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Affordable Saute Pans

morphone Jun 5, 2008 09:39 AM

I'm sorely in need of a saute pan - aluminum pan with a stainless lining, with aluminum that comes all the way up the sides of the pan. Sadly, money's not growing on trees these days and the $200 all-clad I have my eye on is out of the question. Is there a decent option for <$100? Ideally $50? I know this may be a long shot, but it's worth asking.

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  1. m
    mpalmer6c RE: morphone Jun 5, 2008 11:52 AM

    Look around the Web for Cuisinart multiclad, Don't think you'll find a quality clad sauté pan for $50, though, unless there's agreat sale somewhere. There's one on this site for $80, which seems a very good value to me:

    http://www.amazon.com/Cuisinart-Multi...

    However, to get down to $50, you might consider a casserole of similar shape:

    http://www.cutleryandmore.com/details...

    1. s
      sandih RE: morphone Jun 5, 2008 12:02 PM

      Have you looked at the Sur La Table brand saute pan? I just bought a set, while on sale, and really like them...including the saute pan. The construction is idential to that of All-Clad (tri-ply) and it has a good weight to it. I like the curved handles better than the straight ones on the All-Clad. Go to a store (if you can) and take a look.

      1. s
        sandih RE: morphone Jun 5, 2008 12:10 PM

        http://www.surlatable.com/product/coo...

        1. b
          Buckethead RE: morphone Jun 5, 2008 12:43 PM

          Why do you want a fully-clad saute pan? A disc-bottomed pan would be better (and cheaper) for sauteing.

          5 Replies
          1. re: Buckethead
            morphone RE: Buckethead Jun 6, 2008 07:20 PM

            Not in my experience - I tend to end up with a ring of burned ick in a disk-bottomed pan, and that doesn't happen when I use my friends all-clad, which is fully lined.

            1. re: morphone
              m
              Miss Priss RE: morphone Jun 7, 2008 05:55 AM

              For what it's worth, I think my disc-bottomed Sitram Catering saute pan performs better on a gas stove than my All-Clad (stainless) of similar size, Though the Sitram's disc doesn't completely cover the bottom, I've never--or perhaps not yet--had the burned-ick experience. In any case, it's most likely to occur when using a smallish pan on a gas burner, and least likely to occur when the pan's diameter is substantially larger than the diameter of the burner.

              1. re: Miss Priss
                morphone RE: Miss Priss Jun 7, 2008 01:05 PM

                hrmm, ok. what size pan do you have? I was looking at a 5 1/2 qt at around 12".

                1. re: morphone
                  m
                  Miss Priss RE: morphone Jun 8, 2008 05:35 AM

                  Both are under 12". The All-Clad holds 4 quarts and is about 10-1/2" wide; the Sitram holds a bit more and is about 11" wide.

              2. re: morphone
                b
                Buckethead RE: morphone Jun 8, 2008 04:17 PM

                If you're getting the ring of fire, you've got the heat up too high.

            2. m
              Miss Priss RE: morphone Jun 5, 2008 06:29 PM

              You could try Cookware & More, which sells All-Clad seconds: http://www.cookwarenmore.com. (Sorry, for some reason I can't make this into a hyperlink!

              )

              You don't say what size you want, but currently the MC2 2-quart is $67.50 and the 3-quart is $122. Twice a year, in April and November, they take off a further 20%. Obviously, that's still not inexpensive. If you really want to spend around $50 for a large saute pan with a stainless-steel cooking surface, your best option would be one with a thick disc bottom. Believe it or not, the Wolfgang Puck version, usually available for under $35 at TJ Maxx/Marshall's/Homegoods, isn't bad at all.

              1 Reply
              1. re: Miss Priss
                morphone RE: Miss Priss Jun 7, 2008 01:09 PM

                thank you! there's a le creuset outlet here... if only there were an all-clad outlet as well. :)

              2. j
                Jack_ RE: morphone Jun 7, 2008 06:29 PM

                Have you tried a restaurant supply house? Or try looking at Calphalon I prefer the ergonomics over all-clad and my Calphalon Contemporary hard anodized shallow sauce pan was under $40 at TJ Max

                1. rcspott RE: morphone Jun 7, 2008 08:27 PM

                  This Wear-Ever pan is a go to saute pan in lots of restaurants. As you use it and don't scrub it to death it can become nicely seasoned. Have had one for 20+ years and still love it.

                  http://www.centralrestaurant.com/Natu...

                  Volrath makes one that is SS lined if you really think you need it

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