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What makes a pan essential? It is a reliable piece of cookware in your ktichen that you constantly reach out either for quick reheating, frying, or boiling on busy days or for searing the most prized cut of steak on special occasions. A do-it-all pan designed as a go-to kitchen equipment, the Castelle 12-inch Stainless Steel Essential Pan with Lid from Martha Stewart features a unique shape to offer versatility in performing a variety of cooking styles whenever the situation calls for it. From creating sauces then tossing in pasta to any frying technique, the non-reactive interior leaves zero aftertaste when handling tomato sauces or acidic juices. The shape provides ample room for ingredients to mix and strike the perfect symphony of flavors and colors. Polished stainless steel construction with an aluminum base supports even heat distribution throughout the cookware and ensures long-lasting durability for everyday use. Optimized for induction and other stovetops, this cookware is also ideal for one-pan meals and signature "back pocket" recipes of both beginner cooks and kitchen veterans. Easy to use and convenient to clean, this pan sets the bar as the best everyday pan in the market today. Oven safe up to to 500°F, while the glass lid is safe up to 350°F. Dishwasher safe.
Embrace thoughtfully designed home essentials from America’s most trusted lifestyle expert, Martha Stewart. Step into her exquisitand iconic world filled with a curation of high-quality products to prep, cook, bake, serve, and enjoy. All crafted to elevate everyday homemaking and seasonal entertaining, these kitchen and tabletop pieces blend style and performance, inspiring avid hosts and home cooks to set stylish tables, serve up delicious meals, and create spectacular memories.
Rkay
Reviewed in the United States on July 31, 2024
o not buy the Martha Stewart Castelle 12-Inch Stainless Steel Pan. While it has an attractive appearance, it's made from a thin sheet of metal that leads to performance issues. The interior quickly accumulates a difficult-to-remove brown oil residue after each use. In general, thicker stainless steel pans are better for cooking because they retain and distribute heat more evenly, reducing the risk of burning or blackening food. Thinner pans, like this one, heat up quickly and unevenly, which can cause food to burn or stick all over the interior of the pan. Cleaning is a headache, often requiring deep cleaning after each use. See the picture which was taken after repeated cleaning
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