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Au Gratin Pans

Posted by conniev (My Page) on
Mon, Aug 20, 07 at 22:49

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!!
Thanks


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RE: Au Gratin Pans

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. MetroKitchen.com 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: MetroKitchen.com/all-clad


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RE: Au Gratin Pans

Connie,

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


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RE: Au Gratin Pans

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


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