Need a good 10" SS Pan

Wow, thanks for all the info and suggestions. You guys are great! :thumb:

I've been researching them all. I still can't up my mind though. I'm a bit worried about the handle on most models. In looking over all your suggestions I bumped into an "everyday" pan that makes the handle issue a non-issue. There is one by cuisinart and calphalon. The one by calphalon is kind of ugly. :lol:

I really like the style of this pan. I don't have anything like it, but just looking at it makes me want to cook something! And it comes with a matching lid. Anyone have an "everyday" SS pan like this (see link below). The more I look at it, the more I like it.

I couldn't find an All-Clad version though.

[ame]http://www.amazon.com/Cuisinart-Classic-Stainless-12-Inch-Everyday/dp/B000E57BB2/ref=sr_1_4?ie=UTF8&qid=1305585555&sr=8-4[/ame]
 
Is this what you are looking for?

ac-5150.jpg


All-Clad Stainless Steel All Purpose Pan


A welcome addition to any kitchen, the All-Clad Stainless all purpose pan with lid is both functional and attractive. With a flat bottom and rounded sides, you can sear, braise, stir-fry or saute in this multi-function pan. Take food straight from cook top to oven to table for a beautiful presentation. The cooking surface is high quality 18/10 stainless steel, so your foods retain their natural flavor. The interior features an aluminum core for quick and even heating. The exterior is magnetic stainless steel so it's compatible with a variety of heat sources, including induction cook tops. The domed lid helps food retain their natural juices. This all-purpose pan comes with an All-Clad stainless solid spoon and two oven mitts.


http://www.metrokitchen.com/product/AC-51508

Or, it's a little cheaper on Amazon: [ame]http://www.amazon.com/All-Clad-All-Purpose-Spoon-Oven-Mitts/dp/B003IBP9ZE/ref=sr_1_17?ie=UTF8&s=home-garden&qid=1305587284&sr=1-17[/ame]
 
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It's not quite the same and the price on Amazon is much lower, only $29.33 and you can get free shipping. You just have to wait for delivery for a few more days otherwise shipping is $8+.
 
If you're a fan of reviews like Consumers' Reports, then try America's Test Kitchen. For those who aren't familiar, they are the "Consumers' Reports" of the kitchen. They have even teamed up with CR on occasion to do a joint testing/review.

You'll have to sign up for a two week free trial period. Use an email address that you don't bother with, because they will try to sell you their books & subscriptions. But look at the equipment reviews. They explain their methods at length, and give detailed reviews of the pans.

It's really worth your time if you're making an expensive purchase. I know that several of the regulars here have a lot of confidence in them.
 
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Keltin, Macy's and Williams Sonoma carry All Clad if you want to check them out. DO NOT buy from those stores though, they charge MSRP on AC.

Another good piece of cookware to own is a brazier pot. They arent as tall as a stock pot but taller than a saute pan. A 12" brazier pot can actually do the work of those two things and a dutch oven. The bottom is thick like a saute pan so you can sear and brown without distorting the pot.
 
I'm awaiting delivery on that stainless steel skillet. Did you buy it also or another one? I've had stainless steel pots but never a skillet. I know that food tends to stick to them. How do you avoid that?
 
1. Make sure the pan is hot enough before adding oil or food.

2. Make sure the oil gets hot before adding food.

3. Don't try to turn or move the food until it is ready to release by itself. As long as you follow #1 & #2 above, the protein will release when it is beautifully brown & caramelized.

Most people fail at step 1. Hot means hot. When a drop of water (about 1/8 tsp) sits up in a ball instead of sizzling & evaporating, the pan is hot enough to add oil. When you add the oil, heat it until it shimmers or gets "legs" when you tilt the pan.

For number 3 - channel Alton Brown. "Step away from the tongs".
 
Sometimes I don't want the protein to get to the point when it releases on it's own. For instance, I may not want a certain chicken dish to brown. So I use a good coating of oil in the pan and gently place the food into the pan lightly swirling it around in the oil first as not to push all the fat from underneath the meat.
 
To add to what SS said, those pans get real hot. Too hot on high. You never need to cook with them on high. Medium heat will work for getting the pans smokin hot and then add the oil and let it get hot too. However, smoking hot oil is too hot most of the time.
 
Thanks Norm. For sure I would have put the flame on fairly high. Smoking oil is not only too hot but doesn't taste very good either.
 
To my surprise the pan was delivered today. They said to expect Thursday or Friday. It is beautiful and I think I'll take it with me when I go to Dana Point for Memorial Day week.
 
Leni said:
To my surprise the pan was delivered today. They said to expect Thursday or Friday. It is beautiful and I think I'll take it with me when I go to Dana Point for Memorial Day week.
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Which pan did you get?
 
I got the one that Kelton found on Amazon. He posted a link to it. I just finished making breakfast using it. Very nice. Next I'll find out how easily it cleans up.
 
Leni said:
I got the one that Kelton found on Amazon. He posted a link to it. I just finished making breakfast using it. Very nice. Next I'll find out how easily it cleans up.
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Thats a nice pan!! I would love one but I have 2 others:

Cuisinart Chef's Classic Stainless Steel 5-1/2-Quart Multi-Purpose Pot with Glass Cover

Cuisinart MultiClad Pro 5.5-qt. Stainless Steel Saute Pan

I really can't justify buying another one BUT it is a beauty!!
 

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I've been real impressed with the Cuisinart MultClad Pro line of pots and pans. I bought a couple to fill in some of my missing pieces and found they cooked very evenly. They run about 1/2 the price of my All-Clad does normally.
 
joec said:
I've been real impressed with the Cuisinart MultClad Pro line of pots and pans. I bought a couple to fill in some of my missing pieces and found they cooked very evenly. They run about 1/2 the price of my All-Clad does normally.
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I LOVE my 2. I also have smaller cuisinart pots with covers. I LOVE the saute pan. I start on stove finish in oven then make the pan gravy (which makes clean up a snap!) on stove. One pan to cook and one pan to clean works for me!!
 
Leni said:
I'm awaiting delivery on that stainless steel skillet. Did you buy it also or another one? I've had stainless steel pots but never a skillet. I know that food tends to stick to them. How do you avoid that?
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In addition to what others have said, there are two other options:

1) You can make a pan sauce by adding wine, broth or water or a combination (and other things like shallots, mustard, herbs, cream, etc., if desired) to the fond, or browned bits that stick to the bottom, and simmering while scraping them up with a wooden spatula, then pour that over whatever you're making.

2) You can add water, scrape and simmer and pour it down the sink! But why would you do that when it's so simple to make a pan sauce? :wink:
 
GotGarlic said:
In addition to what others have said, there are two other options:

1) You can make a pan sauce by adding wine, broth or water or a combination (and other things like shallots, mustard, herbs, cream, etc., if desired) to the fond, or browned bits that stick to the bottom, and simmering while scraping them up with a wooden spatula, then pour that over whatever you're making.

2) You can add water, scrape and simmer and pour it down the sink! But why would you do that when it's so simple to make a pan sauce? :wink:
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What Mama said why waste all that good flavor!! I add butter and flour to the fond then broth and scrap to make gravy.
 
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