Viking Culinary Contemporary 3-Ply Stainless Steel Sauté Pan with Lid, 4.8 Quart

Quality in a pan

If you’re looking to pull the trigger on a stainless steel sauté pan this is the one! Its build quality is superb with a nice heavy duty feel to it. Even the lid is among the nicest I’ve ever seen or felt. It has a very solid feel too — with two small vent holes built into the glass; allowing it to vent freely so you can see through the glass clearly. The heat distribution is ideal, and the pan is heavy enough that warping will never be an issue. Heat first, then add the oil, and nothing will stick. If, by chance, something ever does: simply fill it with some hot water and a little Dawn, and let it soak. It’ll come out.

Replaced kitchen stove with glass top and purchased these stainless steel pans to cook with. Excellent choice! The pans are being used in line with the manufacturer's instructions. Pre-heat oiling and no real high heat. Vented lids! They clean up great! Food usually slides right out of the pans. Slight scrubbing every now and then, but holding up very well. Great looking too!

This is my favorite pan. What a beast! I meal prep in this bad boy and the quality is superb. Makes me feel like a pro when I'm cooking, it's VERY consistent on the heat. Stainless stickiness is exactly what I expected and works great when you oil it the right way. Looks amazing and cooks even better. A bit more money than you'd expect for the value, but you're buying it for life for sure.

I was skeptical about buying this very expensive searing pan for $120, but it turns out to be one of my best purchases ever: It was worth every dollar! I received it today and read and followed every instruction that came with the pan and I had no problems searing and cooking my Chili Colorado recipe. For the first time ever, my roast chuck seared absolutely beautifully and tasted buttery, juicy, and tender. I can’t wait to make pot roast. I have a gas stove top. The pan does keep heat beautifully as well as distributes heat very evenly. The meat cooks perfectly tender; I could cut the meat with a spoon. There's only one weird thing: after washing the top and drying it and putting back on the pan, the rubber seal holds on to water and it keeps running slightly small amounts of water until it dries on its own. I just kept using paper towels to dry both the pan and it’s top until it stopped doing that. After about two or three days, the top stopped leaking. Weird but I’m still keeping it. Now I’m hooked on Viking cookware.