Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Cookware >
Jan 14, 2009 12:34 PM

Sur La Table stainless skillet

I bought a Sur La Table brand 12" skillet and tried it on a piece of tilapia. I thought I did everything right...I heated up the pan on med. heat, waited a few minutes to put my oil in (canola) and after a minute or so, put the fish in the pan. I cooked it on each side for a few minutes and it stuck a lot. I was discouraged, so I returned the pan. It probably wasn't the pan, but something I did! The salesperson tried to talk me out of it and said it is tri-ply just like All-Clad. I found that hard to believe since All-Clad is 3 times the price! I don't know whether to give up on stainless or try something else. I really want a pan that will allow me to get a nice sear on meat or fish and be able to deglaze the pan for a nice sauce. Is hard anodized the "middle of the road" between stainless and non-stick? Any suggestions would be great. Thanks.

  1. Click to Upload a photo (10 MB limit)
  1. A well-seasoned cast iron pan would do the trick.

    5 Replies
    1. re: roxlet

      roxlet, I have an LC enameled cast iron skillet. Would that give the same result? I've had it for over a month and haven't done much with it. It was great for cornbread, though.

      1. re: NAWLINSGAL

        I don't know about that. I was thinking a regular cast iron skillet. But give it a whirl. Just don't attempt to wash the pan when it is blazing hot -- the enamel will come right off. But after you are done, you can soak it and LC always come clean after a soaking. Also, when you used the SLT pan, did you use enough oil?

        1. re: roxlet

          Yes, I love the ease of cleaning with LC. Regular cast iron seems too high maintenance for me. With the SLT pan, I used maybe a tablespoon of oil. I just drizzled some on the bottom and swirled it around. I don't like using a lot of oil, so maybe stainless isn't right for me.

          1. re: NAWLINSGAL

            I think that when you're cooking with fish, you have to add a little more oil since the fish has very little. Otherwise, it will stick unless it's a teflon pan.

            1. re: roxlet

              SLT pans are made w/ tri-ply construction just like All-Clad. The main difference is that All-Clad is made in the USA and SLT stuff is not. When cooking w/ stainless, you have to let the meat sit for a few minutes and it will release from the pan. I cook in stainless pans all the time. Also, if cooked in properly, stainless is a breeze to clean up.

    2. People seem to be very attached to their old seasoned cast iron pans as the solution for everything...

      In any case, if you don't want to use a different pan, then make sure that your fish is as dry as possible before putting it on the skillet, and you might have to use a tad more oil.

      Also for fish, you want the fond on the item you are cooking (usually), not on the bottom of the pan. So for fish using a non-stick pan is fine. Your SLT skillet is fine for your meat dishes though.