(Part 2) 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 products ranked 21-40. You can also go back to the previous section.
I’d suggest investing in a nice sofa bed, so you can fold it up when you have guests or if you’re feeling a bit claustrophobic and want to have a bit more room. I have this muji one which is very comfy and bigger than my normal bed when unfolded: https://www.muji.eu/pages/online.asp?Sec=19&Sub=82&PID=5266&qclr=5055321399161
For the tv, could you mount it on the wall? Always good to save floor space wherever possible. Also get a chromecast if possible, honestly just cause it’s great haha; can use tv as a speaker if you have Spotify, can watch YouTube on it, watch films etc.
I’d also suggest investing in one good pan that works as a pot too, something wide with tall rims, perfect for basically everything, frying as well as pasta etc. I did so for several years when I only had a hotplate, something like this: https://www.amazon.co.uk/dp/B0026OSRSU. Will save a lot of space.
Also, in the kitchen, consider getting matching spice jars and putting them on the shelves; it’ll remove much of the busy look that regular spice packets have, like this: https://www.amazon.co.uk/dp/B07KM8971W. And also get a big chopping board to use on top of the sink, I’ve seen a bunch of youtubers who live in Japan doing that.
Of course, plants, hanging from the ceiling would be best to save on floor space. A window basket with some trailing plants (maybe English ivy if available?) would be nice on the balcony too.
I’d also get a foldable table and chairs for the balcony to make it like a cute lil outdoor living space when the weather is nice enough, but suitable for inside too, something like this: https://www.ikea.com/gb/en/p/saltholmen-table-2-folding-chairs-outdoor-beige-s29218107/.
Maybe a low small table would be good inside as well, to act as both a bedside table and coffeetable for the sofa bed. I’d also suggest getting a little cable tidy system, clear up the clutter as much as poss, like this: https://www.ikea.com/gb/en/p/romma-cable-management-box-with-lid-white-90289836/
Honestly think just a sofa bed and the foldable chairs & table will be pretty much all the furniture you need. If it’s not nice outside, you can bring the table & chairs inside, and if they’re weatherproof they can be stored outside to keep maximum floor space. And you can always eat dinner on your lap on a sofa bed! Though it does depend how many clothes you have, if they don’t all fit in the inbuilt cupboards then perhaps a clothes rail, which generally looks p nice and minimalist anywhere imo, perhaps could even fit in the hallway if preferred.
Wow that was an essay holy f.
A saute pan is like a skillet but with straight sides, so it can be used like a frying pan and as a sauce pan. In the US I would sugest looking at Cuisinart or Tramontina. Here is a pan I would consider in the UK:
https://www.amazon.co.uk/Duxtop-Whole-Clad-Stainless-Induction-Cookware/dp/B009DDQ1F8/
I don't know anything about this brand, but this is the kind of thing I would look for.
I also recommend getting a metal spatula called a fish turner in the US like this:
https://www.amazon.co.uk/Mercer-Culinary-Reinforced-Spatula-Multi-Colour/dp/B001E17ZYS/
If you Google "retinning copper" there are plenty of online services. Mind you a 9.5" x 3" pan will cost you $75 (with a two week turnaround), but a similar pan (since I'm guessing your dimensions) is like $310 on Amazon.
Pain management is critical if he's in pain. You can work with your vet to find the right medicine and it could make a world of difference in his quality of life.
I got these steps for my senior cat and they were great. With them, he was able to get onto my bed (his favorite spot.) Later, I did have to attach plexiglass to the sides when he got really wobbly and stumbled over the sides. At the very end of his life, I removed my bed frame and box spring so he just had to navigate up onto the mattress.
Amazon and pet stores do sell low-sided litter boxes; they really do help arthritic cats. Another option is to use a lower sided baking/steamer pan. They're metal so they don't absorb smells and are easy to clean. If things get messy, keep the box on a shower curtain liner ($2) and towels to minimize damage and ease clean-up.
Raising the food and water dishes was a good move. I couldn't find a tray that was the right size so I cut and taped a cardboard box to the height where my cat could walk up and eat without bending. For water, I used tall drinking glasses that, when filled, were also at an easily-accessible height.
If it makes you feel any better, my cat also avoided heating pads and I tried two different ones!
Bathing him with warm wet washcloths is great. Old kitties, especially those with arthritis, can really benefit from the extra help.
The last thing I'll suggest is having key things (litter, food, water) nearby so your cat isn't forced to travel across the house to them. Limit him from areas of the house or stairs, if needed, with a cheap baby gate.
Good luck. I know it's hard.
Omg omg omg!!! The 5 quart is on sale!!!
I got the 4 quart for $315
Choosing the "right" pan is, in my opinion, a highly subjective thing. That is, you have to buy based on your own cooking style, preferences, budget, etc. Having said that, I can tell you that I prefer clad stainless for most of my cooking. I'm a bit of a cookware fanatic, and I have All-Clad Copper Core, tri-ply, LTD, and a Demeyere Proline skillet. The Demeyere is head and shoulders above the All-Clad pieces, no comparison.
I also have a couple of AC nonstick skillets, the HA1 line (made in China). Honestly, I think you need a number of skillets or saute pans: a clad stainless (my most used), a nonstick for eggs and fish, and a cast iron for deep frying, searing steaks, etc.
So since you said you make a lot of eggs and fish, I think you shouldn't get away from nonstick completely. You should have a nice nonstick skillet/saute pan for your eggs and fish, and if you take good care of it and use it only for those things, it will last you a long time. You should invest in a decent clad stainless for everyday use, but you don't need to buy AC or Demeyere. Both Tramontina Tri-Ply and Cuisinart Multiclad Pro are good brands w/lifetime warranties for a fraction of the cost of AC.
If you do go with AC, I suggest you go with D3 (tri-ply) or even the Master Chef2 if you don't need induction compatibility. These are AC's least expensive lines and, ironically, also their best performing ones. D5 and Copper Core are nice, but the small bump in performance (if any) doesn't justify the much higher price.
One other pan you might consider is this AC Deep Saute pan. I own this pan and it is my most-used pan, great for frying, but also deep enough to work as a large sauce pan/small stock pot. It's my most versatile pan, and IMO worth every penny. :-)
WOLL are my pans of choice: http://www.amazon.com/Woll-Titanium-11-Inch-Detachable-Handle/dp/B0045NKURQ/
Seems the Germans are good at making pans.
My personal recommendations are Calphalon or Cuisinart Multiclad (as /r/anotheroneillforget said).
This pan was one of the first pans I bought a few years ago. GREATEST PAN EVER. I LOVE THIS PAN.
Despite some comments, I love non stick, but it's only really useful for frypans, I have this one. I had the 12-inch Calphalon Unison and REALLY loved that one, but had to leave it behind when I moved. :( Recently considering buying it again though, as it would have come in useful for a few recent cooking episodes. Great weight, really comfortable handle (this is the one place where the above 2.5 quart sauce pan fails), nonstick was holding up fine after ~1 year.
A few other small sauce pans (Calphalon, Emerilware Pro-Clad) fill out my kitchen, as well as a Pro-clad saute pan and a 12-inch stainless steel frypan, and a small "bean-pot" type pot.
I highly suggest going and looking at anything you're going to buy, no matter where you end up buying it from. Look for a comfortable weight, i.e. not light as a feather, but also not as heavy as shit (cast iron is nice, but I'm not going to be sauteing with one). Make sure the handle is comfortable, especially if you're going to be handling it a lot, or with oven mitts, e.g. the 2.5 quart's handle is too damn thin and slide-y when used with a oven mitt. (it works, it's just not...comforting to use). I'm a big fan of buying by the piece, but since you're replacing an entire kitchen, buying the set will generally save you money, although you may end up with pieces you never use. And remember: nylon, wood, or silicone utensils on non-stick! (And low or medium heat only!) Fuck all on cast iron or stainless steel.
As a side note: look for Bed, Bath & Beyond coupons, they work on everything in the store except for gift cards and some brand of vacuum (ignore the expiration date and excluded things at the bottom). The 20% off ones are a fantastic deal, especially since their prices are often on par with Amazon. Plus, basically unlimited return policy.
I've also ordered from Cutlery and More (where I got the Multiclad stockpot from, I believe). They have good deals every so often (especially around the holidays). Haven't had to deal with returns though, so I can't talk about that.
I just realized I wrote this entire thing and didn't mention Tramontina at all and, for that, I'm sorry. As for as it goes, I would try to get my hands on some and see how it compares to the other brands (at least in weight). Not sure of Wal-Mart's return policy, but if you can cook with it for a little while, that might be the simplest way to see how it in action.
First, kudos to OP.... definitely NYC looking Pastrami. I steam mine by using a 6 inch full hotel steam table insert pan (https://www.amazon.com/Update-International-NJP-1004-Stainless-14-5-Quart/dp/B0036C67U6/ref=sr_1_6?ie=UTF8&qid=1549419563&sr=8-6&keywords=full+size+6+inch+deep+stainless+steel+steam+table+pan) filled with about 2 inches of water and putting over 2 burners on my stove. Then insert a 4 inch perforated hotel pan ( https://www.amazon.com/Perforated-Stainless-Anti-Jam-Standard-Weight/dp/B07GRHXSZ9/ref=sr_1_3?ie=UTF8&qid=1549419769&sr=8-3&keywords=perforated+steam+table+pans) and lay the pastrami in it and cover with foil. Bring the water to a boil then reduce heat and literally let it steam on low for hours, until 205 degrees or fork tender. Top off your water level every 30 or 45 minutes.
It's cast aluminum. It is thicker and heavier than a standard pot/pan, so it will take longer to heat up and take longer to cool down. Everything else is the same, though.
If you're stateside and want to try out a cast aluminum pan, Nordic Ware makes some good ones. They make Dutch ovens, too.
You can easily do a pot roast in a 5 1/2 qt saucepan such as this one. Rub your meat down with salt/pepper or something like Montreal Steal Seasoning. Put a tablespoon of butter and a tablespoon of olive oil into your saucepan and sear the roast.
Once the roast is seared, you can shove some veggies of your choice into the pan pour in about 1/2 of a cup of a hearty red wine and some beef bone broth and allow to simmer until it is cooked through. I use the following spices: thyme, bay leaf, oregano, rosemary, and occasionally sage, or a combination thereof depending on what is in my garden. I always cook meats by temperature. I have also been known to throw in a couple of pieces of bacon or sausage to impart their fat and flavor. The veggies that I use are: onions, carrots, parsnips, turnips, and celery root (celeriac).
You can use the same ingredients in the slowcooker. Put the veggies into the slow cooker before the meat. After the meat is seared place it on top of the veggies, put the spices on the meat, and pour in your liquids. If you are using onions, keep in mind that they impart A LOT of water to a slow cooked meal and you may want to reduce the red wine and bone broth. The liquid should only come up an inch of the meat.
Searing your meats does nothing for keeping moisture in the meat, it is for flavor. And it is a lovely flavor.
The roast that you didn't sear was tough and dry either because there was too little liquid in the slow cooker, or it cooked for too long. The roast that wouldn't shred wasn't done cooking in the slow cooker, or didn't have enough liquid to cook in. The slow cooker was designed to trap the moisture of whatever is being cooked and use that moisture to continually baste the meat. I always try to go for the low setting with mine, and to use the appropriate bowl (I have this one. It has three bowl sizes. To optimize the functioning of the slow cooker the bowl should be 3/4 of the way full.
With a roast, I will also turn the liquid into a gravy by reduction. Strain the liquid with a fine mesh strainer or cheese cloth, put the liquid into a large pan with a big opening at the top, such as the 5 1/2 qt pan that I linked at the top, and boil the hell out of it. The larger surface area of the pan allows for more water to evaporate more quickly. You can also thicken with arrowroot powder, but the gravy will break down quickly and turn runny.
Let me know if you have any other questions or need more information!
edit: I forgot that I also make a gravy with the liquids from the slow cooker and the veggies. I use this to turn the veggies into a thick, flavorful liquid and then bled it with the juices. While I'm doing all of the veggie squishing and blending, I'm roasting veggies in the oven, sauteing, or making a gargantuan salad.
I use a pan with slightly higher sides like this and dry off my chicken before sticking it in the pan and I don't have problems with splatter other than occasionally on my hand when I'm putting the chicken in the pan.
Either way it looks tasty.
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.
That's marketing. Take the humble sheet tray, the workhorse of the kitchen. A restaurant supply store has one for $5; Wilton has one for $15.
Which brand have you heard of? How many will you buy in your lifetime? Will you ever need to own 75 of them at once? I think restaurant supply places are priced more competitively because restaurants have a tiny profit margin (under 5% usually) while home cooks who buy name brands are treating themselves.
That isn't to say that the name brand consumer items aren't good. But I have seen the beating that restaurant supply pots and pans will take.
I can recommend these saute pans for home use. My dad got some for Christmas, and since he hand washes them and doesn't use a stainless scrubby they are almost new and perfectly non-stick 18 months later. (They were cheaper at Costco, but I linked to Amazon for ya.)
Do you really need a set? In the few years that I've been cooking daily I've been entirely happy with:
Those have covered 100% of my cooking needs without me ever feeling like I've compromised in some way.
You eat food, right?
thanks, any thoughts on their performance versus cast iron?
And if I went in that direction, do you think I might be better off with something like this stainless steel casserole?
https://www.amazon.com/dp/B005G4GSJC/ref=twister_B07FN9NY2F?_encoding=UTF8&psc=1
For me having a very nice, very quality saute pan made a huge difference. It's not a big deal to make rice, boil water, cook veggies, etc in a cheapo walmart pan... but having your main dish in a nice pan is huge. I got this 4-quart all-clad a few years ago and I use it almost every meal.
Primarily though, I would only ask for quality versions of things you KNOW you will use. It would suck to get a super nice [whatever] only to realize "eh, this is too much effort and I don't really feel like using it."
I'd make a strong recommendation for PFOA and PFTE free cookware if you're going non-stick. I've been using this pan from WearEver and it works fine for something inexpensive, though in the future I'll probably upgrade to something with a heaver base at some point.
Stainless steal and cast iron are naturally PFOA free, though I've personally struggled with them even with a well-seasoned iron pan.
Here's why PFOA's are bad (video, or see slide 12).
Taxes are usually 9-10 percent? And shipping is usually free over a certain amount for most stores- or an Amazon trial will give you free shipping. Even if shipping and tax are 15 bucks you're not doubling the price of anything.Edit: got this at target a few years ago and it's my go to pan. I can use it for grilled cheese or big pots of curry. 10 out of 10 definitely recommend.
Nordic Ware Pro Cast 12 Inch Saute Skillet https://www.amazon.com/dp/B001NZV4OW/ref=cm_sw_r_cp_apa_h2BJzbZGYSEMZ
Edit 2: I'm a jerk and my reading comprehension is shit. Still love the pan. 🙈