Cheap Sitram Catering 3.8-Quart Commercial Stainless Steel Saut? Pan (Kitchen) Price
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$69.99
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The classic French sautéuse is one of the most versatile pans. With short, straight sides and a wide cooking area, it quickly sautés garlic and shallots or braises coq au vin. No ordinary sauté pan, Sitram's line of heavy-gauge stainless-steel cookware is found in the finest restaurant kitchens in France and the United States. Hidden between layers of surgical stainless steel is copper, the best heat conductor in the world. The result is a nonreactive sauté pan that heats evenly and cooks foods reliably over gas or electric burners. A long, upward-sloping handle stays cool even over high heat. Ovenproof and dishwasher-safe, the Sitram sauté pan will hold its shine long after it becomes your best-loved pan. --Lynne Sampson
| CATEGORY: | Kitchen |
| MANUFACTURER: | Sitram |
| FEATURES: | Lifetime warranty, Commercial quality sauté pan for searing, browning, and braising, Durable 18/10 stainless steel with sandwiched copper bottom for superior heat conduction, Welded handle withstands oven and broiler, Made in France |
| TYPE: | Cookware, Sautepan, Saute Pan |
| MEDIA: | Kitchen |
| # OF MEDIA: | 1 |
| ACCESSORIES: | |
| UPC: | 052097018420 |
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Customer Reviews of Sitram Catering 3.8-Quart Commercial Stainless Steel Saut? Pan
top of the line. made in france I worked in restaurants for many years before going into the federal gov't, and good pans or bad pans would show their true colours over time. <
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>For those w/ any arm/wrist/finger troubles, know that this pan is heavy and the handle not very comfortable as the Sitram Profiserie models, which are still a little heavy (a good sign actually), but with a rounded handle that is easier and "softer" to handle. This pan is a powerhouse, if you will, and can handle and endure heavy use in the kitchen, which is why it is "commercial grade" in both name and quality. My wife finds it very uncomfortable, but I have large hands and am used to holding a dishtowel in my hands when cooking (an old chef's standard accessory). If in doubt, look into the Profiserie line, which is just as good -- I have different sizes of both models. <
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>I would recommend using only wooden spoons and spatulas in this pan. Extra virgin olive oil is the best to use to get the pan going, and using a wooden spatula will keep things from sticking just fine -- scrape when necessary w/ the wooden spatula. Do not forget to keep your wooden spatulas/spoons/cutting boards oiled too. (See my other reviews for suggestions on this topic) <
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>Oil sprays are not necessary and only last so long anyway. This is type of pan that becomes a valued partner in the kitchen. It is a joy to use knowing that you are using a high quality item. It is good to hand wash these pans and to use a little bit of "Bartenders Friend" to keep them shining like new. It is also good not to use high heat, but rather middle heat zones for smooth cooking. <
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>The bottom line is that this pan is perfect, and beats a tephlon or other nonstick pan in durability without trouble. In addition, unlike the nonsticks, you do not have to worry about scratching it, no peeling of the coating, and best of all no chemical concerns leaching into your food -- there has been much debate/concern about this. I do not use nonstick pans for anything. <
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>I hope this is helpful. <
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>Cheers, <
>Neil <
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