Sauté Pans

Everything you need to know about sauté pans is right here, from care and storage tips to recipe ideas and brand suggestions from fellow cooks.

I Tried the Popular Pan That Claims It Can Replace 8 Kitchen Tools

The Always Pan has gained a cult following, promising to take the place of eight other kitchen tools. The popular pan is finally back in stock after a long stint on backorder so we put it through its...

Fry pan or sauté pan for steak and pasta?

by curiouspeter 5 hours ago

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...

Advice on new Sauté Pan

by sorenp 3 months ago

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...

Legit Dehillerin?

by justin89k 1 month ago

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...

Your favorite performing induction cookware? (I'm new to induction, not new to cooking)

by graymatter 1 month ago

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...

Why does America’s Test Kitchen/Cook’s Illustrated rate Fissler cookware so poorly?

by chillaxboi 1 year ago

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...

Is it necessary to keep the pan at a constant temperature like an oven?

by AlexBen 2 months ago

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...

Help ID the lining of these copper pans

by evankender 4 months ago

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.

Mauviel 1830 M250-B e-plated cast iron handle quality diaster (rubbed off from shipping)

by Aexea 4 months ago

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...

Preparing a Steel Pan / Curing Method

by GTJ 7 months ago

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...

28 cm rondeau -- Falk or Mauviel?

by AFiller 6 months ago

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...

I’m looking for a compendium of the different types of cookware - can you help me?

by CHSeifert 7 months ago

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 ...

Do I need a 6 qt sauté 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...

Buying new cookware - help with my shortlist

by shoshin 8 months ago

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...

Pot Advice

by gawgi 9 months ago

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...

2.5 mm copper with stainless handles -- what are my options?

by AFiller 10 months ago

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...

Summer 2020 Cookware Deals

by jankdc 1 year ago

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

Which pans do you keep around but rarely use?

by CHSeifert 1 year ago

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 ...

Has anyone used Our Place cookware?

by boran 10 months ago

I am thinking of buying from this brand OurPlace. The cookware and dinnerware look really nice. Wondering if anyone tried and has good experiences with this brand: https://fromourplace.com/products...

What’s your most used pan?

by CHSeifert 1 year ago

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...

Does Bottega Del Rame - Mazzetti - make a traditional Sauté Pan?

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...