I've lurked here for years but now I need some straight up advice.
I bought my first piece of all clad at the start of the year, but I was limited by budget so I decided to get the 4qt Sautee/Simmer Pan from Williams Sonoma (http://www.williams-sonoma.com/produc...) with the intention of buying a smaller pan when I could afford to.
While this is a great pan for cooking big meals (brown meat/veg, add liquid, into oven) - it's a bit too large and heavy (especially for my skinny wristed mother) for day to day use (although I have been using it day to day in the absence of anything else)
I'm unable to see the pans in person (my friend brings them back from the U.S to the U.K for me) so I'm looking for some advice.
I had asked him to pick me up an 8" pan (I didn't want two pans that were basically the same- by getting the 10" or 12" versions) but I'm now worried the the 8" will be too small for anything other than a few eggs. I don't wan to spend $100 on an egg pan!
I need something big enough for a few eggs (I do fry alot of eggs), but also a couple of medium sized steaks or a few lamb chops, a couple of fillets of fish etc, but it needs to be light enough for a woman in her 60's (not frail but quite small!) to use.
I'd like to leave the sautee/simmer pan for cooking on the bone means (shanks, chicken legs etc) and use this new pan for day to day cooking.
Can anyone offer some advice?
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