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#### brianshaw

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• 4 Qt.: 11 1/2" diam., 3 1/2" high, 5" high with lid; 4-qt. cap.; 6 lb.
• 6 Qt.: 13 1/2" diam., 3 3/4" high, 5 1/2" high with lid; 6-qt. cap.; 8 lb. 2 oz.

if you literally need to know the cooking surface area:

#### phatch

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That diameter is at the outer edge though and the side curves in. So deduct 3 inches on the larger model and 2 on the smaller as an estimate perhaps.

70 ish square inches on the smaller, 86 on the larger.

#### chrislehrer

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That diameter is at the outer edge though and the side curves in. So deduct 3 inches on the larger model and 2 on the smaller as an estimate perhaps.

70 ish square inches on the smaller, 86 on the larger.
That seems conservative to me, but it's hard to estimate a curvature without excellent photos. We also don't know exactly how much of the bottom you consider the true cooking surface.

#### brianshaw

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I cook in curve-bottom pans every day. The curved surface is more a part of the cooking surface than it is a part of the side. If one needs a lot of flat cooking surface then a flat-bottom straight-sided pan or skillet should be used.

#### surfcast

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I will let you know soon, I have it being delivered Tuesday. I will let you know if I like it. And I will give you the true cooking dimension. Surprised they don't list it in the specs, other manufactures do so.

#### JohnDB

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V=4/3×3.14×r³

So we know that Volume is 4qts....solve for "r"

Then using the sphere formula
4(3.14)r²

The (3.14) is a representation of pi....but I can't seem to find the symbol this morning.

This is the formula for a sphere or a column as well. Height is usually used but we don't have that...and our radius is based upon the volume. So this will almost give the number you are looking for.

Since you don't actually cook on a spheres top or verticle sides the actual cooking surface is only ⅓ of the pot's circumference.

It's too early for math this morning....find a calculator and plug it in.

#### brianshaw

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Nykfan511
· a year ago
What’s the exact diameter of the cooking surface for all three sizes?

1. Williams Sonoma
· a year ago

Hi Nykfan511,
The cooking surface is 11”.

#### brianshaw

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For the 3, 4 and 6 qt, what is the exact diameter of the surface area that contacts the element/burner? My largest element/burner is 8” to 9” max.

1. Williams Sonoma
· a year ago

Hi Nykfan511,
The 3qt has a bottom diameter of 9.75”, the 4qt has a bottom diameter of 10” and the 6qt has a bottom diameter of 12”.

#### brianshaw

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What is the true size of the 4 qt . I am talking about the bottom of pan that would make contact with my induction range. Everything cooks better when the pot size and burner are same size or very close. Thsnks

1. Williams Sonoma
· 2 years ago

Hi Joyce M,
The bottom of the 4 qt. pan is 10” diam.

#### brianshaw

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… sometimes reading is easier than math.

I’m sure that you’ll like that pan. I have similar pan in Circulon. Very useful shape.

#### JohnDB

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Although...
One thing about the pan is that I really wouldn't recommend it for induction cooking.

Gas? Absolutely perfect for that.

A common electric stove?
It would be OK...but nothing all that great considering the cost of the pan.

But I prefer gas stoves anyway....so my opinion is likely jaded that direction.

#### surfcast

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Although...
One thing about the pan is that I really wouldn't recommend it for induction cooking.

Gas? Absolutely perfect for that.

A common electric stove?
It would be OK...but nothing all that great considering the cost of the pan.

But I prefer gas stoves anyway....so my opinion is likely jaded that direction.

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#### surfcast

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Just got it looks excellent can't wait to use it. 10 1/2 inches in contact with the stove could work for most sauté situations.

#### JohnDB

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From the pictures it appeared to have a more spherical shape...like a wok.
What I see you holding is more like a 2-3" deep fry pan with straight sides.

#### surfcast

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From the pictures it appeared to have a more spherical shape...like a wok.
What I see you holding is more like a 2-3" deep fry pan with straight sides.

#### surfcast

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That is what I bought above, 6 quart saucier not a wok.
I really like it, I will keep it. I see it being very versatile in many things this could do well.

#### brianshaw

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That type of pan is really good for stews, braised dishes, and the like. You will enjoy it. If the handle will fit in your oven... even more useful.

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