All-Clad 6 qt saute pan opinions
I need to decide on an All clad stainless vessel that has a large frying area. I had a cheap 12" I used to cook a 2 steaks or 4 pork chops at once.
I did not really like the 6 quart saute pan because the long bulky handle is a bit much at home. I was going to get the 6 quart casserole is the exact same thing but with 2 loop handles which is alot more friendly for storage.
Then I noticed there is a Williams Sonoma exclusive 6 Qt french braiser, it's actually a little cheaper and has a higher lid which will be useful for steaming and also braise. It says 12.5" diameter vs the 6 qt saute pan at 12 7/8". The picture on the WS site made it look a bit narrower than the regular 6 qt saute pan. Also looked to be brushed Stainless not polished from the picture?
Do you recommend the WS braiser for my situation?
Thanks in advance.
I went to WS to measure the braiser, it is 13" outside diameter (with lip) and about 12.5" inside, 3 1/4" tall
The 6 qt saute pot is about 1/4" more in diameter and less in height. I think I would get the braiser since it is close enough, cheaper, taller lid and comes with the rack,
The rack is made for meat braising but for steaming I think I need to take more care, since the rack sits quite low, either the plate would be submerged a bit or would need something to shim it up so you can use more water and reduce risk of running it dry.
CA, for the sake of full disclosure, I'll tell you that I'm not a big All-Clad fan. I know it's good quality, but for whatever reason, I have better luck with some of other pans.
But, I do have an A-C 13" skillet, and here are some thoughts:
1. You are SO right to consider the storage and how the handles affect that. Out of curiosity after reading your questions, I measure the A-C skillet, end of handle to opposite rim. It is 22" long. That A-C saute is probably longer. I have 36" wide pan storage drawers along my cooktop wall, so it's not a problem. If you have drawers, fine. If I had to keep that pan inside a conventional cupboard, because of the angle of the handles on A-C, I think it would make for difficulties in getting pans in and out, and a lot of wasted space. JMO.
And you know how it is. If you have to make inconvenient arrangements to store a big pan or pot, after a while, the thrill wears off, and you maybe pull it out once a year on Thanksgiving to use it. Which is a shame, with a nice pan....
2. I like the idea of the high lid on the W-S, especially if it's a dome lid. It gives you a lot more flexibility with the pan.
3. Is this inside, or the outside, or both, apparently brushed Stainless? I have some of both, and I have to tell you, I love the fond my (inside) brushed stainless pans create. I know I'm a little bit out of the loop on this, because I hear some people complain about them. But mine brown and sear things beautifully.
My opinions, for what they're worth. Good luck with your decision.