Sitram Catering 4.9 Quart Commercial Stainless Steel Saute Pan

Sitram Catering 4.9 Quart Commercial Stainless Steel Saute Pan Review

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Model: A18437. Designed for commercial use. Withstands temperatures up to 1800 degrees Fahrenheit. Thick copper core is sandwiched between 18/10 stainless steel to guarantee even heat distribution. Stay-cool stainless steel handles, dishwasher safe, NSF certified, induction ready and limited lifetime warranty. Matching Lids sold separately.

Description

• 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
• Lifetime warranty

Technical Details


The classic French sautéuse is one of the most versatile pans. With short, straight sides and a wide cooking area, it quickly browns ground beef or simmers a stew. 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


Sitram Catering 4.9 Quart Commercial Stainless Steel Saute Pan Customer Review


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.

For those w/ any arm/wrist/finger troubles, know that this pan may be uncomfortable to grip the handle, and may be a little too heavy. The handle is not rounded, but thin and rigid for lack of a better word. The Profiserie Sitram line is easier and "softer" to handle. However, 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.

I would recommend using only wooden spoons and spatulas in this pan. Pure virgin olive oil is the best to use to get the pan going when sautéing, but extra virgin oo is good for lighter cooking or when simmering. Using a wooden spatula (never metal) 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)

Oil sprays are not necessary and only last so long anyway. This pan will become 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.

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 nonstick pans, 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.

I hope this is helpful.

Cheers,
Neil Etter
Bel Air, Maryland
fenwcksand@aol.com

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