Sauté Pan

Heavy and deep with a wide, flat base and straight sides, this pan is used for brisk sautéing. It needs to be made of a good heat-conductor such as, best of all, tin or stainless steel-lined copper, or stainless steel with a copper cladding on the bottom. Choose a sturdy pan with a handle that allows for a firm and relatively cool grip, so you can agitate the pan to move food around quickly. This pan is more versatile than a frying pan, doubling as a flameproof casserole when covered.