Pleasantaries - I hope to someday be able to contribute something rather than ask question ad infinitum. Someday. That aside...three questions...
I've been looking to round out my collection of cookware with a nice big stainless steel saute pan with a lid - something good for browning AND being able to throw it in the oven. Swung into my local favourite discount housewares store the other day and low and behold, what do I see? The very same Wolfgang Puck cookware that seems to often receive relatively high praise around these parts...including what appears to be a nice big saute pan.
11" or so across, glass tempered lid, labeled as an 11" Chicken Fryer on the bottom, $29.99 (which in my neck of the woods is a pretty good price). I picked it up.
1) Based on what I've seen online, this cookware is oven safe to 400*C. I'm not sure if that's high enough and I'm wondering if that's a function of the lid or if that's common of S/S cookware?
2) I was hoping to get a pan with about a 6L (or 6qt) capacity, more or less. I haven't unwrapped the WP pan yet to test it's capacity, but I figure I want somewhere around that size. I think that, based on diameter, it should be relatively close to that. Does that sound right to you guys or should I aim for something bigger? (I currently have a non-stick saute pan from my cookware set that holds about 3L or so - it's 9.5"/24cm across - and it's usually at uber capacity when I get going with something fun
I ask #2, not because I expect you guys to know about MY needs, but more to get your feelings on what sizes have been appropriate in your experience in the past.
3) Is the quality relatively decent? I'm in no position to be shelling out $100+ on tri-ply All-Clad style stuff at the moment, so encapsulated base/puck technology is likely where it's at for me at the moment unless you know of somewhere that I can get something way better for el-cheapo.