This 10-inch American Kitchen® tri-ply casserole pan will make your meals sing with flavor. You’ll get consistent temperatures, with less scorching due to even heating from base to rim. The recessed stainless steel lid helps ensure moisture stays in the pan, keeping meats and vegetables moist and flavorful. The stay-cool riveted side handles give you a comfortable, steady grip when moving the pan from stove to oven to table.
- Superior heat conductivity and cooking performance with our premium tri-ply construction: Two layers of professional-grade stainless steel wrapped around a layer of aluminum. Learn more.
- Stainless steel handles stay cool to the touch and are riveted tightly to the pan to ensure durability and control
- Satin finish means cleanup is a breeze, with no seasoning required.
- Capacity: 3.4 quart
- Length with handles – 13.2”, height – 2.7”, weight – 3.7 lbs.
- Dishwasher and oven safe up to 500°.
- Magnetic stainless exterior is ideal for any cooking surface, including induction cooktops.
- Made in the USA.
- Check out our selection of stainless steel cookware!
Lifetime Warranty Included | Use and Care
Best uses: Searing, braising, sauces, frying meats, sautéing vegetables, browning, making rices and grains, and oven roasting. Use it for goulash, coq au vin, pot roasts, pork chops, sauerbraten, chicken cacciatore, or beef bourguignon. This pan transitions flawlessly from stovetop to oven, keeping meats moist and flavorful.
Pork Chops and Sweet Potatoes
4 bone-in pork chops (about ¾ inch thick)
½ cup packed brown sugar
½ cup reduced sodium soy sauce
2 garlic cloves, minced
¼ teaspoon pepper
2 sweet potatoes, peeled and cut into ½-inch cubes
1/3 cup maple syrup
2 tablespoons butter, melted
2 tablespoons brown sugar
Salt to taste
In a resealable plastic bag, combine the brown sugar, soy sauce, garlic and pepper; then add the pork chops. Seal and refrigerate 8 hours or overnight. In the American Kitchen® 10-inch casserole pan, brown pork chops in butter and oil, discard marinade. In a bowl, combine the maple syrup, brown sugar and butter. Add the sweet potatoes, toss to coat. Pour sweet potato mixture over pork chops. Bake uncovered at 350⁰ for 40-45 minutes or until sweet potatoes are tender. Yield: 4 servings.
Tips for Cooking Pork Chops
• Using bone-in pork chops slows down the meat’s cooking, so it gives you more leeway to get a good sear on them. The bone also gives the meat a richer flavor.
• Let your chops sit on the counter for about 30 minutes before you begin to cook them. If they are too cold when you begin cooking, the outside will overcook while the inside reaches the right temperature. Giving them a little time to warm up will make a nice crust on the outside and a tender center.
• Let the pork chop rest for 10 minutes after cooking. If you cut it right away, all its juices will run out instead of getting redistributed into the meat.