Saute Pan Question
I want to buy a saute pan that allows me to make pan sauce. My understanding is that if I buy a non-stick pan, I won't get a fond. And yet, every single saute pan that I come across is non-stick.
Am I wrong? Does anyone have a good non-stick saute pan that they can refer me to?
I need to keep my costs under 100 dollar.
Thank you in advance,
I have gotten all kinds of All Clad at WS Outlet at some wonderful prices and especially when they have a 10% or 15% coupon on certain holidays (they email coupon). I also love my Tramontina some of which I got at Walmart.
Never spent over $100 on any of these.
"And yet, every single saute pan that I come across is non-stick."
"Does anyone have a good non-stick saute pan that they can refer me to? "
All nonstick Teflon pan will have the same challenge. They will have difficulty in creating fonds/bits.
"I need to keep my costs under 100 dollar."
You should look into stainless steel pan, Many of them are under $100, closer to $30-60.
We bought. Tramontina Try-Ply Stainless Steel 5 quart Saute pan a couple of years ago and have been quite pleased with it. I'm not sure if you are looking for a saute pan, which has straight sides, or a trqditional skillet or frying pan that has curved sides. Either way, I think you should get a Tramontina Try-Ply. You are correct when you mentioned using a pan that it NOT non-stick if you want a fond to help make sauces.
Walmart calls the above pan a saute pan by mistake. We have both of the above pans and would not buy any other pans if given the choice over again.
Do you really mean "non-stick sauté pan", or do you mean "non-nonstick sauté pan", which is what it sounds like you want? And are you looking for what's usually called a skillet or frying pan in the US, or a taller, straight-sided sautoir? A sauciére / curved sauté pan might also be a good option. There are a lot of different names for the various shapes, and different countries / manufacturers use different terms, so I'm not sure what kind of pan you're talking about. Since you mention seeing mostly non-stick pans in the style you're looking for, I am guessing you're talking about a skillet.
I think there are some good options in your price range. Sitram Catering 3.35 qt sauciére (curved sauté pan), or standard sauté pans, both 3.2 and 4.9 qt ones available < $100 (without lid). These have a copper disk bottom, so they react well to changes in heat, but you can get a bit of burning on the side if you use too much heat. Tramontina, as others have mentioned (any similar pans that do *not* have a mirror finish on the inside cooking surfaces?). Vollrath Tribute (fully clad tri-ply) has skillets, sauciéres, and sauté pans at pretty reasonable prices (http://www.katom.com/175-69210.html - $40 for a 10" skillet, $58 for a 12", meaning you can basically get two sizes and stay within your budget).
All-Clad Brown & Braise 4.5 qt sauté pan (the old 3 ply version) is available for just over $100, with domed lid, at a few sites if you're willing to go slightly over budget.
A tri-ply stainless steel saute pan will give you a good fond without burning "the goodies" after you brown your meat.
All Clad is the best, of course. Tramontina is not bad but Walmart no longer carries it.
Here is a picture of the All Clad saute pan: http://shrsl.com/?~1qdp
and this is a less expensive alternative: http://shrsl.com/?~1qdr
Two other good choices: used original All-Clad MasterChef (mfg'd 1971-2000), thick aluminum lined with stainless. The 3-qt is 10.5" x 2.25", the 4-qt (slightly more useful) is 10.5" x 3". Will be under $100 on ebay, but they only appear every so often.
Or the Matfer sauteuse (two-handled, good for small stoves and stove-to-oven), 11" x 3" 5-qt: http://www.foodservicewarehouse.com/m... $88.