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Quality fry pan (stock pot height) recommendation to keep splatter off a range

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Quality fry pan (stock pot height) recommendation to keep splatter off a range

b.mac | Nov 19, 2013 04:44 PM

I have a new GE Monogram gas range and I'm trying reduce spray/splatter to make the new look last longer. Yes, I'm vain. But I cook a lot and I know over time wear and tear and splatter can affect the look of a range. And a good cleaning regime is important too. But I find reducing splatter (with a cover etc) goes a long way in the cleaning maintenance department. And with the new range I've found cooking with deep sided cookware helps keep the splatter off the range top. I have what I'd call a mid sized copper clad stock pot that does well with the splatter management, but it's not the best. I find it's doesn't brown or saute very well (likely because of its material and construction - cheap price point), and it's not wide or big enough for doing a half pound of bacon. I'd like something better, and bigger. Something that will function like a fry pan that I can brown and deglaze in, but also has deep sides. What style of cookware would make a good fry pan that has deep sides? Should I be looking at a quality dutch oven? Or a quality large and wide stock pot?

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