Melba's Jammin' wrote:

> In article >, Goomba38=20
> > wrote:
>=20
>=20
>>I'm looking for a new frying pan but one that can=20
>>go in the oven.
>>America's Test Kitchen likes the All-Clad saut=E9=20
>>pan, and when looking at it I realize that I don't=20
>>really know the difference between a saut=E9 pan=20
>>(straight sides) and a frying pan. What I'm=20
>>looking is a larger pan that I can do steaks=20
>>(filets with peppercorn sauce). I previously have=20
>>only grilled steaks, but want to try pan fried ones.
>>Which size would you recommend? Ideally for 4=20
>>servings of whatever I'm preparing?
>>Goomba
>>
>=20
>=20
> For four servings, I'd get something big, Toots. I've got the All-Clad=
=20
> 3-quart saut=E9 pan -- it's about two inches high, straight sides, not =
the=20
> non-stick, and maybe 12 inches diameter. I can do four chops in it=20
> without crowding. Anything else I've got gets crowded. The dull=20
> aluminum exterior. And I put it in the dishwasher all the time.

12" for 4 filet? (I'm "assuming" filet mignon) Sounds like there=20
would be a whole lot of wasted room in that pan.

--=20
Steve

Ever wonder about those people who spend $2.00 apiece on those little
bottles of Evian water? Try spelling Evian backwards...

I'm looking for a new frying pan but one that can
go in the oven.
America's Test Kitchen likes the All-Clad sauté
pan, and when looking at it I realize that I don't
really know the difference between a sauté pan
(straight sides) and a frying pan. What I'm
looking is a larger pan that I can do steaks
(filets with peppercorn sauce). I previously have
only grilled steaks, but want to try pan fried ones.
Which size would you recommend? Ideally for 4
servings of whatever I'm preparing?
Goomba

"Goomba38" > wrote in message
...
> I'm looking for a new frying pan but one that can
> go in the oven.
> America's Test Kitchen likes the All-Clad sauté
> pan, and when looking at it I realize that I don't
> really know the difference between a sauté pan
> (straight sides) and a frying pan. What I'm
> looking is a larger pan that I can do steaks
> (filets with peppercorn sauce). I previously have
> only grilled steaks, but want to try pan fried ones.
> Which size would you recommend? Ideally for 4
> servings of whatever I'm preparing?
> Goomba

If you want a pan for searing the steaks and then maybe finishing them
off in the oven in the same pan, I would only consider a cast iron
frying pan. 12" maybe? Hard to say without knowing the portion sizes
you have in mind.

Sam D. wrote:

> If you want a pan for searing the steaks and then maybe finishing them
> off in the oven in the same pan, I would only consider a cast iron
> frying pan. 12" maybe? Hard to say without knowing the portion sizes
> you have in mind.


Yes, stove top and oven use. I've always disliked
regular cast iron, but I love my le crueset dutch
oven. I'd rather not go cast iron for a frying pan
as I like to shake, rattle and roll as I fry and
the weight of cast iron isn't real conducive to
that? And can my arthritis handle it? Can you make
nice reductions in cast iron?
The size would be whichever size you can fit four
filet mignons in? I dunno? I've never done filet
mignons before but figure 4 of those, or perhaps 2
strip steaks?
Thanks for the input
Goomba

In article >,
Goomba38 > wrote:

> I'm looking for a new frying pan but one that can
> go in the oven.
> America's Test Kitchen likes the All-Clad sauté
> pan, and when looking at it I realize that I don't
> really know the difference between a sauté pan
> (straight sides) and a frying pan. What I'm
> looking is a larger pan that I can do steaks
> (filets with peppercorn sauce). I previously have
> only grilled steaks, but want to try pan fried ones.
> Which size would you recommend? Ideally for 4
> servings of whatever I'm preparing?
> Goomba

I prefer frying pans with the curved sides, which seem to be more
controllable if you like to flip stuff around and look like a pro chef.
Of course, if I do this when anyone is looking, the stuff ends up on the
stove or the floor.

We have a 12" All-Clad fry pan, which is great for pork chops, chicken,
etc. For steaks, we usually use a Weber gas grill. If the weather is
really bad, we have been known to do a steak on the stove. But for
that, we prefer to use a big cast iron skillet, really hot.

An All-Clad pan would probably work OK. But I suspect that, even with
its aluminum core, the SS lining would have hotspots, and the steak
would stick to the pan in a major way. Even with proper care, those
All-Clad pans can be tough to clean up. You don't want to be too brutal
when scrubbing them, becuase the lining will scratch. With a cast iron
skillet, you can scrub and scrape and reseason as needed.

Of course if you are cooking the steaks in a sauce, rather than searing
them at high temp, the SS pan is fine.

One tip: if you go with a SS-lined pan, get some Barkeeper's Friend for
cleaning it. That stuff seems to get out stains that are otherwise hard
to remove.

--
Julian Vrieslander

"Goomba38" > wrote in message
...
> I'm looking for a new frying pan but one that can
> go in the oven.
> America's Test Kitchen likes the All-Clad sauté
> pan, and when looking at it I realize that I don't
> really know the difference between a sauté pan
> (straight sides) and a frying pan. What I'm
> looking is a larger pan that I can do steaks
> (filets with peppercorn sauce). I previously have
> only grilled steaks, but want to try pan fried ones.
> Which size would you recommend? Ideally for 4
> servings of whatever I'm preparing?
> Goomba
>

I use an iron skillet in my oven at times to make my frittata's, you can
easily put them under the broiler. However, they are very heavy. Whatever
you decide to buy, be sure the handle is ovenproof.
Elly

George Beasley wrote:
> "Goomba38" > wrote in message
> ...
>
>>I'm looking for a new frying pan but one that can
>>go in the oven.
>>America's Test Kitchen likes the All-Clad sauté
>>pan, and when looking at it I realize that I don't
>>really know the difference between a sauté pan
>>(straight sides) and a frying pan. What I'm
>>looking is a larger pan that I can do steaks
>>(filets with peppercorn sauce). I previously have
>>only grilled steaks, but want to try pan fried ones.
>>Which size would you recommend? Ideally for 4
>>servings of whatever I'm preparing?
>>Goomba
>>
>
>
> I use an iron skillet in my oven at times to make my frittata's, you can
> easily put them under the broiler. However, they are very heavy. Whatever
> you decide to buy, be sure the handle is ovenproof.
> Elly
>
>

No one ever believes me but the Stainless 500 version of Cooks
Essentials from QVC is pretty darn good stuff. Excellent non-stick
coating and safe in the oven (including handles) to 500dF. On top of
the stove the handles don't even get warm, let alone hot even though
they're made of metal.

You should easily be able to fit 4 fillets in a 8" pan. I'd quickly
sear them on high heat and finish in a 325-350dF oven until they reach
the desired temperature.

--
Steve

Every job is a self-portrait of the person who did it.
Autograph your work with excellence.

On Fri, 28 Jan 2005 00:14:48 -0500, Goomba38 >
wrote:

>I'm looking for a new frying pan but one that can
>go in the oven.
>America's Test Kitchen likes the All-Clad sauté
>pan, and when looking at it I realize that I don't
>really know the difference between a sauté pan
>(straight sides) and a frying pan. What I'm
>looking is a larger pan that I can do steaks
>(filets with peppercorn sauce). I previously have
>only grilled steaks, but want to try pan fried ones.
>Which size would you recommend? Ideally for 4
>servings of whatever I'm preparing?
>Goomba


The saute pan probably has a tight-fitting lid, that makes it useful
for such tasks as braised lamb shanks. Either one can be used as a
skillet without the lid.



Rodney Myrvaagnes NYC J36 Gjo/a


"Biologists think they are chemists, chemists think they are phycisists,
physicists think they are gods, and God thinks He is a mathematician." Anon

On Fri, 28 Jan 2005 01:27:17 -0500, Goomba38 >
wrote:

>Sam D. wrote:
>
>> If you want a pan for searing the steaks and then maybe finishing them
>> off in the oven in the same pan, I would only consider a cast iron
>> frying pan. 12" maybe? Hard to say without knowing the portion sizes
>> you have in mind.
>
>
>Yes, stove top and oven use. I've always disliked
>regular cast iron, but I love my le crueset dutch
>oven. I'd rather not go cast iron for a frying pan
>as I like to shake, rattle and roll as I fry and
>the weight of cast iron isn't real conducive to
>that? And can my arthritis handle it? Can you make
>nice reductions in cast iron?
>The size would be whichever size you can fit four
>filet mignons in? I dunno? I've never done filet
>mignons before but figure 4 of those, or perhaps 2
>strip steaks?
>Thanks for the input
>Goomba

I doubt that a saute pan that has a thick sandwich bottom and is big
enough for steaks is going to be very light. I use cast iron for what
you describe but my wife has difficulty lifting it at all, never mind
shaking it.

A really large saute pan will have a second handle on the other side.

I just went to weigh one.

A 12-inch Calphalon saute pan weighs a little under 4.5 lbs without
the lid. A 12 inch old cast iron skillet (Wagner) weighs well over 5
lbs. It has a smaller bottom area than the saute because of the
sloping sides.

I think if you can find an old iron skillet with smooth bottom in a
junque shop you will be happy with it for what you describe, and it
should be a lot cheaper than any good saute pan.

Also, if you have a right angle disc sander, you can smooth out one of
the new rough pans. I did that to a smaller one and it is improved. I
didn't try to get it completely flat, but it is not nearly as rough as
it started. It seasons fine.



Rodney Myrvaagnes NYC J36 Gjo/a


"Biologists think they are chemists, chemists think they are phycisists,
physicists think they are gods, and God thinks He is a mathematician." Anon

"Goomba38" > wrote in message
...
> I'm looking for a new frying pan but one that can go in the oven.
> America's Test Kitchen likes the All-Clad sauté pan, and when looking at
> it I realize that I don't really know the difference between a sauté pan
> (straight sides) and a frying pan. What I'm looking is a larger pan that I
> can do steaks (filets with peppercorn sauce). I previously have only
> grilled steaks, but want to try pan fried ones.
> Which size would you recommend? Ideally for 4 servings of whatever I'm
> preparing?
> Goomba
>
If you don't really need to toss, consider one of those round pans with the
short helper handle on two sides. They generally come in 10-14 inch sizes.
They make ideal oven pans for finishing chops or steaks. You can roast in
them as well. They are great on stove top too. I'm not sure if there is a
specific name for the pan--I've seen them called 'everyday' pans. I suspect
that any pan that can go into the oven and have even heat distribution and
be the size you want, will be fairly heavy.

I got my pan specifically to replace my 12-inch skillet that was worn out.
I got a 14-incher just so that I could lay bacon out flat, but I've found it
very useful for just about anything. I finish steaks and chops, roast
chicken and pork, do hash browns, bacon and eggs, grilled cheese etc.

Janet

Goomba38 wrote:
>
> I'm looking for a new frying pan but one that can
> go in the oven.
> America's Test Kitchen likes the All-Clad sauté
> pan, and when looking at it I realize that I don't
> really know the difference between a sauté pan
> (straight sides) and a frying pan.

Actually the saute pan has the curved sides and
is generally shallower than a regular old-fashioned
skillet or fry pan. The skillet has higher sides
that are straight but flared out slightly at the top.
Although my large Farberware fry pan is actually a
saute pan style with the curved sides, but it's as
big as a chicken fryer - about 12 inches in diameter
and about 2.5-3 inches high. Or maybe it's 14 inches
in diameter. I'm not good at judging sizes. It's
very large.

> What I'm
> looking is a larger pan that I can do steaks
> (filets with peppercorn sauce). I previously have
> only grilled steaks, but want to try pan fried ones.
> Which size would you recommend? Ideally for 4
> servings of whatever I'm preparing?

I would think a cast iron skillet would be a good
bet. Certainly can go in the oven. Get at least a
12 inch one. You will get muscles from using it
though. ;-)

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

In article >, Goomba38
> wrote:

> I'm looking for a new frying pan but one that can
> go in the oven.
> America's Test Kitchen likes the All-Clad sauté
> pan, and when looking at it I realize that I don't
> really know the difference between a sauté pan
> (straight sides) and a frying pan. What I'm
> looking is a larger pan that I can do steaks
> (filets with peppercorn sauce). I previously have
> only grilled steaks, but want to try pan fried ones.
> Which size would you recommend? Ideally for 4
> servings of whatever I'm preparing?
> Goomba
>

For four servings, I'd get something big, Toots. I've got the All-Clad
3-quart sauté pan -- it's about two inches high, straight sides, not the
non-stick, and maybe 12 inches diameter. I can do four chops in it
without crowding. Anything else I've got gets crowded. The dull
aluminum exterior. And I put it in the dishwasher all the time.
--
-Barb, <www.jamlady.eboard.com> 2005 Pirohy Marathon pics added 1-23-05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

In article >, Steve Calvin
> wrote:

> Melba's Jammin' wrote:
>
> > In article >, Goomba38
(snip)
> >>looking is a larger pan that I can do steaks
> >>(filets with peppercorn sauce). I previously have

> > For four servings, I'd get something big, Toots. I've got the
> > All-Clad 3-quart sauté pan -- it's about two inches high, straight
> > sides, not the non-stick, and maybe 12 inches diameter. I can do
> > four chops in it without crowding. Anything else I've got gets
> > crowded. The dull aluminum exterior. And I put it in the
> > dishwasher all the time.

> 12" for 4 filet? (I'm "assuming" filet mignon) Sounds like there
> would be a whole lot of wasted room in that pan.

You're right, but I'd still want plenty of room around them if
pan-frying was the objective.
--
-Barb, <www.jamlady.eboard.com> 2005 Pirohy Marathon pics added 1-23-05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

Rodney Myrvaagnes wrote:

> I doubt that a saute pan that has a thick sandwich bottom and is big
> enough for steaks is going to be very light. I use cast iron for what
> you describe but my wife has difficulty lifting it at all, never mind
> shaking it.
>
> A really large saute pan will have a second handle on the other side.
>
> I just went to weigh one.
>
> A 12-inch Calphalon saute pan weighs a little under 4.5 lbs without
> the lid. A 12 inch old cast iron skillet (Wagner) weighs well over 5
> lbs. It has a smaller bottom area than the saute because of the
> sloping sides.
>
> I think if you can find an old iron skillet with smooth bottom in a
> junque shop you will be happy with it for what you describe, and it
> should be a lot cheaper than any good saute pan.
>
> Also, if you have a right angle disc sander, you can smooth out one of
> the new rough pans. I did that to a smaller one and it is improved. I
> didn't try to get it completely flat, but it is not nearly as rough as
> it started. It seasons fine.

Thank you for all your input (and efforts! To go
to the trouble of weighing those pans for me. I'm
honored )
Goomba