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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...

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

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by AlexBen 5 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

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by evankender 7 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)

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by Aexea 7 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

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by GTJ 10 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?

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by AFiller 9 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?

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by CHSeifert 10 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?

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by Eiron 12 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

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by shoshin 11 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

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by gawgi 12 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?

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by AFiller 1 year 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

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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?

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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?

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by boran 1 year 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?

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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?

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by Neo1 3 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...

Any recommendations for set of cookware? I heard about All-clad, green pan, etc. but not sure which one to pick?

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by boran 1 year ago

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...

What am I doing wrong?

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by LandB20 1 year ago

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...

Fiskars All Steel VS Fissler Original Profi Braiser

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by CHSeifert 1 year ago

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),...

Is Gordon Ramsay using a Lagostina Lagofusion sauter pan?

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by CHSeifert 1 year ago

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 ...

Welded Handles

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by QueenMargaery 1 year ago

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...