Cooks Standard 4-Quart Multi-Ply Clad Stainless Steel Sauté Pan with Lid

I bought this because the research on Teflon pans has accumulated enough to say that Teflon is not safe to use in cookware. Teflon is fine for cold applications such as water pipes, storage tanks, etc., but heat causes it to come off. I hesitated to buy this pan because some reviewers said the bottom was not flat. I decided to try it because Amazon has a very good return policy on items that do not meet standards. The bottom of the pan was flat when I took it out of the box. I put this pan onto a new piece of aluminum foil in my oven at 350 F for 1 hour, then removed it and placed it on the counter. After cooling the bottom was flat. I just cooked sausages for 40 minutes at 350 F and the bottom is flat. It may be that there are quality control problems with this brand. I received a good one and am very satisfied with it. I like the riveted handles as this method of attachment seems to me to be stronger than welded. The glass lid fits well and it has a steam hole so it will not bounce as food cooks. The pan has good heft but is not heavy. This looks like it will last forever. Bottom line, test the pan bottom for flatness out of the box then after heating. If it does not pass the test send it back. Just make sure there are no burn stains on it from a dirty oven grate. It is now 4 months of using this pan and it is performing perfectly. It has very even heat and the bottom has remained flat. It is easy to clean if one remembers to oil and heat the pan before adding meat to it. It retains its nice metal finish after a lot of use.

I have the 5 qt version of this pan that was purchased 11 years ago. It's used several times a week and has held up incredibly well. It cooks evenly and is very easy to clean. I've never put it in the dishwasher, it would take up too much space, but hand cleaning it with Dawn and a sponge works great. It's not non-stick, of course, but with a small of amount of oil I've never had an issue with most foods sticking. I don't see any reason to buy a more expensive pan.

This review is for: Cooks Standard Multi-Ply Clad Stainless-Steel​ 5-Quart 11-Inch Covered Deep Saute Pan. VALUE. I've been wanting a set of tri-ply stainless cookware and never understood the premium people were willing to pay for All-Clad. I was really glad to find this brand - I got the 10-piece set and this deep pan - it was cheaper at the time to buy it separately, than to buy the bigger set that includes it. The sets are a fantastic value, the separate items are a bit more pricey, though. I also ended up ordering the 13" "wok" (chef's pan with dome lid) - it might not be a true wok, but it's a great risotto vessel! CONSTRUCTION/QUALITY. Anyway, these are so well made. And attention to detail is excellent - these are done by smart people. I also have a couple of tri-ply Le Creuset sauce pots and Cooks Standard is every bit as good, though I prefer Cooks Standard shapes of handles, design. DESIGN. Ergonomic handles. I never liked All-Clad skillet handles - skinny and painful. These pans have comfy handles. Every pan and pot in these sets has a FLARED RIM - very important for drip-free pouring. I won't even buy stainless pots/pans without the feature anymore, regardless of the value. The finish is brilliant - I thought they were photo shopped until I received them :) The interior is matte (brushed), which is also good. All the handles - pots, pans and lids (except the steamer basket lid) have the air-flow "stay cool" design - very helpful and they also look stylish. The rivets are all stainless, at least on the inside. Even some brand-name cookware have aluminum rivets, which are strong enough, but aluminum will eventually grey (oxidize). PERFORMANCE is excellent. To be sure, that's just physics, it's not like stainless steel is some proprietary material - laws of physics apply across all the brands given the same thickness/construction (these work better than the cheaper thin stainless with thick metal bottom). If your foods are sticking, then it's your technique, not the cookware. But if you use proper technique, you can sear meats and even fry eggs with no sticking. Most other foods (vegetation) cooks without sticking even without regard to technique (but I still like to preheat). Yes, the technique is quite different from teflon/nonstick, but it's worth it. I am not afraid of well-made nonstick cookware (i.e. anodized), but got tired of them wearing out after a couple of years. And you can't put anodized into the dishwasher. Also, the multi-clad cookware is not terribly heavy - just slightly heavier than all-aluminum. CLEANUP. I told myself that I wouldn't baby this set, so I wash them in the dishwasher just about every time - no issues, it stays brilliant. I haven't needed it, but Barkeeper's Friend will help with removing tougher stains, like if you overbake something in the oven. I once used it to restore an old copper-clad skillet and it removed all the gunk. Normally I just pour boiling water into them while still hot (as if deglazing) and scrape with wooden spatula or let it sit about 10 minutes for the extra tough stuff. After that EVERYTHING comes off. INDUCTION cooktops. Yes, it works. BOTTOM LINE: don't buy into the hype of where it's made geographically. These are fantastic on their own, but even better for the money. P.S. It looks like Cooks Standard also released "5 ply" cookware, but I don't like their look (handles) as much as these. I have a "5-ply" Mauviel roasting pan, but I always thought that's a gimmick - as long as you have a conductive sandwiched core, you're good to go, regardless of how many layers.

This pan is an experiment, venturing into Stainless Steel. I am tired of sticky non-stick cookware, even taking recommended care of it. The non-stick wears off, even with the newer chemical free products. So what are we eating? Following the SS directions, even meat doesn't stick if I let it be until it releases. Cleanup is easy, and yes, it does stain a bit - but easily polishes well using Barkeepers Friend cleaner. Also, I did some research & the quality of this Cooks Standard product is in the multi-ply cladding. It heats up evenly, including the sides. Less expensive models only heat the bottom. Makes a big difference.

The bottom should have a thicker material than it does, but it seems to have decent enough quality. Heating and cooking is about as expected.

I am very happy with this pan. I have had it for about six months now. I was sick to death of buying expensive non stick pans only to have the coating wear off in no time. And yes, I followed all the rules to prevent that. The absolute key to this pan is pre heating it well. If you do that, it is an easy clean. Not no stick. But easy. I love the size. I can make a generous amount of soup or stew in it start to finish. The weight of it lets me make the best steaks I have ever cooked. (Preheat the pan till the metal smokes. Just as good as cast iron. If not better. I can do four 6 oz sirloins at once in it.) I love the extra handle. That’s my favorite feature: it’s heavy when full of food and I am getting older. I use this pan daily. Multiple times. I cannot imagine a better one or ever needing a replacement.

I have used it to cook so many things, I am happy with the quality of this great purchase. Strongly recommend.

This is going to be used in my kitchen for everything.

the pan is as described and really nice to cook with - I like it

Exelente calidad

Nos se le ven las manchas de aceite cuando se calientas y en otros que tengo si. Buen material.

The pan arrived in great condition in the manufactures box and the pans bottom was perfectly flat. You could easily use this as a main pan for meals for 3-5 people. Look at videos on temporary seasoning of stainless steel cookware if you want to use it in place of a non stick pan. Using those techniques I even fried eggs as a test with little issue. Pros: Really excelled at making a one pot fish stew, braising chicken thighs and did a very good job of searing last nights strip loin steaks. I've only cooked with it for 6 meals, but so far I am impressed with this 5 quart pans performance at this price point. Fairly large surface area for browning and sautéing so your food doesn't get crowded and steam instead. Lid does an adequate covering job. Handles stayed pretty cool too and were comfortable compared to some other brands pans that cost multiples of this pans price. Cons: Laser engraving on the lid screams budget cookware and a bit of play on the lid is present. Not the thickest metal so as you get to very high temps you have a bigger difference between where the heat is and overall pan temp. A little oil or melted butter and time will help even out those temps. Would have liked a 6 qt size with even higher walls so I could replace my smaller wok too. Conclusion: One of the best sauté pans on amazon at this price point.

It's my first stainless steel pan and I'm in love with this. It's big enough to cook massive amount of pasta with a bunch of sauce and of course very easy to clean as well. If I do good on preheating the pan, things will just glide on the pan much better than my previous non-stick pans. I also feel like my food taste and look better. Don't regret buying this product.