Buy Sitram Catering 4.9-Quart Commercial Stainless Steel Saute PanSitram Catering 4.9-Quart Commercial Stainless Steel Saute Pan Product Description:
- Commercial quality sauté pan for searing, browning, and braising
- Durable 18/10 stainless steel with sandwiched copper bottom for superior heat conduction
- Welded handle withstands oven and broiler
- Made in France
- Lifetime warranty
Product Description
Sitram
Sitram France has produced professional grade cookware for over 40 years. It is favored by many of the world's top executive chefs and restaurants. We're glad to have Sitram available in the U.S.
Why do so many professionals around the world favor Sitram cookware? Sitram cookware is made in France, designed for commercial use. The factory is fully aware of the highest expectations that executive chefs place in their equipment, and continuously works with them to provide nothing but the best. Why would you want professional cookware? Oh, where do we start! How about "these pots and pans are virtually indestructible as well as dishwasher safe"?
There's more:
To pour drip-free, simply push the lever. Releasing the lever re-seals it. For easy filling and cleaning, the attached lid opens all the way.
Both lines offered here, Catering and Profiserie, are made of highest quality 18/10 stainless steel to guarantee even heat distribution. Since the base is composed of three thick layers of sturdy metal, they will never warp, yet Sitram cookware heats up quickly and retains heat extremely well.
Needless to say, Sitram's surgical-steel grade material won't discolor or alter the flavor of foods. Users around the world praise how smooth the interior remains even after years of rigid use.
The handles are multiple spot welded to provide superior durability and easy cleaning. The lids feature a small hole to vent: While it keeps liquids and flavors in, it lets just a tiny amount of steam out so that the lid doesn't vibrate top of a boiling pot. All pots, pans and lids are dishwasher safe, NSF* certified and come with a limited lifetime warranty.
Customer Reviews
Most helpful customer reviews
16 of 17 people found the following review helpful.
Why buy this?
By Just the Facts
This is a large (11" diameter) saute pan that will brown and evenly cook almost anything you can get in it. It is a very heavy (a desirable attribute) pan. So, if you plan to toss your food while sauteing, you'll need both hands. Almost all of the exposed parts are made of high quality stainless steel, so it's non-reactive (ok for acidic foodstuff) and can be cleaned effortlessly with a Scotch-Brite pad and Bar Keeper's Friend detergent.The copper disc (~2.5 mm thick) in the bottom of the pan, will give you the responsiveness that you expect from a copper pan without burning a hole in your pocket. If you are sauteing at a continuously high heat, then a similar pan in the Sitram Profiserie line which uses a thick aluminum disk (instead of copper) might be a better buy because it is cheaper, a bit lighter (easier to toss) and may hold heat better when dumping a lot of cold food in it (especially if your burner does not put out a lot of BTU).If you cook on a smooth ceramic cooktop, just like me, you might want the heavier weight of the Sitram Catering line because the added weight prevents the pan from sliding all over the place.IMHO, the responsiveness of the copper pan will get you saut?ing sooner than most aluminum pans. Copper is a better conductor than aluminum so it will transfer heat faster. Also, you'll need about 2 times the thickness in aluminum (compared to copper) to make it cook evenly. Since you will be heating a thicker mass with a slower conductor, you will wait a little longer to get comparable aluminum pans to the high heat required for sauteing. Since I am rather impatient, I'll pay extra for copper.In the same token, the responsiveness of a copper pan will make it cool faster when removed from the heat source. I find this characteristic desirable when I am deglazing or making a sauce after sauteing or frying.You might read some experts suggest that a fully clad pan (the conductor goes up from the bottom to the sides of pan) is what you should get. They claim that a copper disked pan can have some hot spots and burn food on the side of the pan. Before you run out and spend at least 3 times what you would if you bought this Sitram saute pan, consider the reason behind the suggestion. A fully clad pan with the conductor going up all the way in the sides of the pan will prevent the food from burning in the sides of the pan if a heat source is directly heating the sides of the pan. There are two main reasons not to worry about this in a saut? pan. First, when sauteing you will be tossing and moving bits and pieces of food around. Hence, there will be little time to burn food stuck on the sides of the pan. Second, you will only have this problem if heat is directly applied to the sides of the pan. This pan is 11 inches wide. You'll need a big gas burner going at full blast to get flames scorching the side of this pan. In my case (or for anyone using an electric stove), burning on the sides of a pan is not a problem since there are no flames to worry about.Finally, I hate having food stuck on those large rivets (that connect the handles) on most pans. Sitram welds their handles so they are much easier to clean. And if you think that their welded handles won't outlast your daily use of this pan, think again. This thing is built like a tank.And, one more thing about the handle. The Catering line has a "half-moon" handle. It is meant to be held with a towel (like they do in commercial environments). If you do not use a towel, you might feel the handle a bit weird and uncomfortable. I own a number of Sitram Profiserie pans and they have the more popular round handles. After some time (and a few burns holding handles of pans that came out of the oven), I have found the half-moon style handles of the Catering line very comfortable and easier to grip especially if your holding a fully loaded pan.So, here's the bottom line - if you like the heat responsiveness of a copper pan, and you don't want to pay 300 bucks for a fully clad copper pan, then buy this. At this price point, you would have to try hard to find something comparable.
9 of 9 people found the following review helpful.Top of the line. Made in France
By Neil Etter
* March 2011 Update - still getting great use out of this product - French cooking equipment is superb!*``````````````````````````````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 EtterBel Air, Maryland fenwcksand@aol.com
8 of 8 people found the following review helpful.Sitram is Superb!
By Little Dorrit
I've always wanted some Sitram cookware, but it wasn't until amazon.com offered pieces at deep discounts that I took the plunge and bought some saute pans. Rarely does something so totally exceed my expectations, but Sitram does! The deep sides of the pan keep all the activity of sauteeing in the pan and the perfectly even conduction of heat means my husband's sublime risotto got even better! Hoping amazon offers more of this wonderful cookware soon!
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