kitchenelf
Chef Extraordinaire
Good for you Roxy!!!!!! Now get cookin'!!!!!!!!!
Keltin, keep checking ebay. Sometimes you'll luck out and get a piece for a reasonable price. I got a small flat bottomed covered wok and a 1 qt. open sauce pan - the extent of my All Clad collection. I was at TJMaxx last week and saw a huge All Clad fry pan, a little scratched up - marked $299.99!
I would think you could get better product for less. That said go for Steel.
I'm sure whatever they are charging for it, much of the price is for the cachet of her name. You can get better quality product for less money.
They call this a sauté pan, but I consider this style to be a fry pan. It’s $500 for the 6 Qt model!
Yep, I mistakenly thought it was a fry pan, but that's the one - ss with a copper core and cover. Jeez, I thought $299 was outrageous. Had no idea it retails for $500!!!They call this a sauté pan, but I consider this style to be a fry pan. It’s $500 for the 6 Qt model!
They are saute pans -- with the straight sides.
That particular one is $340 at Cookware and More.
$200 in SS. And $140 for the more reasonable 4 quart model.
And even cheaper when they have a sale.
And, when you buy All-Clad or Calphalon, you are not only paying for your pan, you are also paying for every pot and pan they give to television chef's, free fer nuthin, to use on their programs, so you can't win unless you buy no-name brands, which is exactly what I did. I bought Le Gourmet Chef's tri-ply stainless line, first receiving a 7 piece set as a birthday gift, then filling in whith other pieces over the years, for about 1/3 of the price of All-Clad, and, quality-wise they are every bit as good, with the same no-nonsesnse guarantee. Yes, they are made in China, but, so was Kwai Chang Caine!
Terry, interestingly, most of the pans sold in US as "paella pans" are not at all like what is used in Spain. They use a thin steel flatbottomed pan that is very wide and shallow. Material is a lot like a wok.... and the reason for this is that the rice is supposed to end up "crisp" on the bottom... form a crust. With most of the so-called "paella pans" I've seen, that result would not be possible.That's been a real revelation to me, keltin. I seriously thought, based on the names of pots and pans, that I would need a particular pot to make the corresponding food. ie: paella pan to make paella, etc.
They call this a sauté pan, but I consider this style to be a fry pan. It’s $500 for the 6 Qt model!