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Old 03-20-2007, 12:43 PM   #1
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Quality question on SS pans

Sup guys and gals.

So my bachelor cookware set has fried it's last egg and I'm in the market for some new SS pans. I'm leaning more towards buying the pans seperate b/c more than half of what comes in a set I don't use. Which compny do you reccomend? I would definately only buy clad built and lids are not necessary. Here's what I'm after:

1 - 12" Skillet
2 - 10" Saute pans
1 - Crepe pan

TIA -Jeeks

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Old 03-20-2007, 01:00 PM   #2
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For the first two, I'd go with the All-Clad Stainless line. These two pans are the workhorses of the kitchen and have to be tops. Rather than 2-10" sautes, I'd recommend a larger and a smaller one. I have 5.5 quart (12") and a 3.5 quart (10") sautes and appreciate the different sizes.

On the flip side, AC is pricy. You can get pretty comparable pans for less money. Calphalon, LeGourmet Chef and others offer the same product. I have a Claphalon SS saute pan that does a great job. I have other pieces from LeG Chef but no skillets/sautes. They all do the job as well.

Costco and BJ's have SS sets that are very good stuff and very inexpensive. You may want to consider that alternative as you can get 10-12 pieces for the cost of 1 or 2 AC. I have a Costco set of SS that is every bit as good as AC and I paid $199. for 12 pieces. I don't use the steamer insert much but the rest are regulars.
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Old 03-20-2007, 01:32 PM   #3
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Thanks, I'll check the brands you mentioned. In regards to the sets, I may have used the small & medium sauce pans once in 4 years. Emerilware is made by All Clad, correct? Is it the same quality or a cheaper marketing line?
The reason for the 2 10" skillets is so I won't limit my space. I could be using 3 pans at once. Last time I used the 8" saute pan I had asparagus hanging over the sides.
I take a look at the pans you have since you gave me some info first hand.
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Old 03-20-2007, 01:35 PM   #4
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Emerilware is a cheaper line. It is not fully clad. It has a disk on the bottoms of the pans.
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Old 03-20-2007, 01:55 PM   #5
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Skillets and saute pans are two different things.

Skillets are fry pans with sloping sides.


Saute pans have straight sides.
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Old 03-20-2007, 02:21 PM   #6
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American usage has the nomenclature backwards. A skillet is really a saute pan, used by line cooks almost exclusively. The frying pan is straight sided with a lid for shallow frying (as opposed to a deep pot for deep frying). sauteuse and sautoire.
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Old 03-20-2007, 02:30 PM   #7
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Thanks for your help....Andy. I just ordered a 10" All Clad skillet. I'll play around with it for a while and see if I change my mind on the other 2.

except for the Crepe pan....yum.
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Old 03-20-2007, 02:38 PM   #8
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Quote:
Originally Posted by Jeekinz
Thanks for your help....Andy. I just ordered a 10" All Clad skillet. I'll play around with it for a while and see if I change my mind on the other 2.

except for the Crepe pan....yum.

Cookware and more is currently having a big sale on AllClad, BTW.
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Old 03-20-2007, 03:00 PM   #9
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HOLY smokes! How fast can you say "In-Cart".
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Old 03-20-2007, 03:09 PM   #10
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whew....I'm back. 2 for the price of one from Amazon. Thanks a bunch for the "heads up".
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Old 03-22-2007, 02:06 AM   #11
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for crepes go for a 10" cast iron griddle, lodge makes one for less than 15 bucks, nothing browns creps and pancakes better than cast iron.
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Old 03-27-2007, 02:18 PM   #12
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Michael, I agree, my gramma's old cast iron spider griddle from Griswold is an awesome crepe pan. A true family piece and piece of Americana I'm proud to have and use.
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Old 03-27-2007, 08:50 PM   #13
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UPDATE: Well tonight I had a chance to put the AllClads to the test. Keep in mind, this is my first time ever to cook with stainless steel cookware. Let me tell you, I will never go back to non stick pans. Everything I cooked was in the same 10" fry pan(washing in between of course).

First, I cooked a batch of crepes. I was very worried about sticking, but I let the pan do IT'S work and they came out perfect. The crepes slid right off the pan into a plate. Second, I sauteed shrimp with a butter & garlic sauce. I achieved nice browning and a sauce to die for. Third, the topping for the crepe. Sliced strawberries marinated in spiced rum and sugar, reduced to a glaze.

As I said, I was truly worried about sticking, but I listened to comments from others on this site (don't use high heat, don't try and turn the food too fast, the food will release itself from the pan, etc.) and it worked out great!

I now have EVEN temps throughout the pan surface. And clean up is just as easy as with a non stick pan. I don't need the range cranking to get a good sear. And I have a set of pans that will last a heck of alot longer than any non stick pan. They are truly a dream to cook with.

Thanks for everyones help!
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Old 03-27-2007, 08:58 PM   #14
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It wsure is a fine feeling, isn't it?
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Old 03-28-2007, 07:26 AM   #15
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One note I forgot to add. I found that higher quality pans will hold heat longer than cheaper pans. When I laid the pan down in the sink with some soapy water in it to soak for a few minutes, the pan was still pretty hot. Whereas, my cheaper cookware would be the temp of the sink by then.
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Old 03-28-2007, 08:07 AM   #16
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I got most all my SS cookware from Ikea, they`re heavy based with a copper or alu filled center (I forgot which), the rest of the vessel is pure SS.
I`ve had them for many years now, and they can really take some Punishment! :)

IKEA | home | Cookware | IKEA/365+ series | IKEA/365+ pots & pans series
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Old 03-28-2007, 09:24 AM   #17
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you may still want a teflon skillet for omlets. eggs are a world to themselves.
you can pick up a pro restaurant pan for reasonable rates.
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