How to Buy a Saute Pan

Sauce pans and skillets are both similar to saute pans, and each serves its purpose, but a saute pan is unique from each of these types of pans. Skillets are shallow and flat, but do not have straight sides. Sauce pans have straight sides, but their height allows too much moisture to remain in the pan, causing foods to steam, rather than sauté.

Never buy a set of pans without removing them from the box and holding them in your hands. A pan should feel good in your hand and have handles that you can use easily. Long handles may seem like they will get in the way on a small stovetop, but their length allows you to safely move the pans back and forth over the burner without singing your fingers as you move.

Inspect each pan to make sure all handles are attached with heavy screws or rivets. If the handle seems loose in the store, how much worse will it be after its been in use for a few years? Watch for handles that are also oven proof so that foods can be placed in the oven for warming when foods will not be served immediately. But remember that most nonstick surfaces are not oven safe, and therefore should never be placed in the oven.

Your saute pan should be of a heavy enough metal to evenly conduct heat, but not so heavy that you have trouble moving it back and forth during the jumping process. Lighter pans may be easier to manipulate, but will undoubtedly have more hot spots. More hot spots will result in uneven surface temperature and uneven cooking. Buying the heaviest gauge of metal you can comfortably manipulate will yield the best result.