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.
Invite a friend to chime in on this discussion.Email a Friend
by Kelsey Butler | Nostalgia is a factor not to be discounted when it comes to food, and these five holiday staples sometimes...
by David Klein | Mail order cookies, cakes, pies, and other sweet treats are better (and more prolific) than ever...