List Price: $70.00
Sale Price: $35.18
Today's Bonus: 50% Off
Basically you have 4 options for buying a pan: Nonstick, Cast Iron, Copper and Stainless Steel. This one beats them all.
Why? Because this is "multi-clad" stainless steel, Here's what you can do with it:
1. Take a room temperature steak. Pat dry and season with course salt/pepper. Heat pan on high.
2. Oil pan. Wait until just before smoke point. Sear steak 2 min each side.
3. Add aromatics (garlic, rosemary) and PUT THE ENTIRE PAN IN THE OVEN to finish it. 350 degrees -> rare/medium rare.
4. Remove steak, set aside to rest. Cover meat loosely with foil
5. Return pan to stovetop DEGLAZE pan with red wine, reduce by half
6. SIMMER add 1/2 cup beef stock. Reduce. Add butter (optional). Taste. Strain & pour over steak.
^ ALL WITH ONE PAN
You usually can't do the oven step with a non-stick. Plus their kinda dangerous. I don't trust them with liquids. They're easy to scratch too. A cast iron? Can't handle the simmering. Big no no. Plus those are kind of annoying to take care of. Copper? Waaay to expensive. Regular stainless steel? Usually not broiler safe. Most don't even have oven safe handles. Plus stainless steel by itself is a slow conductor of heat.
But this pan? it heats well, and as you can see it can pretty much do anything (oven and BROILER SAFE up to 500 degrees!). Basically this is going to be your best friend in the kitchen. It'll last forever. The only thing it lacks is a lid. To get around this i use the flat lid from my stock pot. You could also just use aluminum foil. Honestly pan lids are really only worth taking up kitchen space if you use them often. Lids are really more of a sauce pans if you ask me.
Oh and 10 inch is a perfect everyday size for 1-2 people.
Worth the money. Get one of these, a set of tongs, and a wooden spoon. Then find a cheap saucepan for spaghetti and your set.
Sneaks
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