Showing 1 of 3 conversations about:
View Full Discussion
Huh... since when are rivets a bad thing? Most woks/other cookware have them.
There is a buttload of cookware in this price range that doesn't have rivets. Whether or not it's a bad thing is up to you. I suppose in wok it's no so bad - but in a saucepan (that you truly use to make sauces) they're a major PITA.
My All-Clad stuff is all riveted. I suppose it's a bit harder to scrape the edges or clean than my non-riveted stuff, but it's never really bothered me, even with sauces. Personally, I see it as a good thing, as I trust rivets over a spot weld or brazing from a durability/longevity standpoint. I've had a welded handle fail on me before, which wasn't fun.
But yeah, I guess to each his own.
I paid through the nose for an All-Clad saucier - it has rivets, and is literally the pan that made me forever swear off rivets. And trusting a mechanical bond (rivets) over a physical bond (welds)?? OK. I'd guess you've never had rivets come loose on you yet.... I've never seen a proper weld on cookware of this caliber fail. But I suppose it could happen.