A sauté pan distinguishes itself from its skillet or fry pan cousins by its straight sides and its tight-fitting lid. The angled sides allow a slow evaporation process which is great for braising dishes after having seared the main ingredients. Featuring more surface area than a skillet, sauté pans like this one are great for cooking big batches of food, from greens to drumsticks braised in wine.
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MAISON LIPARI returns within 30 days