Saute Pans

The Made In 3.5-Quart Stainless Clad Sauté Pan combines the searing surface of a skillet with the depth of a shallow braiser. Its straight, vertical walls hold liquid and contain splatter, so a single pan can sear chicken thighs, deglaze, add stock, cover, and finish the dish on the stove or in the oven. It is the pan for one-pan dinners, pan sauces in quantity, and anything that starts with a sear and ends with a simmer.
Why It PerformsMore flat cooking surface: Straight walls leave the full floor flat. The sauté pan’s cooking surface measures 9.8 inches, against 7.5 inches for the Made In 10-inch Stainless Clad Frying Pan, although both pans measure 10.5 inches across the top. That extra floor browns larger batches without crowding.Depth for liquid: The tall walls hold braising liquid, poaching liquid, and reduced sauces that would spill from a sloped skillet, and keep oil contained when shallow frying.Fitted lid: The stainless lid holds in moisture to finish braised chicken, steam vegetables, or keep a dish warm.Clad from base to rim: Layers of stainless steel and aluminum extend up the sides, so heat stays even across the floor and up the walls.Stovetop to oven: The long Stay Cool Handle stays comfortable on the burner, and the pan’s high heat rating lets a dish finish in the oven.
What It Does BestBraised chicken thighs and other one-pan dinnersShallow frying cutlets and chickenPoaching fish and eggsPan sauces, pasta sauces, and reductionsSautéing greens and other bulky vegetables
Choosing the Right Made In PanFor high-heat searing and tossing, where sloped walls help, the Made In 12-inch Stainless Clad Frying Pan is the better tool. For larger braises that go into the oven, the Made In 6-Quart Stainless Clad Rondeau has two loop handles and more capacity. Learn More

The Made In Stainless Clad Rondeau is the pan for one-pot cooking at its most efficient: sear a batch of chicken thighs, sauté the aromatics in the rendered fat, deglaze, add stock, and braise, all without changing vessels. A rondeau sits between a sauté pan and a Dutch oven. It is shallow enough to whisk a sauce or turn meat easily, yet deep enough to hold the liquid for a slow braise. The 6-quart size suits family meals and weeknight batch cooking.
Why It PerformsWide, flat cooking floor: More surface area means less overlap, so more pieces of meat or vegetables touch the pan at once and brown rather than steam. The broad, low shape also reduces sauces faster than a tall pot.Fully clad construction: Layers of stainless steel and aluminum carry heat from the base up the walls, so a risotto or a braise cooks evenly to the edges without scorching.Two loop handles: Short loop handles in place of a long stick handle take up less room on the stovetop and in the oven, make a full pan easier to carry with both hands, and allow the rondeau to go straight to the table for serving.Fitted lid: The included lid holds in moisture for long, gentle braises on the burner or in the oven.Rolled rim: Braising liquid and sauces pour cleanly without dripping down the side.
What It Does BestBraised chicken thighs, short ribs, and coq au vinRisotto, paella-style rice dishes, and creamy polentaBolognese and other long-simmered saucesSearing large batches of meat for stewsShallow-poached fish and shakshuka
Choosing the Right Made In PanFor larger gatherings and holiday cooking, the Made In 10-Quart Stainless Clad Rondeau offers the same design with more capacity. Cooks who prefer a long handle for tossing and stirring at the stove should compare the Made In 3.5-Quart Stainless Clad Sauté Pan. The rondeau also complements the Made In Stainless Clad 10-Piece Cookware Set, which includes no wide braising vessel. Learn More