Product Description
Available in 6 Sizes Description: This Sitram product is perfect for browning, saut?ing or frying your favorite foods, this versatile stainless steel frying pan is an essential for professional chefs and discerning chefs alike. Dont let the simple industrial design fool you; this durable fry pan has a thick copper core base sandwiched between stainless steel to guarantee fast, even heat distribution, as well as a stay cool handle for safer handling. It is also impervious to acidic foods so the frying pan will not pit or alter the flavors of food, an important quality in all professional cookware. Features Thick copper core base sandwiched between stainless steel Stay cool stainless steel hand-welded handle Can be used on gas, electric, or ceramic stove tops and is safe for ovens and freezers Perfect for commercial or residential use Shockproof and sturdy, virtually indestructible Impervious to acidic foods: won't pit, discolor or alter the favors of foods
Amazon.com Review
This larger frying pan is from a line of the most distinguished cookware in and outside of France. Professionals rely on the superior heat conduction and durability. For the home cook, the surgical quality stainless steel offers a lot of eye appeal along with high performance. The warp-proof pan bottom is three layers thick with a thermic copper core, the best metal for conducting heat from the flame to the food. The long handle stays cool even over high heat and it's welded to withstand the oven, broiler, and dishwasher cleaning. The polished finish will stay shining, long after you've mastered the art of sautéing without the aid of a spoon--just like the pros.
--Lynne Sampson
Technical Details
- Commercial quality fry pan for searing, stir-frying and sautéing
- Durable 18/10 stainless steel with sandwiched copper bottom for superior heat conduction
- Welded handles withstand oven and broiler
- Made in France
- Lifetime warranty
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Customer Reviews
"Now you're cooking with copper." 2008-08-14
By Wade Smith (Stony Brook, NY USA)
This copper-bottomed Catering line by Sitram is the best performing line of cookware around. I have an All-Clad SS skillet that is almost exactly this size and my wife and I both like this Sitram pan quite a bit more than the AC. The thick (~2 mm) copper disc in the bottom of the this pan means that it heats much more quickly and evenly than an aluminum clad pan like AC. When you remove this pan from the heat it cools quickly, too, meaning food stops cooking when you want it too. Also, its quite easy to clean up, probably because the stainless interior seems to be a lot more smooth than in other pans. If you cook often enough to be considering a pan in this price range, just get it. You'll love copper the first time you use it!
"BEST" 2007-12-12
By Pieter B. Ruiter (Central NJ)
This pan is the BEST frying pan I've ever used. I am blown away by Sitram's commercial line. I compared this pan side-by-side with the All-Clad 11-incher, while baking dutch-style pancakes - a great test in how fast the pan fries, as well as how well the heat is distributed and retained.The Sitram fries more evenly, more quickly, and stays "smoother", i.e. it's easier to clean. I can only conclude that the copper-sandwich layer must be much thicker in the Sitram than the All-Clad. The Sitram (1770 grams) is 20% heavier than the All-Clad (1478 grams), which probably accounts for this.Pancakes (and since that test also steaks, caramelized onions, sauces etc.) fry about 40% quicker. So upon first use of this gem, watch out, and turn the heat down if you're unprepared! It is just astonishing how much better this pan is, and that's while I was satisfied with the All-Clads. This pan will spoil you. Like me, you may never want to go back to anything else.
"Sitram stainless steel fry pan" 2006-08-15
By Mary A. Blackwood (Rutherfordton, NC)
Excellent quality and performance. Even cooking, easy clean-up, and quick heating. Heavy enough not to "move" while stirring or loosening pan drippings. And the really nice thing is you don't have to worry about toxins leeching into your food from non stick coatings.I have been most pleased with this pan.
"Close but no cigar" 2006-04-11
By Just the Facts (New England USA)
There's something about fry pans or skillets that do not make them universally useful. Unlike a saut? pan or a saucier that can hold lots of food, by design you just can't overload a skillet and expect it to work. Its angled low sides are engineered to release as much moisture as possible when frying so you can get a crispy outer layer.Also, you can't seem to be happy with only one kind of skillet. For example, for frying chicken, chops, steak, hamburgers or the like, you can't beat a well seasoned cast iron skillet. For frying eggs or delicate food, you'll probably reach for a non-stick skillet (sometime called an omelet pan). So, when does one need a stainless steel frying pan? In my case, I use one when I need to fry or sear something crisp and when I want to build a sauce from the flavorful stuff that`s stuck to the pan. I just can't do the same thing on a seasoned cast iron skillet, because the sauce will taste different; besides you really are not suppose to cook anything too acidic or too alkaline on cast iron. On the other hand, since nothing sticks on a non-stick pan, you won't have the good stuff stuck on the pan which will be the base for your sauce.In all probability, you'll have a cheap iron skillet and a non-stick skillet hanging around and will ask yourself why spend money on a stainless steel skillet when you can buy a more versatile cookware such as a saut? pan or a saucier or even a rondeau? I am not reviewing one's necessity for a stainless steel frying pan. I shall review this 11" fry pan based on its merits and perceived value.This 11" fry pan is very well constructed. It shares the same benefits (e.g. heat conductivity, heat capacity, heavy weight, and very flat bottom) that other Sitram Catering cookware offer. However, there is one design limitation you must be aware of. The copper disk at the bottom does not cover the entire bottom. The inside diameter of the cooking area is 9 ? in. while the copper disk only covers less than 8 ? in. What does this mean? If you are frying a piece of fish that is wider than the diameter of the copper disk, the sides of the fish not placed over the disc will not cook as well as the part of the fish that is over the disk. Hence, you must be careful not to have food near the sides of the fry pan. IMHO, you do not have the same limitation with a pan that uses a straight gauge or fully clad conductor (instead of a disk). For this reason, I cannot give this frying pan 5 stars.
"top of the line and made in France" 2006-02-17
By Neil Etter (Maryland)
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
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