Saute Pans
Saute pans are wide, straight-sided pans with more capacity than a frying pan, used for sauces, braising and dishes needing liquid retention during high-heat cooking in restaurants, hotels and pub kitchens, typically 20-32cm in diameter. The key buying consideration is straight-sided depth (holding more liquid than a frying pan) combined with a heavy base for even heat across the wider surface. “Saute pans” is the plain buyer term.
Key specifications
Saute pans have wide, straight sides that hold more liquid than a frying pan, making them the go-to for shallow braising, sauce reduction and finishing proteins in their own liquor. Stocked diameters run 20-32cm — 20-24cm for single portions and sauces, 24-28cm as the versatile restaurant core, 30-32cm for higher volume. A heavy, even base matters most, since the wide surface must heat uniformly; aluminium heats fast and light, while 18/10 stainless steel is durable and induction-friendly with an encapsulated base. Look for a long stay-cool handle, a helper handle on larger pans, and a matching lid for braising. Used across restaurants, hotels and pub kitchens.
Saute Pans — FAQs
What’s the difference between a saute pan and a frying pan?
A saute pan has straight, taller sides that hold more liquid and allow braising or sauce reduction, while a frying pan has sloped sides designed for tossing and quick, dry high-heat cooking.
What size saute pan suits a restaurant kitchen?
A 24-28cm saute pan is a versatile core size for most restaurant kitchens, large enough for sauce-based mains while remaining manageable for one-handed tossing and plating.