Breville 3.5 Quart Stainless Steel Saute Pan

This is a big, heavy pan and awkward to use unless you are prepared for the weight. But the mass and heat distribution of the bottom of the pan make it seriously good for low heat and slow cooking applications. The mass makes it very slow to respond to changes in heat but if you have non-stick cookware and are used to allowing the pan to come up to temperature at low to medium heat settings, this stainless pan is for you. The size, thermal mass and high sides make it more useful than a skillet for saute, braising and reducing sauces. It will get hot enough to brown meat but will take a while to cool down so be careful. If you are used to and like carbon steel saute pans this pan may not be for you. At under $70 this pan is a bargain. Addendum: f you give the pan time to reach the Leidenfrost point, or twice the boiling point of water, water droplets will bead and bounce around. That's because a layer of vapor is keeping them lifted from the surface of the pan. At that temperature a stainless steel pan will become virtually non-stick but must be kept at that temperature to remain so and that is why this pan's large thermal mass and heat retention makes it such a useful pan. However, for frying or saute (at medium to high heat) some type of fat is required. Meat will stick in most pans if the meat was added before the pan was hot, if there was insufficient oil, or if the cook tries to turn it before the crust has formed on the surface of the meat—a crust that can't be produced without the proper temperature and enough oil to encourage the searing process.