Every cook should have a saute pan which is really an important cooking tool in the kitchen. A high-quality saute pan is useful for many different dishes. If you are a chef, you can use it in your oven, or use it for baking something, or for shallow frying. It is so versatile and you will never regret having one.
Best Saute Pan
We’ve made this list of top 5 best saute pans for you to choose from. Many factors were taken into account when making this list.
- They are all safe to use in the oven.
- They are medium sized to large sized. The good size allows you to prepare a large dish.
- They are built to be sturdy, so they can last for several years.
We also checked their prices, ratings and customer reviews. Once you have one, you will find you may not live with one. Maybe your previous saute pan is poor in the performance, but they will not make you disappointed.
Le Creuset Tri-Ply Stainless Steel 6-Quart Covered Saute Pan
This pan has an aluminum core and Try-ply Stainless Steel construction, making it really a high quality and performance saute pan on the market. And it is really my favorite. It is very sturdy, and can heat food evenly, so you can always get the perfect result each time. Its ample size enables you to shallow fry, sear or braise chicken or meats. The well-designed rim is easy for pouring. It can be used in the oven and on any cook top. And for convenience, it is dishwasher safe.
Calphalon Simply Easy System Nonstick Sauteuse and Cover, 3-Quart
If you need a great nonstick saute pan, you cannot miss this best saute pan. It can satisfy any of your cooking needs. If you need a versatile pan that allows you to broil, fry, baste or saute, it is the best choice. It features 2 pour spouts and holds, so the draining is much easier. Its measurements on the inside wall allows you to easily and accurately measure. The silicon rim on the lid can help to lock in moisture and flavor. Its smooth interior is effective to prevent foods from sticking. It can be used in the oven and can be heated up to 450 degrees F. It is highly recommended to wash by hand for optimal performance.
Nambe MT0561 CookServ 12-Inch Saute Pan with Lid
This best saute pan is stylish and functional. It is really a high performance saute pan and its generous size makes it enough for any preparation. It is good at braising, frying, as well as roasting. It is very sturdy thanks to the stainless steel construction. The aluminum core makes it heat evenly and quickly. You can use on any cook top. What’s more, it is able to artfully go from oven, to stove, to table. It is also designed to be easily for pouring, thanks to its flared rims and comfortable handles. You’d better wash it by hand for high performance.
Rachael Ray Porcelain Enamel II Nonstick 5-Quart Covered Oval Saute
If you are a serious chef, this one is really a must-have friend for you. This versatile pan can heat evenly and features a special oval shape, so this can help to save stove top space. You can use it to boil, baste, fry, make eggs or anything needs to be cooked on the stove top. The interior is smooth and nonstick, which is good for good release and makes the cleaning job much easier. It has rubber duel-riveted handles, so it is very comfortable to maneuver. You can keep an eye on the foods you are cooking through its glass lid.
All-Clad 4206 Stainless Steel Tri-Ply Bonded Dishwasher Safe Deep Saute Pan
This one is the best sauté on this list and it is really the granddaddy. It is deep enough to cook a whole chicken, deep fry or cook a roast. And it is able to saute beautifully. It is made of stainless steel and its aluminum core interior makes it heat quickly and evenly. The capacity is large enough and can effectively prevent spilling. Its interior is so smooth that foods are not easy to stick on the interior wall. Plus, this model is oven safe.
Saute Pan Buying Guide
5 Tips Before You Shop
Sauteing, also known as cooking with dry heat, rapidly browns a chosen ingredient by heating it in a little bit of oil in a hot pan. Professional cooks are able to evenly cook their food by flipping the contents of the pan over with gentle wrist flicks followed by rapid backwards movement of the pan. Amateur cookers can attempt this, but, as long as nothing gets burned, it’s not completely necessary.
If you’re intrigued by the notion of sautéing and want to be more than a casual chef, you might want to look into choosing your own pan. We have compiled six strategies for choosing the perfect instrument for all your culinary needs.
Tip 1: Stovetops
When you’re picking your perfect pan, you have to consider the surface on which you’ll be cooking. Pans that have thick, flat bases made of multiple layers of metals work best for flat stovetops. Pans that are warped (or become warped) end up moving around on the stovetop, and the sauté will not be as even. Moreover, the multi-layer bottoms spread out the heat to avoid overcooking certain parts of the pan. These bottoms are also perfect for allowing for the shaking necessary to sauté.
Gas stovetops call for a “clad” pan: these are made of even more layers of metal (between 2 and 7) and spread heat even more effectively.
Tip 2: Materials
In order to efficiently spread the heat throughout the pan and cook food evenly, certain metals must be selected. These include aluminum (ideally, anodized); copper (ideally, lined); or aluminum covered by stainless steel. In combination, these metals create what is known as a clad pan. Two or three layers will suffice, although up to 7 layers are sold. More layers correspond to a more expensive pan.
Tip 3: Size
If you’re looking for a new frying skillet, you shouldn’t try for a sauté pan. First of all, sauté pans tend to be lighter than frying skillets to allow for the proper motions necessary for sautéing. However, these pans are also wide (up to 10.5 in) to allow for ingredients to spread out on the pan. If there is no room in the pan, time to cook will increase and ingredients may boil (and steam) instead. In other words, the perfect sauté pan is not an SUV – it’s a 2 seat-er.
Saute pans are listed by quarts and can range up to 7 quarts. Between 3 and 5 are typical.
Tip 4: Sides
Many sauté pans have high edges shaped like L’s that reduce splattering and prevent spilling in the case of a stint in the oven. These sides can also help with sauces that often go well with sautéed food.
Speaking of sauce, if you think you’ll be making a lot of it, you might want to look into splayed-edge sauté pans or pans designed as rounded bowls; these have edges that are perfect for pouring and tend to have less flat surface area. The perfect sides depend on both you and your recipe.
Tip 5: Handles
Most sauté pans have long handles simply to allow for the flipping and shaking most chefs engage in. A few pans even have two handles – a default handle and a “helper” one on the side opposite the first. These make it easier to pour ingredients out of the pan.
Heat resistant handles will help you out when you need to brown ingredients on a stove and then put the pan in the oven. Handles should be made of a different material (even a different metal) from the rest of the pan. This, and a hollowed out handle, will spare your hands.
“Traction” can also be added to handles in order to prevent slippage.
Tip 6: Lids
Some sauté pans have lids that fit like a glove and can be used on a stovetop or be put in the oven. Lids that are transparent (made of glass) might seem fancy but end up not being very helpful, as they steam up.
In its original language, French, “Saute” means “to jump”; James Beard, a famous cook from America, described the technique as “fest” and “deft.” Master the sauté and you’re ready for Top Chef.
But first, you need a pan – and now you’re ready. Enjoy!