Sauté Pans

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 h...

Hi everybody, This is my first message on Chowhound, so let me start by saying Hello! and thank you all for sharing your experience and thought in the forum. I would love your advice and inpu...

I just landed my first job post graduate school and I'm finally making big boy money. I'm looking to reward myself with a piece of cookware and wanted to get the opinions of some of the copper houn...

I just finished a remodel and went induction. I'm starting over and want to get some "buy it for life" cookware, if possible. I've been pouring through some past discussions on here and scouring th...

I recently got a subscription to Cook’s Illustrated and was surprised to see the bad ratings they’ve given to Fissler cookware. I’ve seen Fissler recommended many times here, so I was wondering why...

When I first started learning to cook, I kept thinking that if the pan can maintain a constant temperature like an oven, maybe cooking will be easier. For example, the temperature of maillard reac...

I was looking at these pans but I needed some help figuring out what the lining material is. The scratches make me think stainless but I'm not sure, any help would be appreciated.

I saw some post about how Mauviel's new cast iron 2 rivets vs 3 rivet handles which are now stainless e-plated have major quality issues/reliability issues with coating rub off. I thought myself th...

https://www.youtube.com/watch?v=xoIO8YOpyN4 A year ago there was a thread on this topic. I struggled to understand how to cure the pan I bought. I realize now that I did not do it right. This vi...

I’m looking to buy a 28 cm copper rondeau, and would like some advice. First, I already have what you might consider a ‘rondeau’ — the Fissler 28 cm 7.2L ‘casserole’ — which I bought for batch coo...

Hey all cookware enthusiasts, Am I the only one wondering, when a rondeau really is a rondeau, when a casserole is a casserole and not a rondeau and when a deep frying pan is still a frying pan ...

by Eiron 9 months ago

I came across a good deal on an All-Clad D5 6 qt sauté, but why do I need one? And is D5 worth buying over standard 3-layer clad? I have an A-C 3 qt sauté (D3) that I don't use very often, an...

My cheap department store cookware is falling apart, and it’s time to get some quality equipment. I usually cook for two, on a gas range, but sometimes we have guests, so I need to keep some option...

I've got the itch for a new piece of cookware, and I know I should do what I want. But I'm looking for some opinions. I was thinking of replacing my 30+ year old Farberware 4-qt soup pot with an Al...

Hi, I'm looking for a 2.3 (+0.2) mm copper pan with stainless handles (and stainless interior). Having looked at countless threads on Chowhound, I see that Falk satisfies this criterion quite nicel...

Since it is officially summer, I thought to start a new thread. There are still active deals in the Spring 2020 thread.

Lee inspired me to make this thread. I wonder what pans you still keep in your arsenal, but never or very rarely actually use for cooking? I have a heck of a lot of pans, so for those of us ...

My most used pan has always been a sauter pan in non stick. Why ? Because I use it for frittatta/egg cake every other week and use it at least once a week for reheating leftovers from the da...

by Neo1 2 years ago

The title pretty much describes the question, but I have few others. First, if anyone is familiar with Mazzetti, do they make traditional saute? I perused the site and could not find anything d...