- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: $49 All-clad 12" Stainless Steel Saute Pan w/ Lid at Sur La Table
Posted on 1/4/11 at 1:23 pm to LSUPHILLY72
Posted on 1/4/11 at 1:23 pm to LSUPHILLY72
you can get a restaurant grade SS saute pan for less than that
2
Posted on 1/4/11 at 3:38 pm to bryso
link? proof?
Posted on 1/4/11 at 3:58 pm to bryso
quote:
ou can get a restaurant grade SS saute pan for less than that
True...and thanks for the link.
If I was doing catering or opening a restaurant I would go with those for sure.
America's Test Kitchen rated the All-Clad the highest and "Highly Recommended it." Here is what they said about it:
quote:
Testers praised this pan for having “everything you need in a skillet and nothing you don’t,” with enough cooking surface for sautéing eight chicken pieces without crowding; steady, controlled heat for excellent browning; and a good shape with low sides. The weight balance was outstanding; it was easy to manipulate and lift. In the durability test, it sustained the least damage, with barely visible dents.
Posted on 1/4/11 at 4:04 pm to LSUPHILLY72
no doubt that this is a great pan but so is the other one. no reason to debate it... just wanted to show there are other options out there 
Posted on 1/4/11 at 4:06 pm to LSUPHILLY72
quote:
If I was doing catering or opening a restaurant I would go with those for sure.
your kitchen is better than a restaurant kitchen? or you're more "show"?
Posted on 1/4/11 at 4:08 pm to Coon
i am sure the all clad pan is going to look better... it will have more of a retail finish on it.. thus the cost. but as far as performance idk....
now i will argue that a le creuset cast iron is better than some other cast iron.... it may cost 3x as much but it will last 20x as long
now i will argue that a le creuset cast iron is better than some other cast iron.... it may cost 3x as much but it will last 20x as long
Posted on 1/4/11 at 4:25 pm to Coon
quote:
our kitchen is better than a restaurant kitchen? or you're more "show"?
I was specifically thinking about buying more than one cooking pan. If I had to get 10 pans I would go with the link...not the expensive "show" pan.
Posted on 1/4/11 at 4:40 pm to bryso
The shipping on that pan is $13.04 for me for regular shipping. that combined with the $28.49 totals at $41.53. That combined with the fact that the All-clad is 18/10 stainless instead of 18/8 means it has more nickel in it. The 18/10 has been shown to build better pan sauces. BTW, hope your quick tenderloins came out well.
Posted on 1/4/11 at 5:26 pm to sonusfaber
and the sur all-clad has a lid which is great for sweating but I am just an all-clad fan, they never let me down.
Posted on 1/4/11 at 6:17 pm to sonusfaber
quote:
$41.53
still cheaper than a normal price all clad.
i wound up cutting the tenderloin down and making a casserole idk how its gonna be yet i am worried
Posted on 1/4/11 at 6:22 pm to bryso
quote:
i wound up cutting the tenderloin down
Forgive me for not mentioning a simple book cut and sear with cream cheese stuffed in the openings and bacon wrapping. fricking amazing. 250 bake and broil as the thermo starts getting around 150 in the middle. Pull it at 155 in the middle. You'll thank me later. p.s. brine it first and throw some italian seasoning on it before you wrap it.
Posted on 1/5/11 at 7:13 pm to sonusfaber
I'm Here Now. Ita back to 89 bucks.
Page 2 of 2
Popular
Back to top
Follow TigerDroppings for LSU Football News