The specific pan is the Le Creuset 28cm 3-ply stainless steel saute pan. It is straight walled so the base is 28cm.
Will the heat diffuse sufficiently or should I get a smaller one to avoid uneven heat?
Let me know if there are any other details needed.
Here's a photo showing the size comparison between the pan and the largest burner, there's about an inch excess pan.
Edit: Thanks for all the answers guys. Upon reflection, even if this pan will work ok on this hob I think I might actually just get more use out of the 24cm one as I'm mainly cooking for 2 and it would be less unwieldy. I can always get the bigger one later if I really need that much volume. If anyone has any thoughts on this decision please say.
is saute supposed to stay on? When I use saute it never tells me when it has come to power and never counts down. What I mean is I set it say for 4 minutes it just stays on it never gives a count down. It then turns off after 4 minutes is that how it is supposed to work?
It just says LE 1 to 6, but that tells me absolutely nothing. The manual doesn't actually mention what the temperatures are either, which is ridiculous to me.
I just want to sear/brown my beef without burning it.
So, I just got a brand spanking new and very nice 3.5 quart triple-ply stainless saute pan (with lid.)
I've always had shitty cookware, so this is the first nice piece I've ever owned. That said, I'd like to break it in with an equally deserving recipe!
It doesn't need to be overly boujee or fancy, just a recipe that really utilizes the flexibility of the piece. So, what do y'all like to make in your saute pans? Mine has a lid, and is oven-safe, so all the options are all the table.
I’m making beef stew but my Dutch Oven is only 3.5 qts which is plenty big for the amount I’m braising but the surface area at the bottom would overcrowd everything and lead me to do it in batches and I don’t want subpar browning fearing that my fond will burn.
I have a 4qt saute pan, and I was thinking if I brown everything in there, deglaze everything, then transfer to my Dutch oven, I would sacrifice anything right? Thanks!
just got moved up to saute at a hella busy breakfast spot. i dont have the tickets in front of me everything is call outs. im having a hard time remembering and keeping it organized in my head.
Looking for stainless steel saute pan in Australia. Looking for something long lasting but not overpriced. Preferably a saute pan that is on the deep side. Does anyone know about some of the brands we have here like Essteele and Scanpan?
I think this question is too general for r/AskCulinary but correct me if I'm wrong.
I gather that the main things the stainless steel pan has going for it are good heat distribution and proper browning. Other than browning up cuts of meat and making pan sauces from the resulting fond, what else will the stainless steel pan be particularly good at and why?
Vegetarian/vegan suggestions would be great too as I know a lot of those.
Un surplus d’énergie.
C’est pas censé être le cas mais je le constate pour la 3eme fois.
Je prends du xanax dans le cadre d’un traitement expérimental d’un cancer rare. J’ai écris un poteau à ce sujet sur r/France la semaine dernière, je suis ma fille dont le sterilet a sauvé la vie. Potentiellement.
Je suis trop fatiguée pour aller chercher le lien et vous le mettre maintenant, vous allez me dire que c’est contradictoire avec le début du post, et oui, ça l’est.
Mon corps est déconnecté de mon esprit. Je ne comprends pas pourquoi. Je suis extrêmement fatiguée. Mon esprit a besoin de dormir absolument, je craque… mais mon corps veut faire la fête. Alors je n’arrive pas à dormir.
J’avais eu le même problème lors de l’annonce de mon cancer, mon esprit allait parfaitement bien, j’étais ok, de bonne humeur, je discutais, je posais mes questions, j’étais totalement à l’aise avec ça, même ma tension était bonne, mais je tremblais tellement que tout tremblais, j’étais maladroite, incapable de suivre mes actes à mon esprit.
Je me retrouve enfermée dans un corps qui refuse de travailler avec mon esprit. J’ai dormi 3h la nuit dernière, j’ai passé une journée très fatigante mentalement et physiquement, je vais craquer… et j’ai passé une nuit blanche.
Le traitement expérimental limite énormément la prise de médicament. J’ai droit au Xanax seulement, je rêve qu’on m’assomme.
Hi Everyone - My sauté function stopped working on my Instapot (Duo Mini), but the rest of the functions still work. (When I press the sauté button, nothing happens.)
Has anyone ever run into this? What was the fix?
Hi everyone!
I have a 12" 5 quart heavy bottom stainless steel saute pan which is quite versatile and resistant.
Recently I've taken an interest in Le Creuset's 5qt Braiser. However, it's pretty expensive, and I already have an oval 6qt dutch oven (which I don't use everyday because of the weird format).
Is there any advantages to the Braiser? Do stir frys for instance cook better because of the better heat retention? Maybe sticking is less of an issue?
I know people have already inquired about Braisers in this subreddit, but I thought my question was specific enough =)
Thanks for the help!
