Pot to beat all pots
It would get a 5 except it's a little big for a standard size stove. I make it work and it is fine. Lay your pasta in without breaking and all underwater. Cook a large stew, or even brown up large amounts. It's a beauty and if you like large get it. And of course it is All Clad well worth the investment, made in USA.
One of my favorite All-Clad pans
A great size for soups, deep-frying (there is a fry basket accessory that fits inside) as well as stock and a multitude of other things. This pan is the same circumference as the 3 qt sauté pan, but with taller sides. It provides lots of surface to sauté things when you are starting a soup or other large dish. You can purchase the deep fry insert separately. I use it when making stock so I can easily lift the carcass and veggies out of the liquid at the end (it hooks on the side of the pan for draining the food). I greatly prefer the long handle on this pot to the small handles of the other stock pots since it stays cool and makes it easier to handle. Another advantage is that when frying chicken or other activity that makes spatters, the tall sides contain them pretty well and therefore keep the stovetop much cleaner. I don't have a lot of storage for pots and highly value the ones that serve multiple purposes. The price offered as of this writing is a great...
Great Pan
This pan is a great deal at the discounted $165 price. I have used it for vegetables, prime rib roast in an oven, pasta, cranberry sauce, seared meat dishes, and just about anything I can throw at it. The pan itself is USA made, but the lid is made in China.
The large drawback is the weight and size. If you are of a smaller build and lacking strength, then this pan will be very cumbersome and problematic to move, especially when weighed down with the items, liquid, etc., being cooked. Also, if you cook small portions, for 1-2 people regularly, then this pan is also awkward to wash and clean.
However for families, holiday cooking, etc., this is a perfect everyday pan and will offer many years of service.
Click to Editorial Reviews
No comments :
Post a Comment