Ss Saute Pan or Covered Skilled???

[BeckyC5830]

It's my kit enhancement month and I want to buy a piece of stainless cookware and am debating over the 10" saute pan or the 10" covered skillet. I already have the 12" Executive Skillet with lid, so I'm not sure I need the 12" stainless skillet. I welcome any opinions on which pan you use the most at shows (and home), and how you use them and any other comments that may be helpful to my decision making.

Thank you!

 

[ChefPaulaB]

I only have the SS 8" saute pan, and then I have the 7 pc Executive set + the 12" family size executive and the grill pan and the 8" executive... I use all of my Executive (love the 12" and 10" covered pieces)... I never use my SS saute pan, I take it to shows to show as an example... I would get that one (it's the cheapest) and then get a piece from the Executive line that you would use... I've really been looking at the 10" saute pan but in the Executive... but that's just me... not a Stainless kind of cook. If I had to choose between the 2 that you mentioned, I would probably go with the covered skillet, just because I think that would be more versatile... you can mostly do whatever you'd do in the saute in that, but you can't do what you do in the covered in the saute, KWIM? Sorry, probably wasn't much help.

 

[kam]

I do use my 12" SS Skillet quite a bit more than my SS sautes - so I am thinking I would recommend the 10" covered Skillet.

Plus, you can make the bread pudding from the fall SB in the SS 10". I make a half batch of the Pork/Chicken Asian Noodle skillet all the time and I would be able to use the 10" for that.

Plus if you are going to brown meat and use the the fond (browned bits stuck to the bottom of the pan) and then make a sauce - you could still do that in the 10" Skillet.

 

[LeslieSGI]

I only have the SS 8" saute pan, and then I have the 7 pc Executive set + the 12" family size executive and the grill pan and the 8" executive... I use all of my Executive (love the 12" and 10" covered pieces)... I never use my SS saute pan, I take it to shows to show as an example... I would get that one (it's the cheapest) and then get a piece from the Executive line that you would use... I've really been looking at the 10" saute pan but in the Executive... but that's just me... not a Stainless kind of cook. If I had to choose between the 2 that you mentioned, I would probably go with the covered skillet, just because I think that would be more versatile... you can mostly do whatever you'd do in the saute in that, but you can't do what you do in the covered in the saute, KWIM? Sorry, probably wasn't much help.

...what she said goes for me as well. Since I'm not a SS cook, I decided to just get the 8" to use as an example. (I did, however, spring for another SS grill basket so now I have 2 of those and am loving that flexibility.)​

 

[Staci]

Hi there! I'm happy to share my personal experience with the stainless cookware in my kit. I personally use the 10" saute pan the most at my shows and at home. It's a versatile pan that can be used for sautéing, searing, and even making sauces. The 10" covered skillet is also a great choice, especially if you want the option to cover your food while cooking. As for the 12" stainless skillet, I find that it's a bit too large for most of my cooking needs. Plus, since you already have the 12" Executive Skillet, it might not be necessary to have another large skillet in your kit. Ultimately, it depends on your cooking style and what you plan on using the pan for. But from my experience, the 10" saute pan has been a go-to for many of my recipes and demonstrations. I hope this helps with your decision-making process. Happy cooking!