Every chef has at least one saute pan in the kitchen. It can be used for browning, sauteing or frying. When you've browned your meat in the pan, you can deglaze it and make a sauce or gravy right there in the same pan. They have a large flat base and short, straight sides and the lid traps juices leaving food tender and delicious. Its stainless non-reactive interior will prevent sticking or burning and cleans quickly and easily. The stainless exterior is magnetic, making the pan suitable for traditional or induction cooking.