BACKGROUND: I've been replacing my older cookware when it reaches the end of its life. I bought an All-Clad 12" ss skillet and love it. Unfortunately, when guests are here I can't get everything in that one pan (searing steaks). I thought that rather than buy another All-Clad skillet I would buy a Lodge cast iron and have a super pan for Southern Fried Chicken in addition to searing the steaks. I also love the Lodge, but it warms up slower than the All-Clad and retains heat better, with the result that it is a lot of work to get both sets of steaks to come out perfect.
THE QUESTION: I read in CAH that the "must have" pan would be a 3qt ss All-Clad Saute. While browsing All-Clad at cookwarenmore, I noticed that the 4 qt Saute is only about $10 more than a 3qt, which seemed like a bit of a deal to me. The diameter of the pans is the same, but the 3 qt is 2 1/2 inches high and the 4 qt is 3 1/4 inches high. The extra capacity might give me another pan slightly smaller than my LeCreuset French oven which would be a plus. Are there any disadvantages to the additional height, in terms of turning steaks, or otherwise? Thanks in advance.
THE QUESTION: I read in CAH that the "must have" pan would be a 3qt ss All-Clad Saute. While browsing All-Clad at cookwarenmore, I noticed that the 4 qt Saute is only about $10 more than a 3qt, which seemed like a bit of a deal to me. The diameter of the pans is the same, but the 3 qt is 2 1/2 inches high and the 4 qt is 3 1/4 inches high. The extra capacity might give me another pan slightly smaller than my LeCreuset French oven which would be a plus. Are there any disadvantages to the additional height, in terms of turning steaks, or otherwise? Thanks in advance.