GotGarlic
Chef Extraordinaire
Mine is my All-Clad 3-quart saute pan - I reach for it first most of the time. I often use it for pan-frying as well as sauteeing, because the high sides keep more of the spatter inside the pan, and since it's larger than my largest skillet, I can usually fit in it comfortably the meat and/or sauce I'm making.
What's your favorite?
What's your favorite?