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What size Fry pan?

c
chowdownnow Nov 11, 2007 05:37 PM

Hi,

First I want to say thank you to anyone who may respond to this Noob cook. I am looking to start off a great set of cookware, that I will keep for many many years to come. I am looking at the Demeyere goods. I want to buy:

1 frying pan
1 stock pot
1 saute pan
1 sauce pot

I noticed they seem to have mostly 11 in or 12.6 in frying pans. Can I get away with an 11 incher for most situations, or do I really need the bigger size? What size is best for all of the above pieces. Thanks again for your help!!!!

:)

  1. f
    fauchon Nov 12, 2007 04:29 AM

    How many people do you cook for? If only a few, 11 is fine...

    1. m
      mpalmer6c Nov 12, 2007 11:06 AM

      Sure, an 11-inch pan should work for most situations. I'd certainly suggest two or more saucepans, though. What if you want to prepare a sauce and a separate vegetable dish at the same time?

      1. s
        saramcgovern Nov 12, 2007 12:34 PM

        if youre not completely sold on Demeyere there are some other options out there...the All Clad LTD is on sale everywhere right now, their sets contain all that...additionally Williams sonoma actually puts together really great sets in a bunch of different sizes and brands (7 pc to 27 pc) that dont have much of those who needs this pots and pans some other sets have.

        If you are really going to buy all these at once a set is your best option they are always about 30% off the open stock prices

        1. scubadoo97 Nov 14, 2007 04:50 AM

          Is the 11" the external dimension, from rim to rim? The internal diam may be around 8" Personally I would go with the larger so you won't crowd the pan with just a couple of chicken breasts or steaks.

          1. JoanN Nov 14, 2007 05:02 AM

            I have both 11- and 12-1/2-inch fry pans and find I use the smaller one far more often when cooking for one or two. I wouldn't be surprised if the ratio wasn't 3:1 or even 4:1 for using the smaller pan rather than the larger.

            1. s
              Sally LaRhette Nov 14, 2007 12:49 PM

              hi, by now you might hqave your answer...i have been cooking for 50 years and am now enjoying the decades of experience by being able to be very spontqaneouss and just knowing what works...size pan, what are you cooking and for how many give clues to the size pan required..most saute, you do not want to crowd items, to prevent steaming.
              i can help lots more if you wish. Happy Cooking! Gremolata

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