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Cookware

Fry pan or sauté pan for steak and pasta?

curiouspeter | Aug 1, 202102:53 PM     94

If I can only get one for a small kitchen, which one should I pick?

Currently, I use a cast-iron pan for searing steaks and a 12-inch rondeau for saucing pasta. For this new kitchen, I want to have fewer pieces. The ideal inside diameter of this pan is between 10-11 inches. I also need at least 9 inches of flat cooking surface. I also do not want anything that weighs more than 5-6 pounds.

These are the candidates so far:

Demeyere Industry 11-inch fry pan. It is shaped like a french skillet with tall, straight sides. It has enough "floor space" for a 14 oz ribeye steak. No hard-to-clean rivets. No helper handle though.

Demeyere Industry 3 qt sauté pan. No rivets. Reasonably priced. However, being only 24cm wide on the inside, it feels a bit cramped for mixing pasta.

All-Clad D3/D5 3 qt sauté pan. The form factor is perfect, but it has rivets.

Hestan ProBond/NanoBond 3.5 qt sauté pan. The form factor is good. However, I am not sure about the long-term durability.

I am not considering Demeyere Atlantis/ProLine because of the weight.

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