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All-Clad 4403 Stainless Steel Tri-Ply Bonded Dishwasher Safe 3-Quart Saute Pan with Lid, Silver $109

$109.00
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All Clad stainless steel 3qt saute pan with lid sold by amazon.com. This pan is listed on All Clad's website for $225 currently.

https://www.amazon.com/gp/aw/d/B0...ref=plSrch
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Created 02-03-2018 at 06:55 PM by dolan
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7 Comments

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Joined Jan 2015
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#2
This is a decent price. Not the lowest, but close. I have his pan and love it.
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#3
Afraid of the "sticks like crazy reviews"...
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#4
It's stainless steel. If you cook with high heat, food will stick. When It is the right temperature, the food releases on its own. Then you clean it easily with bar keepers friend. The end.

Preheat pan to hot, add oil just to smoking, decrease heat. Add food. Cook. Enjoy good food. Clean. Repeat. For 10+ years.

This is a great pan and doesn't stick any more or less than any other stainless steel pan.
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#5
The "sticks like crazy" people don't know how to cook. It will perform exactly like it should. You could do fish in the pan if you know what you're doing. You can do everything in this pan really, except I probably wouldn't do eggs. This is my workhorse pan.... use it before all my cast iron, enameled cast iron, non stick, and other try ply stainless. It's the bomb (except I hate all clad handles but whatever).
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#6
I wouldn't fry an egg in it either. That's about it. I do fish in this pan or the 12" fry pan with no issue. And yes, the handles are probably the only complaint against the pan. That and they have changed the pin over the years to be slightly thinner, but that's really just something for people to harp on.
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#7
Quote from Arcticat
:
Afraid of the "sticks like crazy reviews"...
Those reviews are from people who don't know how to cook with heat. Nothing sticks to a clean, hot pan with hot oil. Nothing.

A real issue to consider with a sautoir like this, however, is that the relatively high sides (versus a more shallow slope-sided sauté pan, for example) will make browning more difficult because those straight sides trap steam.
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#8
Quote from bravaZULU
:
A real issue to consider with a sautoir like this, however, is that the relatively high sides (versus a more shallow slope-sided sauté pan, for example) will make browning more difficult because those straight sides trap steam.
Agree but add just don't crowd the pan. I make many one pot meals that including searing and then finishing in a sauce. I have this and the 12" fry pan and for just searing meat I use the fry pan but for searing, building a pan sauce, and finishing the meat in the sauce, this pan is great. It's also perfect for sautéing veggies and greens. I have no issues tossing veggies in this pan versus a fry pan.
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