HOME > Chowhound > Cookware >
What's your latest food quest? Tell us about it
TELL US

Le Creuset Sauté Pan?

nofunlatte Oct 3, 2011 05:26 PM

I'm thinking about getting a sauté pan and while I was thinking stainless steel, I thought I'd find out what people think of the Le Creuset pans. I like the volume (almost 4 qts.) Any shared thoughts would be appreciated.

  1. Upload a photo (10 MB limit)
Delete
  1. c
    catdoc46 Oct 3, 2011 06:10 PM

    I have one with a non-stick coating. Hate it. Use good stainless steel or copper (which is the best for high-heat cooking).

    1. Jay F Oct 3, 2011 07:39 PM

      Are you talking about LC stainless?

      4 Replies
      1. re: Jay F
        nofunlatte Oct 4, 2011 02:55 AM

        Actually, enameled cast iron. I didnt realize they had a stainless line!

        1. re: nofunlatte
          Jay F Oct 4, 2011 06:23 AM

          As much as I love Le Creuset for their French ovens, I would choose a stainless or copper saute pan.

          Here's Le Creuset's stainless line (made in China, btw): http://cookware.lecreuset.com/cookware/category_Saucepans-&-Saute-Pans_10151_-1_20002_17557

          I'm no expert at stainless steel. All I have are a few pieces of All-Clad, and as expensive as it was, I wish I'd started with something cheaper, like this American Kitchen Tri-Ply:

          http://www.regalware.com/regal-ware-products/american-kitchen-tri-ply/.

          You might like one of their saute pans, or their everyday pan. I've never used it, so I'm not recommending it, but it's much less expensive than All Clad, and is also made in the USA.

          Kaleo often recommends a line of copper cookware made in Brooklyn. If I were shopping for a saute pan today, and had the bucks, I'd probably buy their 10" saute pan. Here's an article in the NYT: http://www.nytimes.com/2011/03/23/dining/23copper.html.

          And their website: http://brooklyncoppercookware.com/

          Hope this helps.

          1. re: Jay F
            o
            olympia Oct 4, 2011 07:56 AM

            A similar shape is the braiser which I would recommend. I'd use it for different purposes though than a saute pan.

            I've got two all clad saute pans and two copper saute pans (although one has two short hands and is called a braiser by the manufacturer). This wide shallow shape is my favorite. The AC is lighter than the copper and somewhat easier to care for. I've got a 6 qt and it's perfect for one pot meals. Hope that helps some!

            1. re: Jay F
              nofunlatte Oct 4, 2011 05:08 PM

              That does help. I'd never heard of Regal Ware, but I might look into that (sadly, the copper line, though beautiful, is out of my price range for now).

        2. Chemicalkinetics Oct 3, 2011 09:26 PM

          Cast iron based cookware (enameled or not) should be your first or second choice for a saute pan.

          6 Replies
          1. re: Chemicalkinetics
            Chemicalkinetics Oct 4, 2011 06:39 AM

            "Cast iron based cookware (enameled or not) should be your first or second choice for a saute pan."

            Oppss...typo. Itr should read:

            Cast iron based cookware (enameled or not) should *NOT* be your first or second choice for a saute pan."

            1. re: Chemicalkinetics
              b
              blondelle Oct 4, 2011 06:50 AM

              I was wondering if that's what you meant to say :-). I agree. There's no benefit to using cast iron as a saute pan and because of the weight, it will be difficult if not impossible to toss food in it. Stay with stainless or copper for this use.

              1. re: blondelle
                Chemicalkinetics Oct 4, 2011 06:58 AM

                Agree, agree. :)

                I understand why I have typo because I am very careless and don't reread my statements. What I don't understand is why I always miss the important words like "Not" or "No"...etc, which completely reverse my meaning. :D

                Tossing food in a heavy cast iron pan probably is not a good idea for the waist in the long run -- even if one thinks he/she can do it.

                1. re: Chemicalkinetics
                  Jay F Oct 4, 2011 07:59 AM

                  CK: "Tossing food in a heavy cast iron pan probably is not a good idea for the waist"

                  I'm going to guess you meant "wrist" rather than "waist."

                  Sincerely,

                  the Typo Police

                  1. re: Jay F
                    o
                    olympia Oct 4, 2011 08:15 AM

                    It actually might be good for your waist - all that calorie burning exercise!

                    1. re: Jay F
                      Chemicalkinetics Oct 4, 2011 10:06 AM

                      Well, I have very thin waist, ya know? So wrist for you, and waist for me.

                      P.S.: Yes, thanks. I did really mean wrist.

            2. r
              rasputina Oct 4, 2011 04:01 PM

              I love my 5 quart and 3 1/2 quart Le Creuset buffet pans. I use them for most things you'd use a sauté pan for. The 5 quart gets much more use here than the 3 1/2 though. I don't even currently own a sauté pan. I use All-Clad D5 frying pans though along with bare cast iron ones. If I was buying a stainless sauté pan I'd get the All-Clad D5 6 quart deep sauté with the fry basket.

              1. c
                catdoc46 Oct 4, 2011 05:23 PM

                My go-to saute pan is an 8" copper pan with a stainless interior imported from France. All-Clad makes a good copper line, too.

                1 Reply
                1. re: catdoc46
                  Chemicalkinetics Oct 4, 2011 05:27 PM

                  "All-Clad makes a good copper line, too."

                  All Clad has two copper lines. One better than the other.....

                2. s
                  sweetpear Nov 14, 2011 11:21 AM

                  So what are your thoughts if you are cooking eggs? Would you still want a stainless or copper saute pan?

                  1 Reply
                  1. re: sweetpear
                    p
                    pericolosa Nov 14, 2011 12:44 PM

                    IMHO, eggs are best when cooked at low temperature and flipping them and cleanup are easiest in a nonstick pan with low, angled sides.

                    It depends on how you sauté, but I think you are likely to prefer different characteristics than what you'd find in a good pan for eggs. A nonstick coating is unlikely to last very long if you sauté and higher, straighter sides might get in your way in handling omelets and such.

                  Show Hidden Posts