Sauté Pans

Pondering new Saute Pan


Cookware Sauté Pans

Pondering new Saute Pan

mikie | | Jan 23, 2012 06:43 AM

Although the original owner doesn't seem to mind, the old large saute pan has domed on the bottom and is useless in my opinion, all the oil and butter runs to the outside edge. So I'm in the market for a new pan and frankly the more I read and the more I look at pans, the more difficult the decision becomes.

From the start, rule out any pan made in China or the pacific rim, not interested, so it's either EU or US made, all others need not apply. I tend to cook Italian, but not so much red sauce and pasta, but things that get browned and then sauted with onions, garlic, fungi, etc. I do some in a Staub braiser, but my 9" isn't big enough for many of the things I cook and although I could get an 11" model, I think a saute pan would be more usefull. I read on Cooks Illistrated that pans 11" and greater don't fit burners very well and tended to not produce even heating in their tests. They did pick a winner, but I'm not a member so I don't know what won their test. They also ruled out non-stick for obvious reasons. So, what do you guys think?

I have looked at AC, I'm a top grip, so I don't find the handle very comfortable, not a deal killer, but an issue. I looked at a Demeyere Atlantis and it weighs a ton, which is good, but the sides were very high and it was very heavy, again not a deal breaker, but an issue. I have looked at copper, not high on the list of the original owner of the current pan, and again, it's really heavy, I know it's a good thing, but. I looked at Scanpan CTX clad, jsut don't know if the heat transfer is very good, I have a non-stick scanpan for eggs but that's different construction.

Your thoughts are appreciated.

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