Buy All-Clad Master Chef 2 6-Quart Saute PanAll-Clad Master Chef 2 6-Quart Saute Pan Product Description:
- Professional-size, 13-1/2-inch, straight-sided, 2-3/4-inch-deep saute pan
- Stainless-steel interior; handsome brushed aluminum exterior
- Pure aluminum core for even heating
- Long, comfortable stay-cool handle riveted for strength
- Lifetime warranty against defects
Product Description
The saute Pan for Serious Entertainers
With a six-quart saute pan, you'll be able to cook food for a large group. The helper handle will enable you to transport the pan safely and easily and the lid allows you to keep moisture in while you cook. Master Chef 2 (MC2) cookware combines the industrial style of a brushed aluminum exterior with gleaming stainless steel stay-cool handles and lids.
All-Clad Master Chef 2 6-Quart saute Pan:
- Professional 13.5" size with 2.75" straight sides
- Stainless-steel interior and handsome brushed aluminum exterior
- Pure aluminum core for even heating
- Long, comfortable stay-cool handle riveted for strength
Dimensions: Measures 22" x 14.1" x 5.1"
A Closer Look: There are so many delicious meals you can cook with this pan, you'll wonder which to choose first - chicken cacciatore, pork chops with fennel, angel hair pasta with shrimp, the list goes on and on.
Take Care: Hand wash.
Customer Reviews
Most helpful customer reviews
69 of 69 people found the following review helpful.
Performs like a champ!
By B. C. Specht
When I saw the size of this pan, I wondered if it could possibly work well on a conventional-sized gas burner. Or would it just heat the center of the pan with the outer areas relatively cool? The clerk at the store assured me that it would heat evenly because it has an inner core of pure aluminum besides the exterior of brushed aluminum to help it conduct heat all the way up the sides, too. I took a chance and purchased this pan. It is great! I cooked one of my favorite recipes--chicken marsala--in it and it performed flawlessly. The bottom of the pan heats evenly with no hot or cold spots. It is heavy enough that you can use high heat with no fear of the pan warping. You can cook at low temperatures and feel confident that the pure aluminum core will spread that gentle heat evenly all across the bottom and up the sides of the pan. It browns beautifully and the mirror-smooth stainless interior is easy to clean. The lid fits snugly and keeps those precious juices in your food.
For those who have never tried one of All-Clad's fine pans, here are a few tips. To prevent meats from sticking be sure to preheat the pan properly for at least a few minutes and do this on the same heat setting that you intend to use while browning your meat. Add the cooking oil (not a cooking spray) after the pan has heated. Use an oil that has a high smoking point like vegetable oil, peanut oil, or even light olive oil. Extra Virgin olive oil has too low a smoking point to be used for pan searing meats. Don't put cold meat in a hot pan for searing or it will stick. Let the meat sit out at room temperature for 20 to 30 minutes before you begin to sear it. Pat it dry with paper towels to be sure it is not wet (that causes sticking, too). The pan should be hot enough that you hear a nice, loud sizzle when the meat is placed into the hot oil. Leave some space around individual pieces of meat to allow moisture to evaporate. If you crowd the pan, your meat will stew, not brown, and it will be tough. Don't poke or move the meat around once you have put it into the pan or it will not properly sear. Right after you place the meat in the pan, you may notice that it is sticking to the bottom of the pan. Don't panic! That is how the meat surface becomes properly carmelized (browned). The meat will tell you when it is properly seared because it will "release" from the bottom of the pan and can be easly moved and turned over. Repeat this searing process on the other side.
DEGLAZE! This is an important next step: remove the browned meat from your pan, pour off any excess oil that is left in the bottom. If you see a hardened brown crust on your beautiful pan, no worry. Just deglaze the pan by adding some wine, stock, even plain water, and stirring over medium heat to loosen those crusty patches. This process only takes a couple of minutes. Keep stirring to loosen anything that is stuck on the bottom of the pan, then you can add extra ingredients, return your meat to the pan, cover with the snug-fitting lid and braise or simmer to delightful tenderness.
With its all-metal construction, this pan is oven ready and can go right from stove top into the oven to finish your cooking. They are virtually indestructable, too, with a lifetime guarantee from All-Clad. They may be pricey but you can count on them as a lifetime investment and can even pass them on to your kids. You won't believe what a difference real quality cookware will be until you try it for yourself.
When it's time to wash the pan, hot sudsy water and a little Barkeeper's Friend scouring powder will restore the pan to like-new brilliance.
The only down side to this pan is that its slim handles make it difficult to manipulate. And you will need a pot holder or oven mitt to protect your hands from the "helper handle" (which does get hot) and the handle on the lid. The long, stay-cool handle will be just fine for stove-top use unless you put the pan in the oven.
17 of 17 people found the following review helpful.The BEST and ONLY pan no kitchen should be without!
By Cooking enthusiast and international cheese salesman
Of the top 5 pans that no kitchen should be with out, the ALL-Clad MC2 saute pan is tied for number one in my book. Not only does the Master Chef 2 line cook better then ALL-Clad's "bread and butter" stainless line, it's also less expensive. Sauteing, shallow frying, poaching, steaming, you name it this pan can do it. I'm not a big fan of buying cookware sets, and that's why i purchased this pan seperately and paid the price, but its worth every penny. Cooking in this saute pan produces an incredible "fond" (little bits of food particles), that when deglazed, produce an extraordinary pan sauce. This is something I would NEVER want to cook without. In fact, I plan on willing it to my children so they can have the same enjoyment that I have had.
14 of 14 people found the following review helpful.My most used pan
By D. Jones
This pan is great! I use it on an almost daily basis for sauces, stir fry, and the like. High sides keep the sauce in the pan and off the stovetop. Cleans easily. This pan and the 6 quart saute pan are the two pans I use the most.
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