All-Clad Stainless 4-Quart Saute Pan

I own the 3-Quart version of this pan, purchased in a set before I knew better, and have used this 4-Quart. I prefer this one because its taller sides make doing a true sauté (which means "jump" in French) of the ingredients a bit easier. Taller sides like this are what are found in most European sauté pans. The previous review is inaccurate in that both the 3-Quart and 4-Quart All-Clad pans are identical in diameter, which can be verified at All-Clad's web site.

Per All-Clad, the LTD and Master Chef lines use thicker aluminum so if you don't need the ease of maintenence and durability that comes with a stainless-steel exterior, I would suggest you consider these other lines for their more even (i.e. better) heating performance.

Also, there are higher-end cookware lines out there than All-Clad. Don't think that All-Clad is the "best" available. Brands such as Demeyere and Bourgeat have features such as more durable exterior finishes (Demeyere Atlantis, etc.), thicker aluminum cores, more comfortable handles (an All-Clad weakness), and even full copper (more conductive than aluminum). These come at a higher price than All-Clad. On the other hand, there are less-expensive product lines such as Calphalon Commercial (often cheap on Amazon.com!) and brands used in commercial kitchens like Sitram.

Still, this is a nice pan and I don't think you can really go wrong with All-Clad. It's the best commonly available at consumer kitchen shops and easy to order on Amazon.com.

I purchased the 4-quart saute pan a few months ago, and I have used it at least 3 times a week since then.I agree with the other reviewers that the taller sides are a big advantage over the 3-quart pan.This allows you to toss your cooked pasta into the sauce, poach meats and do various other tasks without worrying about the liquid spilling over, which is what concerned me about the 3-quart pan.I found that the 6-quart pan was far too large for my burners.I have cooked pasta sauces, chicken breasts, chicken thighs, meatballs, poached chicken, youname it, in this pan.It is extremely versatile and worth the price and the amount of space it takes up in the cabinet.If you have limited kitchen cabinet space, as I do, I think that this saute pan, a large non-stick skillet (All-Clad has a great one in its stainless collection), the 3or 4-quart sauce pan and a large Le Creuset french oven is all you need for most stovetop cooking jobs.

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I am a big fan of All-Clad (have several of their pans) and bought this pan for my father, who's becoming quite an adventurous cook since his retirement. We tried it out right after Christmas making a tomato sauce for homemade pizza, sauteing the onions and garlic to a sweet golden brown before adding the crushed tomatoes with puree. My father was particularly impressed with the fact that the pan distributed the heat so evenly that nothing burned or stuck despite being left unattended at times. The size is perfect for sauteing lots of things simultaneously or providing lots of surface area for a quick reduction. And the lid fits nice and snug--it could definitely be used as a braising pan, particularly in the oven. It's now his favorite pan and I'm sure he'll make lots of great meals with it!

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My pasta sauce and a lot of frying start here.This pan is very deep.It fits two hallibut steaks perfectly with room for building a sauce. I think my sides are 3 1/4" high.It came with tongs and a splatter screen which come in handy.

It is an impressive pan -beautiful and heavy. It heats evenly and quickly.I love All Clad quality.Diswasher safe.To keep it sparkling, use Bar Keeper's Friend.

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This saute pan is A+!The surface area is generous and I really like the higher edges to help prevent too much of a mess when mixing from within the pan.The weight is just right and the quality for the price is right on!

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