If I could only have one pan, this is the one I would pick. The saute pan has straight edges so the diameter of the bottom is the same as the top. This makes it a good frying pan too. Perhaps not for frying eggs as the side is quite high and for eggs you like the side lower such as in a frying pan, easier to get them out. Saute pan works great for frying meat or a stir fry. Quite often I make my pasta sauce in it and once the pasta has been cooked to perfection in a casserole pan and has been drained, I add the pasta to the sauce in the saute pan so it can be nicely mixed together and served straight from the pan.If this pan is too much for you with the long handle than consider the same size in a rondeau. Same pan with just two small handles.
24 cm
| Thickness | 2.5 mm |
| Diameter | 24 cm |
| Volume | 2.9 L |
| Height vessel | 7 cm |
| Total length handle(s) included | 45.1 cm |
| Total height handle(s) included | 15.2 cm |
| Weight | 2.5 kg |
| Matching lid |  |
28 cm
| Thickness | 2.5 mm |
| Diameter | 28 cm |
| Volume | 4 L |
| Height vessel | 7.2 cm |
| Total length handle(s) included | 54.8 cm |
| Total height handle(s) included | 15.6 cm |
| Weight | 3.94 kg |
| Matching lid |  |
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