|
All-Clad Master Chef 2 3-Quart Saute Pan | 
| Brand: All-Clad
Category: Kitchen
List Price: $180.00
Buy New: $149.99
You Save: $30.01 (17%)
Rating:  5 reviews
Sales Rank: 33582
Size: 3-QUART
Shipping Weight (lbs): 6
Dimensions (in): 20.2 x 12.1 x 4.8
MPN: 7403
Model: 7403
UPC: 011644740306
EAN: 0011644740306
ASIN: B00005AL4Q
Availability: Usually ships in 1-2 business days
| |
| Features:
| • | Classic 3-quart, 10-1/2-inch, straight-sided, 2-1/2-inch-deep saute pan | | • | Stainless-steel interior; handsome brushed aluminum exterior | | • | Pure aluminum core for even heating | | • | Comfortable lid and stay-cool pan handles riveted for strength | | • | Lifetime warranty against defects |
|
| Accessories:
|
| Similar Items:
|
| Editorial Reviews:
Product Description
Brown meats, poultry and fish quickly in this saut? pan that combines stunning good looks with superior performance. 3-ply bonded construction with a handsome brushed aluminum exterior, pure aluminum core and an easy to clean stainless steel cooking service. The aluminum core extends up the straight sides for even heat distribution. Brushed stainless steel handle stays cool to the touch and is secured with non- corrosive rivets. Polished stainless steel lid keeps in flavor. Hand washing recommended. Lifetime warranty.
Amazon.com Review
The second generation of All-Clad's Master Chef line (MC2), this cookware combines brushed aluminum with stainless-steel accents for a contemporary look. Like All-Clad's other renowned cookware collections, Master Chef provides serious and professional cooks with all the virtues that make All-Clad's worldwide reputation unsurpassed. Key to its high performance is a three-ply, bonded construction. Sandwiched between the exterior and an 18/10 stainless-steel interior is a thick aluminum core that spreads heat evenly across the bottom of the pan and all the way up its sides. The interior is highly polished so it's stick- as well as corrosion-resistant. Handles, rivets, and tight-fitting lids are all gleaming stainless steel. This classic, straight-sided, 3-quart saute pan illustrates the Master Chef line's stylish yet practical design. It's 10-1/2 inches in diameter and 2-1/2 inches deep, perfect for sauteing veal scallops with chanterelles or garlic-scented greens. 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 loop 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 heat. Master Chef cookware carries a lifetime warranty against defects and should be hand washed. --Fred Brack
|
| Customer Reviews:
 Bigger is better! February 24, 2007
2 out of 2 found this review helpful
Most amateur cooks are either unaware of or ignore the true French saute pan, of which this is a superb exemplar. The very best thing about this shape, with accompanying lid, is that it can work as either a saute or as a brazing pan, since it has all the best features to braize (low sides and lid).
I recently got this to replace my old Calphalon anodized aluminum pots, as I ultimately felt these did not work as well on electric stoves as they did on gas. Among other things, they actually tended to warp a bit. I'm expecting this stainless steel clad construction will satisfy me for far longer than the old black aluminum.
I've used this bad boy several times since I've gotten it and it has worked like a champ. I expect to use it almost as often as the workhorse 6 quart stock pot.
The BEST and ONLY pan no kitchen should be without! April 23, 2004
9 out of 9 found this review helpful
Of the top 5 pans that no kitchen should be with out, the ALL-Clad MC2 saute pan is tied for number one in my book. Not only does the Master Chef 2 line cook better then ALL-Clad's "bread and butter" stainless line, it's also less expensive. Sauteing, shallow frying, poaching, steaming, you name it this pan can do it. I'm not a big fan of buying cookware sets, and that's why i purchased this pan seperately and paid the price, but its worth every penny. Cooking in this saute pan produces an incredible "fond" (little bits of food particles), that when deglazed, produce an extraordinary pan sauce. This is something I would NEVER want to cook without. In fact, I plan on willing it to my children so they can have the same enjoyment that I have had.
Performs like a champ! December 25, 2003
39 out of 39 found this review helpful
When I saw the size of this pan, I wondered if it could possibly work well on a conventional-sized gas burner. Or would it just heat the center of the pan with the outer areas relatively cool? The clerk at the store assured me that it would heat evenly because it has an inner core of pure aluminum besides the exterior of brushed aluminum to help it conduct heat all the way up the sides, too. I took a chance and purchased this pan. It is great! I cooked one of my favorite recipes--chicken marsala--in it and it performed flawlessly. The bottom of the pan heats evenly with no hot or cold spots. It is heavy enough that you can use high heat with no fear of the pan warping. You can cook at low temperatures and feel confident that the pure aluminum core will spread that gentle heat evenly all across the bottom and up the sides of the pan. It browns beautifully and the mirror-smooth stainless interior is easy to clean. The lid fits snugly and keeps those precious juices in your food.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.
 I HATE this pan October 2, 2003
4 out of 41 found this review helpful
My mom bought me this pan for Christmas a few years ago and I absolutely hate it. It's the worst pan I've ever owned. Food sticks to it no matter how much oil or how low of heat I cook on. It is not balanced properly and I find it difficult to manage when full of food. The handle is too narrow and it makes it so you can't lift the pan with one hand. My husband used it the other night and ended up bruising his hand with the handle. Because the handle is hollowed out in the middle, all of the pressure is on the two points of contact that meet the hand. He can't even use his hand today. This pan went out in today's garbage. I wish my mom had saved her money.
My most used pan June 7, 2003
9 out of 9 found this review helpful
This pan is great! I use it on an almost daily basis for sauces, stir fry, and the like. High sides keep the sauce in the pan and off the stovetop. Cleans easily. This pan and the 6 quart saute pan are the two pans I use the most.
|
|
|
Not sure you are seeing the best price? Compare at PriceRunner
powered by full speed | |
