Hi! I´m thiking about getting an stainless steel pan as my kitchenware are nonstick ones, so that I´ll be able to enjoy those wonderful sucs...:P But I was wondering which are the key spots to look for in such that kind of pans.

I´ve been surfing the net and found out it is important the copper/aluminium disc attached to the bottom to both be thick, so once hot it evenly distributes the heat and also keeps the temperature stable when you flip the meat, and it to get to the very edges of the pan so all the bottom surface of the pan is heatted to an equal temperature, but I´m sure that as professionals and every day users of that tools you can help me with some more important details that I´m overlooking

Thank a lot for your answers

Don't worry to much about all the different types of technologies in pans. In our store we feature the brands we use and believe in. In professional kitchens, most chefs even use pans of lower quality but then again, they have the experience and knowledge of working with them and the heat source. Good quality stainless steel pans from Viking or All-Clad will do the trick for sure. I'd start with a 10" or 11" saute pan.

Or for more versatility, get a 3 Qt Saute Pan w/ Lid
(you won't be able to pan toss but you can make many other great dishes with this piece of kitchen equipment).

Hope this helps.

sorry, maybe I didn´t explained well the target of my question, I was looking for those things that you look for when you buy a stainless steel pan, and that makes you choose one and not another....

Anyway thanks a lot for the info about the store

Sorry for the confusion.

Here's a drill-down with some relevant discussion.
http://222.rouxbe.com/drilldowns/54

We mention in this video that pans benefit from a copper disk (and do) for more even heat distribution. But today, most quality stainless steel pans have a multi-ply formulation of stainless steel and aluminum alloy (or copper) that allows for quick and even heat conductivity. So pay more attention to:

- heavy weight
- solid construction (tap on it like in the video)
- heat resistant handle
- handle riveted not just welded (often can break)
- good warranty
- quality brand

Here's a good post that I hope provides some additional help (note: it's a bit All-Clad focused - but they are a good brand and the information is correct).

And you just have to love it :-)... because it will be with you for a very long time...

I didn´t know that there were some pans that have the thick disc climbing up the edges, so maybe I´ll try to look for one of those :P

Heavy weight stainless is the way to go. Don't buy the whole set. Buy what pieces you can afford for the time being. Get a heavy stock pot from a restaurant supply store, this can save you a couple hundred bucks.
Happy cooking.

At often lower prices. Great suggestion. Most people don't know that you can buy from these stores. Many restaurant supply stores are only do cash and carry.

I am new to Rouxbe Online Cooking School. I am enjoying every one of the videos. Does the weight of pots and pans have an effect on the food cooked in them? I am in the market for a whole new set of cookware. Thank you so much for this fabulous online cooking school.

I recently purchase two saute pans a 10 and 12" from Walmart .Tramontina triple ply stainless.The triple ply line of Tramontina is comparable to All Clad at one third the price.I checked out several customer reviews before before buying.Total cost for both seventy dollars.I have been cooking with them for a month and I think they are they are a great bargain.

Hi Yvonne. The weight is not necessarily critical but it is a characteristic of pans that are higher quality. I talk about the qualities to look for in stainless steel pans above.

However, John S makes a good point. You can buy less expensive pots and pans for sure that will work VERY well for cooking. However, I have found over the years that higher quality pans tend to cook foods more evenly because they are made out of better materials that conduct heat better. Many less expensive pans (not all) tend to have a shorter lifespan (e.g. 3 to 5 years). Quality pans will last a lifetime, like my Mauviel copper, but they are very expensive. It might be interesting to note that many of the stainless steel pans we used in professional kitchens are actually much less expensive and lower in quality that many of the pricier, higher quality pans you see on the market. But they too need to be replaced from time to time.

Buy the best you can afford. And pay attention to some of the details I mentioned above.

If you need more help, let us know. Joe

Hello. Joe, you mentioned getting a saute pan to start in 10 or 11 inches, and you like All Clad or Viking. Did you ever try CIA? I can't get them except online, and never tried one. I did buy a whisk of theirs and loved it, very balanced, felt great, and wondered if it would be as nice as the All Clad or Viking. I was hoping someone could tell me because I don't want to order something online then have to send it back. We do have All Clad available here but probably not Viking. I looked at the All Clad and found it unweildy, out of balance for my small wrists and hands and just seemed built for a man to hold or maybe I just didn't like the aesthetic. The handle is thin and hard to hold. Can you offer any opinions for a woman with tiny hands? Also, CIA's sauce pan is flared like a fry pan. When you say to get a sauce pan, do you mean to say with the straight sides or flared, because "That Cooking Show on PBS" and other experts aren't all saying the same thing and I am confused. They said to saute in flared sides (fry pan) while others say straight sides. I can only afford one pan. Anyone who can help, thank you. PS I don't want to consider any other pans than these 3 for now.

HI Laura,
I have 2 CIA pans; a skillet and a saute, both 11".
They are made in the All-Clad way where they're laminated all the way up the sides, which is best if using gas. Nothing worse that a pan with thin sides that cause your food to scorch when the gas flame creeps up the side.

I can't say they are quite up to the Viking or All-CLad quality but i do like the handles better than the AC. Actually, the AC handles are fine for small to medium sized cookware. I have a 6 qt allclad saute that's a massive 14" in diameter and the handle definatly falls short.
My recommendation: Go for the CIA where you can and fall back to All Clad when looking for someting more specialized like a windsor for reducing sauces.

Cheers!

Thank you. I have now been looking at Demeyere proline & other Atlantis series, after doing more research. They make all the Viking for them too. Their website is impressive in technical details & thought gone into the products. I think I will get that one, the 11 in is on sale at some places online for 199 right now. Then I will practice and try a copper pan after that. Did you ever try Demeyere?

Cuisinart Multiclad Pro
I'm a little surprised that no one on here has mentioned this line of cookware. The multi-clad pro line is tri-ply aluminum sandwich construction set that I believe matches or surpasses the big boys like All Clad at a fraction of the cost.

Advantages (over All Clad)

*Handles are much more comfortable I cannot stand All Clads handles.

*The lips/rims are much better designed than All Clads. The flat relatively unfinished lids on these leads to a lot of spilling/pour under. With the multi clad I can pour a tiny stream with zero spillage.

*Cost (COST) you can buy a twelve piece set of multi-clad pro for roughly $250.00 US, roughly 1/3 the price of a comparable set of All-Clad

I got the set and I'm really loving them (check amazon for some more opinions I'm not alone in my feelings on these things).

Also if your interested in these/this set I would consider grabbing them off...

http://www.everythingkitchens.com/Cuisinart-Cookware-Set-12-piece-multi-clad-pro.html

and using the coupon code Cuisinart10 to save 10%

you end up getting the 12 piece set plus a 1.5 qt sauce pan and lid for $270.00 US.

Hi Laura!

I have had my Sirocco frying pan for about 10 years and I love it!!! I must admit that some things stick, but since I recently joined Rouxbe and just completed the Pan Frying lesson I'm sure I won't have the problem any more.

It cleans up easily, heats evenly. I'm replacing my old Circulon a piece at a time with the Sirocco. One of the great things about it is there are no rivets inside the pan. No mess to clean up there!

Did you purchase one yet and if so, how do you like it?

I purchased J.A. Henckels stainless cookware and am very happy with the quality and the functionality. In my mind the cookware is every bit as good as their knives and their quality is outstanding. It costs much less than All Clad but are worth every penny.

It is available through Amazon. I have not seen it in any of the local stores.

If you are a All Clad fan here is what I think is a great deal on a 12" fry pan with a cover. @ $119 with free shipping pretty hard to go wrong.
http://www.chefsresource.com/all-clad-stainless-12-inch-fry-pan-lid-sale.html
I have read alot about the not so friendly ergonomics of the handles on the All Clad line on here and other web sites that I am tempted to pay even a little more and go with Viking.
I wish we had a retailer near here that carried both so I could get a look and feel but none to be found here locally.

On another note I did purchase awhile back from HSN a Tyler Florence 11" deep saute pan with try-ply construction and a ss interior. I actually got it on special for $40.00 plus shipping. I have seen this pan listed anywhere from $140 to what is shown in this link at $90.00
http://kitchen-dining.hsn.com/tyler-florence-11-deep-saute-pan-with-lid_p-4484390_xp.aspx

I would not recommend this pan. Might be worth the $40 I paid but not anything more. After the first time out the bottom warped slightly and now it rocks on my glass top electric range. For $40 it's not worth the hassle of the return and I will keep it as a back up. I was disappointed in Tyler on this pan. Was expecting better from him as he is my favorite FN chef!
I will save up for a All Clad or Viking replacement.

Williams-Sonoma has a really good deal on a set of 2 All Clad d5 french skillets:

I use them all the time and am very happy with them. The 9 and 11 inch size is equivalent to 10 and 12 inch regular fry pans because of the different slope sides. No lid on either pan, although I doubt I'd ever use a lid.

Thanks for the link Daniel! How do you like the ergonomics of the handles on your All Clads?

You're welcome :) check out the other pans too, we got a 4qt saute pan for $179. I love those pans, and although they are pretty heavy (it IS 5 ply stainless steel after all) they feel very balanced in my hands.

I"ve tried and really enjoyed many recipes that include wine in their ingredients. The problem is--I don't drink and since I am cooking for just myself--there is always more than enough wine left in the bottle.
(I even asked a wine salesman if there was such a thing as a sample bottle-hoping that I would be able to buy smaller bottles). Can wine be stored for future use ?? If so how do you store it and what's the shelf life ??

Some wines do come in small or 1/2 bottles. Once opened, you can store it in the refrigerator for a few weeks. Just make sure to taste a sip before you use it to ensure it hasn't gone off. I have had success with most wines but there is the odd one that won't taste very good as it sits. You could also buy a small boxed wine with the spigot on the bottom - these can be stored at room temperature and will last a bit longer. Cheers!

For several years I thought I would never purchase top of the line cookware. Pricing was way out of my reach. That was until my husband found an 8" All Clad intro saute pan on sale at Macy's. Now I wonder why I didn't take the plunge long ago. After going through so many other brands ( even Calphalon) and never reaching cooking perfection, I was convinced that I deserved much more for a hobby that I love. Although it took some time to learn to cook with AC, I now absolutely love the brand. I have several pieces which were bought wherever there was a deal - Macy's, Sur La Table, Marsall's, and EBay, to name a few. I ask for AC, and other quality cookware and utensils, for my birthday, Christmas, Mother's, Day, etc. It's amazing how many bargain pieces one can find with a little patience. I say go with what works best for you but work smart to get it.

I'm very new to Rouxbe, and have very nice non-stick claphelon. I've been reading the threads and have decided to get some stainless to work with. I found 2 All Clad d5 french skillets (9" and 11") for $144.14 including shipping. Would these be a good choice for beginner pans and does anyone have a sense if the price is good as well?

Thanks!

I have those d5 skillets and I LOVE them, and the price is very close to what we paid for them in the store, you'll be very happy with those pans. We also got a 4qt saute pan and a 2qt saucier from the same d5 line, and that's pretty much all the pans I ever use anymore.