Sauté and braiser pans

The VEDNHOL way sauté and braiser pans are deep, wide vessels built for browning, then finishing a dish in the same pan. Our Tri-Ply stainless construction spreads heat evenly across the base and up the sides, so a chicken thigh sears as steadily as the onion next to it.

The 7-quart capacity holds a full braise for four to six people: meat, vegetables, and enough liquid to carry the flavour: without crowding. A tight-fitting lid traps steam and keeps the braising liquid from cooking off before the meat is tender. Both pieces work on gas, electric, ceramic, halogen, glass, and induction, and they are oven-safe and dishwasher-safe.

1. 1. Heat the empty pan on medium firstStainless sticks when food meets cold metal. A drop of water that skates rather than spits is the sign it is ready.
2. 2. Oil the pan, not the foodOil goes in after the metal is hot. It thins, spreads and stops the protein bonding to the surface.
3. 3. Leave it alone until it releasesFish and chicken stick first and let go on their own. A spatula that meets resistance is early, not stuck.

These pans are not the tool for a fast weeknight stir-fry or for flipping a single egg, the broad surface and high sides reward slower cooking. Within the category, the two options differ in the lid and the helper handle.

The entry piece gives you the same tri-ply body and a tempered-glass lid that lets you check liquid levels without lifting it. The step-up model adds a stainless-steel lid and a side loop handle, which matters when the pan is full and heavy. Both share the same 7-quart bowl, so the decision comes down to how you like to watch a braise and how often you carry the pan one-handed.

braiser.

steel lid and the helper handle.

stainless skillet sets instead, the 7-quart bowl is built for a crowd.