Reddit reviews OXO Good Grips Tri-Ply Stainless Steel Pro 3.5QT Covered Saucepan
We found 3 Reddit comments about OXO Good Grips Tri-Ply Stainless Steel Pro 3.5QT Covered Saucepan. Here are the top ones, ranked by their Reddit score.
Heat-Radiant aluminum core fused between two layers of stainless steel ensures even cooking from every sideAngled side walls help liquids evaporate quickly and rounded bottoms facilitate efficient stirringUnique rolled edges designed for drip free pouring of sauces, reductions and moreDurable, scratch-resistant materials are oven safe up to 430 Degree Fahrenheit and dishwasher safeWorks on all stovetops, including induction
Cross posting in this thread:
I've been trying new techniques and recipes lately, and have found a hole in my current arsenal of cookware. Specifically, I need a deep cooking vessel for things that combine high heat, constant stirring, and a lot of liquid. Think risotto... high, even heat to sauté mushrooms/onions, too much liquid for a skillet, and too much stirring for my straight sided saucepans.
I've narrowed it down to Option 1: a stainless, bowl-shaped saucier from all clad, mauviel, etc, or Option 2: a medium sized enameled dutch oven from Le Creuset. Option 2 is obviously more versatile, but Option 1 is cheaper. Plus, I'm getting pretty good at sous vide, which replaces one of the big uses of the LC (braising).
So here's my challenge for all the more experienced cooks out there, convince me one way or the other!
/u/GeorgesDanton provided some good info.
The web restaurant site doesn't work for me, my privacy blocker blocks it...
Personally I'd avoid the sauce pan. I bought the 2 qt version. It might be because I had crappy roommates, but the pan didn't last and the base heats unevenly. If you're boiling pasta or heating up a sauce, it'll probably be fine. I like the OXO Tri-Ply line, but it's a bit pricey.
I've tried a bunch of stuff from the CuisinArt Chef's Classic line and didn't like it. I haven't tried their MultiClad stuff.
Depending on what you're looking at for restaurant grade stuff, most of it is designed to take a beating, and be cheap to replace.
Most of the commercial fry pans I've seen are all aluminum with a non-stick coating. This will provide better heat distribution, but if the coating gets scratched, the pan is bad. Clad cookware provides the benefits of heat distribution of aluminum, but it's bonded with stainless steel, which won't react with food, but is a poor heat distributor (which is why some pots and pans have an aluminum disc). Commercial cookware is not designed for presentation, so they'll get ugly pretty quick. Restaurant pans are probably less likely to warp (if you're comparing to a generic grocery store pan).
Durability really comes down to how you treat the pan. Most inexpensive home cookware is designed to be used over a max of medium heat. So like in the saucepan you linked, high heat could melt the glue holding the aluminum-disc to the bottom of the pan.
The more expensive home line equipment is designed to last forever. People hand down All Clad and Le Creuset pots and pans. Calphalon and CuisinArt are usually replaced every few years.
What type of things are you trying to cook, and how much are you looking to spend on things? And what do you want from your cookware? For instance, a lodge pan can take abuse and last forever, but you'll have to build up seasoning and avoid cooking certain items.
I'm confused how much water to use for the beans because I soak & spirit them before cooking. I dotn just throw them in dried or even soaked.
Also, this pan is considered a "saucepan" by OXO, but doesn't look tradition. It looks like a saucier. Is it a saucier or saucepan? Here: https://www.amazon.com/gp/aw/d/B00PCI79VS/ref=ox_sc_saved_image_14?ie=UTF8&psc=1&smid=ATVPDKIKX0DER