Do I need a Saute Pan?

[ewatkins]

I want to get the new Calphalon One with the special non stick finish. They have set of 2 at Bed Bath & B which is a skillet and a "Saute Pan" that comes with a glass lid. I've never heard of that kind of pan. It looks like it would be useful as many of the things I cook are in a skillet that gets pretty full and then needs a lid to simmer.
So -- do you use a saute pan and do you like it?

[blazedog]

I'm not sure what a saute pan is exactly.

I have a large 12 1/2 inch pan with high sides with a lid (All Clad) that I find extremely useful for sauteing especially with large amounts of veggies and sauce.

I also have a large non stick saute pan (14 inch) which doesn't have a lid.

These are pretty much the work horses in my kitchen as I do a lot of sauteing with braising. I also like the fact that these pans can be put in the oven in temperatures up to 450

[lindrusso]

A sauté pan is a skillet-type pan with high sides, sometimes with a loop handle in addition to the regluar handle for easier handling (especially for the larger sizes) and usually a lid. Sounds like that's what you have, Blazedog.

I have an All-Clad sauté pan that I use ALL the time. I love it. I find it more versatile than a skillet because it has more room on the bottom than a skillet of the same diameter because the sides are straight and not sloped. Make sense? I also like that they are deeper so that you can hold larger amounts of food and I like the lid.

I'm sure that everyone has very different opinions as to what they would consider an essential pan, but all I know is that I would not give mine up! :)

Alysha

[SusanL]

is yours non stick?

[lindrusso]

Originally posted by SusanL
is yours non stick?

Yes, mine is nonstick. Alas, I did not take as good care of it as I should have and the finish is starting to get worn. :( If I replace it, I will not let anything abrasive even near it! :)

Alysha

[bobmark226]

I just made the leap to a saute pan which I'm now using for all those things I probably incorrectly made in a high sided Dutch Oven. I got a three and a half quart Emeril non-stick and I'm already wondering how I lived without it. It's become the workhorse for everything from chilis and curries to last night's Chicken Cacciatore Pronto.

I must admit that I miss the higher sides of the oven though and have to clean my stove top a lot more! :mad:

BOB

[blazedog]

These pots are now called so many things - everything, everyday, chef's etc. :D

I do know that my large flat pot with fairly high sides is something that I now find indispensable - just bought it recently and was relying on a motley assortment of a chicken fryer, saute pan with lower sides and wok. Mine is heavy stainless steel with aluminun clad in bottom (All Clad) and you really don't need a non stick pan as everything cooks so well with a heavy pan.

I have a large SS non-stick pan (14 inches) - Belgique Elite from Macy's. It's very heavy and wonderful when I really need a non-stick surface. It was only $18.00 on sale and compares very comparably with my much more expensive pots and pans. I personally wouldn't pay big bucks for a non-stick pan as they have a limited shelf life no matter how well you care for them. A good stainless steel pan however, is an heirloom.

[Gail]

From what little you've said, it sounds like you might really like a sauté pan.

I use mine more than any other pan in my kitchen. It holds quite a lot and is good for the dishes where you brown first, then cover and cook with added ingredients. I should mention, though, that for my uses I prefer stainless over non-stick (I do have other non-stick pans for other functions). I want my foods to stick and brown more deeply. I want the goodies stuck to the pan for deglazing.

Of course, that's just my cooking style, so the non-stick may meet all your needs just fine.

[ewatkins]

Thanks for the advice. Things burn so easily in my "non stick" pan, which is the cheaper "everyday" Calphalon. I can't imagine using a stainless one. All those recipes where it says to cook a chcken breast over medium high heat-- mine is burned after only a few minutes. That's why I was going to pay big bucks and get the Calphalon One.

[wallycat]

I think I have a saute pan :o

It's a 14" from all-clad (MC2) and it has 2 loop handles as opposed to one loop and one long.
It is huge and I use it when I want to saute a huge batch of chard/spinach/etc. I use it like a Paella pan, and because it's so big, I've used it as a roaster pan placing chickens in there, or veggies I want to roast. Love it. It's probably over-kill and my 12" fry pan can handle most things, but it does come in handy at times.

[blazedog]

Wallycat - that's a great pot - I think it's technically a brasier (brazier) with two looped handled.

It dates from the time when it would be buried in the coals - the name is a derivation of the French word for coals.

[wallycat]

Originally posted by blazedog
Wallycat - that's a great pot - I think it's technically a brasier (brazier) with two looped handled.

It dates from the time when it would be buried in the coals - the name is a derivation of the French word for coals.

Ummm, sad to say, I also have the large Braiser pan, but the one I was referring to is not domed. It has straight sides up and down, as opposed to my braiser which has scooped out sort of sides and a domed cover. The saute pan has a flat cover...

yes, I have over-killed my needs in the kitchen...shhhhh, don't tell DH :eek: :D ;) (I won't even start on the le creuset selections :o )

[blazedog]

Fascinating information on why I need all those different types of pots:D

http://forums.egullet.com/index.php?showtopic=25717