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Step 1
Get a pan with a large, flat bottom. The flat bottom, as opposed to a curved bottom, will allow for an even distribution of heat. The flat bottom also makes it easier to move the ingredients around in the pan to prevent burning. The pan should be large because if ingredients are crowded in a pan they will steam instead of sauté.
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Step 2
Look for a pan with short, straight sides. Straight sides create more room in the pan, prevent spillage and help keep ingredients in the pan during flipping. Low sides are important for air circulation, which will prevent soggy food.
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Step 3
Buy a sauté pan with a long handle. A long handle aids moving the pan around on the stove and moving the pan off the stove. Because a sauté pan requires frequent moving and flipping of ingredients, a sturdy handle is essential. You may also want a smaller grip handle on the other side of the pan to help you lift and carry the pan.
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Step 4
Choose a pan with a lid. The lid should provide a tight seal. A lid will make your sauté pan a multi-use pan.
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Step 5
Consider the material of the pan. Sautéing requires a pan which heats up and cools down quickly. Because copper is the best conductor of heat, copper is the best material for a sauté pan. However, copper pans are expensive and hard to keep clean.
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Step 6
Save some money by choosing an anodized aluminum pan instead of a copper one. An anodized aluminum pan also transmits heat well, is cheaper than copper and easier to keep clean.
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Step 7
Decide if you want stick or non-stick. Non-stick pans are easier to clean. However, stick pans help with searing, which is especially important if you plan to sauté meat.
Comments
Lida said
on 10/19/2009 The All Clad stainless saute pan is my all time favorite! http://www.easy-diabetic-recipes.com/best-saute-pan.html