Sauté Pans | This American Plate

A 12-inch sauté pan can potentially serve as your everyday pan. As stated in the name, you can sauté (meaning to fry quickly in a little hot fat). This is great for cooking everything from boneless chicken breasts, pork chops, sausages, burgers, vegetables like spinach and chopped brussels sprouts, and grill cheese sandwiches.

I have a with cover very similar to the one pictured below. I will say that in the past 3 years that I’ve used it, it is well worn, but has served me well. I use the pan every time that I cook seafood, boneless chicken breasts and sautéed vegetables. I suggest that as a beginning cook, you should try a non-stick sauté pan to start out. The reason is that it’s a little easier to work with to prevent food from sticking and for cleanup. As you get a little better, you can always upgrade to a stainless steel pan.

TIP: I would like to stress that you should always use wooden utensils when cooking on a non-stick surface so you won’t damage the finish. I learned this the hard, expensive way.

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