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

The Made In 10-Quart Stainless Clad Rondeau is the large-format pan for one-pot cooking for a crowd. It sits between a sauté pan and a Dutch oven: shallow enough to sear a full batch of short ribs or chicken in a single layer, yet deep enough to braise them in their liquid on the stove or in the oven. Its 12.75-inch cooking floor is wide enough for holiday braises, large pans of paella-style rice, and enough browned meat for a stew, without working in batches.
Why It PerformsWide, flat cooking floor: More surface area means less overlap, so meat browns instead of steaming. A deep stock pot traps steam around the meat; the rondeau’s open, shallow shape lets moisture escape for a proper sear.Clad from base to rim: Layers of stainless steel and aluminum carry heat evenly across the large floor and up the walls, so a full pan browns uniformly to the edges.Two loop handles: Short loop handles in place of a long stick handle take up less room in the oven and make a heavy, full pan easier to carry with both hands, from stove to oven to table.Fitted lid: The included stainless lid holds in moisture for long, gentle braises.Rolled rim: Braising liquid and sauces pour cleanly without dripping down the side.
What It Does BestBraised short ribs, pot roast, and coq au vin for a crowdSearing large batches of meat for stewsPaella-style rice dishes and risotto in quantityRoasting a whole chicken with vegetablesShallow-poaching fish and simmering large batches of sauce
Choosing the Right Made In PanFor family meals and weeknight braising, the Made In 6-Quart Stainless Clad Rondeau offers the same design at a smaller size. For large batches of stock and soup, where depth matters more than floor space, choose the Made In 12-Quart Stainless Clad Stock Pot. Learn More

The Scanpan Classic 11 in. Saute Pan is a multifunctional pan that will quickly become your favorite in the kitchen. The tall sides make flipping, turning and stirring easy. Includes a glass lid with stainless rim. The Scanpan classic line construction is squeeze cast aluminum base with Stratanium layered particle technology. Nonstick surface guaranteed against warping. Oven proof up to 500F. Metal utensil safe. Learn More

The Scanpan Classic 10 1/4 in. Deep Saute Pan is new to the Classic line and features a new patented Stratanium coating that has 5 layers of hardened particles that fortify the non-stick structure. This Saute pan features a 4 1/2 in. high sides with added capabilities than the normal saute pan. This is ideal for all items that require a lot of stirring without making a mess and can double as a sauce pot. Includes a glass lid with stainless rim. Metal utensil safe. Learn More

Demeyere Industry 3-Quart Sauté Pan: Engineered for Performance and Durability

The Demeyere Industry 3-Quart Sauté Pan is a versatile and reliable tool designed for a wide range of kitchen tasks. Made in Belgium, this pan is engineered to provide home cooks with the same performance and durability valued in professional kitchens. Its wide, flat base and straight sides make it highly effective for searing meats, sautéing vegetables, simmering sauces, or cooking grains, providing ample surface area while containing liquids. The pan’s performance stems from its 5-ply construction, which features a 3mm aluminum core. This layered design extends from the base up the sidewalls, ensuring heat is distributed quickly and evenly across the entire cooking surface. This responsiveness gives you precise temperature control and helps prevent hot spots that can lead to uneven cooking. A key feature is Demeyere’s Silvinox® surface treatment. This patented process applied to the 18/10 stainless steel helps the pan resist discoloration from heat or detergents and simplifies cleanup. It allows the pan to maintain its silver-white appearance over years of use. Functionality is central to its design. The pan is equipped with a large, comfortable handle that stays cool on the stovetop and a sturdy helper handle for secure lifting and transport. Both handles are welded directly to the pan, increasing durability and creating a more hygienic, rivet-free interior. Learn More

Master Your Craft: The Demeyere Industry Deep Sauté Pan & Brazier

For the cook who embraces the entire culinary process—from a searing sizzle on the stovetop to a slow, fragrant braise in the oven—the Demeyere Industry 3-Quart Deep Sauté Pan is the ultimate instrument. More than just a pan, it’s a versatile brazier designed in Belgium to empower you to build complex, layered flavors with confidence and precision. Imagine creating a rich beef bourguignon, achieving a perfect, deep-brown crust on your meat before adding aromatics and wine—all in a single vessel. This pan is your trusted partner, transitioning seamlessly from the cooktop to the oven to finish the dish with a slow, even heat. Its generous depth also effortlessly tames a mountain of vibrant greens, allowing them to wilt and soften without overflowing. The source of this unwavering control is Demeyere’s acclaimed 5-ply construction. An aluminum-alloy core is sandwiched between layers of stainless steel, extending up the high sidewalls to ensure that heat is rapid, responsive, and perfectly uniform. This eliminates scorching and gives you the ability to make subtle temperature adjustments with immediate results. The flawlessly smooth interior, a result of expertly welded handles, is a revelation for both cooking and cleaning. With no rivets to trap food particles, you have a pristine, hygienic surface that is remarkably easy to care for. This pan doesn't just perform beautifully; it stays beautiful, thanks to the revolutionary Silvinox® surface treatment. This patented process keeps the stainless steel silvery-white and resistant to discoloration for a lifetime of use. Please note that while Demeyere lists this pan as a 3 Qt, it's made in Liters and the exact measurement is 2.8L. Learn More

Discover the joy of precision cooking with the pan designed for nimble, high-heat performance. The Matfer Bourgeat Excellence 7 7/8-inch Sauté Pan is the compact workhorse ideal for searing a single steak to perfection, sautéing delicate mushrooms, or creating a flawless pan sauce for two. Meticulously crafted in France, this pan brings the responsiveness and durability of professional cookware to your home kitchen, empowering you to execute recipes with unmatched control. The foundation of its superior performance is the signature Matfer "sandwich" bottom. This multi-layered base fuses a highly responsive aluminum core between layers of premium 18/10 stainless steel, allowing the cooking surface to heat with incredible speed and distribute that heat with perfect uniformity. The high, straight sides are designed to contain ingredients during active cooking and prevent splatters, while the flat base ensures maximum contact with the heat source for an exceptional sear. From the first sizzle to the final pour, every detail is engineered for excellence. The long, stay-cool handle is unbreakably welded to the body, offering superb balance and a confident grip. The reinforced non-drip rim ensures a clean, elegant pour of your finished sauces. This is the essential tool for any chef who values precision, speed, and quality. Learn More

The Chef’s Choice for Flawless Sauces: The Demeyere Atlantis 3.5 Qt. Conical Sauteuse For the chef who understands that perfect texture and flavor are non-negotiable, the Demeyere Atlantis 3.5 Qt. Conical Sauteuse is the ultimate instrument for culinary artistry. Expertly crafted in Belgium, this pan is specifically engineered to master the most delicate tasks, from building a complex, velvety sauce to creating a creamy, flawless risotto. Its elegant, sloped design is no mere aesthetic choice—it is a functional masterpiece, promoting continuous movement for seamless whisking and preventing scorching. The revolutionary 7-PlyMaterial® construction, extending from base to rim, offers unparalleled heat responsiveness, giving you the precise control needed to coax out perfect flavors and textures. More than just a pan, the Atlantis Sauteuse is a promise of perfection in every dish. Learn More