Snack pans

A sauté pan (also known as a sauteuse) is the most versatile pan you can own. Thanks to its high, straight sides and wide cooking surface, you can fry, braise, simmer, and sauté all in one and the same pan. No food splattering over the edge, no moisture lost. Whether you're making a quick stir-fry, simmering a rich pasta sauce, or preparing an elaborate one-pot meal, a good sauté pan always comes in handy.

At Braadbaas, you'll find a carefully selected range of sauté pans from top brands such as Le Creuset, Demeyere, and GreenPan. From PFAS-free ceramic pans to robust cast iron models and lightweight aluminum options - suitable for gas, induction, and the oven.

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Cast iron pans

A heavy and durable material, resistant to high temperatures. The pan lasts for generations. These pans don't warp and are oven-safe. Heating up and cooling down takes a bit longer, but once hot it stays hot for a long time. Don't wash the pan in the dishwasher.

Carbon steel pans

Lighter than cast iron and they heat up faster. These pans are seasoned to create a non-stick layer. Warm the pan up after washing to dry it completely. This prevents rust.

Stainless steel pans

Stainless steel is very light and doesn't rust. These pans are also dishwasher-safe. They can withstand high temperatures but cool down quickly.

Copper pans

These pans don't just look stylish, they're also very durable. Good copper unfortunately doesn't come cheap, but the quality is fantastic. Working on professional dishes like sauces, jam or risotto where you need perfect temperature control? Then the copper pan is the perfect choice.

Aluminium pans

At a lower price you give up some quality, but they're very pleasant to use. They're light pans that are easy to clean. They have excellent heat conduction and are therefore ready to use quickly.

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What you need to know about Snack pans

What is a sauté pan?

A sauté pan is a frying pan with a significantly higher and straighter rim, typically 5 to 8 centimeters. That extra height makes all the difference: you can prepare larger quantities at once, stir more easily without spilling, and also use the pan as a stew pot. If you use a sauté pan with a lid, moisture is optimally retained during simmering, which is ideal for sauces, stews, and risotto. The combination of a large cooking surface and the high rim makes the sauté pan a true all-rounder for the home cook. An example of high-quality stainless steel sauté pans are the Demeyere sauté pans.

What material should you choose for a sauté pan?

Cast iron sauté pan (enameled)

Cast iron distributes heat exceptionally evenly and retains temperature for a long time. An enameled cast iron sauté pan - like those from Le Creuset- is extra low-maintenance, does not react with acidic foods, and lasts a lifetime. Perfect for slow-cooked stews and simmering recipes.

Stainless steel sauté pan

A stainless steel sauté panis completely free of coatings and chemical substances, and therefore naturally PFAS-free. Stainless steel is extremely durable, dishwasher-safe, and suitable for high temperatures. Brands like Demeyerecombine multiple layers of steel for superior heat distribution. The ideal choice for those who want to cook professionally.

Carbon steel sauté pan

Carbon steel, also known as 'sheet steel', is lighter than cast iron and heats up faster. Carbon steel sauté pans are seasoned, which results in a natural non-stick coating that only improves with use. Always ensure the pan is completely dry after washing to prevent rust formation.

Ceramic sauté pan (PFAS-free)

A ceramic sauté panwith a non-stick coating is completely free of PFAS, PFOA, and other harmful substances, and is increasingly popular among conscious cooks. The surface is smooth, easy to clean, and suitable for daily use. Note: preferably use silicone or wooden utensils to protect the coating.

Aluminum sauté pan

Aluminum sauté pans are lightweight, heat up quickly, and are pleasant for daily use. They are often equipped with a non-stick coating for added convenience. Excellent value for money for the home cook who doesn't want to compromise on performance.

Copper sauté pan

Copperis the material of the professional kitchen. It conducts heat extremely quickly and precisely, giving you perfect control over the temperature and making it an ideal pan for delicate sauces, jams, and risotto. However, copper is more expensive and requires more maintenance than other materials.

What to look for when buying a sauté pan?

When choosing the right sauté pan, four factors play a key role.

Size

A diameter of 28 centimeters is the ideal size for most households. This is large enough for family portions, but still manageable. For one or two-person households, 24 cm is often sufficient. If you regularly cook for large groups, choose 30 cm or more.

Heat source

Do you cook on induction? Then always check whether the sauté pan issuitable for induction. Almost all pans in our range are suitable for all heat sources, including gas, ceramic, induction and oven - but always check this per product.

Non-stick coating vs. no coating

If you want convenience and easy cleaning, choose a ceramic or enameled sauté pan. If you want maximum durability and sometimes cook at high temperatures, then stainless steel or carbon steel is a better choice.

PFAS-free

More and more consumers are consciously choosing aPFAS-free sauté pan. Both our stainless steel pans (coating-free) and our ceramic pans are completely free of PFAS and other harmful substances.

What do you make in a sauté pan?

The sauté pan is the most versatile pan in the kitchen. Typical applications include one-pot dishes such as nasi, pasta or curry, but also stir-fries with vegetables and chicken or even risotto. Furthermore, you can also prepare very tasty meat dishes in a sauté pan, such as chicken or pork cubes and stews where you seal the pan with the lid after browning. Due to the high rim, you can also prepare larger quantities of sauce without it overflowing. In short: if you invest in one good sauté pan, you essentially have half a kitchen in your hands.

Frequently asked questions

  • What is the difference between a sauté pan and a frying pan?

    A skillet and a frying panlook similar, but the main difference lies in the rim height. A frying pan has low, flared rims, which allows moisture to evaporate quickly and is ideal for frying and searing. A skillet has higher, straight rims (typically 5 to 8 cm), which allows you to also simmer, braise, and prepare larger quantities without spilling. A skillet with lidcan therefore also function as a small Dutch oven or sauté pan.

  • What is the difference between a sauté pan and a braising pan?

    A Dutch ovenis generally heavier, has a thicker bottom, and is specifically designed for slow cooking at low temperatures, such as stews and roasted meats. A sauté pan is more versatile: you can use it for quick frying as well as slow simmering. Dutch ovens also more often come with a fitted lid for hermetic sealing, while sauté pans are more suitable for daily use with a variety of dishes.

  • What size sauté pan do I need?

    The correct size of a sauté pan depends on the number of people you are cooking for. For one or two people, a 24 cm sauté pan is usually sufficient. A family of three or four people is best served with a diameter of 28 cm - which is the most popular size. If you regularly cook for large groups or want to be able to make large portions, choose 30 cm or larger. For induction hobs, also make sure that the diameter of the pan matches the cooking zones on your hob.

  • Is a paella pan suitable for induction?

    Not every sauté pan is automatically suitable for induction; it depends on the material. Cast iron, stainless steel, and carbon steel sauté pans are in most cases suitable for induction, provided the bottom is magnetic and perfectly flat. Aluminum and ceramic pans require a special induction base to work on induction. At Braadbaas, you can easily select which sauté pans are suitable for inductionusing the product filter.

  • What is a PFAS-free sauté pan and why is it important?

    PFAS (per- and polyfluoroalkyl substances) are chemical substances that were traditionally used a lot in non-stick coatings such as Teflon. They are persistent in the environment and are associated with health risks from long-term exposure. A PFAS-free snack pancontains none of these substances. This can be achieved in two ways: through a ceramic non-stick coating (which naturally does not contain PFAS) or through a pure stainless steel or cast iron pan without any coating. More and more home cooks are consciously choosing a PFAS-free pan, especially for daily use.

  • Can I use a paella pan in the oven?

    Many sauté pans are oven-safe, but not all. It depends on the material and especially the handle. Cast iron and stainless steel sauté pans are generally oven-safe up to about 260°C. Pans with plastic handles are almost never oven-safe. Always check the product specifications: at Braadbaas, each product indicates the maximum oven temperature for a pan. An oven-safe sauté pan is particularly practical: you can brown food on the stovetop and then transfer it directly to the oven to finish cooking.

  • How do I care for my deep frying pan?

    Maintenance varies by material type. Cast iron sauté pans should preferably be washed by hand, as the dishwasher will damage the enamel or the seasoned layer. Carbon steel pans should be dried immediately after washing and treated with a layer of oil to prevent rust. Stainless steel sauté pans are generally dishwasher-safe, but hand washing extends their lifespan. Ceramic pans are best washed by hand with a soft sponge; do not use abrasive cleaners. With good maintenance, a quality sauté pan can last for decades. Read our knowledge blog about maintaining your pan here.

  • What is the difference between a skillet and a saute pan?

    A "hapjespan" and a sauté pan are essentially the same product; the terms are simply used interchangeably in the Netherlands. The name "sauté pan" is derived from the French "sauter" (to jump/to toss), which refers to the technique of quickly tossing or shaking ingredients in the pan at high temperatures. In Dutch cuisine, "hapjespan" is the most commonly used term, while "sauté pan" is more professional or culinary in nature.