A few weeks I made an addition to my kitchen by purchasing a saute pan. We have an elaborate set of Lagostina pots that we bought after we were married a couple of years ago, but the set did not include any pans. So, we just used the crappy ones we had until they died. And, finally the day came when I could go out and buy a heavy duty saute pan. The one I ended up with is a Henckels brand saute pan very similar to the one shown (shown: J.A. Henckels 3-Quart Saute Pan).
What I like: very easy to clean, nice and heavy, heats quickly and evenly, has a snug fitting lid, heats up the sides as well as all around the bottom, has a hollow handle to stay cool.
What brand of cookware do you use? What are your essential cookware pieces?
Tags: saute pan, henckels, pan, cooking, kitchen, pots and pans
I do admit that I put my Lagostina pots in the dishwasher. I clean the new Henckels by hand, but just because it’s all pretty and new.
I definitely have a preference for pots and pans that have layers with aluminum and/or copper, and I like the solid lids to keep the steam in. But, I think I’ll always have at least one non-stick pan as well for quick cooking of stuff like eggs and pancakes.
I spoiled myself and got the 8 piece Mauviel set from Williams-Sonoma.
I love them with all my heart. A little much to keep clean. I am probably going to get some All Clad MC2 saute pans since much easier to clean for quick dishes.
I use the Cephalon anodized nonstick pots/pans with glass lids as my primary cooking utensils. But I’ve also a 9pc set of Le Creuset. I was thinking that someday I would have either Paderno or All-Clad, but now.. I’m completely happy with my Cephalon.