WE TESTED PANS
Buyer’s guide
A pan is a pan, right? Not really. You get a regular frying pan, and then you get the more specialised chef’s pan, sauté pan and more… That said, the terminology is used rather loosely.
• A FRYING PAN is shallow with slanted sides. It’s what you use for quick frying and flipping.
• has straight sides and a fitted lid, making it well suited to braising: first browning meat at a high temperature and then simmering it in cooking liquid with the lid on. A sauté pan is also great for poaching, searing and stir-frying, and for cooking small-volume stews, risottos and curries. Interestingly, a sauté pan is not necessarily the best pan for sautéing – some cooks prefer to use a
