Sauté Pans

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 6 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...

I am looking for a new set of cookware and have heard about all-clad, green pan, le creuset, etc. Which one should I buy? I am thinking all-clad now but they are so expensive. I hope to buy somethi...

It appears that Kitchenaid did a deal with Demeyere in 2013 and licensed a version of the Demeyere Atlantis product line - very slightly altered - as the Kitchenaid 7-ply Stainless series. Has an...

Been trying to cook with all clad stainless. Sometimes it goes well other times it's a disaster. I know to cook at a low temp and to cook at the right moment when the oil beads up otherwise everyth...

I just saw that Fiskars make a rondeau type of cooking vessel in Stainless steel, 28 cm wide, 4,2 liter and a base of 7 mm It’s only available in Scandinavia (Denmark, Sweden, Norway & Finland),...

Just saw this video with Mr. Ramsay cooking a glazed ham with some chutney. Is he using a Lagostina Lagofusion sauter pan to make the chutney or what ? Link: https://youtu.be/c5KOthuMywA ...

Is it normal for there to be a gap between a welded handle and the side-wall of a pot? I bought an expensive set, and a few pieces have a noticeable gap there (about 1 - 2 mm wide) instead of layi...