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I’ve been using this sauté pan daily for searing chicken breasts, and the deep straight sides make a huge difference in reducing oil splatter compared to my old pan. Cleanup is effortless, too—just a quick rinse and it’s spotless.

Braised short ribs in this last weekend and the heat spread so evenly across the base that nothing scorched, even after two hours on the stove. The glass lid fits snugly enough that I barely lose any moisture during a long simmer.

The deep straight sides are the real win here — I braised short ribs in it Sunday and nothing sloshed over the rim. Cleaned up easier than my old pan too, and the lid actually fits snug without rattling.