All-Clad SS Deep Saute Pan w/Fryer Basket

17 years ago

I received this WS All-Clad 6 Quart Deep Saute Pan w/Fryer Basket for Christmas. It's a beautiful pan. Anyway, I've NEVER fried anything. We hardly ever eat fried food & I've never wanted to deal with the mess/smell of frying at home. But, with this new pan I'm going to try to make chicken wings today.

I have no idea how long to cook them. I presume the oil should be about 375 degrees? I'm planning on just dredging them in a bit of flour, S/P, frying, & tossing in hot sauce. Is 10 minutes in the oil about right? I'm just guessing...I'll be using whole wings not drumettes. Maybe, 10 minutes isn't long enough?

The pan looks great for meatballs/marinara, beef stroganoff, big batch of sloppy Joe filling, etc.

I'm also going to try making some potato chips next weekend.

Thanks for the help on timing for the wing...

/tricia

Here is a link that might be useful: All-Clad 6 Quart Saute Pan w/Fryer Basket

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Comments (9)

eileenlaunonen
17 years ago
Thats a real nice piece! Timing..... im not to sure of as I have a lame fryer that just never cooks anything right, hence why I never use it.
User
17 years ago
Tricia, nice looking pan. Chicken wings are very easy to make. I use my Griswold cast iron Chicken fryer or dutch oven pot on the stove to deep fry wings and fries. I like to keep the temperature around 360Â°F. They usually take a little bit longer than 10 minutes. Between 12 and 15 is more like it.

If you are making regular fries, use russet potatoes and make sure that you cut them up and soak them in cold water earlier in the day. Drain, and dry well on paper towels. The best French fries are double cooked. Fry for about 5 minutes in 350Â°F oil. Remove and spread out on paper towels so they don't stick together. Just before serving heat the oil to 375Â°F and refry the potatoes. They crisp up very quickly and only need a couple of minutes in the hot oil.

Homemade potato chips take even less time to cook. Slice the potatoes on a mandoline paper thin.

I have a small boneless rib roast that I'm thinking of grilling for dinner tonight and I might make fries or chips to serve with it.

Ann
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jterrilynn: yes, that looks like a good price to me. It looks similar to the all clad holiday promotion that efs referred to above (amazon has it for the same price). I think this is an excellent choice. The induction compatible thing opens a whole new can of worms... I went with induction when I remodeled and needed new pots and pans to work with it. I have a couple of cuisinart pans that are induction compatible, but I really had to be careful to make sure that they were magnetic. If I remember right, they were just switching over their tri-ply line to be induction compatible, so some were and some weren't (I think I was looking around this past May). Because of this, I didn't feel that I could order the cuisinart on-line - I had to buy local and bring a magnet. The cuisinart is cheaper than the LeCreuset tri-ply, but the quality difference is very noticeable. Like warmfridge, I really like the LeCreuset tri-ply. But all clad is the gold standard for most regular folk, so it a really nice gift. However, if you have a LeCreuset outlet near you it is worth checking out. They are having 25-35% off sale on pretty much the whole store through Nov 24th - linked below. Just a heads up that not all of the all clad is induction compatible. I was told at Williams Sonoma that the all clad copper core was induction compatible but would not work as well as the all clad SS (I think the copper core costs more, anyway). Here is a link that might be useful: LeCreuset outlet stores
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Terri_PacNW
17 years ago
another gorgeous piece of kitchen goodness!!!!
I'd follow Ann's directions...She makes the most gorgeous looking fried crispy things...LOL
artsyshell
17 years ago
Nice pan! I am sure you'll get alot of use out of it!

Shelley S.
deborah_ps
17 years ago
Tricia, there is a video for hot wings on the site you posted :)
triciae
Original Author
17 years ago
Ann, your instructions were perfect. Judging by their humongous size I suspect we did not have chicken wings but rather some sort of prehistoric bird. So, based on your instructions, I let them go a full 15 minutes @ 360 degrees & they were perfectly cooked. Tossed them in a warm raspberry hot sauce (got the recipe from here, I think) & the wings were delicious! Will do it again...just not too frequently.

Now, my stove's a mess & I don't know what to do with the oil. We sure did enjoy the wings though during the Pats/Buffalo game. Sides were homemade baked beans, fruit salad, & homemade bread. Nice meal.

Thanks, Ann.

/tricia
triciae
Original Author
17 years ago
Well, I gave up last night & finished cleaning up the mess this morning before my house cleaner shows up in about an hour. I was embarrassed to leave it for her to clean up!

The stove, the hood, the counters...even the oven door was greasy. Now, I remember why I've never fried anything!

I 'think' we'll have our standard oven roasted or grilled wings next time.... :)

Folks, is there a way to do this without all the work? Even that beautiful pan didn't come clean in the D/W. I had to get out the Bar Tender Helper & scrub around the "scum" line. All that for a dozen wings?? Whew. For sure I'm not going to go thru all this work for the single potato worth of fries we'd eat.

Nice pan though...I'll find other uses for it.

/tricia
annie1992
17 years ago
Like AnnT, I use a cast iron dutch oven, mine is a Lodge, for deep frying. The oil is the best thing in the world to help the seasoning, I think.

I don't fry things very often, but I do make sweet potato chips occasionally, and I do POUNDS of french fries in the fall after I dig potatoes, partially fried and then frozen, for the kids to just heat up.

The cast iron cleans up nicely and retains heat while frying, it's the best thing I've used for frying nearly anything.

That's a very nice pan, way too nice to mess up with a dozen wings, LOL. It's funny, I have to clean the stove from the grease splatters, but it doesn't make as big a mess as you apparently had. Maybe the dutch oven is deeper?

Annie
triciae
Original Author
17 years ago
The pan is 4" deep &, yes, it seems a bit shallow for deep frying. Granted the wings were really huge...but I could only fry 3 wings at a time. Very tedious process to get those dozen wings cooked. Good thing I've got a warmer drawer to keep the first ones hot while frying the rest.

I should have put my large splatter guard over the pan...live & learn, huh? Experience: what you get when you don't get what you expected. :)

/t

All-Clad SS Deep Saute Pan w/Fryer Basket

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All-Clad SS Deep Saute Pan w/Fryer Basket

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eileenlaunonen

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