I think I've searched on every le creuset, all clad, and saute pan related thread and haven't seen anyone discuss either of these pans specifically, so I thought I'd finally post and ask for some advice.
I'm looking to retire my 4qt saute pan (my most used, "go-to" pan). I honestly use it for just about everything - grilling chicken, pork chops, fish filets, browning beef, etc. etc.
I'm torn between getting the all clad d5 ss saute pan and the le creuset (enameled interior) saute. I currently have pieces from both collections and love them both, but for the life of me I cannot decide between these two.
I love the way my all clad cooks, but it can sometimes be a pain to clean up (it's not non-stick). My le creuset is a breeze to clean, but, man, is it heavy, especially when it's filled with food. But I do love that the le creuset can go straight into the oven without changing pots. Big plus!
Since this is my most used pan, I don't want to have a nagging reason not to use it - either because it's a pain to clean or because it's annoyingly heavy. I've also never seen the le creuset saute in person (only online at W-S), so I can't tell how big it is (if it's too big, I probably wouldn't use it as often). The dimensions of the le creuset on the W-S website are much bigger than the all clad, but this just confuses me since they're both supposedly 4qts.
Has anyone had experience with either pan? Anything you love or hate about them? Thanks in advance!!
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