What is the difference between the LCS3 Chef's skillet and this one (P10S3),and how should I choose one over the other?
1992109
I have both skillets (much older version on the LCS3). The P10S3 has more slope on the sides thus a smaller actual flat cooking area. This glass lid on Amazon -Tempered Glass Lid 24 cm (9.5 inches) Diameter (type it in the search area) fits the P10S3 perfectly so I use this pan when I want to poach eggs for example or cover something. The LCS3 has drain notches on the sides so a lid does not work as well and, in my opinion, lids are harder to find, but has a little larger flat area (where the food rest) for cooking. I like them both very much and they season up well. Only other thing is the P10S3 has a larger and more manageable handle on the end...some people require two hands to manuver these heavy skillets so that is a nice feature. Hope that helps.
1992110
The LCS3 may offer a glass lid separately that will fit it. The Pro-Logic doesn't seem to have one that fits.
2133116
Hi,This is really a question for the All Clad folks. The marketing didn't distinguish between the two. All I can say is that I think I bought the tri ply SS version, and I really like it. I do note that SS does not cook the same as Calphalon or cheaper teflon pans, and the response of the pan to heat (I use a gas stove) takes getting used to. It is VERY responsive.Robert
305620
i actually own both. the difference, i believe is in their shape. the cheaper one has a wider circumference and lower height. this, i find, lends itself to cooking vegetables, such as ratatouille, while the other is better for dishes in which you do not want the sauce to evaporate too quickly. the smaller diameter helps in that. i was once trying to cook something in the wider flatter pot and the recipe started with making the sauce. as the pot was wide and a larger portion of it exposed to the heat, the sauce burnt rather than cooked evenly as it would have in the other pot. i enjoy both of the pots, as well as the many others i own, but have learnt through trial and error when to use each pot. i hope tho is helpful.
778505
Hello. If you can afford the 3, get it...if the other might be too small, why take a chance? You'll be able to use it more! By the way, ALL-CLAD "rocks"! You'll never be sorry for selecting that maker!!! Professional cook-ware!
914666
I believe they are the same-- This is one of the best kitchen tools I have. You won't be disappointed!
1325094
I have the presto skillet with the solid lid. I love this skillet and how it cooks. I like the lid - it is not heavy. I will always own one of these skillets if this one wears out. The skillet itself is light weight and so easy to clean.
1124848
Yes I agree with you, they are all different but my experience is the difference is in how long they last. If you have an oven with an exposed heating element, as I do, all liners develop a weak spot where the small "feet" holding the heating element touch the liner. Chef's Planet seems to last longer. If you have the newer von with the bottom heating element hidden my opinion is one liner is about the same as the other.
175928
I am looking for a non-stick skillet in the 12-inch range. I am all for the Earth friendly options, but most importantly, it must sit flat on a glass top range. The skillet that I am retiring is a Cooks Tools from Belk. It has served admirably for three years, but now the non-stick is breaking down. At this point, it is worthless for frying eggs and it is only going to get worse. I am statisfied with the Cook's Tools from Belk, three years for a non-stick pan that gets used on a daily basis is very good, but Cook's Tool doesn't seem to have a comparable pan in their current lineup. Does anyone know of a largish skillet with a lid that won't worp? Basically, I need some thing with a thick multiclad bottom.
159427
I tried both. I actually bought the cuisinart first but found the quality not so good. I ordered the fager and my DH likes it much better. The cleanup is a lot easier (the lid is easier to clean and the gasket to reinstall) and it browns meat before cooking. Another great feature is being able to cook in it. If things seems like they are not cooking you can just use brown and it cooks as if it were a pot on the stove. Love the fager!!!
727878
Follow this link, it compares both models and explains the pros/cons clearly. http://www.kitchenaudition.com/?page_id=2320
93289
I got a Swiss Diamond 12" skillet as a gift, and I loved it! It stayed flat and never warped, and the non-stick lasted pretty well. I used it so much I wore it out in 2 1/2 years. I want to buy another, but it's $130 so I'll have to save up.
2040504
I'm not where the skillet is, but I think it is at the top. I measured my regular 10" cast iron skillet, and it is 10" at the top. The Chef's Skillet has lower sides and has a greater curve into the base. It will not hold as much as a regular 10" skillet, but I like it because it is lighter weight, easier on my wrist and arm!
1512965
Follow up to my response seconds ago......the skillets in my set were 8 and 10 inch.....but feel certain this one is equally as great!
1080878
I am also considering the S330, but leaning toward the E330 for a couple reasons. I like the fact that the top and box are made of cast aluminum and very solid. These should last a very long time. Also, the stainless looks good, but I think I prefer the porcelain top and doors. That's just more attractive imo. I do have to tap into a gas line under my house and run it out the back - not a huge deal and it will save me from having to buy LP bottles or worry about running out in the middle of a cook.One other thing is that I like cast iron grates over the SS bars. Just a personal preference. I am also considering the S330, but leaning toward the E330 for a couple reasons. I like the fact that the top and box are made of cast aluminum and very solid. These should last a very long time. Also, the stainless looks good, but I think I prefer the porcelain top and doors. That's just more attractive imo. I do have to tap into a gas line under my house and run it out the back - not a huge deal and it will save me from having to buy LP bottles or worry about running out in the middle of a cook.One other thing is that I like cast iron grates over the SS bars. Just a personal... » Read More I am also considering the S330, but leaning toward the E330 for a couple reasons. I like the fact that the top and box are made of cast aluminum and very solid. These should last a very long time. Also, the stainless looks good, but I think I prefer the porcelain top and doors. That's just more attractive imo. I do have to tap into a gas line under my house and run it out the back - not a huge deal and it will save me from having to buy LP bottles or worry about running out in the middle of a cook.One other thing is that I like cast iron grates over the SS bars. Just a personal preference. « Show Less
647814
the difference is clear .. if you want the grill marks from the competition cast iron is the answer, but if you do indirect or l & s can do without! for me is irreplaceable .. andrea
1089632
Since I don't have the CRS12 Carbon Steel Skillet I can not honestly answer your question sorry
1228971
I believe they're the same product. I have both and they both do the same job for me. Get the discoloration off the bottom of my new pots and pans.