Saute Pans

Saute Pans are wide, straight-sided pans designed for fast, controlled cooking in professional kitchens. This range covers commercial saute pans in aluminium, stainless steel, carbon steel and premium multi-ply constructions, with both non-stick and plain finishes. Ideal for restaurants, hotels, cafes and catering operations, they handle searing, sauteing, shallow frying and simmering with ease. Durable builds, even heat distribution and comfortable handles help your team work quickly while maintaining excellent food quality and hygiene.

• Aluminium saute pans for fast, even heat transfer and everyday line cooking.
• Stainless steel saute pans for durability, easy cleaning and professional presentation.
• Non-stick saute pans with Teflon and Platinum Plus coatings for low-fat cooking and easy food release.
• Induction-ready saute pans suitable for modern induction hobs in busy commercial kitchens.
• Flared and straight-sided saute pans in a wide choice of diameters for everything from single portions to batch cooking.
• Premium brands such as Vogue, Matfer Bourgeat and Samuel Groves for long-lasting, reliable performance.

How to choose the right Saute Pans

• Match the pan diameter and depth to your menu, from compact pans for omelettes and sides to larger sizes for sauces, risottos and one-pan dishes.
• Choose aluminium for quick heat-up and lighter weight, or stainless steel and multi-ply constructions for maximum durability and heat retention.
• Decide between non-stick coatings for delicate items and easy cleaning, or traditional uncoated pans for high-heat searing and browning.
• Check compatibility with your cooking equipment, selecting induction-ready saute pans if you use induction hobs.
• Consider handle design and weight balance so chefs can lift, toss and transfer safely during busy service.
• Plan your pan set so you have enough units to cover peak periods without slowing the pass.

Care and maintenance

• Allow saute pans to cool slightly before washing to avoid warping and extend their working life.
• Use non-abrasive pads and mild detergents, especially on non-stick coatings, to prevent scratching and peeling.
• Avoid metal utensils on coated pans; opt for silicone, nylon or wooden tools to protect the surface.
• Periodically check handles and rivets for looseness and tighten or replace components as needed for safe use.
• For stainless steel pans, soak stubborn residues and use non-scratch cleaners to maintain a bright, hygienic finish.
• Store pans stacked carefully or on racks to prevent dents, coating damage and unnecessary wear.

Pair your saute pans with our wider cookware, including frying pans, saucepans, stockpots and induction-ready pots to build a complete, efficient cookline.

Need help choosing? Call Caterboss on (01) 687 5772.