HOME > Chowhound > Cookware >

Discussion

Best saute pan under $200?

  • w
  • Westy Jan 4, 2013 05:55 AM
  • 17
  • Share

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.

Matt

  1. Click to Upload a photo (10 MB limit)
Delete
Posting Guidelines | FAQs | Feedback
Cancel
  1. I have two of Sur La Table's saute pans and I love them.

    http://www.surlatable.com/product/PRO...

    1 Reply
    1. re: tcamp

      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. What size?

      1. Hi, Matt:

        This one gets good reviews here and elsewhere: http://www.6pm.com/viking-3-0-qt-saut... 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...

        Aloha,
        Kaleo

        1. 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. 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. 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

                That is a really good suggestion.

              2. 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:
                http://www.buycoppercookware.com/saut...

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

                  http://www.webstaurantstore.com/vollr...

                  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

                    Hi, breadchick:

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

                    Aloha,
                    Kaleo

                    1. re: kaleokahu

                      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

                      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

                        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...

                        Aloha,
                        Kaleo

                        1. re: kaleokahu

                          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

                          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

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