Buying a Saute Pan
The saute pan is designed with a wide flat bottom so there is enough room in the pan not to crowd the ingredients. You want the ingredients to brown quickly without burning or steaming. Let’s say you are sautéing some chicken breasts. If the pan is too crowded, the breasts will steam rather than brown and the end result will be soggy.
Another advantage of a flat bottom is when making the pan “jump” on the burner. A flat bottom is a lot easier to slide back and forth than a curved pan.
And most importantly, a flat bottom provides you even distribution of heat. When cooking a couple of flounder filets, you want the pan’s heat to be uniformly distributed throughout the entire bottom of the pan otherwise you’ll end up with unevenly cooked food.
The sides of a sauté pan are straight and also low when compared to a sauce pan. The straight sides help when making a pan sauce by keeping the liquids from spilling over the sides. They also help keep the food in the pan when making it “jump.”
(I’ve got to tell you, I don’t do much pan jumping when I’m sautéing. I’m just trying not to overcook the food but I do appreciate the straight sides when I’m stirring during reduction.)
The low sides help circulate air which helps prevent the food from getting soggy and keep the overall weight of the pan down so you can move it around a bit.
You want a long handle for a few reasons. You do move the pan around some on top of the burner. You may not be flipping ingredients in the thing in the air, but you do some shaking back and forth. You also may be moving the pan from the top of the stove to the oven to finish cooking. A oven mittslong sturdy handle also has a great feel to it when cooking so it’s important you buy pans that feel good in your hands.
No matter what you are using your sauté pan to cook, you want a well constructed pan with a handle that you feel secure won’t fall off when working with it. So look for sauté pans with handles that are securely attached to the pot. You want one that uses heavy screw or rivets with their handles.
Some of the new cookware on the market have handles that resist getting hot when using on your stove top. This is great if you want to move the pot from the burner to the sink but you want to be careful if you put it in the over for any reason.
Cool resistant doesn’t mean cool proof. Always use your Silicone Oven Mitts when taking any cookware out of a hot oven which means your sauté pans handle must be ovenproof. You may like the look of a wooden handle and it will definitely stay cooler than a metal one, but you can’t use it in the oven so forget about it.
You want a cover for your pan that fits tight. Besides using my sauté pan for sautéing, I often find myself using it for braising where a tight cover is important.
There are lots of different schools of thought to what a good pan should be made of. For a good article on cookware material from a professional chef, check out contributing chef Mark Vogel’s, How to Choose Cookware. In his article you will learn about the various materials you can choose from including as copper, aluminum, cast iron, stainless, nonstick and a combination of different materials. Each material has its own pluses and minuses including cost.
Because of the nature of sautéing, you want a pan that is very responsive to the heat so it gets hot quickly and cools off just as fast. This has to do with a pan’s conductivity.
What this means is the pans ability to transmit heat from the heat source to the food and do so both evenly and efficiently. Well-made sauté pans are considered highly conductive when they can transfer heat evenly across the bottom and up the side so the food cooks the way it is supposed to. Every metal conducts heat differently so that’s why its important to match the type of pan you are using with the way you cook.
The best choice for conductivity is copper. The problem with copper is cost and they are a pain to keep shinny. I really don’t have the time to polish my pots and pans but maybe that’s just me.
In my opinion, I think the anodized aluminum pans are the way to go. They transmit heat effectively and cost a heck of lot less than copper and they clean up easily. You want to be sure the pan is made of heavy gauge material and that the bottom of the pan is thick. A thin bottom is a recipe for disaster because they often transmit heat unevenly and develop hot spots.
Just like ovens, all pans have hot spots. The cheaper pans just have bigger hot spots and more of them. That’s why you want to invest in a few really good pans if you are going to be doing much cooking. And who doesn’t have to cook everyday. If you want to spend less for that pot you boil your corn and spaghetti in, that fine but spend the extra buck on your sauté pan.
Companies like Calphalon created a “hard-anodizing” aluminum for cookware using an electrochemical method of preparing raw aluminum that was developed by NASA for the aerospace industry. Talk about cooking with George Jetson. The end product is actually harder than stainless steel and non-reactive to acids.
I would stay away from nonstick surfaces for your sauté pan because they limit what you can do with them. Most nonstick pans can’t go in the oven although that is now changing. They make it almost impossible to make a good pan sauce because it is difficult to create those brown bits called fond when sautéing a piece of meat or chicken.
I just purchased my first Calphalon One sauté pan and love it. It’s not nonstick and I use it for searing and making pan sauces but the ingredients don’t seem to stick to the pan like my older Calphalon pans. Cleaning it is also a breeze. Highly recommended!
You can find sauté pans in a variety of sizes from 1 qt. to 7 qt. but I think somewhere right in the middle is fine. My new Calphalon One is a smaller 2 quart pan but my 15 year old Calphalon is 3 quart.