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Best saute pan under $200?

Westy Jan 4, 2013 05:55 AM

Hello -

Looking to replace a saute pan. Preferably not too heavy. Needs to be able to go in the oven at high heat. Not interested in non-stick.

I really like chantal's cookware, but their saute pans are about 250-300.

Copper would be nice, but not a must.


  1. tcamp Jan 4, 2013 06:42 AM

    I have two of Sur La Table's saute pans and I love them.


    1 Reply
    1. re: tcamp
      TraderJoe Jan 4, 2013 04:54 PM

      I was in Sur La Table earlier today and the Sur la Table pans are very nice. The handles are mich nicer (IMO) than
      All-Clad at a fraction of the price and they are on sale right now.
      In a slightly different direction I was in Costco yesterday and they had a 5qt covered casserole that is five ply with a mongo copper plate on the bottom. At $40 it's a wicked good price for the quality.

    2. c
      cutipie721 Jan 4, 2013 01:59 PM

      What size?

      1. kaleokahu Jan 4, 2013 02:58 PM

        Hi, Matt:

        This one gets good reviews here and elsewhere: http://www.6pm.com/viking-3-0-qt-saute-pan-stainless-steel?zfcTest=mat%3A1 It might be a little small (your budget is low) or a little heavy (6lbs).

        There's also this if you like Chantal, at $225: http://www.ebay.com/itm/Chantal-Coppe...


        1. Patrincia Jan 4, 2013 03:31 PM

          Personally, I'm a huge fan of cast iron which is evident when you see them stacked on my stove top. With that said, my closest cooking friend insists I get a scanpan.

          1. Chemicalkinetics Jan 4, 2013 04:23 PM

            What is your criteria for a best saute pan? If you want an even heating saute pan which response nicely, then an aluminum based or copper based saute pan will work well for you. In which case, Demeyere is a good choice. All-Clad is good too, but I dislike its handle. Sur La Table (suggested by tcamp), Calphalon Triply, Tramontina are all decent choice.

            However, if you want a saute pan which easily release food, so that foods can be easily shake, toss, and saute, then a carbon steel fry pan will work very well.

            1. e
              ellabee Jan 4, 2013 04:29 PM

              If you're not in a rush, you can wait for an All-Clad Master Chef 3-qt saute (10 1/2" diam, just under 2 1/2" deep) to appear online. The original has thicker aluminum than the MC2, and sells for significantly less ($40-$75). They're not heavy, yet heat very evenly; hard to do better for that kind of money.

              1 Reply
              1. re: ellabee
                Chemicalkinetics Jan 4, 2013 04:33 PM

                That is a really good suggestion.

              2. tim irvine Jan 4, 2013 04:33 PM

                If you want to use it for prolonged temps at very high heat copper may not be the best call, but here is a good site for heavy tinned copper if eBay does not have what you want:

                1. breadchick Jan 4, 2013 05:36 PM

                  Here's a reasonably priced clad saute that may work for you:


                  You can deglaze in it if you want without worry, and for a bit more you can get a lid if you want to braise. This may be bigger than what you're looking for, but they offer a smaller size.

                  I've said it before, there's nothing like a functional pan for a good price and Webstaurant is a good source.

                  AND, the handle looks comfortable.

                  7 Replies
                  1. re: breadchick
                    kaleokahu Jan 4, 2013 07:39 PM

                    Hi, breadchick:

                    +1. Good advice and great value. Hard to find a better saute for <$120.


                    1. re: kaleokahu
                      breadchick Jan 5, 2013 09:24 AM

                      I order from them on a semi-regular basis, and love to wander around the site. Of course, that can be dangerous, because I'll see stuff I don't really need. ;-)

                    2. re: breadchick
                      Jay F Jan 5, 2013 08:45 AM

                      I was all set to +1 this recommendation until I saw the size: 14" in diameter. I had a Calphalon saute pan this size, but I hardly ever used it. You need to have a large enough burner. At home, I would straddle it across two regular burners. Talk about hot spots. I ended up selling it to a friend who has a fabulous kitchen.

                      If, however, you *do* have something approximating a commercial stove, it's a lovely size to make ossobuco in.

                      1. re: Jay F
                        kaleokahu Jan 5, 2013 09:00 AM

                        Hi, Jay:

                        Yes, it's large. You and the OP might like the 10" better for everyday use, and for only $73: http://www.webstaurantstore.com/vollr...


                        1. re: kaleokahu
                          Jay F Jan 5, 2013 09:31 AM

                          Oooh...that looks downright buyable. Thanks, K.

                          P.S.: There's no reason why this wouldn't function at least as well as a similar-sized All Clad, is there?

                          Here's the stats: http://www.vollrathco.com/catalog_pro...

                        2. re: Jay F
                          tcamp Jan 5, 2013 09:05 AM

                          It is large but I use mine (I have a 14" and a 10" SLT) quite a bit without problems on my regular old gas stovetop. Last night for chicken piccata and recently for latkes.

                          1. re: tcamp
                            Jay F Jan 5, 2013 09:30 AM

                            Mine always got the hotspots when I used it on a single burner. And it was such a nice pan.

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