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slawre89 t1_ixk3vkm wrote

I cook a lot. I’ve had a d3 high sided sauté pan from all clad that I asked for and got from my wedding registry. 7 yrs old at this point. I bust it out anytime I cook acidic foods like tomato sauces. It’s gotten a lot of use and still looks brand new. An all clad stainless pan is a must have in a kitchen.

My most used pans:

  • finex 12 cast iron skillet

  • le creuset dutch oven

  • mauviel m’steel carbon steel wok

  • all clad d3 stainless sauté pan

Everyone of these is bulletproof and id recommend to anyone for bifl.

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LazyDiscussion3621 t1_ixl22r5 wrote

Interesting!

Should i get one too in my situation: I am currently happy with my three de buyer carbon steel pans, well seasoned and maintained after 2 years of very regular use. We cook at least once a day.

But replacing my cheaper stainless steel sauce pan and sauteuse with all clad might be the next step in a few years, for the acidic things. Now many things stick too much in them even with decent amounts of oil.

And my wife currently has a great non-stick sauteuse that will of course wear out in a few years, but she does not want to use the heavy and maintenance intensive carbon steel.

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slawre89 t1_ixm12lz wrote

Tough to say. You definitely don’t need it as your seasoned pans will work fine. You will just find yourself re-seasoning often with acidic foods.

I’ve found that if you leave acidic foods in a seasoned pan for even just a couple of hours once you’re finished cooking it can eat the seasoning off of them. Carmelized onions for example. Got to move to a Tupperware right away

I like to just put the lid on my stainless once it’s cooled down and put it into the refrigerator. It’s nice going stove to fridge to stove/oven to reheat and not worrying about the seasoning.

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petula_75 t1_ixlvgkk wrote

finex is a joke. why would anyone spend 250 when a 30 lodge gets the same result.

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slawre89 t1_ixly0pw wrote

Because it looks pretty when I set it on the table and serve a beautiful meal out of it.

Why would anyone buy a Mercedes when a Toyota takes you from point A to point B just the same?

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hexiron t1_ixn2dpe wrote

Luxury cars have far more performance and convenience features than other budget automobiles beyond aesthetics.

It's not a really good comparison to these pans, where the massive price disparity is just aesthetics. It's also a fallacy to act like anyone can't use a lodge at the table and serve a beautiful meal from it - it's done all the time in magazines, ads, shows, blogs and in homes.

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slawre89 t1_ixn5l1i wrote

My analogy is just fine.

I think both you should go complain to people who care on r/frugal 💅

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futureplantlady t1_ixkg9un wrote

How many quarts is your sauté pan?? I’m looking at the 6qt because I batch cook most weeks, but it seems like the #1 complaint about it is that it’s large and heavy.

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slawre89 t1_ixkh5ez wrote

Mine is the 3 qt tri-ply from all clad. It’s plenty big enough for a family dinner for four people.

Really like to do meatballs or fry chicken parm in it. Kind of my go to pan for Italian cooking. Stuffed shells in it is great as well.

A 6 quart saute pan would be massive. Can’t imagine a house needing/storing that. That size sounds more commercial kitchen to me.

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tallulahQ t1_ixm3m8h wrote

I have a Sur La Table 5qt and it’s really big. I also bought it for batch cooking, but I tend to avoid using it for anything else. Definitely regret getting one so large, especially since our place is small

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