Saute pan is ideal for quickly browning pieces of meat, poultry, or other ingredients. A saute pan should be well-made from heavy metal. Kitchen saute pans are designed to be large enough to hold food in a single layer without crowding.

Straight sides help contain splattering and accommodate pan sauces. The close-fitting lid of the stainless steel pan seals in moisture when ingredients are simmered. Omelette pans, with sloped sides, can be used interchangeably with saute pans in most of the times, except where a significant amount of liquid is added to the pan. The traditional cast iron handles offer balance and heat resistance, and are securely fastened with three stainless steel rivets.