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Old 08-03-2015, 10:31 PM   #11
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Just to add - I might give it a try later, after the pot has gotten to be unusable (right now the crazing/cracks are on the outside of the pot, on the bottom), but I'd hate to just give it away (or pay to give it away) after a couple of uses, with possibly nothing in return.
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Old 08-04-2015, 12:03 AM   #12
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Going back to the question you posed earlier about French skillet vs. a saute pan, I've found that my saute pan is one item I would be hard pressed to do without.

I have this one:
Calphalon Simply Easy System 5 Qt. Covered Saute Pan - Cookware - Kitchen - Macy's

Normally I haven't been totally in love with non-stick, but I really like this pan quite a bit. Like you, I prefer dinners that are mostly meat and vegetables, and I find it's easy to make an entire meal in this one pan.

First, I fry up the meat, then set it aside tented under foil to rest. While the meat is resting, I wipe out the pan with a paper towel, put about a half inch of water in the bottom, add my vegetables, cover, and steam them for 2-3 minutes. They should still be a little crisp. Then I strain off the water, reduce the heat to medium high and add some oil or butter to the pan. All you want to do at this point is quickly stir fry the vegetables to give them a little color and finish cooking them through.

That's it. Meat and vegetables in a single pan that's extremely easy to clean.
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Old 08-04-2015, 01:29 PM   #13
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Thanks Steve! I never have steamed vegetables that way - always thought I had to use a steamer basket (which can be a bit of a pain sometimes). I'll have to try that!
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Old 08-05-2015, 07:53 AM   #14
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Quote:
Originally Posted by Steve Kroll View Post
Going back to the question you posed earlier about French skillet vs. a saute pan, I've found that my saute pan is one item I would be hard pressed to do without.

I have this one:
Calphalon Simply Easy System 5 Qt. Covered Saute Pan - Cookware - Kitchen - Macy's

Normally I haven't been totally in love with non-stick, but I really like this pan quite a bit. Like you, I prefer dinners that are mostly meat and vegetables, and I find it's easy to make an entire meal in this one pan.

First, I fry up the meat, then set it aside tented under foil to rest. While the meat is resting, I wipe out the pan with a paper towel, put about a half inch of water in the bottom, add my vegetables, cover, and steam them for 2-3 minutes. They should still be a little crisp. Then I strain off the water, reduce the heat to medium high and add some oil or butter to the pan. All you want to do at this point is quickly stir fry the vegetables to give them a little color and finish cooking them through.

That's it. Meat and vegetables in a single pan that's extremely easy to clean.
I use a similar method for steaming vegis, except I put the butter in with the water. Once the water has evaporated completely, you are left with a nice butter glaze and the vegis have had the benefit of the butter flavor throughout the cooking process.

We need to retire some pots that are loosing the teflon coating, a 6-1/2 QT and 4-1/2 QT. We are just going to replace the 6-1/2 right now with an 8 QT, All-Clad. Karen checked for the best price which seems to be consistent among the better known sources. It is $315.00. We have a 20% off coupon from BB&B, so that is where we will likely get it.
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Old 09-11-2015, 04:21 PM   #15
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It it's a choice between the two opt for straight-sided saute' pans.
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