For browning or searing thin, quick-cooking cuts of meat or poultry sauteing or stir-frying vegetables, poultry, and meat
The short, flared sides on this classic 10- to 12-inch pan act as an escape route for unwanted moisture that would otherwise prevent browning. The wide, flat bottom also allows for greater surface heat and thus better browning.
The Best Materials
Look for a material that heats quickly and retains even heat, preferably stainless steel with an aluminum or copper core. The skillet should be ovenproof, with handles securely riveted or welded to the side; it should also feel comfortable in your hand.
Sauteed Beef with Asparagus and Corn