Reddit reviews All-Clad 4213 Stainless Steel Tri-Ply Bonded Dishwasher Safe Saucier Pan with Lid / Cookware, 3-Quart, Silver - 8701004406
We found 3 Reddit comments about All-Clad 4213 Stainless Steel Tri-Ply Bonded Dishwasher Safe Saucier Pan with Lid / Cookware, 3-Quart, Silver - 8701004406. Here are the top ones, ranked by their Reddit score.
3-Quart saucier with shallow sides and wide mouth - perfect for making sauces or risottos3-ply bonded construction consists of durable stainless steel encapsulating an aluminum core for even heating throughoutHighly polished cooking surface with starburst finish offers stick resistance and easy maintenance, plus won’t react with foodContoured stainless-steel handles permanently secured with stainless-steel rivets; capacity etched on base; flat stainless-steel lidOven- and broiler-safe up to 600 degrees F (without lid). Oven compatibility. Heat source-Ceramic, Electric, Gas, Halogen, Induction
Here are 4 things that I think will allow you to cook about 90% of everything you see on the internet.
A decent 8" kitchen knife. The Victorinox is a heavy lifter without breaking the bank.
A solid dutch oven. Here I recommend a Lodge, but Le Cruset is fantastic as well. A dutch oven allows you to do tons of one pot meals, braising, frying, soups, sauces, baking bread etc..
A 12" fry pan. This is for proteins, sauteing, all kinds of breakfast applications (eggs, homefries, shakshuka, etc).
A 3 qrt saucier. This one is pretty pricey, but you can get other good, cheaper options if you do a little research. This can double as a pot to boil water, make sauces, curries, and candy. A sauciers smooth sides are much easier to clean and can serve as a good compromise between a saucepan and a saute pan.
I've listed them in order of importance. A knife and a dutch oven can do a ton by themselves. I'd also recommend a pair of kitchen tongs, a handheld fine mesh strainer, and am immersion blender. In fact, I'd try to get those before the fry pan and the saucier, they open a lot of doors for you.
I've been building my collection of All-Clad and Staub, and have the expectation that they will last forever and be handed down to my kids.
In case you're contemplating sets vs open stock, I'd strongly encourage open stock. First, you can often find individual pieces on sale at random intervals, second, you make sure that you only fill your kitchen with the pieces you're really going to use. Basically I make a list of the ones I wanted, and kept an eye on the prices, and bought one a month for a while, depending on what was on sale.
Here's my core collection:
Here are some extra ones that I also love:
I also have a 10-inch All Clad Non-stick skillet. I know there's a lot of dissent around buying a high-end non-stick piece because they do wear out, but I happened on a good deal, and have been very happy with it. (http://www.amazon.com/dp/B00005AL5E/). I'm also fortunate enough to have a 10-inch cast iron skillet that's a family heirloom, that I love dearly.
Honestly you have the 4 pots/pans that I use the most in my kitchen. I’d maybe get this guy to match your 2qt one. It’s always nice having multiple of that style pot/pan hybrid.
I don’t know what the two of you already have but the only things I’d add to this collection, I would not go with All Clad. Non stick skillet, cast iron skillet, and a big Dutch oven. All 3 of those are either not made by all clad or would not be worth the money to spend on them.