Choppin
Senior Member
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).
https://www.edehillerin.fr/en/saute...ess-steel-tail.html#/177-choix_diametre_cm-32
Thanks!
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).
https://www.edehillerin.fr/en/saute...ess-steel-tail.html#/177-choix_diametre_cm-32
Thanks!