You’ll find this 12-inch American Kitchen® tri-ply stainless steel casserole pan to be a pivotal piece in your collection. 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
- Stainless satin finish means cleanup is a breeze, with no seasoning required.
- Capacity: 6.4 quart
- Length with handles – 15.5”, height – 3.3”, weight – 5.6 lbs.
- Dishwasher and oven safe up to 500°.
- Magnetic stainless exterior is ideal for any cooking surface, including induction cooktops.
- Made in the USA.
- Shop our assortment 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 a cassoulet, shepherd’s pie, 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.
Squash, Brussels Sprouts and Bacon Casserole
1 pound bacon, sliced
6 cups Brussels sprouts, halved
4 cups butternut squash, cut into half inch pieces
1/3 cup balsamic vinegar
2 tablespoons maple syrup
2 teaspoons salt
½ teaspoon pepper
In the American Kitchen® 12-inch casserole pan, cook bacon until crisp. Remove bacon from pan; leave ½ cup of bacon grease in casserole pan. Add the Brussels sprouts and squash; cook for 5 minutes. Add the vinegar, maple syrup, salt and pepper. Bake, stirring occasionally, uncovered, at 350⁰ for 40-45 minutes or until vegetables are tender. Sprinkle with reserved bacon. Yield: 8 cups or approximately 8 servings.
Tips for Squash, Brussels Sprouts and Bacon Casserole
• When it comes to choosing Brussels sprouts, color is the name of the game. Look for pronounced green color and tight, compact, firm heads.
• Smaller heads are more tender and flavorful. Pick ones of similar sizes so they cook evenly.
• To pick out squash, it should be heavy for its size. Make sure the skin is firm and free of bruises. Check for brown frostbite scars, which can affect the squash’s texture and longevity, and punctures or cuts, which can let bacteria in and cause mold.
• To peel and seed a butternut squash: cut off and discard the stem end. Cut the squash into two at the intersection of the cylindrical neck and the round base. Peel the skin from the neck: if the skin is too thick to peel with a vegetable peeler, try standing the neck on a flat end and slicing downward around the squash with a paring knife. Peel the round base the same way. When the base is peeled, split it in half. Using a spoon, scrape to remove the seed and fibrous flesh. Now you can cut the squash into ½-inch pieces.