Ask any cook which pan they use most and the answer is rarely the fancy one — it’s the versatile everyday pan that browns, simmers and finishes a whole dinner without a second dish. The Tupperware Chef Series II 3.2 Qt / 3L Sauté Pan with Glass Cover is exactly that pan, and it’s new in box and ready to ship.

Why the sauté pan is the hardest-working pan you own

A sauté pan combines the best of two worlds: the wide, flat base of a fry pan for searing and browning, plus taller straight walls that hold liquid for simmering and braising. That means one pan takes a dish from stovetop sear to saucy, covered simmer — perfect for weeknight one-pan dinners, sauces, vegetables, pasta and shakshuka-style skillet meals.

This is part of Tupperware’s premium Chef Series II line. The included tempered glass cover lets you watch food as it cooks and traps heat and moisture for gentle simmering, so nothing dries out while you get on with the rest of dinner.

What you are getting

• Tupperware Chef Series II sauté pan
• 3.2 Qt / 3 L capacity with a matching glass lid
• Wide base for searing + tall walls for simmering and braising
• Original box included · new / unused condition
• Ideal for completing a Chef Series II cookware set

Two one-pan dinners to get you started

Loaded breakfast skillet

You’ll need: 2–3 russet potatoes (grated and squeezed dry), ½ stick butter, ½ lb. fresh chorizo, 1 green bell pepper, 1 onion, 4 eggs, salt and pepper. Avocado to serve.

1. Melt the butter over medium heat and press the grated potato into a thin, even layer. Let it brown, then flip and push it to the edges to make a well.
2. Brown the chorizo in the centre, then stir in the peppers and onion and cook until softened.
3. Spread the mixture over the potatoes, make four small wells, and crack an egg into each. Cover with the glass lid to set the yolks to your liking.
4. Season and serve topped with sliced avocado.

One-pot veggie enchiladas

You’ll need: 3 tri-colour bell peppers, 1 red onion, 5 oz. spinach, 2 cups red-pepper (or enchilada) sauce, ½ cup vegetable stock, garlic powder, chili powder, cumin, salt, 10 small tortillas, 1 cup shredded cheese.

1. Sauté the peppers and onion in a little oil until soft, add the spinach to wilt, then set the veg aside.
2. Add the stock, sauce and spices to the pan and bring to a simmer.
3. Roll the veg into the tortillas, nestle them seam-side down in the sauce, top with cheese, and bake at 400°F/205°C for 15–20 minutes until melted and bubbling.

Because Chef Series II bases are oven-safe, the pan goes straight from stovetop to oven — one pan, one cleanup.

Keep the nonstick surface at its best

Chef Series II nonstick lasts for years with a little care. Cook over low-to-medium heat (high heat shortens the life of any nonstick coating), skip aerosol sprays, and use wood or silicone tools rather than metal. Hand-wash instead of using the dishwasher, and lift out tough spots with a soft baking-soda paste. Store it with a paper towel or microfiber cloth between stacked pans so the surface stays scratch-free.

Two in stock — grab yours

This everyday all-rounder is the pan most likely to earn a permanent spot on your stovetop, and it’s new in its original box. Every item we list is checked, photographed and described from the actual stock in our Windsor, Ontario warehouse, so what you see is exactly what ships — packed carefully and out the door within one business day.

A great stir-fry lives and dies on heat. You need a wide, responsive pan that can get screaming hot, sear without steaming, and build the caramelised flavour cooks call wok hei. The Tupperware Chef Series TChef 30 cm Stainless Interior Wok does exactly that — and this collector-worthy piece is new in box and ready to ship.

Why a stainless-interior wok?

A stainless cooking surface is the choice of professional kitchens for a reason. It takes and holds high heat, it lets you develop a proper sear and the golden browned bits (the fond) that make sauces taste deep and restaurant-worthy, and it stands up to metal utensils and years of hard use. Unlike delicate nonstick, a stainless interior is built for aggressive, high-temperature cooking — the exact conditions a wok is designed for.

At 30 cm across, this wok gives you the sloped sides and generous surface area that make tossing and stir-frying easy, so ingredients cook fast and evenly instead of stewing in a crowded pan.

What you are getting

• Tupperware Chef Series / TChef Culinary Collection wok
• 30 cm diameter with a stainless interior
• Original box included
• New / open-box condition — item appears unused
• A genuine find for Tupperware cookware collectors

Two recipes made for a hot wok

Weeknight chicken fajitas

You’ll need: 1 lb. chicken breast (thinly sliced), 2 garlic cloves, 1 chipotle in adobo, ¼ cup orange juice, 1 lime (juiced), olive oil, ½ tsp. cumin, salt, 2 bell peppers, 1 onion. Tortillas and avocado to serve.

1. Blend garlic, chipotle, orange juice, lime juice, 1 tbsp. oil, cumin and salt into a marinade. Coat the sliced chicken and chill 4 hours or overnight.
2. Get the wok hot over medium-high heat. Add oil, then the peppers; toss until just softened and lightly charred and set aside. Repeat with the onions.
3. Sear the chicken in batches so the wok stays hot — about 5–6 minutes per batch until opaque and browned at the edges.
4. Pile everything back in to warm through, then serve in tortillas with avocado.

Cooking in batches is the secret: a hot stainless surface sears, a crowded pan steams.

Blistered garlic green beans

You’ll need: 1 lb. green beans (trimmed and dry), 1 tbsp. neutral oil, 3 garlic cloves (sliced), soy sauce, a pinch of chili flakes.

1. Heat the wok until a drop of water sizzles instantly. Add the oil, then the beans in a single layer.
2. Let them sit to blister before tossing — you want dark, charred spots, not a gentle steam.
3. Add the garlic and chili flakes for the last minute, finish with a splash of soy, and serve immediately.

Caring for a stainless wok

Stainless is forgiving, but a few habits keep it gleaming. Preheat the pan before adding oil so food releases cleanly, and if anything sticks, deglaze with a splash of water or stock while the pan is warm — those loosened bits are pure flavour. For cleanup, warm soapy water and a non-abrasive pad handle most jobs; for hard-water marks or discolouration, a little baking-soda paste brings the shine right back.

A piece collectors look for

The TChef Culinary Collection has a devoted following, and a new-in-box 30 cm wok is not easy to come by. Every item we sell is checked, photographed and described from the actual stock in our Windsor, Ontario warehouse — what you see is what ships, packed with care and dispatched within one business day.

If you have ever run out of pot halfway through a batch of chili, a seafood boil or the family soup, you already understand the problem a proper stockpot solves. The Tupperware Chef Series II 20-Qt / 19L Stockpot with Glass Cover is the largest, hardest-to-find piece in the Chef Series II line — and it is in stock, new in box, right now.

Why a 20-quart stockpot earns its shelf space

Most home kitchens are built around 5- to 8-quart pots. They are fine until the moment you cook for a crowd, preserve a harvest, or want to make enough stock to freeze for the season. A 20-quart (19-litre) pot changes what is possible: a whole batch of bone broth, corn and crab for a summer boil, a double batch of minestrone, pasta for twenty, or the base for a weekend of meal prep — all in a single vessel.

This is part of Tupperware’s higher-end Chef Series II cookware collection, known for quality construction, even heating and a durable, restaurant-inspired design. It ships with a matching glass cover so you can watch your pot come to temperature without lifting the lid and losing heat.

What you are getting

• 20 quart / 19 litre capacity — genuinely large-batch cooking
• Matching glass lid included — monitor contents without releasing steam
• Premium construction built for even heat and long life
• New old stock, original factory packaging
• One of the rarest sizes in the Chef Series II range

Two big-batch recipes to break it in

Weekend batch soup base (rice-noodle bowl, scaled up)

You’ll need: 6 garlic cloves, a 4-inch knob of fresh ginger, 4 tbsp. olive oil, 4 tbsp. red curry paste, 8 cups veggie stock, two 13-oz. cans coconut milk, 1 lb. rice noodles. Cilantro, green onion and chili flakes to finish.

1. Finely chop the garlic and ginger.
2. Warm the olive oil in the stockpot over medium heat, then sauté the garlic, ginger and curry paste 4–5 minutes until fragrant.
3. Add the stock and coconut milk and bring to a boil — the wide base heats fast and evenly.
4. Drop in the rice noodles and cook 4–5 minutes. Serve topped with cilantro, green onion and a pinch of chili flakes.

Slow-roasted pork for a crowd

You’ll need: 3½–4 lb. pork butt, 3–4 dried guajillo chiles (seeded), 5 garlic cloves, 12 oz. beer, 1 cup orange juice, coarse salt and pepper.

1. Trim the pork and set it in the pot. Soak the chiles in boiling water 10 minutes, then blend the softened flesh with garlic, salt and pepper and rub it all over the pork.
2. Pour the beer and orange juice around the meat, cover, and cook low and slow at 400°F/205°C for 3–3½ hours until fork-tender (internal temp at least 145°F/63°C).
3. Shred and pile onto buns with crunchy purple cabbage, or pair with lime wedges and white rice.

Care tips to keep it looking new

Chef Series II cookware rewards a little care. Cook over low-to-medium heat, reach for wood or silicone tools instead of metal, and hand-wash rather than using the dishwasher. For stubborn spots, a paste of equal parts baking soda and water lifts residue without scratching. Store it with space around it — or slip a microfiber towel between stacked pans so nothing gets marked.

A rare size, while it lasts

The 20-quart is the piece collectors and serious home cooks hunt for, and this one is new in its original box. Every item we list is checked, photographed and described from the actual stock in our Windsor, Ontario warehouse, so what you see is exactly what ships — packed carefully and dispatched within one business day across Canada, the USA and worldwide.