Why this saute pan earns its place
The sauté pan is the workhorse of sauce work. The flared sides — that distinctive shape — aren't decoration. They give you room to work: you can tilt the pan to concentrate a sauce against the side, scrape fond from the bottom, slide proteins out onto a plate with minimal spillage. The 200mm diameter and flared design combine to give you proper working surface while keeping the hob real estate manageable. At 1.8 litres and 1.09kg, it's substantial without being cumbersome.
The tri-wall construction is serious engineering. Aluminium core sandwiched between stainless steel and wrapped in copper means heat distributes evenly across the entire base and sidewalls. No hotspots. No burnt edges while the centre simmers gently. You can build a roux, deglaze, reduce a pan sauce, and know the heat is working for you, not against you. The brushed interior is professional and functional — minimises stick, cleans easily — while the mirror-polished copper exterior looks clean on the pass.
This is the sauté pan for any kitchen that's serious about sauce work: reductions, pan-glazes, finishing touches where precision matters. The flared design and tri-wall heat make it versatile enough for vegetables, proteins, and sauce work in one pan. Riveted stainless handles mean no failure, no wobble after years of service. It's built to last and engineered to perform.
