I need to decide on an All clad stainless vessel that has a large frying area. I had a cheap 12" I used to cook a 2 steaks or 4 pork chops at once.
I did not really like the 6 quart saute pan because the long bulky handle is a bit much at home. I was going to get the 6 quart casserole is the exact same thing but with 2 loop handles which is alot more friendly for storage.
Then I noticed there is a Williams Sonoma exclusive 6 Qt french braiser, it's actually a little cheaper and has a higher lid which will be useful for steaming and also braise. It says 12.5" diameter vs the 6 qt saute pan at 12 7/8". The picture on the WS site made it look a bit narrower than the regular 6 qt saute pan. Also looked to be brushed Stainless not polished from the picture?
Do you recommend the WS braiser for my situation?
Thanks in advance.
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