• Stainless Clad Saute Pan

  • 3.5 QT
  • $149$12715% off
The endlessly versatile Saute Pan’s generous surface area help build more flavor whether on the stove or in the oven.
  • 5-Ply Construction
  • Stay-Cool Handle
  • Oven Safe Up to 800F
  • Optimized for Induction
Details

Equally useful for roasting, braising, simmering, sautéing, and shallow frying, chefs love Saute Pans for their versatility. Ours are crafted in the USA and Italy from 5 layers of metal for improved heat conduction and distribution, ideal for building flavor in one-pan meals.

The Saute Pan’s wide surface area and shallow depth increases both the rate of evaporation and the quality of searing, while its straight walls make turning all that fond into pan sauce far tidier than it would be in a frying pan. The 5-ply construction also cleans up in seconds, because it prevents hot spots and stuck-on messes. A rolled rim allows you to pour without spilling, and our hollow Stay Cool Handle™ keeps hands safe.

Discover the difference that over-engineered cookware makes in your most-loved meals.

Professional grade, lifetime quality

The Ultimate Care Guide

Long lasting quality starts with the best materials and our expert manufacturers. With the right upkeep and maintenance, our cookware is designed to last generations.

Designed with and loved by

World Renowned Chefs

The Made In pans are well made, heavy duty, conduct heat, and are a joy to cook with.

Nancy Silverton

Chef of Mozza, Co-Owner of Mozza Restaurant Group
Los Angeles, CA
Nancy Silverton Profile - Cookware
Those are the pans we use at Alinea. We're going to use the best pans in the world at one of the best restaurants in the world.

Grant Achatz

Chef of Alinea, Owner of Alinea Group
Chicago, IL
Grant achatz at alinea
The stainless clad composition, large diameter and shallow walls of the Rondeau ensure all of your ingredients have enough room to cook evenly and consistently.

Andy Knudson

Tillie’s
Dripping Springs, TX
Andy Knudson Chef Profile
If you're not finishing your pasta in a Saucier, you should be. The high walls are great—it stays hotter, cooks better, and the sauce doesn't evaporate.

Alex Tubero

Amali
New York City, NY
Alex Tubero Profile

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