seriously lacking in good pots and pans. I've been looking around for
a quality set that won't require a second mortgage on the house.

Thanks for the post. I'll keep Piazza in mind when I'm looking.
Michael

Michael wrote:

> Thanks for the post. I'll keep Piazza in mind when I'm looking.
> Michael


Good luck finding it in the states unless you order it online. I've got
8qt stock pot and the brazier. I shoulda' sprung for the 12qt while I
still had the chance.

~jonhn

Michael wrote:

> Thanks for the post. I'll keep Piazza in mind when I'm looking.
> Michael


Good luck finding it in the states unless you order it online. I've got
8qt stock pot and the brazier. I shoulda' sprung for the 12qt while I
still had the chance.

~jonhn

Piazza definitely isn't easy to find in the US. I ordered my Piazza
cookware from one of their US distributors (Silverspoon North America). No
online ordering -- I picked the items that I wanted from the Piazza catalog
and they shipped them to me COD.

Acquiring Piazza definitely isn't as easy as buying All-Clad, Calphalon,
etc. Here in the US at least, I think they cater more to the professional
market. But I'm glad I came across them, because their cookware is
wonderful. Works great, really comfortable...no complaints!

-Dennis Spexet,

"Levelwave©" > wrote in message
...
> Michael wrote:
>
>> Thanks for the post. I'll keep Piazza in mind when I'm looking.
>> Michael
>
>
> Good luck finding it in the states unless you order it online. I've got
> 8qt stock pot and the brazier. I shoulda' sprung for the 12qt while I
> still had the chance.
>
> ~jonhn
>