All-Clad Stainless 3-Quart Saute Pan with Lid

To be honest if this pan didn't come in the set I bought I probably would not have it.Thank goodness it did because it turns out that I love it.It is great for sauted spinach, veal or chicken picatta, you will find you more uses for this pan everytime you open the cabinet.It heats evenly and is very easy to clean. As all All Clad is, this pan is excellent quality and very well made.I have just about every All Clad item made and love them all.Well worth the money and designed to last a lifetime.It also comes with a lifetime warranty.How can you go wrong?

Also, if you should get something stuck to the stainless steel use a product called "Bar Keepers Friend" to clean it. Most supermarkets have it and Kitchen Etc. and Bed, Bath and Beyond carry it too. The container (like a Comet can) is gold with blue and white writing. All Clad recommends it for cleaning stainless steel and it works like a dream and is very inexpensive.

I was a dyed in the wool Calphalon, Non Stick fan until very recently when I was asked to baby-sit a friend whose husband had gone on a Golfing vacation to Hawaii.

These friends are as set against Calphalon as I am for it: they are All-Clad fans. It was going to be a Calphalon versus All-Clad contest...and I was ready for it.

Well, for the ten days I stayed at their home I was forced to use their All-Clad pans and I, against my better judgement, fell in love with them.

Looking at all that naked Stainless Steel scared me a bit but I turned the heat on high and had a helluva time saute-ing thick Beef ribeye Steaks, Turkey Burgers, Salmon Steaks and even Tuna Burgers and never once did I have a problem with sticking nor with the clean up.

One of the major errors most home cooks make is that they are afraid to turn their burners up and cook with high heat. I guess they're afraid of setting the kitchen on fire or scaring their dogs and cats with all the luscious smoke and sizzling oil.

But browning quickly on high heat preserves the meats natural juices by sealing them in. An added bonus is that you can de-glaze the pan with wine or broth and have a nice sauce to accompany your meat or fish or to top your roasted or mashed potatoes.

Anyway, I was so impressed with this 3 quart saute pan that I bought one for myself. And though it looks a little out of place among all the black Calphalon, it does gleam and shine and makes me smile everytime walk by it.

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My wife and I like to cook, but we're cheap when it comes to cookware. We had/have junk pots and pans with broken handles that we've been nursing through for the last 30 years, no lie.

So we bought this All Clad sautee pan just recently, and it is the first "high end" quality piece we ever owned. We saw it used on the cooking shows and "America's Test Kitchen" recommended it.

When it arrived, I thought it was way too big and was ready to send it back, but my wife said the cooking shows say you need the extra room around the food. So we gave it a try with her olive chicken recipe.

I have to say, it is amazing (the pan and the food!). You have to follow the instructions don't overheat the pan, low or medium heat only. It takes a bit longer to heat up also because there's a lot of metal in there. But once it heats up, it is very even and different.

It's amazing how the food cooks evenly and the good stuff carmelizes in the bottom of the pan and we can create the "fond" (I think they call it). It really makes a difference.

I don't understand the reviewers who say it doesn't work or burns food. We're pretty much amateurs when it comes to cooking, but this pan is really noticeably different than anything else we've ever used (all cheap stuff, however). We plan on buying more All Clad and agreed that it's the way to go, we won't be buying any more cheap stuff or "no-stick" cookware.

This was very expensive, but looks like it will last a lifetime and since eating is so...fundamental, we figured why not spend a few extra bucks on something that will last forever and perform too?

By the way, it cleans up incredibly easy also, and unlike "no stick" pans, you can use any type of spatula and you're not going to harm it (although we use wood or plastic so it doesn't get scratched up too much).

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I absolutely love this pan. There is no problem with food sticking to the pan because it is such a high quality product. It is 200% better than any non-stick pan that always seems to get scratched and peels. The only thing is, I wish it was a 14 inch pan instead of 12 inch but regardless, I use it for everything and love it. I will continue to buy All-clad pans in the future.

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This pan is the one you want for smother frying and braising things (like frying cubed steak then simmering in gravy, making smother fried pork chops, or making a pot roast.)

The straight sides are more useful for frying things then simmering them in sauces.That way, you don't have meat or veggies riding up on the sloped sides of the pan and not cooking all the way through.

The pan does not brown and fry quite as well as the standard fry pan -so it is not really a substitute for your frypan for making burgers, and fast cooked type foods like chicken breast, pan fried steaks, and stir fry. (that is why it got the 4 stars)Because of the straight up sides, it really is closer in capacity for frying to the 10" fry pan.

Size wise, this pan holds enough for approximately 4 good sized portions of meat, gravy, and veggies.

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