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Sauté Pans

These big, straight-sided vessels have their uses, but how much should you pay for a pan you don't pull out every day?

Published Mar. 1, 2012

What You Need To Know

We don’t reach for sauté pans very often in the test kitchen. Despite their name, these wide, flat-bottomed pans with relatively high, L-shaped sides are not the best choice for searing. For that task, we prefer skillets with low, sloping walls that encourage evaporation and browning. Nor are sauté pans our go-to for deep frying or stewing—tasks best done in a tall Dutch oven.

That s...