Sales Rank: 11085


Features:

Lifetime warranty against defects

Classic 6-quart, 13-1/2-inch, straight-sided, 2-3/4-inch-deep saute pan

Stainless-steel interior; gleaming, magnetic stainless steel exterior

Pure aluminum core for even heating

Long, comfortable, stay-cool handle riveted for strength

Average Rating:
Rating: - Party Time
How do you pan fry 6 thick Rib Eye Steaks at the same time so as not to miss a minute of the Academy Awards? You do them in this 6 quart saute pan. That way your time away from your guests and the TV are kept to a minimum.
Fire the burner up to super high, pour in a bit of Peanut oil and wait till the smoke begins, throw in the steaks, put on the lid, brown for approx 3 minutes on each side and finish off in a hot oven for 15 minutes. De-glaze the pan with some good Pinot Noir, add butter, salt and pepper for a quick sauce.
It's a snap to pan fry in this manner in these pans because of the superior heat distribution: no hot or cold spots...even heat throughout.
Another great thing about the All-Clad Stainless line is that clean up is very easy: accomplished with some hot water, soap and a sponge.

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Rating: - Huge Pan requires gigantic stove and strong arms
Although I am not a small man, when I came face to face with the 6-quart saute pan on a friend's huge Wolf stove, I felt small. Very small. And weak. While I can easily saute in my own medium-weight 10 inch saute pan, the All-Clad 6-Quart pan requires two hands just to move; it took a deep breath and concentration to actually saute (which means "to jump" in French, and refers to the way you shake the ingredients to cook them evenly). The 6-quart saute pan is so wide that even on the Wolf, it crowded surrounding burners. So don't plan on getting four of these and cooking for an army on a civilian stove; you'll be lucky if it doesn't obstruct all your burners if it's centered on one.

On the plus side, the beauty of a 6-quart 13.5" pan is that you get about 65% more surface area than with a 4 quart 10.5" pan because it's the square of the radius that determines the area and 13.5*13.5=182, whereas 10.5*10.5=110. The quantity that can be cooked at once is limited by surface area if you don't want to crowd veggies or meat, which steams them rather than browning them, resulting in unbrowned meat, soggy mushrooms, etc.

Like other All-Clad stainless, the 6 quart saute pan is not only gorgeous, it's engineered to withstand anything you and your kitchen are likely to throw at it. As Anthony Bourdain so aptly put it in "Kitchen Confidential", there should be no doubt as to which one will dent if your pan hits your head. Unlike All-Clad's impractical Master-Chef and Copper-Chef lines, the stainless ones can be scoured and tossed in the dishwasher without damage. Though do be careful of doing things like heating salt by itself, which can pit stainless.

In conclusion, if you have Popeye arms and a Donald Trump stove, and you cook in volume, this is for you. For the rest of us, the 10 1/2 inch 3 quart or 4 quart models will be more practical. We can always use more than one pan.

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Rating: - Very good Saute Pan
I am taking a culinary arts class here at school and found this saute pan very easy to use and clean. I used it everytime to cook meat and the meat came out delicious.