We Tested 9 Sauté Pans, and 3 (Shallow) Fried The Competition

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We Tested 9 Sauté Pans, and 3 (Shallow) Fried The Competition
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We tested nine stainless steel clad sauté pans to find out which ones seared, braised, and shallow-fried the best while being easy to use and clean.

, had cooking surfaces that varied only by a few degrees—but they also heated much more slowly. While the cutlets and thighs both technically browned evenly in these pans, they were also still quite pale when the recipe’s cook time said to flip. Thinner pans struggled to brown chicken thighs as well as the thicker models.The best performance came from moderate weight pans , which were able to heat up relatively quickly and evenly, and maintained their temperature fairly well when food was added.

We also liked the extra-long All-Clad handle. The length helped balance the weight of the pan, and it was the easiest pan to move from the stove to the oven.The best sauté pans heat evenly, are responsive to temperature changes, and have a wide cooking surface that can accommodate larger recipes. They also have comfortable and well-balanced handles, tight-fitting lids, and are durable and easy to clean.View On Madeincookware.comIn short: we liked pretty much everything about this pan.

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