How to choose a saute pan
A saute pan's straight sides and wide base let you sear, simmer, and build a pan sauce without switching pans.
Most kitchens are well covered by a 10 to 14 inch saute pan, which handles two to four servings comfortably. Straight sides hold more liquid than a sloped frying pan, which is exactly what you want when deglazing for a sauce. Add the lid and a saute pan works like a shallow Dutch oven for braising. Stainless steel rewards technique and lasts for years, while nonstick trades some of that searing power for effortless release, and helper handles make a full, heavy pan easier to lift with both hands.
Frequently asked questions about Saute Pans
What is a saute pan?
What is a saute pan?
A saute pan has straight vertical sides and a wide flat base, usually with a lid. The volume suits searing then simmering in the same pan without liquid spilling.
What is a saute pan used for?
What is a saute pan used for?
Searing then braising, pan sauces, shallow frying, and anything that starts dry and finishes wet. The straight sides hold more liquid than a skillet.
Saute pan or skillet?
Saute pan or skillet?
Skillet for eggs, pancakes, and quick sears where you want to slide food out. Saute pan when liquid is involved or you need the extra capacity.
What size saute pan should I buy?
What size saute pan should I buy?
A 12 inch, roughly 4 to 5 quart pan is the most useful single size. It fits four portions of protein without crowding.
Can you saute in a nonstick pan?
Can you saute in a nonstick pan?
Yes, though nonstick coatings limit you to medium heat, so you get less browning. Use stainless or carbon steel when you want a hard sear.