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Feb 25, 2009 05:55 PM

Where can I get a 14" deep sided skillet?

Per Mark Bittman's "No Frills Kitchen" article from a while back ( ) 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.

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  1. 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.

    1. 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:

      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

        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

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

          1. re: billieboy

            This looks pretty similar to the pan in the picture and the video:

            called a "paella pan"

            1. re: FrankNYC

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

              1. re: FrankNYC

                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.


        2. 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

            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

              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

                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

              Thanks Zeldog,

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

            3. 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. 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