Best saute pans according to redditors
We found 89 Reddit comments discussing the best saute pans. We ranked the 51 resulting products by number of redditors who mentioned them. Here are the top 20.
We found 89 Reddit comments discussing the best saute pans. We ranked the 51 resulting products by number of redditors who mentioned them. Here are the top 20.
Nonstick cookware. My favorite pan is my $30 nonstick T-fal. I use it 90% of the time, choosing it over my stainless, cast iron, and carbon steel. It's easy to clean, easy to use, and I'm convinced it might actually make certain foods better, such as proteins that you're serving without a pan sauce. All the bits that would've become unused fond will now be stuck to the food itself. With good presear technique, you can even do a nice sous vide steak with almost no gradient.
Salted butter. Unless I'm doing a particularly finicky recipe for the first time, I almost always use salted butter and adjust the added salt accordingly. A little over a quarter teaspoon of table salt per stick. Honestly, it rarely matters so long as you're in the ballpark. How many recipes use volumetric measurements for salt? Do they all specify table, Diamond Crystal kosher, or Morton's kosher? Nope. So you're just guesstimating half the time anyway. And unlike other salted ingredients, salted butter is basically salt-neutral. For savory recipes, it's only got enough salt to season itself, and for sweet recipes, it's remarkable how often the amount of salt in the butter is pretty close to what you need anyway.
I've recently been getting into ChefSteps, and I'm pretty psyched because they seem to validate my decisions. They explicitly mention nonstick as usable for searing in their Tender Cuts class, and also call for salted butter in their Rich as F*¢k Biscuits recipe. Although that might be a bad example because I think the biscuits are a little too salty...
A perfect chef's knife is the first place to start (that's my preference, the Wusthof Ikon Classic 8", $160). Go to a kitchen supply store, or even Bed Bath & Beyond, and test drive some steel - see how comfortable it is in your hand, how balanced it feels. If you want to save money for other things, you can't go wrong with the Victorionx Fibrox 8" chef's knife, at an extremely reasonable $40. The chef's knife is an impossibly versatile tool all on its own, but if you want a smaller knife for detailed work, grab a paring knife from whatever manufacturer you choose for your chef's.
A huge, heavy cutting board ($88). For most of my life, I went with the $20 3-packs of plastic OXO or other cutting boards, ranging from small to extremely small - nothing will slow down your cooking more than an inadequately sized cutting board. Things roll off, you pile up your chopped veg and run out of space, you feel constantly crowded, and you can never carve a whole chicken or roast. Buy a piece of non-slip material (usually used for carpets) ($9), place it under the cutting board when you use it, and it will never slip or slide around - more convenient and safe.
A Thermapen. Expensive - it's $100, but it's the fastest and most accurate kitchen thermometer money can buy. A less expensive alternative would be the Lavatools Javelin at $24 - not quite as good, but a damn sight better than any other digital food thermometer you'll get your hands on. This is essential for cooking any meat, deep frying, baking - it will change your game.
An All-Clad Sauté Pan ($129). Also expensive, but an absolute essential tool for everything from sautéing to braising to deep frying. Do not go cheap with your stainless - you can do cheaper than All-Clad, but even heating, comfort, and build quality are absolutely essential.
An inexpensive but awesome nonstick set($164 for 11 pcs). Alternately, you could get a very versatile 12" TFal Professional Total Nonstick, an impossibly stickless, oven safe, dishwasher safe wunderkind.
A 12" Cast Iron Skillet ($34). These are kind of a pain to take care of, but are invaluable for searing, baking, even serving. It'll last you a lifetime if you take care of it.
I would buy a "saute" pan, like this. Why? It can be used to fry stuff, to stir-fry stuff, cook pasta, to bake stuff (yeah you can put it in the oven and bake roasts and whatnot) and you can even make small stews in it if you really want too. Don't get nonstick, it's not versatile enough for one use. But yeah, I think this would work best. Anyone else agree?
I'm assuming you already have a kettle, burner, brew paddle, and thermometer. Also assuming you have good water. You will have to buy crushed grain until you get your own grain mill. The ball valve can be upgraded with a cam lock quick disconnect and tube. I like to mash on my kitchen counter, so I have to move the kettle outside for the boil and a platform dolly is a big help with that.
If it were me, I'd probably go with something like this:
Total: $85, leaving you some headroom for another saucepan or a specialty pan (cake pans, roaster, casserole etc.)
That said, I'd take a good look around thrift stores, craigslist and the like too.
Couple items come to mind
Shower head
Shower Head, Arespark 5-Settings... https://www.amazon.ca/dp/B076LZ86MZ?ref=ppx_pop_mob_ap_share
Stone earth
Ozeri 12-Inch (30 cm) Stone Earth... https://www.amazon.ca/dp/B00W8FN3Z4?ref=ppx_pop_mob_ap_share
AAA and AA battery charger
EBL 8 Bay/Slot Battery Charger... https://www.amazon.ca/dp/B01DZYCIMK?ref=ppx_pop_mob_ap_share
Also Roomba
If you cook in a wider, shallower pan, the liquid will evaporate more quickly, should be enough to let it evaporate before the meat browns. You definitly want to get it out one way or the other (either straining it off or just letting it evaporate), the meat will steam instead of browning with it in there and if you make a sauce or chili it won't taste as good as it should.
I was on the same boat as you until I discovered this baby. Two years of daily use with metal utensils and it still looks brand new with nothing peeling and can still fry an egg without oil. Fuck my wasted decade experimenting with various overpriced "professional" grade shit.
Don't get a stock pot, the quality on something that's usually full of liquid isn't as critical as a fry pan or saute pan that has to spread more intense heat evenly over a larger area.
If it had to be All Clad I would go for the All Clad CD403 (as long as you don't use an induction cooktop). It's a great do-everything pan.
Alternatively, since she's a foodie, and this is going to be a gift, give her the option of something hand-made, 24cm is the smallest I'd go, wish they had a 26cm to split the rather large price gap between the 24cm and 28cm
Look for a stainless saute pan(example). Lots of them have the long handle plus another opposite for the extra weight of liquids. I have a 5 or 6 qt one that my mom passed down and I use it all the time.
If you can get around the weight, the cast iron is a solid choice that will be getting eventually if you continue cooking.
https://www.amazon.com/T-fal-Resistant-Thermo-Spot-Indicator-Dishwasher/dp/B00EXLOVU2/ref=sr_1_3?s=kitchen&ie=UTF8&qid=1549204954&sr=1-3&keywords=frying+pan
This is the best out there for its price. I have one and it is fantastic.
May I suggest Earth pans, they are made in Germany.
I've had this one for over three years, and it is used several times a week.
[Stone Earth Frying Pan by Ozeri, with 100% APEO & PFOA-Free ]
(https://www.amazon.com/Ozeri-PFOA-Free-Stone-Derived-Non-Stick-Coating/dp/B00GG5FBKW/ref=sr_1_1?ie=UTF8&qid=1511636424&sr=8-1&keywords=earth+pan)
The food looks amazing, but you seriously need a new nonstick pan. The stuff that's flaking off and getting into your food is not something you want to be ingesting on a daily basis.
http://www.amazon.com/T-fal-Professional-Thermo-Spot-Indicator-Dishwasher/dp/B000GWG0T2
http://www.amazon.com/T-fal-Ultimate-Anodized-Thermo-Spot-Indicator/dp/B00EXLOVU2
Both of these are oven safe, dishwasher safe, and metal utensil resistant. Recommended by Test Kitchen, and I love mine.
I have a few dutch ovens that I've collected over the years, one is a wide/low stainless pot that was sold as a dutch oven (but is really a large sauté pan like this one). I fry a lot in this pan, my enamelled dutch oven, as well as in my stock pot.
I just want to echo what a couple of other people said. Don't buy sets. You could pick up a couple of pieces and cook almost anything. A good non stick pan like this tfal skillet, a good stainless steel pan, a good cast iron pan, an enameled dutch oven and a couple of suace pans in either stainless steel or non stick and maybe a stock pot.
https://www.amazon.com/T-fal-Resistant-Thermo-Spot-Indicator-Dishwasher/dp/B004WULC3I
It takes me three hours and a half every time I cook. Pick three recipes, go to the grocery store, cut everything up, fire up the stove, wash dishes while stuff is cooking, put in tupperwares.
You need one good knife, one large cutting board, one long wooden spoon, one large, high-walled frying pan, many food containers, and a lot of patience for your own culinary mistakes.
I get six to ten meals out of each session, for $2-6 dollars each. Here are some recipes I like:
The key to efficiency here is cleaning as you go. Rinse anything you're not going to clean right away.
Ozeri Stone Earth Frying Pan.
Amazon Link for reference:
https://www.amazon.com/Ozeri-PFOA-Free-Stone-Derived-Non-Stick-Coating/dp/B00W8FN3Z4/ref=sr_1_8?s=kitchen&ie=UTF8&qid=1497976955&sr=1-8&keywords=frying+pan
I didn't believe that a non-teflon based non-stick pan could be this effective, but at the price point and performance, I'm never looking back. The eggs I crack into this pan doesn't even need oil to flip. The caramelized sauces that harden onto the interior can be simply rinsed off with hot water. The bits of meat that I didn't see lift off a steak when it underwent Milliard Reaction can be gently nudged off with a silicon scrapper when the pan is cool. I mean, when you wash this baby off, the water actually beads like its some superhydrophobic monster. I think you'll like it.
This one
I would also say, only get a cast iron skillet if you intend on dealing with its upkeep. They are wonderful, but also can be a pain in the butt to deal with. I'm lazy, and while I would love to have one, I know myself well enough to know I won't clean it appropriately.
On the knives end, for the most part you need a good chefs knife and a good paring knife. Everything beyond that is just fluff. Wusthof makes some decent, relatively cheap knives.
https://www.amazon.com/Wusthof-Trident-4862-7-Pro-Chef-Knife/dp/B0057MG1V8/ref=sr_1_3?ie=UTF8&qid=1536327987&sr=8-3&keywords=wusthof+pro+series
for non stick pans, I recommend these for daily use.
https://www.amazon.com/T-fal-Resistant-Thermo-Spot-Indicator-Dishwasher/dp/B004WULC3I/ref=sr_1_5?ie=UTF8&qid=1536328069&sr=8-5&keywords=t+fal+nonstick
Lastly depending on how busy you are, a slow cooker can be a life saver. Being able to put some chicken thighs into it, turning it on overnight, and waking up to easy shredded chicken and the like is soooo nice.
Hamilton beach and Slow Cooker brands work fine expect to spend ~ $50 on a decent one.
If you're willing to bump up your budget a little, a 3qt sautee pan is a great choice. I use something like this https://www.amazon.com/dp/B004T6J5XY/ref=cm_sw_r_cp_api_i_KYnBDbG48ZB9D for basically everything except what I prefer to use cast iron for. It's way more versatile than a regular 8" or 10" skillet.
ETA All-Clad is has seconds sales pretty regularly and most of my stuff has come from there. https://homeandcookstore.com/index.php/all-clad (SO sorry for the million edits, it is late and reddit hates me)
I got this cooks standard disc-bottom one from amazon for $25 a few years ago, it's 11" though and $35 now. It's pretty heavy I would guess about like a 12" cast iron, it seems to weigh right in between my 10" and 15" ci skillets and heats/cools a time right about in the middle of those 2 as well.
https://www.amazon.com/Cooks-Standard-11-Inch-Classic-Stainless/dp/B01M7RNLXV/ref=sr_1_5?crid=2ANVTJW09C8CV&keywords=cooks+standard+saute+pan&qid=1571146525&sprefix=cooks+standard+saute%2Caps%2C425&sr=8-5
testing notes
> The price for our winner is steep ($219.95), but it offered a stellar heating performance, a roomy cooking surface (a good 10 1/2 inches—a more generous expanse than the cooking surface of our favorite Dutch oven, as well as of our recommended skillet), a stay-cool handle, a helper loop, and a snug-fitting lid. But if you can’t bring yourself to spend more than $200 on a pan that you won’t use every day, and you can do with less cooking surface and a slight drop in quality, our Best Buy pan ($79.95) is a good bargain bet.
WINNER
Viking (listed above) - $219.95 as tested.
or
All-Clad Stainless 3-Quart Tri-Ply Sauté Pan - $224.95 as tested.
BEST BUY
Cuisinart MultiClad Pro Triple-Ply 3 1/2-Quart Sauté Pan with Lid - $79.95 as tested
> I don't want one Calphalon Contemporary, one classic, etc.
I wouldn't want any Calphalon anything, either. All-Clad hasn't changed their design in years and years. You can buy that frying pan I linked and then later on get a sauce pan, then a saute pan, then even a non-stick pan if you want, and so on.
They'll all match, the lids from one will fit on another, and they'll last forever. There's no "design series". They just make very high quality cookware and avoid gimmicks.
So far I've been impressed with my sauce pan from Cooks Standard. You might consider this 12" frying pan or this 5qt Sauté pan. Both come with stainless lids.
I just picked up an all clad 5qt sauté pan w lid. It's model #4405.
It's fairly pricy at $200 via Amazon, but I used it for the first time yesterday and it works wonderfully. I have no regrets about the cost. It's something that'll last a lifetime, or close.
http://www.amazon.com/All-Clad-Stainless-Tri-ply-Cookware-5-Quart/dp/B005EXVX90
I've been super happy with checking out Marshall's for stuff. I got a 12 inch Calaphon skillet for 35, and my Cuisinart Pan has been pretty nice
Ok - for the size you quoted earlier you want something in the 7-10 quart size range like this
My boyfriend recently bought me a 5-quart stainless Cuisinart saute pan. This one to be precise. It is pretty large for my tiny kitchen, but it is a fantastic pan! I've used it a few times so far, making butter chicken, chicken parm, and sauteing various veggies in it. It heats evenly and holds it nicely. It's not too heavy, but definitely has some weight on it because of the thickness of the bottom, which is what you want. I went with stainless because unless you're only working with eggs or fish, non-stick is just not as good and doesn't produce the goodies that stainless does. It also comes with a lid (plus!), and the edge of the pan is a little sharper than you'd like to run your fingers along, but it's effective when you're pouring anything out of it, no drips! All in all, I like it a lot and would pick it again.
It doesn't have to be a wok, it just has to be deeper than a traditional frypan.
Something like this would work, but you'd probably need more oil.
https://www.amazon.com/gp/aw/d/B00VGZ9XVA/ref=mp_s_a_1_2/189-5596826-8762408?ie=UTF8&qid=1467139472&sr=8-2&pi=SX200_QL40&keywords=deep+pan&dpPl=1&dpID=31zL%2BQoGy6L&ref=plSrch
Saute pans generally have wider bottoms and as a result, much more cooking area. See, a 25cm fry pan has (once you remove the sloping sides) a flat area of about 16cm across.
​
A 25cm saute pan will have bottom in the area of 24cm. Which translates to over double the cooking surface (450 sqcm vs 200 sqcm in the pan). That's a lot more area in direct contact with your heating source. You can fit bigger items in there and still sear them properly.
​
Sautes are also much better for making sauces, since you have to worry less about stuff sloshing over the edge. Downside, you can't flip a crepe in a saute.
​
I have two of these hanging in my kitchen. Some times I have both of them going at once.
https://www.amazon.com/Cooks-Standard-11-Inch-Multi-Ply-Stainless/dp/B00421AYK4
That looks like it would ft into my 5 quart saute pan, so I would use that. I have mostly Cuisinart stainless, and I think their lines made in France are worth a look. I also like Tramontina stainless. If I needed to replace my saute pan I would look for a deal on this Tri-Ply Clad Covered Deep Saute Pan.
If I needed a bigger pan this Tramontina 9 qt Dutch Oven would be my choice.
The saute pan is more expensive because it is fully multiclad, so I would look for a deal.
The Dutch oven has a tri ply base which makes it less expensive, but I think it is the better value.
Cooking in cast iron/Carbon steel woks is very good for health and you can use them for a lifetime but maintenance is a big issue. They need to be seasoned every time after the wash. Also, they are not dishwasher safe. Carbon steel is expensive compared to cast iron. I like 'Mineral B' carbon steel pans. You can check them on amazon. I have a Lodge cast iron skillet and it works well.
Enameled cast iron- I haven't tried it yet. The enamel coating on the iron pan is completely safe and much easier to maintain than Cast iron or carbon steel woks. Le creuset is a very good brand and very expensive. I want to buy Stuab wok and waiting for a good deal. Here is the amazon link: https://www.amazon.com/Staub-1312906-Perfect-4-5-quart-Cherry/dp/B00IWYWHK2/ref=sr_1_2?keywords=staub&qid=1566845320&s=gateway&sr=8-2
Aluminium wok - A durable one like the above pans and relatively very cheap. I bought a 4qt one at a local Indian store for $30.
Hard anodized non stick woks - I swear by Calphalon and Circulon brands. I'm rarely using nonstick these days.
You can find all these brands on amazon. See the company's website and retailers like Kohls, Macy's for good deals. Sorry for giving you a lot of options :).
Also, if you want to use oil for high heat cooking, go for cold pressed or expeller pressed refined oils. I started using 'Chosen foods refined expeller pressed Avocado oil ' lately for high heat cooking and I love it. The taste is almost neutral unlike peanut/coconut oils. Here is the link - https://www.amazon.com/Chosen-Foods-100-Pure-Avocado/dp/B00K4QF4HO/ref=sr_1_1_sspa?crid=1G03DHYDDHU4T&keywords=chosen+foods+avocado+oil&qid=1566845959&s=gateway&sprefix=chosen+foods+%2Caps%2C849&sr=8-1-spons&psc=1&spLa=ZW5jcnlwdGVkUXVhbGlmaWVyPUExS1U4NUo1UlhYOUtTJmVuY3J5cHRlZElkPUEwOTUxOTI0MkRSUEdaTUdaVktZNyZlbmNyeXB0ZWRBZElkPUEwNDM4Mjk5SzlYRThYNk9KN1JLJndpZGdldE5hbWU9c3BfYXRmJmFjdGlvbj1jbGlja1JlZGlyZWN0JmRvTm90TG9nQ2xpY2s9dHJ1ZQ==
I don't see the value of a 9.5" saute pan when you have the 10" cast iron.
I'd much rather have an 11" saute pan. something like this. You'll be using it mostly for dishes that need to simmer, and the extra volume will be helpful.
I'd definitely recommend adding a 12" cast iron.
I've got a shit-load of All-clad. I bought them when I was first living out on my own. Adding a 10" cast iron about 3 years ago, more than half of my cooking transitioned to cast iron. This year I added a 12", and that's got my cooking up to probably 90% cast iron.
You can probably get rid of the wok if you get a 12" cast iron, depending on what kind of a wok it is and how you actually use it. I mean, you can stir fry quite a bit in 12" cast iron, most wok's in america aren't real woks (should be heavy and made of carbon steel) and most stoves in America can't put out the power required to really cook in a wok.
Definitely get a small saucepan - 1.5 qt is perfect, and a 3 qt sauce pan or saucier.
I'd get rid of the 10" nonstick.
This is what I'd be building to with your current inventory:
6" nonstick aluminum pan
10" cast iron pan
5.5 qt enameled cast iron dutch oven
12 qt stockpot with an 11" lid.
12" cast iron
1.2 qt saucepan
3 qt saucier
11" saute pan (share lid with stock pot)
Bara för att ta en traktörpanna som exempel: Amazon.com: Cuisinart, Cooks Standard , Tramontina
Dessa ligger då runt 500-1000kr och är vad min forskning visar väldigt prisvärda märken alla tre. För de pengarna på t.ex. Cervera eller bagaren och kocken får man bara skit/cerveras egenmärken.
Are you talking about French fries?
Appropriate iron thing, wait, not iron, cast-iron (reverso translation)
https://www.amazon.fr/Friteuse-Domestique-Cuisini%C3%A8re-Induction-C%C3%A9ramique/dp/B07H4QVL2D
DOUBLE "moment" in the oil
First time, wait oil drips
Second time, wait again
Eat warm af
=> great fries
Depending on the type of frying pan you have, a large saute pan might help as well. They are usually steeper sided and come with lids as well.
Something akin to this.
Other than that, I agree with the suggestions on something to braise in, and a dutch oven would work great for that.
I just got my first All Clad pan (saute style, vertical sides) off eBay; a little scratched up but only paid $85 shipped. It is a beautiful pan. If you dig deep enough in the reviews the one thing people hate or tolerate about them are the handles; why they don't have a top is beyond me. I am not too picky so am fine with it but they are pretty bad. I then found myself in need of a small saucepot and tried out the Cooks Standard line - very inexpensive tri ply and I am very impressed by the quality and ergonomics. Personally I'd pay less then half and get this and spend the rest of your money on something else, like more cookware or a nice japanese knife or cutting board.
For small batch brewing - this setup can reliably make 3 gallon all-grain batches. Some of the following products are not available or are sold at a different price, but I'm posting from my amazon history, similar deals can be found.
6 gallon triclad pot - $50
gas burner with stand - $55
brew in a bag mesh bag - $10
Hyrometer and graduated cylinder - $17
3 gallon plastic carboy - $26
Bung and airlocks - approx. $10
Racking Cane and tube - approx $20
Here's links from Amazon for the Demeyere and the Staub.
I love my 9" cast iron and cook with it almost daily. That said, it's heavy af for its size which makes it cumbersome in the kitchen. Yeah, you can use cast iron for eggs and pancakes and whatnot, but why do that if you've got room and capital for a decent non-stick pan? I bought this pan over two years ago and it's still one of my primary workhorses in the kitchen. I'm not overly abusive with it, but I do use a metal spatula as my primary manipulation implement and the coating is still in good shape. It's a sturdy, resilient non-stick at a very reasonable price.
Get something tri-ply. All clad is great, tramontina and cooks standard are also pretty great and much cheaper.
Good deal on all-clad: http://www.williams-sonoma.com/products/all-clad-d5-stainless-steel-french-skillet/?pkey=e%7Cfrench%2Bskillet%7C150%7Cbest%7C0%7C1%7C24%7C%7C1&cm_src=PRODUCTSEARCH
Good tramontina pan: https://www.amazon.com/Tramontina-80116-007DS-Stainless-Induction-Ready/dp/B00JAP44MQ/ref=sr_1_2?ie=UTF8&qid=1485916446&sr=8-2&keywords=tramontina+skillet
Saute pan if you prefer: https://www.amazon.com/Cooks-Standard-Multi-Ply-Stainless-Steel-5-Quart/dp/B00421AYK4/ref=sr_1_6?ie=UTF8&qid=1485916480&sr=8-6&keywords=cooks+standard
so i used the 'material' filter on amazon,
hopefully it works
these are a few examples that i've narrow down to:
https://www.amazon.com/Rachael-Ray-Hard-Anodized-Nonstick-Cranberry/dp/B00JYHO22W
https://www.amazon.com/Rachael-Ray-Anodized-Nonstick-Dishwasher/dp/B005C3XI5Y
https://www.amazon.com/Calphalon-Classic-Nonstick-Dutch-Cover/dp/B01CY3MVTI
here's a pan example but dont plan on getting a pan
https://www.amazon.com/T-fal-Resistant-Thermo-Spot-Indicator-Dishwasher/dp/B00EXLOVU2
some seem to have 'nonstick coat' on top of HAA
Get a really good non-stick pan, and then expect to replace it every couple of months. http://www.amazon.com/10-Inch-Ozeri-PFOA-Free-Stone-Derived-Non-Stick/dp/B00BK89AYS
Alternatively, just sacrifice some eggs to the surface of the pan. Or wipe a minimal amount of oil over the surface of the pan using a paper towel. Also, make sure your pan is preheated before adding your eggs.
Olive oil may be a "good fat", but overt fats are the densest source of calories in any diet, but also the easiest to just remove altogether.
Are these actually any good? The claims seem a bit much. (Ceramic/"diamond" non-stick)
https://www.amazon.com/dp/B07R7RSHH2/ref=ped_c_Landing_19420008011_s-9_1?pf_rd_p=b4871f7c-3747-40e4-a1ef-5d70793340dc&pf_rd_r=2EEF8TT6RGJWEGN9DJX5&th=1&psc=1