All-Clad Master Chef 2 6-Quart Saute Pan
by All-Clad

List Price: $265.00
Our Price: $264.95
You Save: $0.05 (0%)
Availability: Usually ships in 24 hours
Category: Kitchen
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Product Summary

• Professional-size, 13-1/2-inch, straight-sided, 2-3/4-inch-deep saute pan
• Stainless-steel interior; handsome brushed aluminum exterior
• Pure aluminum core for even heating
• Long, comfortable stay-cool handle riveted for strength
• Lifetime warranty against defects

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Kitchen and Housewares Reviews of All-Clad Master Chef 2 6-Quart Saute Pan

Customer Review: Performs like a champ!
Summary: 5 Stars

For those who have never tried one of All-Clad's fine pans, here are a few tips. To prevent meats from sticking be sure to preheat the pan properly for at least a few minutes and do this on the same heat setting that you intend to use while browning your meat. Add the cooking oil (not a cooking spray) after the pan has heated. Use an oil that has a high smoking point like vegetable oil, peanut oil, or even light olive oil. Extra Virgin olive oil has too low a smoking point to be used for pan searing meats. Don't put cold meat in a hot pan for searing or it will stick. Let the meat sit out at room temperature for 20 to 30 minutes before you begin to sear it. Pat it dry with paper towels to be sure it is not wet (that causes sticking, too). The pan should be hot enough that you hear a nice, loud sizzle when the meat is placed into the hot oil. Leave some space around individual pieces of meat to allow moisture to evaporate. If you crowd the pan, your meat will stew, not brown, and it will be tough. Don't poke or move the meat around once you have put it into the pan or it will not properly sear. Right after you place the meat in the pan, you may notice that it is sticking to the bottom of the pan. Don't panic! That is how the meat surface becomes properly carmelized (browned). The meat will tell you when it is properly seared because it will "release" from the bottom of the pan and can be easly moved and turned over. Repeat this searing process on the other side.

DEGLAZE! This is an important next step: remove the browned meat from your pan, pour off any excess oil that is left in the bottom. If you see a hardened brown crust on your beautiful pan, no worry. Just deglaze the pan by adding some wine, stock, even plain water, and stirring over medium heat to loosen those crusty patches. This process only takes a couple of minutes. Keep stirring to loosen anything that is stuck on the bottom of the pan, then you can add extra ingredients, return your meat to the pan, cover with the snug-fitting lid and braise or simmer to delightful tenderness.

With its all-metal construction, this pan is oven ready and can go right from stove top into the oven to finish your cooking. They are virtually indestructable, too, with a lifetime guarantee from All-Clad. They may be pricey but you can count on them as a lifetime investment and can even pass them on to your kids. You won't believe what a difference real quality cookware will be until you try it for yourself.

When it's time to wash the pan, hot sudsy water and a little Barkeeper's Friend scouring powder will restore the pan to like-new brilliance.

The only down side to this pan is that its slim handles make it difficult to manipulate. And you will need a pot holder or oven mitt to protect your hands from the "helper handle" (which does get hot) and the handle on the lid. The long, stay-cool handle will be just fine for stove-top use unless you put the pan in the oven.

Description of All-Clad Master Chef 2 6-Quart Saute Pan

This classic straight-sided 6-quart sauté pan illustrates the Master Chef line's stylish yet practical design. It's an imposing 13-1/2 inches in diameter (and 2-3/4 inches deep), large enough for a professional kitchen but fully functional in a home where big meals are prepared. Its polished 18/10 stainless-steel pan and lid handles are riveted for strength and grooved on the top for comfort. Like the pan's helper handle, the long handle (holed for hanging on a hook or peg) stays cool on the stovetop but won't be harmed by an oven's highest heat. Master Chef cookware carries a lifetime warranty against defects and should be hand washed. --Fred Brack

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