Deeper than a traditional fry pan, the sauté pan features a large surface area and tall, straight sides that hold in juices, prevent splattering, and allow for easy turning with a spatula. Ideal for a wide range of foods including chicken breasts and fish fillets, the sauté pan offers the convenience of browning or searing, then deglazing or finishing in liquid; all in one pan. The lid locks in moisture and heat to thoroughly finish meats on the stove top or in the oven.

• Bonded, Engineered, & Assembled in USA.
• Five bonded layers serves a specific purpose, creating a noticeable difference in cooking performance.
• 18/10 stainless-steel interior for browning and easy cleanup.
• Two aluminum layers, one to conduct and one to sustain heat.
• Patented stainless-steel core diffuses heat for consistent results.
• Magnetic stainless-steel exterior for durability.
• Straight sides accommodate liquids; a lid locks in moisture for slow braising.
• Extra-large loop handle on lid is easy to grip, even with oven mitts.