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Old 02-10-2017, 11:57 AM   #21
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I hate stainless steel pans with a passion. Mine went to the thrift shop. The only things they were fit for was boiling veg. Anything else either burned or stuck. They weren't cheap either - top of the range in UK and a gift from relatives who had clubbed together to buy them!

Personally I'd stick with the Le Creuset cast iron. They work for everything and last forever (mine are 40 years old and do everything from boiling an egg to making toffee. If they aren't the ones with wooden handles you can even us them in the oven. Although they are not sold as non-stick I find I can cook anything in them (including scrambled eggs) and have no trouble getting them clean when it's washing-up time.
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Old 02-10-2017, 12:03 PM   #22
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I hate stainless steel pans with a passion. Mine went to the thrift shop. The only things they were fit for was boiling veg. Anything else either burned or stuck. They weren't cheap either - top of the range in UK and a gift from relatives who had clubbed together to buy them!

Personally I'd stick with the Le Creuset cast iron. They work for everything and last forever (mine are 40 years old and do everything from boiling an egg to making toffee. If they aren't the ones with wooden handles you can even us them in the oven. Although they are not sold as non-stick I find I can cook anything in them (including scrambled eggs) and have no trouble getting them clean when it's washing-up time.
I like the idea of getting a cast iron skillet and a dutch oven. I'm not so sure about a set of cast iron saucepans and saute pans as I imagine them to be rather heavy, which will make cooking hard for my girlfriend. Also, they are a bit more expensive and I really do like the look of the stainless steel. I'm under the impression that a stainless steel pan that is used properly and seasoned will be just as slippery as a non-stick pan.
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Old 02-10-2017, 12:08 PM   #23
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I like the idea of getting a cast iron skillet and a dutch oven. I'm not so sure about a set of cast iron saucepans and saute pans as I imagine them to be rather heavy, which will make cooking hard for my girlfriend. Also, they are a bit more expensive and I really do like the look of the stainless steel. I'm under the impression that a stainless steel pan that is used properly and seasoned will be just as slippery as a non-stick pan.
You pays your money and you takes your chance - as the saying goes.
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Old 02-10-2017, 12:10 PM   #24
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You pays your money and you takes your chance - as the saying goes.
Yeah I guess so, though people seem to have had a lot of success with the All-Cladd stainless steel, so I don't see why the LC Steel should be much different.

What inventory of pots and pans do you have may I ask?
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Old 02-10-2017, 12:24 PM   #25
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From the sounds of it a saute pan would suit my needs for cooking my large saucy meals that I leave to simmer for half hour or so. The annoying thing is that the largest stainless steel saute pan I can find is only 24cm diameter. That wont really be big enough so I am left with a choice between a 30cm non-stick drying pan or a 30cm stainless steel braiser. Both have about the same depth of 7-8cm, are oven safe and have a lid to fit.
You can use a Dutch oven for that purpose as well.
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Old 02-10-2017, 12:30 PM   #26
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I like the idea of getting a cast iron skillet and a dutch oven. I'm not so sure about a set of cast iron saucepans and saute pans as I imagine them to be rather heavy, which will make cooking hard for my girlfriend. Also, they are a bit more expensive and I really do like the look of the stainless steel. I'm under the impression that a stainless steel pan that is used properly and seasoned will be just as slippery as a non-stick pan.
The pan I cook with most often is my 3.5-quart All-Clad sauté pan. I use it for searing meats, making pan sauces, braising things like chicken thighs, risotto, stir-fry, curry, etc. For something like chicken Parmesan, I can brown the chicken in it remove remove it to a plate and build the sauce. Then add the chicken back and finish in the oven. No problems with sticking because I typically deglaze whatever stuck and incorporate it into the sauce.

I also have a set of Calphalon stainless steel skillets and saucepans that I use for all kinds of things. I love them.

And I have three sizes of Le Creuset enameled cast iron Dutch ovens and a set of bare cast iron skillets. They all have their uses.
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Old 02-10-2017, 12:46 PM   #27
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The pan I cook with most often is my 3.5-quart All-Clad sauté pan. I use it for searing meats, making pan sauces, braising things like chicken thighs, risotto, stir-fry, curry, etc. For something like chicken Parmesan, I can brown the chicken in it remove remove it to a plate and build the sauce. Then add the chicken back and finish in the oven. No problems with sticking because I typically deglaze whatever stuck and incorporate it into the sauce.

I also have a set of Calphalon stainless steel skillets and saucepans that I use for all kinds of things. I love them.

And I have three sizes of Le Creuset enameled cast iron Dutch ovens and a set of bare cast iron skillets. They all have their uses.
What is the diameter of your saute pan? The largest stainless steel saite pan that I can find here in the UK from a decent supplier is 24cm or about 2.5lts. I'm not sure what that is in quarts.
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Old 02-10-2017, 12:54 PM   #28
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What is the diameter of your saute pan? The largest stainless steel saite pan that I can find here in the UK from a decent supplier is 24cm or about 2.5lts. I'm not sure what that is in quarts.
Almost 28cm. I also have a 3.5-quart Calphalon sauté pan (came with a set my husband gave me for Christmas one year) that is slightly narrower and deeper - 10.5 inches/26.67 cm. Since it's a little deeper, I use it for more saucy things, to help contain spattering.
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Old 02-10-2017, 01:20 PM   #29
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I just looked it up -
3.5 quarts = 3.312 liters
2.5 liters = 2.642 us liquid quarts.
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Old 02-10-2017, 07:02 PM   #30
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My brother had both--the enamel cast iron and the SS Le Creuset. Love the SS pans that he had. I also love the enamel cast iron (mine and his).

I have so many LC pans, I've lost count. Dutch ovens, skillets, etc. A complete set of the SS thanks to my brother. The difference re: the SS and other SS pans I have, the weight. The Le Creuset are heavier and closer to what I would call restaurant quality.
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