Deep saute pan recommendations?

[Choppin]

I have an All-Clad saute pan but it feels a bit short (not deep enough) when I'm cooking a lot of greens or braising meat with stock and vegetables. I end up using a large stockpot in these cases, but then it's not so good to sear meat and reduce sauces.

I think something deeper (3 - 4.5 inches) would work better. Around 11 - 12.5 in diameter.

Any thoughts? Ideally something not super expensive, but I'm open to higher end stuff if it fits the bill. The one below looks great, but shipping outside of Europe is rather expensive and I'm not familiar with the maker (Pujadas, from spain).

SAUTE PAN PRO IN S/STEEL-COOKING UTENSIL Choix diamètre (cm) 32

Find a wide range of quality professional kitchen utensils and cookware: SAUTE PAN PRO IN S/STEEL

www.edehillerin.fr

Thanks!

 

[HumbleHomeCook]

Maybe it's rondeau time?

Stainless Clad Rondeau | 10 Quart | Made In

Our Rondeau is perfect for searing, braising, or reducing, and will ensure even and consistent heating when cooking your ingredients.

madeincookware.com

 

[Choppin]

Maybe it's rondeau time?

Stainless Clad Rondeau | 10 Quart | Made In

Our Rondeau is perfect for searing, braising, or reducing, and will ensure even and consistent heating when cooking your ingredients.

madeincookware.com

It might be! I like the specs...

I'm wondering if there's any downside to a rondeau vs. a saute pan... basically by not having a handle. Less useful for pasta or risotto, when you need more agitation (mantecare)?

 

[thebradleycrew]

Have you seen these? Stainless Clad Saucier | 2 QT, 3 QT & 5 QT | Made In
For the price, very nice stuff. I have 3 pans/pots from them. All are equivalent in quality to my All Clad D5 stuff. Not the diameter you want, but not sure if the height mitigates that.

 

[MowgFace]

Maybe it's rondeau time?

Stainless Clad Rondeau | 10 Quart | Made In

Our Rondeau is perfect for searing, braising, or reducing, and will ensure even and consistent heating when cooking your ingredients.

madeincookware.com

Thats what i was thinking.

Misen has a 5qt. Rondeau that i was looking at...

 

[robzilla]

This is the one I use (4.25" Deep. 11.25"W)— D3 Stainless 3-ply Bonded Cookware, Deep Saute Pan with lid, 6 quart

 

[coxhaus]

I use my 6 quart All Clad D3 a lot. I like the low sides. They don't make it in copper core that I can find. I own the Made-in Rondeau pan and I like it. It is 10 quarts. So it kind of depends on use. I use a 6 quart more. I think my 6 quart is an All Clad Rondeau pot. It is not deep. It is the same size as my All Clad 8 quart with lower sides.

 

[M1k3]

Maybe it's rondeau time?

Stainless Clad Rondeau | 10 Quart | Made In

Our Rondeau is perfect for searing, braising, or reducing, and will ensure even and consistent heating when cooking your ingredients.

madeincookware.com

 

[stringer]

This is what I use at home.

Amazon.com: Thunder Group SLSAP050, 5-Quart Stainless Steel Saute Pan with Cover, Commercial Fry Pan with Lid: Home & Kitchen

Shop Thunder Group at the Amazon Cookware store. Free Shipping on eligible items. Everyday low prices, save up to 50%.

www.amazon.com

 

[coxhaus]

This is what I use at home.

Amazon.com: Thunder Group SLSAP050, 5-Quart Stainless Steel Saute Pan with Cover, Commercial Fry Pan with Lid: Home & Kitchen

Shop Thunder Group at the Amazon Cookware store. Free Shipping on eligible items. Everyday low prices, save up to 50%.

www.amazon.com

So it is hard to tell from the pictures, does it have one of those heavy thick bottoms? I am not a fan of those thick bottoms on my gas stove.

 

[stringer]

So it is hard to tell from the pictures, does it have one of those heavy thick bottoms? I am not a fan of those thick bottoms on my gas stove.

Yes. It has a heavy disk base. Very nice for accurate and precise control for long simmering or braising tasks.

 

[coxhaus]

I got rid of all mine as reaction time was too slow on my gas stove top and I did not like it.. I gave them to my daughter to use on her electric stove.

I have to fess up I have a lot of LeCreuset pots and pans that I can use if I want to. I have way too many pots and pans.

 

[stringer]

I got rid of all mine as reaction time was too slow on my gas stove top and I did not like it.. I gave them to my daughter to use on her electric stove.

This isn't used for cooking things where reaction time matters. It's used for having very stable low temperatures for extended periods.

 

[coxhaus]

This isn't used for cooking things where reaction time matters. It's used for having very stable low temperatures for extended periods.

They just bugged me. They were slow to heat up and if you got them too hot they were slow to cool down. I can see low stable temperatures.

 

[stringer]

Le creusets/dutch ovens are another option that might work for OP. You just have to be careful. You shouldn't preheat for a sear or you will crack the porcelain. They can handle as much heat as you can throw at them. Just not without something in them. So add your protein or veggies while it's still warming up then crank it.

 

[Justinv]

I think deep sauté/rondeau pans over 10.5” are extremely useful and hard to find. Copper is awesome and expensive and very helpful the larger the diameter. Bourgeat and Falk make $$$$ rondeau’s in larger diameters in copper. Even heating on a house stove with a large diameter pan is a problem solved by thick copper. I have the below Bourgeat and it’s extremely useful and functional.

Amazon.com: Bourgeat Copper Heavy Saute Pan 11": Home & Kitchen

Shop Matfer at the Amazon Cookware store. Free Shipping on eligible items. Everyday low prices, save up to 50%.

www.amazon.com

I have 10.5” all-clad MC2 in 6 and 8qt and its useful but I prefer 11” for sauté/rondeau. Long handles are not useful on large heavy pans, I prefer loops (rondeau). I also have 13” all-clad and its good but my 20qt is taller than I typically need but it works really well whenever I use it. Most of my all-clad is discontinued MC2 which hit a good balance between even heating and reactive. Its not attractive but its well worth seeking it out on ebay for performance.

There are also some large diameter creuset that may work.

 

[ptolemy]

I think there is a big diff between a 5qt saute pan and a 10qt rondeau. I love both, but imo both are for different uses. I would concentrate on the following:
1. If you like tossing your food, then you want something below 4lbs. If you're a stirrer (like me) then weight doesn't really matter
2. if you want just best price for decent quality for budget reasons or because your family are careless with it, then you can def find something below $70 delivered
3. once to get into premium, 3 main things come into play: brand, materials, and looks (whether it fits with other pots). Brands for me don't mean much but materials make a big difference to me. If possible, I try to stir to cooper. If not pure 2.5mm copper, then copper sandwiched for evenness and responsiveness. I like my kitchenaid 5qt pan so much that I sold my matfer rondeau. But, that's me...

In the end, a good cook with good technique will out perform a below average cook with the best pans.

 

[Corradobrit1]

I'm a bit of Debuyer fanboi at the moment and considering adding one of these deep saute pans to the collection. Superb F&F and they don't warp on my induction hob. Reasonably priced for the quality too

de Buyer USA | Premium Cookware, Bakeware and Utensils Made in France

Since 1830, de Buyer has received worldwide recognition in manufacturing the finest handmade cookware, cutlery, bakeware & tools in France.

www.debuyer.com