Saute Pans

A saute pan is designed for cooking tasks that need a wide, flat base and tall, straight sides. It works well for sauteing vegetables, browning meat, braising, making one-pan pasta, cooking stir-fries, and simmering sauces. The straight sides and included lid make it especially useful for dishes that combine browning with a covered cooking step. Our marry me chicken recipe is a good first one-pan dinner to try.

The main difference is the shape of the sides. A saute pan has straight, vertical sides and a flat base, which gives it more volume and keeps food contained. A skillet has sloped sides that make flipping and sliding food onto a plate easier. For sloped-side options, browse our skillets and frying pans.

A 3 to 3.5-quart saute pan works well for one to two people or side dishes. A 5 to 6-quart deep saute pan is better for cooking full family meals, one-pan dinners, or recipes with more liquid. If you are choosing just one, a 5-quart saute pan offers the most versatility for everyday cooking.

Yes, a deep saute pan with a lid is well suited for braising. The wide base lets you sear meat in a single layer, and the straight sides hold enough liquid for the braising step. The fitted lid traps moisture so liquid reduces slowly. Tramontina's tri-ply clad deep saute pans provide even heat for both the searing and simmering stages. Our stainless steel pans put the stainless saute pans next to the fry pans and braisers.

For searing and building fond, tri-ply stainless steel gives you the heat response and non-reactive surface that pan sauces and braises demand. Ceramic non-stick fits when you want easy release with minimal oil. Learn the technique in how to cook with stainless steel.

Not quite. While both have wide bases, a saute pan has straight sides and always includes a lid, which makes it better for braising, simmering, and covered cooking. A deep frying pan typically has slightly sloped sides. The straight sides of a saute pan also give it more usable volume at the same diameter, so it holds sauces and liquids more effectively. Our guide to the types of pans lines up every shape side by side.

Every stainless model, the Signature tri-ply clad and Tempo tri-ply base saute pans included, works on induction cooktops, as well as gas, electric, and ceramic glass. Ceramic non-stick models vary, so check the specific product page for details.

Up to 500°F / 260°C on the Signature tri-ply clad saute pans, which makes them ideal for recipes that start on the stovetop and finish in the oven, like braises, frittatas, and one-pan meals. The Tempo saute pan is rated to 350°F / 176°C, and non-stick and ceramic pieces often have lower limits, so check the rating on each product. Refer to your model's product page for the exact temperature.