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Mar 11, 2009 07:15 PM

Covered Saute/Fry Pan

Looking for recommendations for a good large saute/fry pan with a cover - to be used for such things as chicken which is browned first, and then covered and cooked with vegetables and/or some liquid. Ideally, one that is reasonable in price and can also be used in the oven.

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  1. I have a Calphalon hard-anodized pan like you describe. I believe they call it an everyday saute pan or some such. I love it and have given it to each of our daughters because of its versatility. Oh, here it is on Amazon;

    I recommend it highly.

    4 Replies
    1. re: c oliver

      I have an all-clad. there are many good pans out there. my suggestion: beware of weight. if it's heavy in the store it will be even heavier when full of your chkn and veg.

      1. re: sarapeater

        I talked my size zero (yes, there IS such a size) daughter out of a heavy and big LC Dutch oven. But I wouldn't think a saute pan would be that bad?

        1. re: c oliver

          the large ones get heavy. mine's a 3qt with 2.5inch sides. cast iron is heavier, yes, but this isn't light

          1. re: c oliver

            Saute pans should all have helper handles opposite the main handle. The tendency to put liquids and veggies in there means that they are often heavy when filled. Don't buy one without a helper handle under any circumstances if it is 3 qts. or larger. It will be dangerous to manuever with hot food inside otherwise.

            I have a fairly inexpensive Cuisinart stainless steel pan that is about 51/2 or 6 quarts. I use it exactly for the purpose you describe, and it can go from the stove top to a very high oven if needed. The handle is really necessary. Helper handles will allow you to purchase even a heavy copper or LeCreuset pan if you want. I also have smaller copper and stainless steel DeMeyere saute pans, which are incredibly heavy even without food, but they all work well. However, they are several hundred dollars each, which is not necessary to spend. Stay away from glass lids -- they are not as safe because when moving from stove to oven, you many manage to bump the lid on an oven rack accidentally and knock it off. Also, glass can't tolerate very high oven heat.

      2. If you already have a good pan, but need a lid, you can find metal ones that fit a variety of sizes. Or in a pinch you can make a cover with foil.

        Or you could go in the direction of a dutch oven. For years there's been a variation on the dutch oven, the chicken fryer. Typically it is like a 10" cast iron skillet, but deeper, and comes with a lid. Lodge has a version in which the lid can be used as a skillet - in effect two skillets that fit together.

        3 Replies
        1. re: paulj

          Excellent point for the Dutch oven. I was just thinking that the pan I recommended, which I dearly love, is limited in what it would hold. But the DO would do the job.

          1. re: c oliver

            I have the 3-ply stainless saute pan from SLT and like it very much. Any quality saute pan would work and they have a nice flat bottom for max cooking surface.

          2. re: paulj

            Agreed on the Dutch Oven recommendation. Some long handled pots don't fit in ovens very well.

          3. I like the braisers for that. They have two loop handles instead of one long one and a helper loop. If your not going to pick up the pan to do that chefie flip then the long handle only gets in the way for both storage, and on the range top. The two loop handles also allow it to be used at the table for serving. I like the All-Clad braisers or the Le Creuset 3.5 qt. 12" buffet casserole with the domed lid. The A-C also has the domed lids. They are useful for so many other things too!