Sous Chef ARC Core Stainless Steel Saute Pan with Lid, 26cm

The ARC Core Sauté Pan is the pan our cookware expert Kristin has been dreaming about for many years. She has been testing different versions of this pan at home for over two years, and it has now become the pan she reaches for most in the range.

With high straight sides, a broad cooking surface and a 26cm diameter, it gives you the space to brown, sear, simmer and finish a dish in the same pan.

Underneath the stainless steel is a responsive aluminium core that runs through the base and sides, distributing heat evenly and reacting quickly when you turn the hob up or down.

What makes the ARC Core Sauté Pan different?

• 26cm diameter sauté pan with lid
• Tri-ply construction with aluminium through base and sides
• Fast, even heat distribution
  
• High sides for frying, simmering and saucy dishes
• All-round pouring rim 
• Durable stainless steel lid
• Long riveted handle
• Large helper handle for lifting a full pan securely
• Works on all hobs, including induction

One pan for browning, simmering and finishing

A sauté pan is one of the most useful shapes in the kitchen because it sits between a frying pan and a saucepan.

Use the broad base to brown meat, sear vegetables or build colour. Then add stock, wine or sauce and let the higher sides contain the liquid while everything simmers.

The aluminium core makes the pan particularly responsive, so when you lower the heat after searing, the temperature falls quickly rather than continuing to race ahead.

The crucial 'helper handle' 

A full sauté pan can become heavy. That is why we gave ARC Core a generous helper handle on the opposite side of the long handle. Kristin specifically wanted enough room to get a proper grip with both bare hands and oven gloves.

The helper handle curves upwards slightly and is large enough to hold securely when lifting the pan from hob to oven or carrying a full pan to the table.

How to cook on stainless steel

Stainless steel is particularly good when you want proper colour, for searing and browning.

1. Heat the pan first to a very high heat - a sprinkle of water droplets should form perfect balls and roll around the pan when it is at the right heat for cooking.
2. Add fat, then add your ingredient. Meat or vegetables may initially stick to the steel. 
3. Resist the temptation to move them straight away.
4. Once the Maillard browning has formed, the food will naturally release much more easily.

Kristin’s rule is simple:

“If it’s still stuck, it’s not done.”

How to clean your ARC Core saucepan

While the pan is still warm, remove any food, add water and let it loosen the cooked-on residue in much the same way you would deglaze a pan.

For stubborn marks, stainless steel can take a proper scrub. Kristin uses products such as Bar Keepers Friend or The Pink Stuff with a suitable scrubber when needed. Minor cosmetic scratches may appear over time, but they do not affect performance.

See all pans, knives and tools in the Sous Chef ARC Cookware range

These summary details have been prepared for information purposes only, and are designed to enhance your shopping experience on the Sous Chef website.  While we have taken care in preparing this summary and believe it is accurate, it is not a substitute for your reading the product packaging and label prior to use.  You should note that products and their ingredients are subject to change.