I've written (very positive) reviews on the All-Clad sets in general previously, but I wanted to write a review directly FOR the 3Qt Saute Pan because of how much I like it.
If there is a ‘workhorse’ of the various All-Clad cookware products I own (out of about 15 different pots/pans), it is their 3Qt Saute pan, by far. I use this probably 2-3 times for every time I use any other pot or pan. The versatility here is great. It's good size, it yields an exceptional surface area for dry heat, but it has great depth for moist heat, it is still small enough to easily go in a dishwasher or fridge, and it's still manageable in weight. Like other All-Clad lid designs, it does a good job in keeping steam inside the pan if you do not want it to evaporate (critical for if you are doing sometime like a multi-hour braise. [A few years ago, All-Clad tweaked lid design and it has improved upon the already excellent lid design on my older model.]) In terms of capacity, this is generally a great size for cooking for 1-4 people. If cooking for more than 4, the 4 Qt Saute pan gives some advantages (which I also own, but use only a fraction of how often I use this 3.)
Just overall, this is my go-to and is my favorite kitchen tool.
==USES==
I use a saute pan for conventional and not-so-conventional usage. It is my primary fry pan...the lid keeps grease splash less than that of an open top fry pan, and the sides and lid allow the usage of radiating heat which unlike a normal fry pan, can be used to cook meats that you want to get a higher internal temp without burning the outside. It is my go-to for any kind of sauce, chili, braised meat, stew, most soups that are not in large quantity, my primary sear pan for steaks, chicken, and pork, and an oven pan for 2-stage cooking (ex: I do a ribeye by heating this pan in the oven at 500 or more degrees, sear it on high heat on the stove, and then return it to the oven in this pan. [Note that not many pans are built for a 500+ degree broil, which is a plus to this.) I also use it for stir-frys, mixed dishes, certain pasta dishes, and for fish. Heck, I use it for darned near anything!
==ADVANTAGES==
I will admit that I am biased towards clad cookware. I think they give the best performance, best durability, and best practicality overall (usually at the expensive of higher initial price). Like other All-Clad products, the usage of clad gives you numerous advantages...
--excellent heat transfer thanks to the aluminum core…even if your stove has hot or cold spots, All-Clads will account for this and still produce a surface with an even and constant temp. Other than cast iron, nothing does this as well. I find this makes a HUGE difference in how well the food turns out.
--excellent usage of radiating heat (great for steak if you prefer to sear on high heat and then slowly bake until medium-rare – the Saute’s ability to radiate produces juicy chicken breast even without brining)
--lack of reactivity thanks to the steel (you can use any food, acidic or basic, without worry or a need to season)
--durability thanks to the steel (I’ve dropped these more than I want to admit)
--the ability to throw these in a dishwasher, or clean them with an abrasive or acidic compound
--lighter weight than cast iron while still giving excellent quality heat transfer
--no coatings to progressively flake or fail
--no health concerns over the materials regardless of how hot the heat is used (non-stick + super high-heat = bade idea)
--the ability to function like a boss whether it is on an electric, gas, induction stove, an oven, a commercial broiler, or over an open pit flame
--you can use stainless utensils and copper cleaning pads on this without worry
--a service life that will outlast 99.9% of the people on the planet
==IT MIGHT SAVE YOU MONEY==
Yes, the initial price is high, but I call it an investment from a financial and a health perspective. If you like your cooking tools, you will cook more, most likely, and I think clad cookware makes better food, further encouraging you to cook more. Given eating out for a family of 4 can easily exceed $100 for a single meal, having tools that allows you to eat more of food you, yourself, prepare can save you money and simultaneously improve health. I usually cook the week’s worth of lunches in this sauté pan on Sunday, freeze them, eat them during the week, and save about $50 a week over eating out just during work hours alone!
==EXPENSIVE OR NOT, I ABUSE MY ALL-CLADs==
My friends often cringe when they see how hard I am on my All-Clad Stainless line. But while expensive and pretty, All-Clad products are designed to be used hard and are made to withstand usage that would wreck many others. If I am spending big bucks on a high-end product, I want my money’s worth and so I am not going to baby them if being a little harder on them saves time.
I use my 3Qt Saute pan about 2-3 times A DAY and I am very hard on this pan, even more-so than other All-Clads I have. Most of the utensils I use are steel, which you cannot use on most cookware. I clean it with an acidic cleaner using a copper or steel scrubber before putting it in a dishwasher, and I constantly use it for high-heat cooking, including over open flame where temp is far beyond 500 degrees. I’ve probably dropped it 5 or so times over the years, but you can’t tell. If I polish it with a little polishing compound like Bar Keeper's Friend, it looks brand new in 5 minutes and you would never guess it has been used the better part of 5,000+ individual times! While certainly not a cheap item, $200 in perspective becomes a pretty nominal figure once you surpass a few decades of daily usage!
==RESTORING THE FINISH AND FOOD STICKING TO THE PAN==
Two issues I hear from new All-Clad owners are often: 1) the cookware quickly loses its pretty finish, and 2) food sticks to the surface. While I am by no means the authority here, my solutions are:
1) clean with Bar Keeper's Friend or an even more aggressive abrasive polishing compound. It is safe to use as much as you want on the pan, and it will restore the look to new.
2) PRE-HEAT--you WANT that "sizzle" the moment food makes contact with the surface. In addition to giving food dynamic flavor (sear=different flavor), it creates a natural non-stick barrier. Using medium or medium-low heat can also help, but this initial contact sear makes a huge difference.
So, my bottom line is, if you are only going to buy one All-Clad or you already have All-Clad and you do not have the 3Qt Saute pan, this is a must-have in my opinion because it can perform various functions. Buy this once and never buy another Saute pan again, because this will never wear out (plus it had a lifetime guarantee).
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