Sauté Pans

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...

I recently got a Fissler skillet to use primarily on my induction unit after being dissapointed with the results I got with Demeyere Proline and All-Clad cookware on it. I was blown away at the...

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...

Hi all, I live in the Netherlands (sorry for my English) and I'm looking for a new sautepan, I currently use the Sola 'hapjespan' 28cm / 11'' with high walls: Sola sautepan ( https://sola.nl/pr...

Hi, I'm an amateur, but looking for high-quality cookware that will last forever even with a lot of use! We cook almost every night in the same two frying pans (10in & 12in)- simple things (like a ...

I own 20-24 ‘everyday pans’ and store them on top of the cupboards in the kitchen. We also have a rack for our ECI My 22-24 main pans & pots - the copper and more expensive stuff - are stored...

Greetings chowhounders! I’m a new member to the forum and this is my first post. During the past couple of months I’ve been reacquainted to cooking, first out of necessity and lately have evolved i...

What would you have done differently? Please share here how you would build up a new cookware collection using the wisdom you have now. Mention whatever you'd buy again if you had to, be it...

I saw this thread here about Mauviel's cast iron handles: https://www.chowhound.com/post/mauviel-cast-iron-handles-1048735 No-one specifically mentioned if it was ok to actually season the hand...