Rated 5 out of 5Â by BrianO Perfect for sauces
Although called a "Chef's Pan," the classic pan that this comes closest to is the saucier. It's shorter and wider-mouthed than a regular saucepan of the same capacity, and the curving sides mean you can use a whisk for stirring without any sauce "hiding" in an unreachable corner as might happen in a saucepan. It's a bit specialized, but I find it the best tool for some tasks.
Rated 5 out of 5Â by kenwowo Great for having just one pot
Can use for frying, stir fry without things going everywhere, and making soup, sauce and all the different stuff. A bit heavy but heats up in decent enough speed. Not too hot Not too Cold
Rated 2 out of 5Â by ayca Shape not good, out of balance
Other reviewers like the curved shape of this pan but I find several problems with it. It is very hard to find the right shape of spatula to make a sauce in this pan as there is the flat bottom and then the sides which have an inconsistent curve to them. Plus the bottom is very small so I can't use it on a front burner as too much of the burner is exposed, and the back burner is awkward for making sauces.
And don't get me started on the handle. It is much too short for a 3 quart pan or else it should have a handle on the other side as well so you can pick it up safely.
Buy a pan with straighter sides. I wish I had!!
It looks pretty but badly designed all around.
Rated 5 out of 5Â by Cookie007 A favorite for so many things!
I love this pot for sauces, rice, risotto, steaming, and usually grab it over others due to the size and rounded sides. You won't believe how easy your sauces whisk up - with the rounded shape nothing is lost in that corner edge you find at the bottom of a traditional sauce pan.
I like the glass lid so I can see what I'm cooking. Easy to clean with a little hot water while the pan is still warm - everything releases easily. Never need to turn up the flame more than about medium as it heats up quickly.
A GREAT pan for many things. If you're not buying a whole set of tri-ply, I recommend this chef's pan, the 10 inch omelette, the 12 inch saute, and the 8 qt. to get you by. A small 1 qt is also nice to have for smaller sauce quantities.
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