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- Sardel is a new online kitchen brand with durable, versatile and affordable stainless steel pans.
- We tried a number of Sardel’s pans in our own kitchen, where they have become new favorites.
- Their ergonomic handles are one of the distinctive features that make them particularly good to use.
- Learn more about how Insider Reviews tests kitchen products.
As much as I love cool cookware and testing of high-tech sous vide machines and blenders that can cook soup, I still have to say that a solid stainless steel pan will always be the cooking tool I can not live without.
New kitchen brands have realized the importance of the essentials and make it easier to buy good ones without breaking your budget. At online startups like Made In and Potluck, you can find durable and versatile pots and pans at more affordable prices than equipment from major brands like All-Clad or Calphalon.
Sardel is one of the newest online cookware companies going into the fray and impressing us. Founded by three brothers who wanted to reduce clutter in poorly made kitchen utensils, they created the kitchen utensil collection they have always wanted themselves — cheap, insecure, and made from high-quality materials.
The six pieces are made in Italy, and all have a five-layer construction of stainless steel in the upper and lower layers and an aluminum core, which gives them great heat distribution and retention ability as well as lifelong durability. If you are not satisfied with the quality, you have 30 days to return for free; if there are manufacturing defects during normal use, you can take the mark up on the limited lifetime warranty.
The designs are as classic as kitchen utensils become, and that’s the point. There are no gimmicks, only the promise that the pieces will perform all kinds of cooking tasks and will not cost a fortune. Each pot is priced between $ 80 and $ 145, but there are also discounted options if you are considering revising your existing kitchen utensil set.
We tried a number of Sardel’s pans in our own kitchen, where they have become new favorites. Read on to find out how they fared.
The pans we tested:
- Saucepan (2-quart), $ 95, tested by Sally Kaplan, managing editor
- Divorced (10 inches), $ 80, tested by Sally Kaplan, editor-in-chief
- Nonstick Skillet (10 inches), $ 105, tested by Ellen Hoffman, editor-in-chief
- Divorced (12 inches), $ 105, tested by Connie Chen, senior reporter
- Sauté Pan (4-quart), $ 145, tested by Connie Chen, senior reporter
Test of heat distribution and retention:
“After many years of working in professional catering kitchens, I have understood the importance of heat distribution — especially when working with a large pot or pan over a small flame. I used the 10-inch frying pan on a few different large burners just to see where well the pan kept its warm, and from my tests I got away with perfectly crispy and evenly cooked latkes, vegan Beyond Sausages and sautéed broccolini-even when I was cooking on the smallest burners. casserole is just as excellent. ” – Sally
“I’ve never made more evenly cooked scrambled eggs in my life. The heat distribution of the nonstick skillet is excellent; the edges of the pan boil at the same speed as the middle. It’s a marvel of technique.” – Ellen
“Does the pan prepare food quickly and efficiently? Does it keep the heat needed to do so? These are simple tests that immediately separate the good from the bad, and Sardel passed with brilliance. Cooking with the skillet feels effortless while making food with a large Sauté Pan is also surprisingly light due to the efficient combination of stainless steel and aluminum. ” – Connie
Test of construction and feel:
“Both the 10-inch frying pan and the two-quarter pot have Sardel’s signature ergonomic handles, and for that I’m eternally grateful. I make pretty aggressive food by shaking my pots and pans to turn or touch things, which is hard to do when you has a poorly shaped handle that digs into the palm of your hand. The rounded handles on Sardel’s cookware make it comfortable and easy for me to cook deftly, especially when the food I make is heavy. “ – Sally
“The Nonstick Skill feels significant in the hand, but not too heavy; the stainless steel handle is also heat resistant, so there is no fear of grabbing it with my bare hands.” – Ellen
“Handles are not the primary reason to buy cookware, but when they are good, you notice it. The handles on my Skillet and Sauté Pan felt very durable and sturdy. And since they are actually hollow, they were never too hot to hold with my bare hands. ” – Connie
Test of versatility:
“I mean, you can not really beat a 10-inch stainless steel frying pan and a two-quarter pot in terms of versatility — they are both sizes you will use often. The frying pan is just the right size for sautéing vegetables for two, sizzling. two servings of protein and frying four latkes at a time.The two-quarter pot is great for cooking and heating sauces and making small servings of soup (who really eats the same leftovers for four days in a row anyway?), or even cooking single for double servings of smaller paste forms such as loops. ” – Sally
“Everyone needs a 10-inch Nonstick Skillet in their kitchen arsenal for cooking eggs and pancakes, and Sardel’s $ 90 is each worth a penny. It’s also a perfect size for sautéing single servings of vegetables.” – Ellen
“My light afternoon meal, when I do not want to exert myself much, but still want a nutritious dinner, is usually a kind of pasta dish, and thanks to Sardel’s large Sauter pan, I can make a whole salmon and spinach alfredo in one pot. It is fried and fried as well as a frying pan, but due to the 2.5 inch straight walls I can also stir large portions of sauce and pasta in it right afterwards.I use Skillet for less intensive meals and it is always a reliable choice for cooking almost any meat or vegetables I want. ” – Connie
Ease of use and care test:
“I had a hard time cleaning my frying pan after frying a ton of latkes in it, but I also used several other large stainless steel pans to fry them, and each had exactly the same problem of baking oil on and sticking. So it I do not I do not think it was the forehead that created the problem because it has been easy to clean every other time besides this. ” – Sally
“Egg remnants levitate of this pot with little more than a stream of hot water and the single stroke of a soapy water. Although Sardel says that the Nonstick Skillet is very durable and dishwasher safe, I always wash it by hand and use only wooden or silicone utensils during cooking to prevent damage to the non-stick surface. ” – Ellen
“I have noticed that Sardel’s pans are easier to clean than other pans I have tried and I like that there are no particular restrictions on how to clean and use them. The site also offers care tips to get the most even out of your kitchen utensils. While they may seem basic, they are excellent basic tips for anyone starting out in the kitchen and helpful reminders for seasoned home cooks. ” – Connie
Conclusion: If you are looking for basic basic dishes for kitchen utensils, we recommend Sardel.
These are the types of pans you want to use all the time, and if you are planning to get your cookware to last, you will want the pieces from Sardel.
Buy all kitchen utensils at Sardel