We have a couple of 12" cast iron skillet/fry/saute pans (one is enameled-LC) about 2 & 2.5 quarts, respectively, which I enjoy using and have had for years. However, they are very heavy, and most importantly, it seems many of my recipes leave me ever-so-carefully turning the food over in the pan, with much of it spilling out over the sides as the pans are just too small for the recipes. (These are predominantly "lots of veggies" recipes-curries,etc) Reducing the size of my recipes is not an option for me, so I want a pan that will allow plenty of room for my ingredients and stirring/moving the food around. Please note that I am vegetarian, so anything to do with with browning meat, etc. is not a concern in my choice of pan.
I also want to be able to see my ingredients, if you know what I mean, so a large sauce pan or stock pot type don't really appeal. I have a 4 qt Tramontina sauce pan I love for other types of cooking.
I have come across this AC CC Open Fry Pan, which looks rather like a wok/chef's pan hybrid to me. It's 14" and fairly deep with sloping sides (I think it is about 4-5 quarts)
I am leaning toward the copper core since the sides are so long & high. Seems this might be a better choice for heat distribution in this situation. ?
I've also considered brasier pan, but not sure if one would be "Open" enough for my preference. Lastly, I could get a 5 quart stainless saute or possibly a nice large rondeau.
Rondeau: http://www.amazon.com/All-Clad-Stainl.... This 10 quart size would allow me to see the ingredients, but would it be overkill?
What's going to be the best type of pan (and/or brand if you prefer one-I'm not tied down to AC) for this application? I think I should have at least a 4 quart size. I don't buy cookware often, and am fairly a minimalist-I prefer a few pans I use often, so a versatile pan that does this job would be great. I don't mind spending the cash since I purchase infrequently.
I would LOVE to hear your opinions, experiences and recommendations!!
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