Collection: Sauté Pans

A sauté pan has straight sides and a larger flat base compared to a skillet, which usually has sloped sides. The straight sides of a sauté pan help contain liquids and prevent splatters, making it ideal for simmering sauces, braising meats, or one-pan meals. Use a sauté pan when you need to sear and then cook with added liquids, or for recipes that require tossing ingredients without spilling.

Consider how you cook most often: Stainless steel tri-ply pans distribute heat evenly and are great for browning and deglazing. Hard-anodized nonstick pans are best if you want easy cleanup for sticky or delicate foods. Enameled cast iron is perfect for heat retention and slow-cooked dishes. Carbon steel heats up quickly for searing or stir-fries, while ceramic-coated aluminum is lightweight and nonstick. Think about your cooking style and preferred maintenance to find your match.

Many of our sauté pans, especially those made from stainless steel, enameled cast iron, or certain hard-anodized models, are oven-safe. Always check the product details for specific temperature limits and handle materials. Oven-safe sauté pans let you start your dish on the stovetop and finish it in the oven for ultimate convenience.

An 8- to 10-inch pan is great for singles or couples, while a 3- to 4-quart (typically 10-12 inch) sauté pan suits most families and lets you cook one-pan meals or big batches of sauces. If you host often or meal prep, consider a larger size. For versatility, many home cooks choose a 10- or 12-inch sauté pan as it covers most cooking needs.

Let your pan cool before cleaning to avoid warping. Stainless steel and enameled cast iron can usually be washed with warm, soapy water and a non-abrasive sponge. Hard-anodized and ceramic nonstick pans are best cleaned by hand to preserve their surface—avoid metal utensils and harsh scrubs. Always check the manufacturer's care instructions for dishwasher safety and special tips. With proper care, your sauté pan will stay in top shape for years.