Kitchen Aid Cookware: Sitram Catering 3.8 Quart Commercial Stainless Steel Saute Pan Review

I have had this pan for a year or more. I have a non-stick Emrilware pan of almost identical dimensions that has been my mainstay for several years.I bought this pan to use when I want a better sear than you can get with non-stick.

One reason I selected the Sitram is it is made in France which suggested a well thought-out design.However the multi-layer bottom of the pan does not extend up the sides.I realized this before I bought the pan but didn't think it would be much of a problem, but it has been.The relatively thin sides of the pan curve around the outer edge of the bottom before they meet the multi-layer section.This results in a tendency for scorched or burnt food at the outer edge, especially when cooking at high heat. (I have a gas stove.)

The workmanship of the pan is good.The heat distribution across the multi-layer section is good, the problem is only at the outer edge.Overall this is not a bad product, but the design adds a challenge to using it. I wouldn't buy this pan again for this reason.

A few hints for using stainless in searing I had to learn the hard way.The cooking surface must be spotless to the point of being shiny.Simple clean-up with soap and water won't accomplish this.I have found that a lot of elbow grease with Bar-Tenders Friend is what works.That, and adding the oil or cooking fat to the pan after the pan is hot, and not trying to move whatever you are trying to sear until the pan is ready to release it, seem to be the keys.Hope this will save someone a ruined meal or two.

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