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Where can I get a 14" deep sided skillet?

f
FrankNYC Feb 25, 2009 05:55 PM

Per Mark Bittman's "No Frills Kitchen" article from a while back ( http://www.nytimes.com/2007/05/09/din... ) I am looking for the 14" "deep sided skillet" that he refers to in the article (It's the pan in the picture with the two looped handles). I have a feeling that this pan isn't usually referred to as a "skillet" since most of the "skillets" that pop up when I search have the typical long handles. Can anyone clue me in as to what this mystery pan is typically called - or where I could purchase one? Checked a few restaurant supply stores and couldn't find anything quite like it.

  1. billieboy Feb 25, 2009 06:03 PM

    If it is what I think, it has a few different names. Chef's pan. Everyday pan. Multipurpose Pan. It is sort of like a wok.
    I have one but it has a long handle and a helper handle.
    Hope this helps.

    http://www.chefsresource.com/calphalo...

    1. w
      WmHooper Feb 25, 2009 06:44 PM

      What you want is a 7 1/2 quart Saute pan. You can get this at a restaurant supply: Vollrath makes a good one in aluminum: http://www.twinsupply.com/vollrathfoo...

      If you live in NYC, head to one of those restaurant supply shops on lower Bowery. You should find it there. That would be better than mail order, because once you see how large the pan is, you may want a smaller size. Good luck!

      5 Replies
      1. re: WmHooper
        f
        FrankNYC Feb 25, 2009 06:57 PM

        Bittman mentions in the article that the pan he got was steel - which seems to make sense for a general purpose pan such as that. I don't think I'd want to use aluminum as I'm afraid it would react with things like sauces and eggs. Yet, the pan in the picture looks pretty dark - almost like it's...aluminum. Do steel pans ever appear that dark?

        1. re: FrankNYC
          billieboy Feb 25, 2009 07:07 PM

          If they are carbon steel as apposed to stainless, yes they will turn dark much like a cast iron fry pan.

          1. re: billieboy
            f
            FrankNYC Feb 25, 2009 07:20 PM

            This looks pretty similar to the pan in the picture and the video: http://www.kitchenwaresetc.com/debuye...

            called a "paella pan"

            1. re: FrankNYC
              billieboy Feb 25, 2009 07:23 PM

              Looks good to me, although paella pans are not usually that deep.
              It looks like what you want.

              1. re: FrankNYC
                b
                BastedEggs Mar 10, 2009 09:14 PM

                If you are asking about a straight sided pan, I believe they are known as "braziers". they are great for cooking or frying large amounts of chicken cutlets. I have a triple guage aluminum pan I picked up at a restaurant auction that is 24 inches and it fits over multiple burners which helps keep the heat up. I also have a 12 inch stainless steel pan with a thick bottom which I think is for those modern glass top smooth elements, but works equally as well with gas. It great for small roasts and a single roast chicken or two baby poussins and vegetables. Depending on your ideas for use, I recommend the side be at least two inches for oil splatter. 2.5 or 3 inches is better. I purchased the stainless steel pan in Macy's on sale for $9.99

                This link will give you an idea of the pan. Home pans are much cheaper than the commercial ones shown.

                http://www.ckitchen.com/commercial/sm...

        2. Zeldog Feb 25, 2009 07:15 PM

          Bittman says his cost $25, and that says restaurant supply store, so you're looking in the right places.

          Are you sure this is something you will use? I have a 13.5 inch cast iron skillet (don't ask where to find one -- it was a gift and is very old), and about the only thing I use it for is frying large items such as whole fish. That happens 2 or 3 times a year.

          As for color, when Bittman says steel he means mild steel (not shiny stainless steel) and steel pans are dark.

          Another thing to consider is steel pans have relatively thin walls and steel is not the best heat conducter, so a huge steel pan on a home stove burner is not going to heat evenly. Better invest in a $2500 professional range if you want to get good results with that $25 pan.

          If you need something that big, you should consider the pan wmhooper suggested, or something similar. Aluminum is reactive with alkaline, not acidic compounds, and other than lutefisk, I can't think of any alkaline dishes. If you're really worried about aluminum, don't eat out. Many, if not most restaurants use aluminum cookware (when you went to the restaurant supply places, did you happen to notice how much shelf space was taken up by aluminum cookware compared to other materials?).

          4 Replies
          1. re: Zeldog
            flourgirl Feb 26, 2009 05:07 AM

            I have a 14" skillet pan and I use it all the time - for a family of three. Just last night I made black pepper & mustard braised short ribs in it. The short ribs I got were a cut I had never seen before - long, narrow and about an inch thick. I was able to lay the 5 pieces I had all on the bottom of the pan and the whole thing was done in about 4 hours in the oven at 250F - after browning and preparing the braising base on the stove in the same pan.

            1. re: flourgirl
              Zeldog Feb 27, 2009 08:29 PM

              Yep, fine for braising or other oven applications, but a 14" steel pan on a 3.5" burner is not going to heat evenly, and that can be a problem with some dishes. Which raises the question: why does Bittman think a 14" pan is essential? Depends on what you cook. I survived for many years without having one and did not feel deprived. Of course, if you regularly make paella for 8, you really need one.

              1. re: Zeldog
                flourgirl Feb 28, 2009 05:49 AM

                I wasn't responding to the material side of the equation - only your comment as to how often someone whould use a 14" pan. And I don't use it only for braising. I also use it for things like pan frying chicken cutlets and fish fillets - and I have no problems with even heating. It gets the job done fast (fewer batches) and it works. I bought this pan quite a few years ago at an All-Clad outlet that used to operate in my town and I am very glad I did.

            2. re: Zeldog
              Demented Mar 13, 2009 09:00 AM

              Thanks Zeldog,

              Have heard time and again “Aluminum reacts with acidic food”, never thought to look into this... until reading your post.

            3. linguini Feb 25, 2009 07:18 PM

              If you are lucky, the chain Winners has many of the name brand great stuff for a fraction of the retail price. Picked up a few Le Creuset pieces for a god deal. Nothing beats a great cast iron. Goood luck

              1. m
                mpalmer6c Feb 25, 2009 09:23 PM

                The caption is in error. The article refers to a
                "pan," not a "skillet."

                I am fairly familiar with the subject, and I have never
                seen a carbon steel frying pan with two handles , at least
                not under that name. The illustration is almost certainly
                shows a a paella pan (which,of course, can be used
                for a variety of dishes).

                Do a google on: paella pan carbon steel
                restaurant supply. You'll find many, inexpensive
                examples.
                pan

                1. PBSF Feb 25, 2009 10:03 PM

                  I think Calphalon makes a 7 qt double handle sauteuse. Search for "handle sauteuse" on their website.

                  1. p
                    pass Feb 26, 2009 11:33 AM

                    This is a type of pot that goes by many names, Rondeau, Shallow Casserole, Two Handled Saute Pan, Brazier or Braiser are all common names I have seen. HTH.

                    3 Replies
                    1. re: pass
                      t
                      ThreeGigs Feb 26, 2009 04:19 PM

                      Braiser is what I'd call it, too.

                      Except that the pan in the picture absolutely couldn't be a 14 incher, unless that measurement is from handle to handle. Compare the diameter to the 8" chef's knife, which'd be about 13 inches with the handle. So my guess is that braiser is about 12 inches.

                      And.. double check the article. It's a STEEP sided skillet, which means it could indeed be a paella pan since you can't really see how deep it is.

                      1. re: ThreeGigs
                        f
                        FrankNYC Feb 26, 2009 06:47 PM

                        I have the same ladle that the pan is pictured against (bought it at Bowery Kitchen Supply) - the ladle is 15" long from the deepest point to the top of the handle. Given that it looks to me like it has more than an inch on the pan that's pictured. So my guess is that it is indeed probably closer to 12".

                        1. re: ThreeGigs
                          RShea78 Mar 7, 2009 03:48 AM

                          Most braziers have inside measurements given in the specifications.

                          Also note, the handles on a brazier, can vary (or add) 2 to 3 inches each. (4 to 6 inches total)

                      2. billieboy Feb 26, 2009 05:53 PM

                        Looks like a chef's pan to me and I concur it is not 14"

                        3 Replies
                        1. re: billieboy
                          Zeldog Feb 27, 2009 08:37 PM

                          Regardless of what the photo looks like, Bittman says get a 14" pan, so we should all go out and buy 14" pans.

                          1. re: Zeldog
                            billieboy Feb 27, 2009 09:04 PM

                            Yep, and stop eating cows too. :-)

                            1. re: billieboy
                              Zeldog Mar 4, 2009 09:58 PM

                              Don't know about that, but for sure we shouldn't eat anything longer than 14".

                        2. t
                          Td61 Apr 30, 2009 09:23 AM

                          Here ya go.... http://www.cookswares.com/individual....

                          1. David A. Goldfarb Apr 30, 2009 09:49 AM

                            I'll agree that the pan that Bittman is holding in the video when he talks about the 14" deep pan is something akin to a paella pan, which is shallower than a typical brazier, rondeau, or saute pan, though the one in the video has straighter sides than one usually sees in a paella pan, a bit more like a pan that would be used for a deep dish pizza.

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