HomeCookwareSaute PansSitram Catering 4.9-Quart Commercial Stainless Steel Saute Pan |
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16 of 16 found the following review helpful:
Why buy this? Apr 11, 2006
By Just the Facts
This is a large (11" diameter) saute pan that will brown and evenly cook almost anything you can get in it. It is a very heavy (a desirable attribute) pan. So, if you plan to toss your food while sauteing, you'll need both hands. Almost all of the exposed parts are made of high quality stainless steel, so it's non-reactive (ok for acidic foodstuff) and can be cleaned effortlessly with a Scotch-Brite pad and Bar Keeper's Friend detergent.
The copper disc (~2.5 mm thick) in the bottom of the pan, will give you the responsiveness that you expect from a copper pan without burning a hole in your pocket. If you are sauteing at a continuously high heat, then a similar pan in the Sitram Profiserie line which uses a thick aluminum disk (instead of copper) might be a better buy because it is cheaper, a bit lighter (easier to toss) and may hold heat better when dumping a lot of cold food in it (especially if your burner does not put out a lot of BTU).
If you cook on a smooth ceramic cooktop, just like me, you might want the heavier weight of the Sitram Catering line because the added weight prevents the pan from sliding all over the place.
IMHO, the responsiveness of the copper pan will get you saut?ing sooner than most aluminum pans. Copper is a better conductor than aluminum so it will transfer heat faster. Also, you'll need about 2 times the thickness in aluminum (compared to copper) to make it cook evenly. Since you will be heating a thicker mass with a slower conductor, you will wait a little longer to get comparable aluminum pans to the high heat required for sauteing. Since I am rather impatient, I'll pay extra for copper.
In the same token, the responsiveness of a copper pan will make it cool faster when removed from the heat source. I find this characteristic desirable when I am deglazing or making a sauce after sauteing or frying.
You might read some experts suggest that a fully clad pan (the conductor goes up from the bottom to the sides of pan) is what you should get. They claim that a copper disked pan can have some hot spots and burn food on the side of the pan. Before you run out and spend at least 3 times what you would if you bought this Sitram saute pan, consider the reason behind the suggestion. A fully clad pan with the conductor going up all the way in the sides of the pan will prevent the food from burning in the sides of the pan if a heat source is directly heating the sides of the pan. There are two main reasons not to worry about this in a saut? pan. First, when sauteing you will be tossing and moving bits and pieces of food around. Hence, there will be little time to burn food stuck on the sides of the pan. Second, you will only have this problem if heat is directly applied to the sides of the pan. This pan is 11 inches wide. You'll need a big gas burner going at full blast to get flames scorching the side of this pan. In my case (or for anyone using an electric stove), burning on the sides of a pan is not a problem since there are no flames to worry about.
Finally, I hate having food stuck on those large rivets (that connect the handles) on most pans. Sitram welds their handles so they are much easier to clean. And if you think that their welded handles won't outlast your daily use of this pan, think again. This thing is built like a tank.
And, one more thing about the handle. The Catering line has a "half-moon" handle. It is meant to be held with a towel (like they do in commercial environments). If you do not use a towel, you might feel the handle a bit weird and uncomfortable. I own a number of Sitram Profiserie pans and they have the more popular round handles. After some time (and a few burns holding handles of pans that came out of the oven), I have found the half-moon style handles of the Catering line very comfortable and easier to grip especially if your holding a fully loaded pan.
So, here's the bottom line - if you like the heat responsiveness of a copper pan, and you don't want to pay 300 bucks for a fully clad copper pan, then buy this. At this price point, you would have to try hard to find something comparable.
8 of 8 found the following review helpful:
Top of the line. Made in France Feb 17, 2006
By Neil Etter
"fenwcksand"
* March 2011 Update - still getting great use out of this product - French cooking equipment is superb!*
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I worked in restaurants for many years before going into the federal gov't, and good pans or bad pans would show their true colours over time.
For those w/ any arm/wrist/finger troubles, know that this pan may be uncomfortable to grip the handle, and may be a little too heavy. The handle is not rounded, but thin and rigid for lack of a better word. The Profiserie Sitram line is easier and "softer" to handle. However, this pan is a powerhouse, if you will, and can handle and endure heavy use in the kitchen, which is why it is "commercial grade" in both name and quality.
I would recommend using only wooden spoons and spatulas in this pan. Pure virgin olive oil is the best to use to get the pan going when sautéing, but extra virgin oo is good for lighter cooking or when simmering. Using a wooden spatula (never metal) will keep things from sticking just fine -- scrape when necessary w/ the wooden spatula. Do not forget to keep your wooden spatulas/spoons/cutting boards oiled too. (See my other reviews for suggestions on this topic)
Oil sprays are not necessary and only last so long anyway. This pan will become a valued partner in the kitchen. It is a joy to use knowing that you are using a high quality item. It is good to hand wash these pans and to use a little bit of "Bartenders Friend" to keep them shining like new. It is also good not to use high heat, but rather middle heat zones for smooth cooking.
The bottom line is that this pan is perfect, and beats a Tephlon or other nonstick pan in durability without trouble. In addition, unlike the nonstick pans, you do not have to worry about scratching it, no peeling of the coating, and best of all no chemical concerns leaching into your food -- there has been much debate/concern about this. I do not use nonstick pans for anything.
I hope this is helpful.
Cheers,
Neil Etter
Bel Air, Maryland
fenwcksand@aol.com
7 of 7 found the following review helpful:
Fantastic Pan! May 27, 2008
By mom of two
"mnttob"
I received a complete set of Calphalon for Christmas 5 years ago. Within the first year, the saute pan warped. So I used the frying pan for the last 4 years. I didn't know that the nonstick surface only lasted a short time until I saw it flaking off into our food!
I searched the net for a good stainless steel sauté pan that wouldn't warp or discolor. I was looking for heavy stainless (at least an 18/10 gauge) with a copper bottom. In the end, I just picked the one with the best overall reviews.
I am definitely pleased with my purchase!! I do a lot of cooking (kids, hubby, friends, etc) and this pan is definitely up to the challenge. It's pretty heavy, but it cooks the food evenly at a much lower temp than I was used to with my Calphalon (energy savings!) and cleanup is a breeze.
Yes, Really! If something gets stuck in the pan, I am usually able to scrape it off with my bamboo utensils while I am cooking. If I get lazy, it is really just a matter of soaking it in hot water for a few minutes.
I just LOVE this pan!!! Purchase the matching lid - I thought I could get away with my current stainless lids, but they are off just a bit.
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