Oct 19, 2017

Q. What is the best materiel for an all-round saute pan?

Q. What is the best materiel for an all-round saute pan? For all types of cooking, like your go to pan.

I would recommend a stainless copper clad pan. Just because of how finicky non-stick can be and carbon and cast iron just can't handle simmering anything acidic.
Most materials work well for a saute pan if they have thermal capacity (store heat) or you have a powerful burner. Generally, Stainless Steel will be best for most people but, iron or cast iron is why you will see in lot professional kitchens.
I really like my steel pans but, the Belgian stainless pans are wonderful too.
I prefer carbon steel. It combines the aspects of cast iron and a traditional stainless pan and does a wonderful job. I have a few different carbon steel pans and they are continually my go-to. Note that these must be seasoned like cast iron. Even so, well worth it. Massdrop will have this drop every once in a while: https://www.massdrop.com/buy/matfer-black-steel-pans
Thank you so much for the tip. Does it take long to season the pan?
It's a process, but I find it worth it. There is an initial seasoning done, then every time you use it, the seasoning will continue to build up and become better. Over time you will have an outstanding pan that is literally priceless. Here's a good article about seasoning: https://www.cooksillustrated.com/how_tos/9588-how-to-season-a-carbon-steel-pan