Made In 3.5-Quart Stainless Clad Sauté Pan

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 Performs

• More 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 Best

• Braised chicken thighs and other one-pan dinners
• Shallow frying cutlets and chicken
• Poaching fish and eggs
• Pan sauces, pasta sauces, and reductions
• Sautéing greens and other bulky vegetables

Choosing the Right Made In Pan

For 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.