Every Home Cook Needs This Pan, This is The Best One | America’s Test Kitchen
The best sauté pans heat evenly, have a broad cooking surface, and are comfortable to hold and pour from.
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$149!? That's half a week's pay.
I love my Made In pans!
A Wok is superior to all this french garbage. When is the last time anyone ever makes french garbage? The only reason it ever gets mentioned is because of the old racist schools and WASPS being amazed at seasoned food.
I went all-in on All Clad Copper Core. Lighter, faster heating and much more balanced temps across the entire bottom.
Calphalon and All-Clad are my go-to pans.
MadeIn, must have seen this video and knew ppl would flock to the website to make a purchase.. The pan went up to $189 and this video has only been up 22 hours at the time I'm posting this comment. The link takes you to Amazon, but I went to the actual MadeIn website, and that's where the price increased. Makes me trust the MadeIn brand less now, terrible move. I won't make a purchase.
I used Calphalon nearly daily for 20 years and it still looked new when I replaced them. After going to induction (my Calphalon wouldn't work because it had an aluminum core), I switched to Made-In. They are great cookware for a reasonable price plus, they have the best customer service of any company I have ever seen.
I think he said it was about $150, it's now up to $189.
in french it's a SAUTEUSE
I’ll stick with my all clad
OMG All-Clad didn't win. Is that a first time for ATK/Cook's Illustrated?
Separately I'm surprised there was no discussion of heat retention (heavier = better), or of warping (heavier = better), or of performance on induction.
Sounds reasonable to speak of swedish meatballs as madein uses some good swedish iron in some of their cookware. Not sure where exactly these are made but somewhere in the EU I think.
Love the stainless. This whole non-stick cookware nonsense was/is nothing more than a BS marketing strategy to promote "healthy cooking" by eliminating the need to oil a pan……..I'll take my chances on a little oil.
No they don't
I love Made in and have several pieces, but the link shows the current price is $189, not the $149 quoted in the video. I usually wait for the seasonal sales, when they discount some of their more popular pieces.
I have the Cuisinart version of this pan. I also have a lot of other really good Cuisinart pans and I got them all at Goodwill thrift stores. No need to pay full price for any decent cookware. Oh, and also vintage, indistructable made in America cookware.
I call those sized pans "chicken fryers"
Sorry about this but if you’re going to use them, you’d have to check the correct pronunciation for "sautoir" and "sauteuse". It’s not "satoi" nor "sautouse"…
My one complaint about my set of Cuisinart Multiclad Stainless Pro cookware bought more than 20 years ago was their 3-quart saute pan. Too small. The 5-quart saute pan is a generous size and very useful. The 12-inch skillet has more flat cooking surface than any other 12-inch skillet I've ever tried. Why did they design the 3-quart saute pan so small? These pans are very well made. They are thicker than All-Clad D3. They distribute heat evenly and brown foods exceptionally well. Their handles are the best of all my other cookware for my arthritic hands. If only they would redesign that little saute pan, it would be a perfect set.
Honestly, I think AllClad is America's only truly incredible export. Got a display model 26cm (3-qt or whatever nonsense you yanks measure in) saute pan with a single mark on the underside sent from the US to the UK, with the lid, for $170 2 years ago and it's easily my favourite pan to cook in, period. It's basically a flawless pan, and removed my need for any frying pans in stainless steel. It's my only stainless steel pan now. My pots are stainless steel from Zwilling and my wok and other pan are just carbon steel. Dutch oven from Le Creuset and I'm set for life basically.
Made In.. the latest pan that EVERY Youtube chef is "using"… Lol… no thx.. I'll stick with my All-Clad Clearance pans that are 40-60% off 3-4 times a year!
I question the need for a sauté pan for the normal well-equipped home kitchen. Naturally, commercial kitchens and more specialized needs are a different story.
I like to also boil smaller amounts of water in it also. I cut up bacon out of pack and cook in it.
The handles should be attached to provide clearance for a bamboo steamer and/or stainless couscous insert. This combination is super useful for both cooking, and for keeping food warm for serving.
Le skillet