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Sur La Table stainless skillet

NAWLINSGAL Jan 14, 2009 12:34 PM

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. c
    Cary Jan 15, 2009 08:10 AM

    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.

    1. roxlet Jan 14, 2009 12:55 PM

      A well-seasoned cast iron pan would do the trick.

      5 Replies
      1. re: roxlet
        NAWLINSGAL Jan 14, 2009 01:12 PM

        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
          roxlet Jan 14, 2009 05:21 PM

          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
            NAWLINSGAL Jan 15, 2009 03:22 AM

            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
              roxlet Jan 15, 2009 04:38 AM

              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
                sandih Jan 15, 2009 05:31 AM

                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.

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