Le Creuset Tri-Ply Stainless Steel 3-1/2-Quart Covered Chef's Pan

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Price: $169.95 $139.99   

Product Feature

• 3-1/2-quart stainless-steel chef's pan with aluminum core for fast, even heating
• Ergonomic stainless-steel handle with stainless-steel rivets for strength
• Tight-fitting stainless-steel lid helps trap in heat, moisture, and nutrients
• Dishwasher-safe; suitable for induction cooking; oven-safe up to 400 degrees F
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• Measures approximately 14 by 9-2/5 by 3-2/7 inches; Lifetime Guarantee

Product Description

Le Creuset Tri-Ply Stainless Steel 3-1/2-Quart Covered Chef's Pan

Le Creuset's tri-ply stainless steel features superior heat conduction, thanks to a full aluminimum core bonded between two layers of professional-grade stainless steel. Even heat distribution allows for a variety of cooking techniques like searing, sauteing and pan frying.

• Precision-pour rims allow for clean, convenient pouring directly from the pan
• Tri-ply construction with full aluminum cores provide even, all-around heat distribution, eliminating hot-spots and scorching
• Large assist handles for a confident grip, even when wearing oven mitts
• Stainless steel rivets provide superior durability
• Brushed steel exteriors resist fingerprints
• Dishwasher safe for easy cleaning
• Magnetized bases are compatible with all cooking surfaces -- including induction
• Saucepans and stockpot feature interior capacity markings for quick, convenient measuring

Le Creuset Tri-Ply Stainless Steel cookware features a commercial grade triple-layer construction -- a full aluminum core sandwiched between two layers of premium-quality stainless steel. The heat-responsive aluminum core extends up the sides of the pan to provide even heat distribution and to eliminate scorching and hot spots. A magnetized stainless steel exterior ensures compatibility with all cooktops, including induction. Please note that the Stainless Steel teakettle is not compatible with induction cooktops. Uncoated cookware is oven-proof to 425 degrees F / 220 degrees C. Every piece of cookware is manually inspected several times during manufacture to ensure the strictest quality standards are maintained.

Tri-Ply Stainless Steel cookware is dishwasher safe -- including nonstick-coated pieces. Every piece of cookware is manually inspected several times during manufacture to ensure the strictest quality standards are maintained.

Le Creuset Tri-Ply Stainless Steel cookware products are covered by a lifetime warranty for uncoated products and a 10-year warranty for products with a nonstick coating. Every piece of cookware is manually inspected several times during manufacture to ensure the strictest quality standards are maintained.

Every piece of cookware is manually inspected several times during manufacture to ensure the strictest quality standards are maintained. Every piece of cookware is manually inspected several times during manufacture to ensure the strictest quality standards are maintained.

Before first use -- Uncoated Remove all packaging and labels. Wash the pan in hot, soapy water, then rinse and dry thoroughly. Your pan is now ready to be used and does not require any further preparation. When frying in an uncoated pan, season the food only after searing on the hot surface. Turn food only when the surface has seared and is easily released. Reduce the temperature after searing. Before first use -- Nonstick Before using for the first time it is beneficial to condition the nonstick surface. Rub a film of cooking oil over the surface. Heat the pan for two minutes over a medium setting, then cook and rinse with hot water. Dry thoroughly. When frying in a nonstick-coated pan for the first time, or after the pan has been cleaned in the dishwasher, prepare the pan as follows: 1. Add enough oil to cover the base of the pan. 2. Heat the oil gently and turn the pan to cover the side walls. 3. Remove the pan from the heat, let it cool, and clean it with a paper towel. 4. Add some more oil, fat or butter, and begin cooking as normal. 5. Season the food only after searing on the hot surface. 6. Turn food only when the surface has seared and it easily released. 7. Reduce the temperature after searing. Every piece of cookware is manually inspected several times during manufacture to ensure the strictest quality standards are maintained.

Le Creuset Tri-Ply Stainless Steel 3-1/2-Quart Covered Chef's Pan Review

I've had a handful of pieces of LeCreuset Stainless Steel Cookware for about two months, cooking roughly 19 meals per week. They're all great performers and very attractive. This line is basically All-Clad Stainless for 20% less. They are made in China, which is a sticking point for some people, but I am convinced that quality has not suffered. It's simply an incredible pan for a better price. Other reviews state that this line approaches or equals All-Clad Stainless, and surpasses Calphalon Stainless.

These pans are fully clad, meaning the aluminum core extends up the sides; it's not only in the bottom. They are incredibly responsive on my gas stovetop. I actually thought they were too fast when I first got them, but now it's just another quality I appreciate. They heat quickly and extremely evenly. You often use a lower heat to achieve the same results.

The handles are comfortable, a good length, and rarely get too hot (obviously, they get hot during oven use). They are made to fit through the handles of the lids, which is a convenient storing option. And incidentally, the lids are great, since they're stainless, too, instead of glass. This means no crud build-up around the edge, and they seal great. The rolled edge truly does make pours a no-drip affair. The pan is balanced and light, but with enough heft to feel substantial and well-made.

It has an excellent lifetime warranty. Thankfully I haven't had to use that, but I did use it with a Le Creuset Enameled Cast-Iron 15-3/4-Inch Oval Fish Skillet, Flame, and was very pleased. (It was a lengthy process at nearly a month, but given that I got a brand new replacement for a $200 pan that was 4 years old, it seemed quite generous.)

This pan in particular has a wide surface area and a deep bowl. It's easy to maneuver tools in it (I'd avoid metal utensils), and the sloped side means this pan is essentially a saucier, saut� pan, wok, and small saucepan all in one. I've seared meats and made soup. It also braises well for small portions. One note, because of the generous sloping of the bowl, the flat cooking surface is only about 6-1/4". If you need to braise enough meat for more than two people, you'd do better with a 12" skillet. The lid also fits the Le Creuset 3-Ply Stainless-Steel 9-1/2-Inch Fry Pan.

Quality cookware like this makes a big difference if you cook frequently. It gets to temperature faster, heats evenly without burning in spots, recovers quicker and keeps its temperature easier. Since it handles well, it's more pleasant to cook with, moving easily around the kitchen, and holding still on the cooktop.

It cleans easily. I use regular dish soap most of the time. Bon Ami 04030 Bon Ami Cleaning Cake and Powder, 12-Ounce is my regular scouring powder, though Bar Keepers Friend Cleanser & Polish: 12 OZ leaves the pan with a little extra sparkle (powder only, I Strongly dislike the liquid), which is nice since these pans are so pretty. Le Creuset makes a Le Creuset 12-Ounce Stainless Steel Cleaner, but I haven't yet tried it.

I love the LC Stainless cookware I have, and am looking forward to getting a little more.

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