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