|Mounting Hardware||4Qt saute pan|
|Material Type||Stainless Steel|
|Item model number||02460|
|Product Dimensions||52.07 x 27.94 x 7.62 cm; 2.27 Kilograms|
Cooks Standard 2460 10.5-Inch/4 Quart Multi-Ply Clad Deep Saute Pan with Lid, Stainless Steel
Enhance your purchase
- 4-Quart 11-inch Deep Sauté Pan with Lid
- Clad metal, Aluminum core between 2 layers of stainless steel goes all the way to whole body not just bottom
- Solid stainless-steel riveted handles stay cooler with air-flow technology
- Secure-fitting stainless-steel lids trap in heat and moisture
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The Cooks Standard 10.5-Inch/4 Quart Multi-Ply Clad Deep Saute Pan with Lid, Stainless Steel has multi-ply construction with 2 layers of stainless steel and an aluminum core along base and walls. Stainless steel is durable, looks great, and cleans easily. Aluminum core for even/quick heat distribution and prevents hot spots. Stainless steel lid keeps heat and moisture in for flavor. Straight sides and flat surface can hold a large amount. Riveted handle and helper handle stay cool and are comfortable to hold. Tapered lip for drip-free pouring. Long and wide size for multipurpose function. Induction compatible. Works on gas, electric, glass, ceramic, halogen, etc. Oven safe to 500F. Dishwasher safe.
|10-Piece Multi-Ply Clad Cookware Set||9-Piece Standard Classic Stainless||8-Piece Hard Anodize||12-Piece Hard Anodize|
|Brand||Cooks Standard||Cooks Standard||Cooks Standard||Cook N Home|
|Item model number||02459||02492||02487||02597|
|Material Type||Stainless Steel 18-10||Stainless Steel 18-10||Hard Anodized Aluminum||Hard Anodized Aluminum|
|Construction||Whole body clad||Bottom Impact bonding aluminum disc||Straight||Reinforced Rim|
|Handle||Cast Stainless Steel||Stainless Steel Hollow||Cast Stainless Steel||Silicone stay cool handle|
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Most helpful customer reviews on Amazon.com
LISTEN to what people are telling you - you have to warm SS cookware up before adding oil and cooking! It's that simple. Not scorching hot, maybe 15-20 seconds of low to medium heat over a flame or induction, 30-40 seconds over electric. Just a very small amount of oil, just enough to spread across the bottom, will cook without sticking. Don't use wooden utensils when cooking starches (pasta, etc.) that will cause the food to stick where the utensil touches the bottom. After two years of cooking with these I have yet to have a single thing burn or stick in the pans. No scorch or burn marks and never anything left behind that I couldn't wipe away with a paper towel.
VALUE. I've been wanting a set of tri-ply stainless cookware and never understood the premium people were willing to pay for All-Clad. I was really glad to find this brand - I got the 10-piece set and this deep pan - it was cheaper at the time to buy it separately, than to buy the bigger set that includes it. The sets are a fantastic value, the separate items are a bit more pricey, though. I also ended up ordering the 13" "wok" (chef's pan with dome lid) - it might not be a true wok, but it's a great risotto vessel!
CONSTRUCTION/QUALITY. Anyway, these are so well made. And attention to detail is excellent - these are done by smart people. I also have a couple of tri-ply Le Creuset sauce pots and Cooks Standard is every bit as good, though I prefer Cooks Standard shapes of handles, design.
DESIGN. Ergonomic handles. I never liked All-Clad skillet handles - skinny and painful. These pans have comfy handles. Every pan and pot in these sets has a FLARED RIM - very important for drip-free pouring. I won't even buy stainless pots/pans without the feature anymore, regardless of the value. The finish is brilliant - I thought they were photo shopped until I received them :) The interior is matte (brushed), which is also good. All the handles - pots, pans and lids (except the steamer basket lid) have the air-flow "stay cool" design - very helpful and they also look stylish. The rivets are all stainless, at least on the inside. Even some brand-name cookware have aluminum rivets, which are strong enough, but aluminum will eventually grey (oxidize).
PERFORMANCE is excellent. To be sure, that's just physics, it's not like stainless steel is some proprietary material - laws of physics apply across all the brands given the same thickness/construction (these work better than the cheaper thin stainless with thick metal bottom). If your foods are sticking, then it's your technique, not the cookware. But if you use proper technique, you can sear meats and even fry eggs with no sticking. Most other foods (vegetation) cooks without sticking even without regard to technique (but I still like to preheat). Yes, the technique is quite different from teflon/nonstick, but it's worth it. I am not afraid of well-made nonstick cookware (i.e. anodized), but got tired of them wearing out after a couple of years. And you can't put anodized into the dishwasher. Also, the multi-clad cookware is not terribly heavy - just slightly heavier than all-aluminum.
CLEANUP. I told myself that I wouldn't baby this set, so I wash them in the dishwasher just about every time - no issues, it stays brilliant. I haven't needed it, but Barkeeper's Friend will help with removing tougher stains, like if you overbake something in the oven. I once used it to restore an old copper-clad skillet and it removed all the gunk. Normally I just pour boiling water into them while still hot (as if deglazing) and scrape with wooden spatula or let it sit about 10 minutes for the extra tough stuff. After that EVERYTHING comes off.
INDUCTION cooktops. Yes, it works.
BOTTOM LINE: don't buy into the hype of where it's made geographically. These are fantastic on their own, but even better for the money.
P.S. It looks like Cooks Standard also released "5 ply" cookware, but I don't like their look (handles) as much as these. I have a "5-ply" Mauviel roasting pan, but I always thought that's a gimmick - as long as you have a conductive sandwiched core, you're good to go, regardless of how many layers.
It takes no more than two minutes on medium heat to heat the pan before adding the oil, then just a minute or less until you add your food. Most recently I fried some bone-in chicken thighs. On the lowest setting on my gas range it took only 6-8 minutes to thoroughly cook the pieces of chicken. The heat was even. The handle stayed cool, as advertised.
Washing the pan requires minimal effort. Even with the few areas where food cooked to the pan, all it took was using the non-scratching abrasive dish cloth that comes with Bar Keepers Friend and those spots cleaned up with no problem.
Just as with my 10-piece Cooks Standard set, this sautee pan was listed as "used - like new" for almost 50% off the new price. And just like the other set, this pan was in pristine condition, with absolutely no sign of use or defects.
I couldn't be happier! For about $120 I have a really nice set of fully clad pots and pans. I've spent that much for 3 or 4 pans that weren't nearly as good in quality.
I would definitely recommend the Cooks Standard fully clad pans. They may not be the best you can buy, but you can't go wrong, even at full price.
Hint to new users, heat the pan, then the oil and then add your meat. The meat should sit out for a few minutes before you put it in the pan as cold meat will stick. No worries though if you put it in cold, once the meat warms up it will release from the pan.