Vital Cooking Vessels for the Kitchen: The Sauté Pan

Like the Fry Pan and Skillet, the Sauté pan is a vital cooking vessel that every cook needs in their kitchen. This article below explains exactly why that is. There are also some added notes that may just Ignite your Passion too.

Building a cookware set from scratch can be intimidating, especially if you are low on space or cooking knowledge. Going one step further in building your own cookware set would be to include a large Sauté pan with a lid. But not just any Sauté pan – an All-Clad Sauté Pan, which can tackle a variety of kitchen tasks. A large surface area combined with high sides gives you the ability to sear while also having the ability to braise, glaze, or even sauté. All-Clad’s bonding technology means even heat distribution without hot or cold spots. Plus, don’t forget that All-Clad’s stainless steel cookware can go from stovetop to oven, up to 600°F. That makes it easy to go from searing on the stovetop to finishing in the oven. The All-Clad Sauté Pan is available in a range of capacities and a variety of different series including D3 Stainless, D3 Everyday, D5 Stainless, D5 Brushed, Copper Core, and Graphite.

Here are a couple of techniques and recipes to help inspire you to ignite your passion to create your next amazing meal:

Showstopper Side Dish: Glazed Carrots

What goes into properly making glazed carrots from two simple pantry ingredients? Even heating and the ability to give your carrots enough space to cook. Your All-Clad Sauté Pan will provide you with just that. Check out our earlier post on Glazed Carrots to see how to make a delicious side from 3 total ingredients.

Crisp Tender for an Abundance of Vegetables

Sautéing literally means bouncing or jumping. When you want to cook different vegetables at the same time it is important to know their individual cook times to ensure they all come out cooked properly. Sauteing vegetables is not only such an easy technique to master, but it is also a very quick way to cook your vegetables to a delicious finish. Check out our post on Saute Vegetables Properly for some inspiration on how to handle each with care.

Braising Can Start and Finish on Top

Now we always talk about braising starting on the stovetop and finishing in the oven. What about a quick braise where it would start and finish on the stovetop? All-Clad Chef Ambassador Einat Admony shared her recipe for Spicy Moroccan Fish which combines the simple kitchen technique of braising and cooking the delicate nature of fish filets in a delicious fragrant sauce. The high sides of the sauté pan gives the ability to cook the fish directly in the sauce created for the plated dish.