#14 in Saute pans
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Reddit mentions of All-Clad 4206 Stainless Steel Tri-Ply Bonded Dishwasher Safe Deep Saute Pan with Lid / Cookware, 6-Quart, Silver
Sentiment score: 1
Reddit mentions: 1
We found 1 Reddit mentions of All-Clad 4206 Stainless Steel Tri-Ply Bonded Dishwasher Safe Deep Saute Pan with Lid / Cookware, 6-Quart, Silver. Here are the top ones.
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- A versatile piece featuring a large surface area for searing, with straight sides to hold in liquid and prevent splattering and lid to lock in moisture
- Classic tri-ply construction, made with a responsive aluminum core bonded together with 2 layers of durable, stainless steel all the way around for maximum durability and fast, even heat distribution
- Secured with riveted stainless-steel handles to ensure a safe grip and to add a bit of style with stainless-steel lid to match
- Compatible with all cooktops including induction, and oven and broiler-safe up to 600°F
Features:
Specs:
| Color | Silver |
| Height | 7.2 Inches |
| Length | 20.8 Inches |
| Number of items | 1 |
| Size | 6 quarts |
| Weight | 7.2 Pounds |
| Width | 11.4 Inches |
Choosing the "right" pan is, in my opinion, a highly subjective thing. That is, you have to buy based on your own cooking style, preferences, budget, etc. Having said that, I can tell you that I prefer clad stainless for most of my cooking. I'm a bit of a cookware fanatic, and I have All-Clad Copper Core, tri-ply, LTD, and a Demeyere Proline skillet. The Demeyere is head and shoulders above the All-Clad pieces, no comparison.
I also have a couple of AC nonstick skillets, the HA1 line (made in China). Honestly, I think you need a number of skillets or saute pans: a clad stainless (my most used), a nonstick for eggs and fish, and a cast iron for deep frying, searing steaks, etc.
So since you said you make a lot of eggs and fish, I think you shouldn't get away from nonstick completely. You should have a nice nonstick skillet/saute pan for your eggs and fish, and if you take good care of it and use it only for those things, it will last you a long time. You should invest in a decent clad stainless for everyday use, but you don't need to buy AC or Demeyere. Both Tramontina Tri-Ply and Cuisinart Multiclad Pro are good brands w/lifetime warranties for a fraction of the cost of AC.
If you do go with AC, I suggest you go with D3 (tri-ply) or even the Master Chef2 if you don't need induction compatibility. These are AC's least expensive lines and, ironically, also their best performing ones. D5 and Copper Core are nice, but the small bump in performance (if any) doesn't justify the much higher price.
One other pan you might consider is this AC Deep Saute pan. I own this pan and it is my most-used pan, great for frying, but also deep enough to work as a large sauce pan/small stock pot. It's my most versatile pan, and IMO worth every penny. :-)