This is a wide, deep sauté pan with a lid, 5.5 quarts and 3.5-inch sides. The high walls hold moisture in and keep splatter off the stove, so it works for searing chicken thighs, then braising, frying or simmering in the same pan. It suits cooks who want one vessel for weeknight one-pot meals instead of a skillet plus a Dutch oven. Against a standard 10- to 12-inch skillet it trades a little searing surface for depth and a lid; against a Dutch oven it is wider and easier to reach into with a spatula. Buyers rate it very highly, and the depth and lid are what they single out.
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Owners rate it 4.9 out of 5 across more than 20,000 ratings, and the depth and lid come up as the reasons they reach for it. Most describe it as their go-to pan for one-pot dinners.
This is a wide, deep sauté pan with a lid and a 5.5-quart capacity. The sides are higher to keep moisture in and limit splatter on the stovetop.
The pan is 3.5 inches deep, enough to sear and braise foods such as chicken thighs. It can be used to sear, braise, fry or simmer, and works for one-pot meals.
