It's Back! Compact 1.75 QT Saute Pan

Brings flavor-building power to smaller batches. ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­

At Alinea, one of the most decorated restaurants in the world, Grant Achatz still reaches for a small sauté pan for daily precision work. This is that pan, and it's back for a limited run. SHOP NOW

Precision and Purpose The 1.75 QT Sauté Pan sits between a frying pan and a saucepan: a wide, flat base for browning, straight high walls for depth and control, and a tight-fitting stainless lid that traps moisture for covered simmers or comes right off for reducing. At 1.8 lbs and 7¼" of cooking surface, it heats fast, responds immediately, and does the daily work your other pans weren't built for. 5-ply Stainless Clad Even heat from base to rim, 2.7mm construction. Italian-made.​ Wide flat base Ingredients brown instead of steam, even in small quantities. Straight high sidewalls More control over reductions than a frying pan, more surface than a saucepan. Stainless lid included Moisture retention for simmers and steaming; pull it off to reduce. Oven-safe to 800°F Start on the stovetop, finish in the oven The Problems it Solves: ​ An oversized saucepan is too deep and too narrow — sauces reduce unevenly and steam escapes. ​ A frying pan is too shallow — no lid, no moisture control, nothing traps heat when you need it. ​ The result is sauces that scorch, grains that boil over, and reductions that happen too fast to control. SHOP NOW What you’ll use it for: Pan sauces The wide base builds fond properly; the depth gives you room to reduce without scorching. Rice and grains Right-sized for a single portion or a side dish, with the lid to finish. Braised vegetables Enough depth for liquid, enough surface for initial browning. Sweating aromatics Onions, shallots, garlic for a weeknight pasta without pulling out a full sauté pan.

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