Pan arrived today. Its not as deep as the Anolon one its replacing, so if you're wanting the higher sides for splatter protection that might be an issue. But it is heavy and well made. I seriously doubt its going to warp like the (3, I think) from Anolon have over the last 15 years. 
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Thanks Dan! Yeah, I was looking for higher sides and a long handle. -
Panhead John I missed this one the other day https://www.all-clad.com/ns-pro-nons...-with-lid.html. It has the higher sides.
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Panhead John this one is for you! No spatters on my counter. FWIW i have stainless all-clad pans and really love them.Attached FilesComment
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I use 3 different cookware. Most of my cooking is either black iron, or clad, then I have 3 nonstick skillets from made in.Comment
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Thanks everyone for all the excellent suggestions….and your thoughts on the pros and cons of some of this cookware! I never thought making a decision about buying a pan could be so time consuming.
I honestly read every single suggestion put forth here and also read many reviews on some of the suggestions. I’m limited on storage space in my smallish kitchen, so I decided a 6qt. was just a little too big. There were a few suggestions I was ready to pounce on, but found out they were only 3 qt. size or so, a little too small. So it had to be a 5 qt. pan for me. I also really wanted to find one with straight walls instead of curved, gives me a little bit more cooking space.
I decided to get the Calphalon 5 qt. pan that Mosca suggested, thanks Tom! It checked pretty much all my boxes and also had a glass lid which I prefer over a non see through metal one. It also didn’t hurt there was a $10.95 off coupon, which brought the final price down to $67.16 tax included. I also read a few comments about the Calphalon coating not lasting them much more than a few years. Being the only one here that’ll use it, and maybe 2-3 times a month, I’m not concerned too much about that. If I get 5 years out of it, I’ll be happy, I spend a lot more than that on Jack Daniels every month…..🤓 This place is the best when asking for help! Thanks again everyone.
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Thanks a bunch, John, for the additional information. I'm looking to replace a 12" OXO saucier (plain aluminum outside+non-stick coating inside) that has seen a lot of use and now is ready to ease on down the road.
This anodized aluminum one might work for me. I have the complete Circulon set, to which I give ten thumbs up, but its 3 qt saucier is a bit to small for most of my needs.
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My only concern is that I had full set of Calphalon about 25 years ago and gave it all way because its non-stick properties were non-existent! They were hard to clean. At that time I went with a Dansk SS set that I still use pieces of.
That said, my friend who became their new owner loved that Calphalon set for his lake house kitchen.
I think Calphalon has improved over the years, certainly from what I have read from Mosca 's and Draznnl 's recommendations here.
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Kathryn, I’m giving one of these serious consideration. Greenpan was recommended by GolfGeezer and backed up as good quality by RichieB
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I am an all-clad fan. We have had our set for 29 years and it is still the best. I have not tried there non-stick but ATK used to recommend it due to it life-time warranty. I have supplemented my All-Clad with some non stick pans over the years. Some lasted longer than others. My current one is a 12" Calphalon purchased at Crate&Barrel. It has a lid and holds about 6-8 pieces of bacon. It is currently about 3-4 years old and is time to replace. It was about $100. I have often debated about getting a less expensive pan every couple of years or a good one that last a little longer. I do not think non-stick are life time pans. I hand was and dry all my pot and pans. I never use metal utensils. My last Calphalon I did attempt to use the warranty and got a replacement but it cost me $40 in shipping. To me it was not worth the time and $. It is almost time for me to get a new non-stick and I am leaning heavenly to Made In, with a close second to Hex Clad. I need to dig into both products to see if they meet my criteria (which has changed over the years). Bacon is now made on the gasser in a disposable aluminum pan most times and I am looking for a lighter pan that is easier for my wife to maneuver. Happy hunting and I hope you find the pan of your dreams.
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I know I’m late to this party, but high sides fer splatter? Have ya thought of a wok? Perfect fer the job. I don’t cook bacon in mine unless I cut it up. Then again, I cut bacon in thirds or quarters and cook em in a deep pot.Comment
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I know I’m late with this suggestion but I have bought a few things from Volrath and they are excellent.
have just about anything a chef could want,,Comment
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Add me to the late to the party people. I was going to suggest the Calphalon you ordered. I’ve had one for about five years and love it. Hope you get lots of bacon and eggs done with it.Comment
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Thanks for that Draznnl ! That just made me feel better about my purchase, it’ll be here Tuesday. I’m already thinking about what I want to cook first on it.
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Dunno if they make one deep enough for your needs, but after someone on here recommended Scanpan a few years ago I bought one and it's a fantastic non-stick pan, though pricey! Also supposedly the Misen pans are really good for the moneyComment
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I’ve got it! Found the perfect pan. Apparently they’re heirlooms so don’t worry about the price. You’ll be handing it down for generations!
You’re welcome.
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Non-stick pans should not warp because you are only supposed to use med to low heat. High heat can release toxins. Never sear on non-stick. Should be for delicate foods like eggs that are prone to sticking.
Exposing your nonstick pan to high heat.
First and foremost, nonstick cookware is not designed for high heat. Higher temperatures will damage the coating over time, and high heat can also cause the release of harmful toxins, depending on the type of coatingon your pan. When you need to really sear a steak, reach for a stainless steel or cast iron pan instead. While nonstick is great for a lot, it's best to know when to use and not use it.
Some non-stick pans have a raised center almost domed. The thin cheap versions of T-Fal are like this.Comment
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Glad you found your Pan PJ. It looks nice and you can't beat the price for quality Just be careful with your glass lid. I have two lidless stock pots now because the lids broke.
This has been an informative thread. And I am posting this in case others are looking too. The pan I have didn't meet your criteria, but I have had it for over 20 years. https://www.cuisinart.com/shopping/c...ns/mcp33-30hn/
I just checked to see if they make a NS version and they do. https://www.cuisinart.com/shopping/c...Viewed&index=1
Happy fryin' brother!
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Just wanted to share something I found out today, some of you might already know this. When I’ve bought pans in the past, I never really gave it any thought about whether the pan is perfectly flat or has a slight concave base, an upward bow in the middle. I assumed all pans are made flat. The reason I returned the pan to Walmart was because it had a slight upward bow to it, causing my oil to gather at the edges and none of the oil would stay in the middle of the pan. I thought the pan had warped. Well, come to find out, a lot of pans are made that way. Why, I don’t know.
As I mentioned above, I’m returning the Calphalon pan to Amazon, only because it’s just a little too big for me, its base was flat so I was fine with that part. I just ordered a 4.5 qt. Greenpan sautee pan, they had 2 versions of those, I’ll post a pic below. After speaking and texting with their excellent customer service, I decided on their more expensive pan. The cheaper one has the slight concave bow in the middle, the other one is perfectly flat…….their easily understandable English speaking 🤓customer service rep explained that to me. Anyway, if a perfectly flat pan is important to you, I’d recommend calling the mfgr. and ask, it’s usually not mentioned in the product description. Oh, if you’re interested to know, it “seems” you can usually get a discount from Greenpan just by asking…..on their full price products. My rep gave me a 30% discount off the regular price. My total cost dropped to $133. from $190.
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I am late as usual. I have a couple MadeIn CS pans that I like, but they don't have lids and they have curved sides. I have a set of SS pans that are very handy. I bought my daughter a set of Hex Clad pans and she loves them. But I am not sure of the exact sizes. I guess i am not as... well, anal about what I need in a frying pan. Just saying little broComment
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