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Nov 25, 2011 08:39 PM

skillet to compliment 12" saute

I'm buying some new cookware, and I would like to get a 12" saute. Either the 12" deep Tratomina or the 5.5quart Cuisinart multi-clad pro. In either case, I would like to compliment this pan with one skillet (I have an 8" I like). I was thinking a 10" because the saute is 12", but then I realized maybe that was silly and a 12" would be more useful all around. Any advice on this would be appreciated.

Should I even consider no big skillet?

BTW: first time posting. These forums have been a great resource in learning about cooking and cookware.


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  1. I find that small skillets are relegated to toasting spices. Once you have experienced the joy of cooking in a skillet large enough that nothing gets crowded there is no turning back. I'd go for a larger than 8" and give carbon steel a try, like the DeBuyer mineral line.

    1. We just bought the 9.5" de Buyer steel skillet for omelets, pancakes, french toast, etc. Seasoned it twice before using and it is completely stick free. Wonderful! Good handle. Not heavy at all. Not tippy when empty.

      We've just ordered the 12.5" fry pan and the 12.5" country fry pan to go with them to round out our skillets based on this experience.

      We're buying all new cookware to go with our soon to be installed induction cooktop. So far we have a 12pc Emrilware ProClad starter set which we really like. Nice handles and rolled edges on everything. Got a few more pieces to add but we're mostly done.

      Good luck


      1. Small skillets can have their use. However, if you are not sure, then maybe a 12" is slightly safer especially you have a 8" skillet. It is really up to you.

        Aside from stainless steel cladded cookware, you may want to try a carbon steel pan (skillet) -- just for a change. I have a deBuyer carbon steel pan like tim and mdgolfbum, but there are other carbon steel pans as well.

        1. I cook three meals (sometimes more) a day, and I find that i use the 12" skillet very rarely. When I need something that large, I end up using the cuisinart saute pan that you have. And unless you have a 36" or bigger range, it'll be hard to fit more than a 12" skillet and 2 smaller pans. If you cook for a lot of people, or cook in large quantities, it may be worthwhile. Either one you choose, a 10" or 12" pan, I would recommend a high quality tri-clad stainless one .

          1. I like my 12" All-Clad tri-ply stainless frypan enough that I would like to buy a 10". Haven't used their saute pan, but I'll bet I'd like it. All of that said, I'd probably try Regal Ware's American Kitchen line, also made in the USA, but cheaper than All-Clad.


            6 Replies
            1. re: Jay F

              Sounds like I should just get the 12". Thank you all for your advice.

              I've been reviews of as skillets and the cuisinart seems to have more complaints about sticking. Is there really any difference between different triply SS pans? My 8" is HA Calpalon, which is very good for not sticking, but I've read the manufacting has changed is not as good.

              1. re: curiousburke

                Is your Hard anodized Calphalon the pure hard anodized aluminum Calphalon? Calphalon had the Calphalon Commercial Hard Anodized cookware. Those are pure hard anodized, but they have been discontinued for some time now.


                Most of the Calphalon hard anodized cookware now are with nonstick cooking surface, like this:


                So they are very nonstick.

                I am not sure which one you have.

                1. re: Chemicalkinetics

                  i have the pure HA one. It was manufactured in Toledo, OH

                  1. re: curiousburke


                    In that case, I don't think Calphalon makes these pure hard anodized cookware anymore. A few years back Calphalon has announced that Calphalon Infused One will replace Calphalon Commercial (the one you have). However, it also seems like Calphalon Infused One may be on its way out.

                  2. re: Chemicalkinetics

                    Out of curiousity, if you know, why did the company discontinue the HA line? I have at least 7 pieces owned for 20+ yrs used weekly if not daily and continue to use with excellent results. I don't like the non-stick version & had a small skillet that the coating appeared to peel or wear off. Although the product comes with a lifetime warranty, we elected not to replace it. Thank you, I've learned so much from this board.

                    1. re: smittycdm


                      I think it just didn't sell very well after awhile. Yes, Hard Anodized aluminum cookware was all the rage back then, but really not many consumers buy them now. Just think about the last time you see pure hard anodized cookware in a stores. Major manufacturers pretty much gave up in marketing them.

                      Calphalon Infused One was Calphalon's last attempt to revive the Hard Anodized cookware business. The Infused One cookware has nonstick material embedded with the hard anodized. It is to create something in between the two. A bit more nonstick than the pure hard anodized aluminum cookware, but much tougher than simple nonstick Teflon cookware.


                      It read like a good idea. Guess what? It didn't sell. Costumers just want real nonstick cookware. After seeing the Infused One for two years or so in the department stores, they disappeared.

                      Just read these reviews:

                      Titles: "EVERYTHING STICKS" and "Disappointment in non-stick performance"