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Reviews: All-Clad Stainless Cassoulet with Lid
Reviews By CyberDad : Date October 14, 2006
This is essentially the All-Clad stainless-steel 3 quart saucier matchted with 2 quick deal withs. The "dutch oven" offered by way of All-Clad is a an identical configuration of the 5 1/2 quart saucier.
This is a flexible stovetop pan--wide sufficient for frying, deep enough for drinks, good-looking sufficient to hold to the desk. It might also slide into the oven when wanted.
It is almost definitely not sufficiently big to do a traditional nineteenth century cassoulet, with large hunks of meat and a gallon or so of beans, as one poster complained, but it surely performs relatively smartly as an "everyday pan" for as much as four persons. The dimensions of 9 1/2 inches by way of three inches (plus deal withs) fit the three quart capability right into a compact shape, with a rounded backside for simple stirring.
If you're in search of a versatile "do-it-all" pan, this is a good selection.
Reviews By B. Marold : Date November 6, 2005
The Cassoulet is a basic French stew which, in step with the Larousse Gastronomique is 'A dish, in the beginning from languedoc which includes haricot beans cooked in a stew pot with prok rinds and seasonings. A garnish of meats, which varies from area to area, and a gratin topping are added in the last stages'
This is a slightly pricy piece of cookery for one thing designed to do a selected, a little bit difficult dish. I at the start purchased it with a gift certificates to a just proper cookware retailer because I needed to make sure I had one thing both durable and distinct. I really have on the grounds that found that the dimensions and form of the pot, with the exception of some of the best All-Clad development is superb for both braises and thick gratins, two of my favorite forms of dishes. It additionally happens to be simply the best form for whisking sauces and making baked pasta dishes and casseroles (note the equivalentity in name) such as macaroni and cheese. It is mainly just proper for dishes where you need it coated for many of the cooking, with an uncovered browning step on the end.
Reviews By Friend : Date November 2, 2008
I really have this pan and use it regularly and do like it. As a long manner as I can needless to say it's different than the three qt saucier. I bear in mind the saucier having a smaller bottom floor area with more rounded sides. I remember being unimpressed with the saucier because of this.
I use this for blanching greens all the time...it's excellent for asparagus. Also smaller batches of pasta sauce and smaller kind casseroles, mashed potatoes, and so on. Overall it's an extraordinarily well sized pan. This pan comes a lot nearer to a true everyday pan then the rest all clad makes. The 10" & 13" "everyday pans" or braisers don't have excessive sufficient facets to be very useful IMO.
My dream pan would be very an identical to this however larger. Maybe a four.5 qt model. That can be big enough to make a sauce and add the pasta at the end, also large enough to brown, say 6 items of rooster after which braise them in the same pan. Too bad they do no longer make it. None of their other pans get it right both...if the aspects are excessive sufficient they have an inclination to sacrifice treasured backside floor house for an excessively rounded design.
