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37 of 37 found the following review helpful:
 "Jack of All Trades" PanAug 23, 2004
By P. Mckay
"potlady"
I love All Clad cookware & was in the market to add to my collection. Initially, I wanted to buy the 14" fry pan, a wonderful item. The store owner asked me how I would use the 14" fry pan & I told her I wanted to fry & saute in it. I also mentioned I'd try to use it to braise as well. Given the fact I needed a large pan to serve mulitple purposes, the owner recommended I consider purchasing this 6 qt. saute pan instead. The pan has a diameter as wide as the 14" fry pan, & can be used for frying, sauteing & braising. Additionally, the cover is included in the price of this 6 qt. saute pan, unlike the 14" fry pan, which doesn't come w/a cover. I'm aware of the differences between a fry vs saute vs braising pan, but not being a purist & also wanting to conserve on storage space & cost, I bought this 6 qt saute pan. The store owner was correct, I use this pan all the time & it works perfectly as a fry, saute or braise pan. Given it's an All Clad, it has 1st class performance for heating quickly & evenly, cooking perfectly & cleaning up in a flash. Not to mention its beauty & perfect constuction, along with a lifetime guarantee. Don't hesitate to buy this pan!!!
60 of 69 found the following review helpful:
 Huge Pan requires gigantic stove and strong armsMar 05, 2003
By Bob Carpenter
Although I am not a small man, when I came face to face with the 6-quart saute pan on a friend's huge Wolf stove, I felt small. Very small. And weak. While I can easily saute in my own medium-weight 10 inch saute pan, the All-Clad 6-Quart pan requires two hands just to move; it took a deep breath and concentration to actually saute (which means "to jump" in French, and refers to the way you shake the ingredients to cook them evenly). The 6-quart saute pan is so wide that even on the Wolf, it crowded surrounding burners. So don't plan on getting four of these and cooking for an army on a civilian stove; you'll be lucky if it doesn't obstruct all your burners if it's centered on one.On the plus side, the beauty of a 6-quart 13.5" pan is that you get about 65% more surface area than with a 4 quart 10.5" pan because it's the square of the radius that determines the area and 13.5*13.5=182, whereas 10.5*10.5=110. The quantity that can be cooked at once is limited by surface area if you don't want to crowd veggies or meat, which steams them rather than browning them, resulting in unbrowned meat, soggy mushrooms, etc. Like other All-Clad stainless, the 6 quart saute pan is not only gorgeous, it's engineered to withstand anything you and your kitchen are likely to throw at it. As Anthony Bourdain so aptly put it in "Kitchen Confidential", there should be no doubt as to which one will dent if your pan hits your head. Unlike All-Clad's impractical Master-Chef and Copper-Chef lines, the stainless ones can be scoured and tossed in the dishwasher without damage. Though do be careful of doing things like heating salt by itself, which can pit stainless. In conclusion, if you have Popeye arms and a Donald Trump stove, and you cook in volume, this is for you. For the rest of us, the 10 1/2 inch 3 quart or 4 quart models will be more practical. We can always use more than one pan.
27 of 29 found the following review helpful:
Party TimeApr 14, 2003
By MICHAEL ACUNA
How do you pan fry 6 thick Rib Eye Steaks at the same time so as not to miss a minute of the Academy Awards? You do them in this 6 quart saute pan. That way your time away from your guests and the TV are kept to a minimum.
Fire the burner up to super high, pour in a bit of Peanut oil and wait till the smoke begins, throw in the steaks, put on the lid, brown for approx 3 minutes on each side and finish off in a hot oven for 15 minutes. De-glaze the pan with some good Pinot Noir, add butter, salt and pepper for a quick sauce.
It's a snap to pan fry in this manner in these pans because of the superior heat distribution: no hot or cold spots...even heat throughout.
Another great thing about the All-Clad Stainless line is that clean up is very easy: accomplished with some hot water, soap and a sponge.
18 of 20 found the following review helpful:
 All-Clad Stainless 6-Quart Saute PanFeb 05, 2009
By Cookin' Mom
Unfortunately I was highly disappointed in this product since I have other All-Clad pieces. It had a design flaw. The middle of the pan was much higher than the edges, so when you put oil in it to cook something, all the oil would run to the edges of the pan. I ordered three of these thinking it was just a fluke, but all of them had the same problem in varying degrees.
6 of 6 found the following review helpful:
Great, HUGE panApr 24, 2010
By New Englander
This was my first all-clad purchase. I was replacing a very large non-stick skillet from Le Creuset. This is a much better pan.
The good:
1. It's huge. I can cook 6 boneless chicken breast pieces at once.
2. It cleans easily. Even burnt on stuff comes off easily with a little Barkeeper's Friend.
3. It holds up well. I've had mine for about 1.5 years now, and it still looks basically new.
4. It can go into the oven
5. It comes with a lid, as saute pans generally do. But I didn't have a lid for my previous pan, so I appreciate it.
6. Did I mention it's huge? It's huge. Whatever you're trying to cook...it will fit.
7. For such a huge pan, it does a very good job of distributing heat and cooking evenly. I can't compare to the other all-clad lines, but this heats very well. My Le Creuset (cast iron interior) heated evenly too, but you had to preheat for a long time. This heats pretty evenly in just a couple of minutes. It's not flawless, but I can heat the whole huge pan with one big burner.
8. The "all-clad" construction heats up the sides as well as well the bottom, which wasn't true of some of the other stainless pans I looked at.
9. Mine has not warped
10. It handles misuse. I got distracted and ended up burning a bunch of olive oil in the pan: smoke alarms and the whole bit. While it did take some extra time to clean the pan, it did clean. And it cooks just like it always did. A similar mistake is what led to the demise of my Le Creuset pan.
The not so good:
1. It's heavy. Unless you're a body builder, this isn't a one-hand pot. (But that's just the nature of a pan this size)
2. It's large. I don't have a particularly fancy stove, just a regular gas stove. When I'm using this pan, I can comfortably get only one other pan on the stove, in the kitty-korner position. In a pinch I can get two additional pans on the stove. But it's impossible to use four burners while using this pan.
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