The Best Sauté Pans for All Your Savory Sizzling

Final Verdict

The All-Clad D3 Tri-Ply Stainless-Steel Sauté Pan comes recommended by professional chef Daniel P. Craig, and it's easy to see why with the pan’s quality construction and versatility. For those on a budget, the Cuisinart 733-30H Chef's Classic Stainless 5.5-Quart Saute Pan has similar features to the All-Clad for a fraction of the price. The T-fal B36290 Specialty Nonstick 5-Quart Jumbo Cooker Saute Pan is another budget-friendly pick that I can personally vouch for.

How We Selected

There’s no shortage of sauté pans on the market, so a simple search yields hundreds of results. To choose the best sauté pans from the sea of options, Lacey took a deep dive into what criteria you should consider when making your purchase and read all the reviews. A good sauté pan should have a handle and lid, so she made sure our top picks have those features. Sauté pans usually range in price from $30 and $400, so she chose options at multiple price points to suit every budget.

To gain some expert insights, she spoke to Daniel P. Craig, a chef with more than 20 years of experience working in professional kitchens. "When sautéing, you want a pan that heats up quickly so you can cook your food on high heat, and cools down just as fast so you don’t burn anything,” says Craig. He weighed in on what material to look for and shared his own favorite. Lastly, Lacey has personally tested one of these sauté pans in her own kitchen and used her experience to judge the other contenders.

What to Look for When Buying a Sauté Pan

Materials

Like most cookware, sauté pans are mostly made from aluminum, stainless steel, or cast iron. They can also be made from copper, ceramic, and carbon steel, but these are less common. Some are also finished with enamel or a nonstick coating.

"There's no shortage of opinions on the best material for sauté pans. And if you look around, you'll likely see cast iron, stainless steel, and nonstick varieties in a range of prices—all with their own pros and cons," says Craig. "I think stainless steel pans are the way to go because they're a lot less expensive than copper and conduct heat very efficiently, and cleaning them is much easier than it would be with copper."

Many sauté pans have an aluminum core or base. This material is among the best for even heating and cooking. If you get frustrated with hot spots and uneven heat distribution, try an aluminum pan. They’re often covered with stainless steel or nonstick finishes, which each have their own pros and cons.

Stainless steel is durable and long-lasting. It’s also non-reactive so it won’t affect the flavor of food, and it won’t be stained by colorful foods like tomatoes. However, stainless steel is heavy and prone to food sticking. It may also expose food to metals.

Nonstick pans are arguably the easiest to use. You don’t have to worry about food sticking to the surface. However, they’re usually not dishwasher safe, so you’ll have to wash by hand. The nonstick coating can also wear off over time or become damaged by metal cooking utensils. Health-conscious consumers tend to avoid nonstick pans since they can contain chemicals that leach into food.

Cast iron may be the longest-lasting option. They’re also relatively affordable and free of unwanted chemicals. The downside to cast iron is that it’s high maintenance. You’ll have to wash by hand and season the pan. The handles also get hot, so you’ll need to be careful.

Size

Most sauté pans can hold a minimum of 3 quarts. If you’re looking for an entry-level sauté pan for yourself, a couple, or a small family, a capacity of 3 quarts is plenty. For larger batches of food, some models can hold up to 6.5 quarts, though they take up more space in your kitchen.

Other measurements to pay attention to include the diameter and height. The diameter speaks to the pan’s surface area. If you don’t cook a lot of liquids but need more space for steaks, chicken breasts, salmon filets, or tofu cutlets, prioritize diameter over height. Most sauté pans have a diameter around 12 inches, but they can range from 9 to 13 inches.

The height refers to how deep the pan is. A deep pan is ideal for simmering liquids and making saucy foods. Sauté pans can be as shallow as 2 inches or as deep as 3.5 inches. If the pan comes with a lid, and most sauté pans do, this can affect the height of the pan. Be sure to check the height with and without the lid to have a better idea of what to expect.

Maintenance

The upkeep and care of your sauté pan depends on the materials and manufacturer instructions. If you’re looking for an option you can pop in the dishwasher, stainless steel is probably your best bet. If food becomes burned-on, fill the pan with hot soapy water, let it soak for an hour, and then boil the water for 15 minutes before rewashing. You can also scrub the pan with a light coating of baking powder. Just be careful if using abrasive cleaners or scouring pads as those could affect the finish.

Some enamel cast iron or nonstick pans claim to be dishwasher-safe, but this varies. We recommend avoiding the dishwasher and handwashing. This will prevent any heat or abrasive cleaners from damaging the finish or cracking the pan.

FAQs

What's the difference between a sauté pan and a skillet? 

A sauté pan and skillet are very similar, but they’re not the same. The difference can be subtle. A sauté pan generally has a flat bottom and high, vertical sides. It also usually has a long handle and lid. While a skillet also has a long handle, it has shorter sides that are slanted.

What's the difference between a sauté pan and sauteuse?

The difference between a sauté pan and sauteuse lies in their shape. Sauteuse is French for "frying pan," so it’s versatile like a sauté pan. However, a sauteuse has rounded sides, making it easier to use with a spatula. A sauté pan has vertical sides.

Why Trust Simply Recipes?

Lacey Muinos is a freelance food writer. She uses her jumbo sauté pan on a weekly basis to make some of her favorite vegan meals, such as creamy pasta with a cashew-based sauce and lentil and chickpea dahl.

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