This incredibly versatile 10-inch American Kitchen® tri-ply steel pan will quickly become The Pan You Can’t Cook Without. Even heating from base to rim means consistent temperatures, with less stirring and scorching. Deeper, straight sides and the recessed stainless steel lid both ensure moisture stays in the pan with less spattering.
- 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 handle stays cool to the touch during stovetop cooking and is tightly riveted 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 handle – 19.9”, 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.
- Also available in cookware sets.
- Shop our assortment of stainless steel cookware!
Lifetime Warranty Included | Use and Care
Best uses: Searing, braising, sauces, frying meats, sautéing vegetables, and browning. Use this pan for meals that are sauce-based or have greater capacity to spatter. Its straight sides provide a greater diameter flat cooking surface than a 10” skillet, and it will transition flawlessly from stovetop to oven, keeping meats moist and flavorful.
Salmon with Citrus Salsa
6 salmon fillets, about 6 ounces each
2 tablespoons olive oil
Salt and Pepper to taste
4 oranges, peeled, sectioned, and chopped
2 tablespoons minced fresh cilantro
2 tablespoons chopped green onions
2 tablespoons finely chopped sweet red pepper
1/8 teaspoon cayenne pepper
In a bowl, combine the salsa ingredients, mix well. Heat the American Kitchen® 10-inch sauté pan, over medium-high heat. Brush salmon with oil. Place salmon in skillet, and increase heat to high. Cook for 3 minutes. Turn salmon over; sprinkle with salt and pepper, cook an additional 5 minutes. Salmon is done when it flakes easily with a fork. Serve with salsa. Yield: 6 servings.
Tips for Preparing Salmon
• When cooking salmon, proteins appear on the fish surface. It’s similar to how egg whites become coagulated when you fry an egg. The white is coagulated albumin, which is a protein found in the muscle fibers of fish. It’s perfectly normal and safe to eat. You can remove it, if you prefer.
• When you’re cooking salmon, keep the skin on. It provides a safety layer between your fish’s flesh and a hot pan.
• Have left-overs of this salmon recipe? Flake up the cold salmon and toss it with the salsa and lettuce. Squeeze fresh orange juice and drizzle with olive oil for a fresh salad.