Choosing The Right-Sized Saute Pan

When buying a sauté pan, it's important to consider what you typically cook, how many people you usually cook for, and how much storage space you have. Sauté pans are different from frying pans, with bigger usable surface areas and straight sides, so it's important to understand the size and serving differences before purchasing one. For example, if you have a family of three or four, a 12- or 14-inch pan would be suitable, while an 8-inch pan would be ideal for cooking for one. The capacity of the pan is also a factor to consider, as some recipes require more space than others. In addition, the material of the pan is important, as cheap materials may release toxic chemicals when heated. Finally, the handle of the pan should be long and sturdy, with rivets or heavy screws for better durability.

Sauté pan vs frying pan: what's the difference?

The terms "sauté pan", "frying pan", and "skillet" are often confused and used interchangeably, even by seasoned chefs. However, there are some differences between them.

The simplest way to distinguish between these types of pans is to look at the sides of the pan. If the sides are slanted, the pan is a skillet, also called a frying pan or fry pan. If the sides are straight, it's a sauté pan.

A skillet is a shallow pan with slanted sides, used to stir-fry or sauté. The slanted sides make it easier to stir, flip, and toss ingredients in the pan so that everything is cooked quickly and evenly. A skillet is considered to be one of the most versatile pieces of cookware in the kitchen. For example, a stainless steel skillet is great for searing meat, chicken, or fish, or for making simple pasta or pan sauces.

A sauté pan is a shallow pan with straight sidewalls. This is the main difference between a sauté pan and a skillet or frying pan. The straight sides make the sauté pan better suited for certain tasks that require cooking ingredients in a liquid, such as shallow frying or braising, because these liquids could leak over a skillet's slanted sides. A sauté pan can also be used to sauté, stir-fry, or sear in the same way that a skillet can. However, despite its name, a sauté pan is not necessarily the best pan to use to sauté ingredients, and some chefs actually prefer using a skillet for sautéing because of its slanted sides.

A sauté pan is a sort of hybrid between a saucepan and a frying pan. It can be used for a huge variety of dishes and is extremely versatile. The most obvious difference between a sauté pan and a frying pan is the lid, something that comes with a sauté pan but never with a frying pan. The purpose of a lid is to lock in heat and moisture. When frying, moisture is something you want to remove as quickly as possible as it will prevent caramelisation and a crispy texture. Conversely, when simmering a casserole for a long time with no lid, you risk it drying out.

Another significant difference is the shape of the pan. Sauté pans have vertical sides and frying pans tend to taper out. This makes frying pans ideal for quick cooking methods like stir-frying as you can easily keep things moving. Straight sides do come in handy for other things, though. Thanks to its straight sides, a sauté pan has a greater usable surface area than a frying pan of equal diameter. This is particularly useful for tasks such as searing a large steak or browning chicken thighs.

If you're cooking something with a sauce, whether it's a curry, chilli, or a casserole, you're far less likely to slosh it all over your hob if the pan you are using has straight sides and a bit of depth. A sauté pan may be preferential over a large saucepan or stock pot because you not only have the depth but also the space to brown meat.

Another difference is that a sauté pan can go from the hob top to the oven, which is a great way to finish off meat, a frittata, or even a quick toad-in-the-hole. Most sauté pans are oven-safe to at least 200°C.

In summary, skillets and frying pans are great for shallow sauces and searing meat, while sauté pans can hold a large volume of ingredients. If you're looking to buy new cookware, using the right pan for your recipe will ensure that you have a smoother time making those delectable at-home meals.

How to choose the right size sauté pan

When choosing the right size of the sauté pan, there are several factors to consider. Firstly, it is important to understand the difference between a sauté pan and a frying pan. Sauté pans have straight sides, while frying pans have short flared sides. This difference in shape and height significantly impacts cooking performance. Sauté pans are also typically sized by volume in quarts, whereas frying pans are measured by diameter in inches.

The size of the sauté pan you need depends on several factors, including the number of servings you plan to cook, how frequently you cook, and the size of your stovetop. If you are cooking for a family of three to four people, a 12-inch or 14-inch sauté pan is recommended. For a couple, a 10-inch pan is usually sufficient, and for a single person, an 8-inch pan is typically enough. However, if you are hosting a party, you may need a larger pan, such as an 18-inch sauté pan.

It is also important to consider the capacity of the sauté pan, which is measured in quarts. A 3-quart or 10-inch pan is typically suitable for one to two people, while a 4-quart or 10.5/12-inch pan can accommodate three to four servings. For bigger servings, you may need a larger pan, such as a 16-inch or 18-inch pan.

In addition to the size and capacity of the pan, other factors to consider include the material and safety of the pan. It is important to choose a pan made of high-quality, safe materials that won't release toxic chemicals when heated. Non-stick pans are easy to use and maintain but may not be suitable for high-heat cooking or certain types of dishes. Stainless steel, carbon steel, cast iron, and anodized aluminum are all good choices for sauté pans, provided they are from trusted brands and are of good quality.

Finally, consider the handle of the sauté pan. Choose a pan with a long, sturdy handle that feels comfortable in your hand and has secure attachments, such as rivets or heavy screws. This is important for manoeuvring the pan on the stovetop and ensuring it remains securely attached when full of food.

By considering the number of servings, cooking frequency, stovetop size, capacity, material, safety, and handle design, you can choose the right size and type of sauté pan for your needs.

The best materials for a sauté pan

When choosing a sauté pan, there are several factors to consider, such as the size, your cooking style, and the type of material. The best materials for a sauté pan are those that are highly responsive to heat, have good heat conductivity, and can withstand high temperatures. Here are some of the most common materials used in sauté pans and their advantages and disadvantages:

Stainless Steel

Stainless steel is a durable and attractive option for cookware. It is created by adding chromium and nickel to steel, making it highly anti-corrosive. The best type of stainless steel will be stamped "18/10", indicating the optimal ratio of chromium to nickel. This material is non-reactive, meaning it won't discolor foods or impart a metallic taste. It is also dishwasher, oven, and broiler safe. However, stainless steel has poor heat conductivity, so it is often bonded with highly conductive metals like copper or aluminum. Stainless steel clad cookware combines the impervious nature of stainless steel with the conductive qualities of other metals, resulting in a versatile and practical pan.

Copper

Copper is an excellent heat conductor, making it the preferred choice for professional chefs. It heats up quickly, evenly, and cools down rapidly when removed from the heat, giving you maximum control. Copper pans are typically made of a heavy gauge, with a thickness of 1/16 to 1/8 inch. However, copper reacts with the natural minerals and acids in food, so it must be lined with a non-reactive metal such as tin or stainless steel. Traditional tin lining needs to be reapplied periodically, while a stainless-steel lining will last a lifetime. Copper cookware is also more expensive and requires polishing to maintain its shine.

Aluminum

Pure aluminum is the second-best heat conductor after copper. It is inexpensive and can be strengthened by adding other metals like magnesium or copper. However, natural aluminum reacts with acidic foods, imparting a metallic taste and dull gray tint. To address this, aluminum cookware may be lined with a non-stick coating, clad with stainless steel, or anodized to harden the surface. Anodized aluminum, like the kind used by Calphalon, transmits heat effectively and is easier to clean.

Carbon Steel

Carbon steel is a durable and inexpensive option, but it is susceptible to rust if not seasoned (oiled) properly. Seasoned carbon steel pans develop a naturally non-stick interior and are ideal for high-heat techniques like stir-frying and blackening fish. They are somewhat heavy and slow to heat up, and they can react with acidic foods. Carbon steel is often used as the core metal for enameled cookware, such as tea kettles and roasting pans.

Cast Iron

Cast iron is a poor conductor of heat, making it slow to heat up and cool down. However, this self-regulating nature makes it ideal for Dutch ovens, fry pans, griddles, and grill pans. Cast iron cookware is available in its natural state or enamel-coated. Natural cast iron is more affordable but requires seasoning to protect it from rust and create a non-stick surface. Enameled cast iron is maintenance-free, easy to clean, and non-reactive, but it is more expensive. Cast iron is very durable and resistant to warping, denting, and chipping. However, it is heavy, so it's important to ensure you are comfortable with the weight.

How many people you're cooking for

When choosing the size of your sauté pan, one of the most important things to consider is how many people you're cooking for.

If you're cooking for one or two people, an 8-inch pan is a good size. This will give you enough space to cook without overcrowding the pan, which can lead to uneven cooking. An 8-inch pan is also a good option if you don't cook often or have limited storage space.

For a family of three or four, a 12-inch pan is a good choice. This size pan will give you enough space to cook for your family without having to cook in multiple batches. A 12-inch pan is also a good option if you like to meal prep and cook several meals at once.

If you're cooking for a larger group or hosting a party, you may want to consider an even larger pan, such as a 14- or 16-inch pan. These larger pans can accommodate bigger servings and are great for feeding a crowd.

It's important to note that the size of the pan you choose should also depend on the type of food you're cooking. For example, if you're searing two small chicken breasts, a 3-quart pan would be sufficient. However, if you're cooking five or more chicken breasts, you'll need a larger pan, such as a 6- or 7-quart pan.

Additionally, the weight of the pan is an important consideration. Larger pans are heavier and can be more difficult to manoeuvre, especially when they're full. Be sure to check the weight of the pan before purchasing to ensure that you can easily handle it.

Finally, consider your stovetop size and storage space when choosing a sauté pan. You'll need a pan that fits comfortably on your stovetop and in your storage space.

The pros and cons of different-sized pans

When choosing the right saute pan, it's important to consider the number of servings you plan to cook, how often you cook, and your available storage space. Here is a breakdown of the pros and cons of different-sized pans to help you decide:

Small Pans (8-inch diameter)

Pros:

• Perfect for cooking for one or two people.
• Easier to handle and manoeuvre due to its smaller size and weight.
• Requires less storage space.

Cons:

• Not suitable for larger families or when cooking for guests.
• Limited cooking surface and volume, which can be inadequate for certain recipes.

Medium Pans (10-12-inch diameter)

Pros:

• Versatile and suitable for both smaller and larger families.
• Offers a larger cooking surface and volume, accommodating various dishes.
• Can be used for searing, sauteing, and browning without hassle.

Cons:

• May be too big for single cooks or couples, leading to unnecessary bulk in the kitchen.
• Requires more storage space.

Large Pans (14-inch diameter and above)

Pros:

• Ideal for cooking for bigger families or hosting parties.
• Provides ample space for larger cuts of meat or bigger quantities of ingredients.
• Excellent for braising, shallow frying, and cooking dishes with sauces.

Cons:

• May not fit comfortably on standard stovetops or in ovens.
• Bulky and heavy, making it challenging to handle and store.
• Takes longer to heat up and cool down due to its larger size.

Frequently asked questions