I've got a couple nice sets of Lagostina cookware, but the stuff that gets used the most is the cast iron pans. I have no idea how old it is, but I have four of them and they all came from different grandparents when we cleaned out there houses.
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I've got a couple nice sets of Lagostina cookware, but the stuff that gets used the most is the cast iron pans. I have no idea how old it is, but I have four of them and they all came from different grandparents when we cleaned out there houses.
Le Creuset, Made In, and Staub have similar pans and are all made in France.Quote:
Originally Posted by riser4
I was horrified to find out that the pan I wanted was made in China. Lodge makes cast iron in the USA. Which is why I started there. Caught it just as I was about to click Buy.Quote:
Originally Posted by bagtagley
Wow. This is a nice looking pan.
https://www.zwilling.com/us/staub-la...r-brands_staub
He's definitely wants the more casserole oriented, low, covered type pot that you can also bake. He has a tall dutch oven. The Coccette I guess is how Staub spells casserole. This looks like it will last a lifetime.
All-Clad still at it. 15% off $60+ (door busters excluded) with VIPSDFEB0623
https://homeandcooksales.com/?cjeven...9fa7b10a82b820
Quote:
Originally Posted by riser4
Quote:
Originally Posted by bagtagley
Quote:
Originally Posted by riser4
After much deliberation, I went with Lodge. He agreed after the fact. The concern was future unknown roommates stealing or damaging the good stuff. He's still in college. I said I'd get him a good one down the line as a housewarming or wedding present. So far we like the Lodge Casserole in blue.Quote:
Originally Posted by riser4
Beautiful stuff, Made in one of my favorite cities.
https://smithey.com/?gclid=EAIaIQobC...SAAEgItV_D_BwE
That’s a rather slanted viewQuote:
Originally Posted by riser4
Anyone go from 2qt to 3qt for their DD sauce pan? How about preference for high or low sides?
I have been upgrading pots and pans piece by piece, long term the goal is to get a Mauviel M6 Sauteuse/Saucier (rounded side sauce pan) for this spot. But not this go around and I need to replace asap. I currently have a a 6qt Fissler which makes me hesitant to get a second bigger pot for everyday cooking.
I had been thinking about sticking with Fissler/disk but am going back and forth about getting AC d5. All Clad sales make this attractive, Fissler USA seems to still be having supply troubles. Mauviel steel is still out of our price range with a lid. I want induction compatible for future proof.
ever one practice saying Chai-na just like Trunk does
dppsQuote:
Originally Posted by XXX-er
Tramontina 3QT Sauce Pan w/ Lid for ~$38 on Amazon. Don't really need it, but I couldn't resist. I love the handle on these pans.
https://www.amazon.com/dp/B00JAQ5NC0
The 2QT was listed at the same price for a minute, but then went back to regular price. Might be worth watching if you're in the market.
Holding out for an All-Clad skillet to go on sale? Get this instead. Worth it for the lack of rivets alone.
https://www.cutleryandmore.com/demey...killet-p134946
Tramontina is amazing. I recommend them to everyone.Quote:
Originally Posted by bagtagley
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Is the all clad 14” skillet discontinued? We overflow our 12 semi regularly and I would like a bigger option in the cupboard. How is the madein stainless?
Fucking expensiveQuote:
Originally Posted by carlh
Nice stuff. My old man has a couple of their pans that he really likes. I've used them and they're solid. Maybe a little more utilitarian in look and feel than All-Clad, but well-made and better handles, IMO. :DQuote:
Originally Posted by carlh
Dunno if the AC 14” skillet is cancelled but the 6qt sauté pan is the same size. I cook for 5 daily and use it for everything. Fucking pan is awesome. Still looks like new too after 5-6 years.Quote:
Originally Posted by carlh
https://www.all-clad.com/d3-stainles...d-6-quart.html
came here to say the same about the 6qt essential pan. Basically a deeper skillet. Slightly smaller diameter than a 12. I use it for everything that used to overflow a 12" skillet. 14 seems unwieldy on a normal stoveQuote:
Originally Posted by Squirreljam
How well is that weld going to hold up?Quote:
Originally Posted by bagtagley
I been scanning FB marketplace for stuff I want and I usually find single pieces for crazy cheap
They’re solid. They actually claim it’s stronger than rivets, but I have no idea if that’s true.Quote:
Originally Posted by riser4
I prefer welds to rivets but don’t think it’s a deal breaker.
Demeyere has a bunch of reviews since being bought out by Henkel that the cladding is inconsistent and creates hot spots. No experience either way, my wife liked the All Clad d5 when I showed her the options and that’s what I got. It’s an excellent sauce pan that I use multiple times a week. 3qt has been no issue only cooking for two and future proofs us for our growing family. The helper handle is key on a pan bigger than 2qt IMO.
Right, a quality weld > good rivets > shitty rivets > shitty weld.
I replaced my enameled dutch oven with an all clad 8qt rondeau, and never looked back. It’s got more real estate for browning big batches of stew meat or roasts and the clad steel gives more even heat than the cast iron.
The Dutch oven I used was just a cheap cuisinart thing which had bad hot spots, but I can’t imagine more $$ brands can engineer around the poorer conductivity of the raw material.
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I got the cheap Tramontina enameled Dutch oven set that was on sale at Costco. If there are any hot spots, I haven’t found them, and food doesn’t stick to the bottom, unlike any all clad pan I’ve ever used, and I’ve had several.
The only downside I’ve found is the weight. Makes it more of a workout to pull it out and use it.
https://www.thekitchn.com/all-clad-m...-sale-23533597
Was someone looking for a massive pan?
I've got a Chantal 5qt and sometimes... I wish I had a bigger pan. :DQuote:
Originally Posted by JimmyCarter
Really happy with my Calphalon 5qt Sauté if someone doesn’t want to spend AC money….
Calphalon Saute Pan with Lid, 5 QT, Silver https://a.co/d/3KjYgD9
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You can get winco steel pans at restaurant supply stores for around 20-25 for an 11” fry pan
I had the 8qt pot on eBay notification still. A deal for this beast of a pot!
https://www.ebay.com/itm/22561807330...mis&media=COPY
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Tempting... very tempting...Quote:
Originally Posted by house
The walls look low for an 8 quart, no?
It’s a rondeau though, so there ya go.Quote:
Originally Posted by Danno
Quote:
Originally Posted by Danno
I'm confused by 3 dimensions on a round pot.
15 x 14.5 x 5.8 inches 8qt Rondeau
15.6 x 11.4 x 6.9 inches 8qt standard
A rondeau is a favorite staple in a chef’s arsenal and should be in any home cook’s as well. Sometimes called brazier or brasier, this wide, somewhat shallow pan is similar to a stock pot or a Dutch ovenbut not nearly as deep. The pan has straight sides, usually has two loop handles, and nearly always comes with a lid. Generally, it is made of stainless steel, copper, or a combination of clad metals.
https://www.all-clad.com/d3-stainles...u-8-quart.html
Width (top)x width (base) x height?
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Perhaps one is the width including the handles and the other is the base.
Then the rondeau would have 0.25 inch handles?Quote:
Originally Posted by Hopeless Sinner
Just measured my very old AC 8qt standard.
The depth is ~6.9 inches to the top of the lid handle, actual depth of the pot is 5.5".
The diameter to the outside of lid edges is ~ 11.4"
The diameter to the outside of the handles is ~ 14.5"
Somethings not adding up correctly, that's for sure.
Great deal for sure, though. It has more space for browning so maybe it would save a few minutes every now and then over the standard 8qt.
Interesting… the one in the eBay link says:Quote:
Originally Posted by Hopeless Sinner
Dimensions:
13" diam., 4 1/4" high, 6" high with lid.
8-qt. cap.