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Pots and Pots and Pans

JoNorvelleWalker

By JoNorvelleWalker
in Kitchen Consumer

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paulraphael

paulraphael

Posted
Posted
8 hours ago, JoNorvelleWalker said:

Metric lids are standardized.

 

 

Is this true? I just jumped through so many hoops to find a lid to fit my 2.5L Mauviel saucepan. Do you have a good source for metric commercial pan lids?

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C. sapidus

C. sapidus

Posted
Posted
21 hours ago, FrogPrincesse said:

It looks nice, for sure. Would it be ok as an everyday pot? Why do you like it better than All-Clad? And how much maintenance is there with the copper exterior?

It looks like it doesn't come with a lid, which is a bummer (the lid is an extra $89!).

 

For me, the main benefit of Falk copper pots excellent heat dispersion and no hot spots. For example, I have never needed a double boiler to melt chocolate.

 

As others have said, we have other lids that fit just fine. This is what ours looks like after 20+ years as an everyday pot and little to no attention to the copper (although it looks like it could use a round of Barkeeper's Friend on the inside :rolleyes:).

 

IMG_9173.thumb.jpg.7507ff3a47e8761a4a5c39c4cdb89ad1.jpg

  • Like 7

Bruce, a.k.a C. sapidus

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blue_dolphin

blue_dolphin

Posted
Posted
1 hour ago, FrogPrincesse said:

Thanks for the info! It looks like a very nice pot (nice patina!). I do not have a lid close to that size, so I would need to buy one if I decide to go that route.


Can you get by with a silicone lid?  I have a 1 qt All Clad saucier that's one of my most used pans but didn’t come with a lid.  I don’t have any lids that fit so that’s what I use. 
I’ll note that might not work as well with the arched cast iron handle on the Falk pan pictured above.  

  • Like 2
JeanneCake

JeanneCake

Posted
Posted

All-Clad is sending multiple emails about an Infamous pan, aka Mother of all Pans.  The hype is, they only make it available once a year (I don't pay much attention to the sales so this could be just another sales pitch for all I know)  It is a "limited edition D3 stainless every day pan" that's along the lines of a 6 qt skillet/saute pan; it includes the lid.

 

I'm half-heartedly considering it for the  kid, who would benefit from nicer pans to cook with as he is getting a little more adventurous with his cooking skills.  This seems like the kind of thing he could saute in then put in the oven to finish.  Is this a waste of $150 or worth taking the plunge?  If he damages it, I won't mind because it's not 'my" pan ;)  he's not allowed to use my good stuff LOL 

 

But i wonder if this All-Clad factory sale thing is just a gimmick to sell off cheaper versions or if it really is factory seconds that are first rate and just have packaging flaws?

  • Like 1
weinoo

weinoo

Posted
Posted
20 hours ago, paulraphael said:

 

Is this true? I just jumped through so many hoops to find a lid to fit my 2.5L Mauviel saucepan. Do you have a good source for metric commercial pan lids?

 

I don't know if standardized is the proper word.  Various lids, from various manufacturers, often can be used interchangeably.

 

I bough a couple of nonstick D3's ( or maybe they're D5's ) in 2.5 qt. and 3.5 qt. saucepan sizes during one of the sales, and to be honest, their handles just feel like crap to me compared to the old MC's and even the first line of D3's (I have an 8" nonstick skillet in that "line," and it's a good omelet  pan).  

  • Like 2

Mitch Weinstein aka "weinoo"

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Smithy

Smithy

Posted
Posted
13 hours ago, JeanneCake said:

All-Clad is sending multiple emails about an Infamous pan, aka Mother of all Pans.  The hype is, they only make it available once a year (I don't pay much attention to the sales so this could be just another sales pitch for all I know)  It is a "limited edition D3 stainless every day pan" that's along the lines of a 6 qt skillet/saute pan; it includes the lid.

 

I'm half-heartedly considering it for the  kid, who would benefit from nicer pans to cook with as he is getting a little more adventurous with his cooking skills.  This seems like the kind of thing he could saute in then put in the oven to finish.  Is this a waste of $150 or worth taking the plunge?  If he damages it, I won't mind because it's not 'my" pan ;)  he's not allowed to use my good stuff LOL 

 

But i wonder if this All-Clad factory sale thing is just a gimmick to sell off cheaper versions or if it really is factory seconds that are first rate and just have packaging flaws?

 

Is it this pan? If so, it looks like the sort of sturdy pan that could be used for everything. However, I have one of their 6-quart saute pans and rarely use it because it's so big. Depends on how many people one is cooking for. My 3-quart saute pans get a lot more use.

 

As to your final question: every one of my All-Clad pans has been bought from their Factory Seconds sales, and I've never detected a flaw in them. I've been pleased to have them.

  • Like 2

Nancy Smith, aka "Smithy"
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Shel_B

Shel_B

Posted
Posted (edited)
2 hours ago, Smithy said:

 

Is it this pan? [...] However, I have one of their 6-quart saute pans and rarely use it because it's so big.

Apart from having a very large volume that, like you, I have little need for (not no need), the heating is very uneven, at least on my stove. The outer area of the cooking surface on these large diameter pans is substantially cooler than the area closer to the center resulting in uneven heating and cooking.  This means paying closer attention to the cooking process and sometimes moving items from the center to the outside of the pan. Such a pan would be fine when used in an oven.

 

 

Edited by Shel_B
Additional information + typo (log)
  • Like 2

 ... Shel


 

blue_dolphin

blue_dolphin

Posted
Posted (edited)
16 hours ago, JeanneCake said:

All-Clad is sending multiple emails about an Infamous pan, aka Mother of all Pans.  The hype is, they only make it available once a year (I don't pay much attention to the sales so this could be just another sales pitch for all I know)  It is a "limited edition D3 stainless every day pan" that's along the lines of a 6 qt skillet/saute pan; it includes the lid.

 

I'm half-heartedly considering it for the  kid, who would benefit from nicer pans to cook with as he is getting a little more adventurous with his cooking skills.  This seems like the kind of thing he could saute in then put in the oven to finish.  Is this a waste of $150 or worth taking the plunge?  If he damages it, I won't mind because it's not 'my" pan ;)  he's not allowed to use my good stuff LOL 

 

But i wonder if this All-Clad factory sale thing is just a gimmick to sell off cheaper versions or if it really is factory seconds that are first rate and just have packaging flaws?


That particular All-Clad pan is big and heavy so it’s challenging to toss or flip stuff around. If the kid is beefy and regularly cooks for a crowd, it might be a good pan for him. IMHO, the mother of all pans would be either a wok or a cast iron skillet. Both are inexpensive and would teach the kid about how to season a pan and how to cook in a way that respects that seasoning. You could get him both of those and a copy of Kenji's The Wok for a lot less than that pan.

I've ordered quite a few items from that factory sale website and haven’t been disappointed. It’s great if you happen to spot something you’d like but not so much when you have something specific in mind.  My only miss was a pan that turned out to be both bigger and heavier than I needed. Nothing wrong, just a bad choice on my part. 
 

 

Edited by blue_dolphin
Missing word (log)
  • Like 4
JeanneCake

JeanneCake

Posted
Posted

That's the one!  I suffer from the "go big or go home" mentality (plus at work I'm routinely prepping/baking for a crowd so when someone says "the little mixer" I'm thinking the 20 qt Hobart....)

 

He's a big kid (6'4") so he could definitely manhandle the pan (pardon the awful pun); and he routinely makes pork tenderloins, chops, chicken piccata, that sort of thing where you saute the protein, and add other things and then let it simmer or bake.   He's been using cheap TFal cast-offs from Home Goods and I just think he's ready for something sturdier and that will last longer.  I had to hide my big Calphalon saute pan and my Bourgeat pans because he wasn't careful with them so this could be "his" pan and I won't care what happens to it because it's his ;) but maybe *he'll* take care of it because it's his.

 

So I guess  I'll get one for him and surprise him :) 

 

Myself, I'm lusting after a 3 qt Falk saucier but that is going to wait until he moves out!

  • Like 3
JeanneCake

JeanneCake

Posted
Posted
5 hours ago, blue_dolphin said:


The mother of all pans would be either a wok or a cast iron skillet. Both are inexpensive and would teach the kid about how to season a pan and how to cook in a way that respects that seasoning. You could get him both of those and a copy of Kenji's The Wok for a lot less than that pan.
 

 

This is a very good idea; I can get him a cast iron skillet at Restaurant Depot (they  have a number of sizes/shapes) and I can order the book;  what kind of wok would you suggest?  I'm looking at wokshop.com per Kenji's recommendation....

 

  • Like 1
blue_dolphin

blue_dolphin

Posted
Posted (edited)
15 minutes ago, JeanneCake said:

 

This is a very good idea; I can get him a cast iron skillet at Restaurant Depot (they  have a number of sizes/shapes) and I can order the book;  what kind of wok would you suggest?  I'm looking at wokshop.com per Kenji's recommendation....

 

I have the carbon steel, flat bottom wok with the metal side handle from wokshop.com.  I got the 12” size which is good for me as I’m usually coking for 1 or 2. The 14 inch would be more versatile for some things, for example, I’ve made a few recipes where some ingredients were to be moved up to the side while something else got cooked in the bottom and the bigger wok offers more real estate for that sort of stuff. 
I already had both flat and domed lids that work so I didn’t need to buy them. 
Edited to add that I’m very happy with that wok. 
 

 

Edited by blue_dolphin (log)
  • Like 3
Margaret Pilgrim

Margaret Pilgrim

Posted
Posted

An outlier vote for the all clad pan.   It is often my go-to.   I use it for sautéing, braising, making sauces to which I’ll add pasta.    I love that it facilitates a superb fond that is easily incorporated into a sauce while being friendly with an acid (wine).    Easy clean up with no precautionary routine.   

  • Like 2

eGullet member #80.

Smithy

Smithy

Posted
Posted
3 hours ago, Margaret Pilgrim said:

An outlier vote for the all clad pan.   It is often my go-to.   I use it for sautéing, braising, making sauces to which I’ll add pasta.    I love that it facilitates a superb fond that is easily incorporated into a sauce while being friendly with an acid (wine).    Easy clean up with no precautionary routine.   

 

And that size works for you and your spouse? Or do you cook for a larger crowd?

Nancy Smith, aka "Smithy"
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JoNorvelleWalker

JoNorvelleWalker

Posted
  • Topic Starter
Posted
On 4/14/2025 at 10:40 AM, paulraphael said:

 

Is this true? I just jumped through so many hoops to find a lid to fit my 2.5L Mauviel saucepan. Do you have a good source for metric commercial pan lids?

 

JB Prince.  I bought a Sitram lid for my Paderno 18 liter stock pot.  I also share lids among Demeyere, Fissler, Le Creuset and others.

 

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rotuts

rotuts

Posted
Posted

the MOAP

 

aaa.thumb.jpg.d4c6304c761dccc614dea77430942d82.jpg

 

does not have a handle , thus might not be a good selection for an inexperienced used 

 

its a nice looking npan , but you better be nimble w your pot holders .

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