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  1. Have you ever reviewed vintage gear? Our niece was super excited when she noticed the cookware in our lake cabin is Revere ware. She says it's very collectible because it's so good. I bought and used it years ago but replaced it when I could with better pans. It's certainly lasted and cooks well but I wouldn't go back to it compared to the cookware I have now. Are the kids on to something?

  3. Well I think of sautéing as like wok cooking hot n fast, flipping and constant motion, what the guys call the skillet is much more suited vs. The high sides frying pan or skillet that's great for frying food and even adding stock n veggies to finish off a dish. I don't know just makes more sense to me n I swear that's what they're actually called and these guys messed it up but I also could be wrong I've just always known the high sided pan as a skillet the other angle sided pan as saute or frying pan though I think frying pan is actually something more like the skillet but small like what I call the saute pan.

  4. Shouldn't that be the other way around. I'd assume the satee pan to be the angle side so it's easier to flip the food, ya know satee like shake food around swoosh towards edge n flip back in to mix. Vs frying pan that just sits there with meat or veggies with little stirring/flipping the talls sides of the one pan leads for great holding ability to make gravy in pan without it splashing out easily from fried food scraps. My opinion I think something messed up

  5. It's weird. Is this the common nomenclature in the US & Europe, etc? 'Cause I'm an Australian & I would have called the curve sided one a Frypan (for searing, frying, reducing) & the straight sided/heavy bottomed one a Skillet (for beef curries, ragus & porridge).

    Funny that.

  6. Bought All-Clad D3 pieces you rec'd. Like performance but bummed that lid handles get wicked hot, so much so I burnt my hand over and over again. You'd think I'd learn my lesson. Demeyere and Made In handles always remain cool to touch on stove . Wrote to All-Clad three months ago and still waiting for response. I wonder if D5 lids perform better.

  7. Just a PSA. I realized that using a cheap clad pot on a wok stove = bad idea. The aluminum melted in the center and the pan collapsed and dumped liquid aluminum all over the burner. Ruined… LOL use the correct pan on the correct burner LOL I was boiling a lot of water and my jet wok stove gets unbelievably hot. So I figured it would boil water faster. Oh water boiled but, so did the aluminum!

  8. And how does a saute pan compare to a rondo? Same round, "L" shape, no long handle, usually 2 loop handles?

    And for inquiring minds: I have 4 pans from Made•In. 3 french carbon steel (8, 10, 12) and their 3 quart Saucier. Love all of them. But be prepared, they are heavyweights. You will seriously get a work out with the 12 inch skillet.😅😂 But I do love them. They cook so much more efficiently than my other skillets (except the cast iron), and the lesser quality pots and pans most folks have from those big box retailers.

  15. I’ve been in restaurant kitchens for 17 years. Almost everywhere the skillet is called a frying pan, and the sauté pan we call a deep pan.
    This is in England though.
    The French influence is obviously a bit stronger in America

  17. I don't have any of them but I do have two stainless steel pots..one which I jse for pasta and rice and one for sauces but I don't use it because everything sticks and gets brown when I fry in it… any tips except cleaning it with something hard which takes a lot of time ..or is my pot just really poor and the more expensive one can be clean easily??

  23. What were you cooking? Was that chickpeas and olives? Yes, love both of those pans, and next to cast iron, the stainless steel is my favorite type! Done right you don't need the "non-stick coating," just patience and practice to learn how to use your pans properly. Then you never have to worry about the Teflon stuff flaking off into your food.

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