How to Pick a Sauté Pan

Proper technique is important for sauteing, as is proper cookware. But you don't have to spend a lot to get a good pan, you definitely don't need to shell out hundreds for a restaurant quality cookware.

Difficulty: Easy

Instructions

1. Sauteing is the quick cooking of proteins and vegetables in a small amount of fat. It is a very versatile way to cook and should be part every home cook's style. To choose a good saute pan there are just a few things you need to keep in mind.

2. A thick bottom. Yes, the most important part for a sauté pan and all cookware is a good thick bottom, which is needed to maintain a constant even heat. You want a heavy pan. Anodized aluminum cookware is the way to go. Avoid non-stick pans as they will not allow a proper crust to develop on your food.

3. You need a pan with a long handle and also one that is made from metal and oven-proof. A pan that can go into the oven is very useful.

4. You want to find a pan that has a tight fitting metal lid. The lid will allow you to use your sauté pan to braise and will keep cooked food warm until you are ready to serve it.

Tips & Warnings

• Avoid buying an expensive set of cookware. Chances are you don't need all of the pans in the set and any savings per pan will be offset by buying cookware you will never use.

Resources

• Cuisinart Hard-Anodized Saute Pan
• Anolon Advanced 12-Inch, 5-Quart Covered Saute Pan
• KitchenAid Gourmet Reserved 11-Inch, 4-1/2-Quart Covered Saute