Au Gratin Pans

connievAugust 20, 2007

I am looking to buy Au Gratin Pans for cooking Potatoes, Meats etc. I have looked at everything from All Clad to Falk Copper and can't decide. Anyone have a recommendation on whether to purchase SS lined Copper, or SS or cast iron (staub) or le creuset, or emile henry. You can probably see why I am in need of help!!


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All-Clad stainless, Copper is going to be more energy efficient than stainless. If you are looking for something scratch-resistant, you may want to try All-Clad LTD. It has a black, hard-anodized aluminum exterior that will not get scratched. has LTD, Copper and Stainless Au Gratins with good information on each. Hope this is helpful to you.

Here is a link that might be useful:

    Bookmark   August 23, 2007 at 4:05PM
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Is the pan going from the oven or broiler to the tabletop? If so, then splurge and get something that looks great!

But if you're just looking for a shallow roasting/gratinee pan, almost anything will do - ceramic, iron, aluminum, you name it. Once it's in the oven or under the broiler, heat transfer efficiency is not a concern -- it's surrounded by heat or directly under it.

Here is a link that might be useful: eGullet - Understanding Stovetop Cookware

    Bookmark   August 23, 2007 at 4:53PM
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This is what I like....check the link.
As a matter of fact I may be addicted! Wonderful gratin dishes and covered casseroles....and beautiful besides!
Linda C

Here is a link that might be useful: Le Creuset

    Bookmark   August 23, 2007 at 8:10PM
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