Saute Pans, Braziers & Covers

139 products

This collection combines straight-sided sauté pans, large braziers for batch searing and braising, and the covers that fit most commercial pots and pans.

It includes aluminum and stainless steel sauté pans and braziers from about 3 to 35 qt, non-stick coated sauté pans, enamelled cast iron braisers and everyday pans in several colours, and matching covers. It sits in Pots & Pans.

Types of sauté pans and braziers

  • Sauté pans: straight-sided pans smaller than a brazier, sized for individual or small-batch searing, sauces and reductions.
  • Braziers: wide, straight-sided pots for batch searing, braising and simmering large cuts or big batches of sauce, running up to about 35 qt.
  • Non-stick coated sauté pans: a coated surface for delicate proteins and sauces that would otherwise stick.
  • Enamelled cast iron braisers and everyday pans: oven-to-table pieces in several colours for braises served family-style or at the buffet.
  • Covers: lids sized to fit sauté pans and braziers in this collection.

What to consider when choosing a sauté pan or brazier

  • Sauté pan or brazier: choose a sauté pan for individual or small-batch work and a brazier when you need to sear or braise in volume.
  • Capacity: sizes here run from about 3 qt up to 35 qt; match the vessel to your largest typical batch.
  • Material: aluminum for fast everyday work, stainless steel for acidic braises and deglazing, non-stick for delicate items, enamelled cast iron for oven-to-table service.
  • Weight when full: a large brazier is heavy once loaded with liquid and protein, so confirm staff can lift and pour it safely.

Sauté pan and brazier FAQs

What’s the difference between a sauté pan and a brazier?

A sauté pan is smaller and suits individual or small-batch cooking. A brazier is wider and deeper, built for batch searing, braising and simmering larger volumes.

Can a brazier replace a stock pot for braising?

A brazier’s wide, shallow shape gives more surface area for searing before you add liquid, which a tall stock pot does not offer as easily.

Do the enamelled braisers go in the oven?

Yes, enamelled cast iron braisers and everyday pans in this collection move from stovetop searing to the oven and then to the table.

What size brazier do I need?

Size it to your largest batch of braised protein or sauce; this collection runs up to about 35 qt for high-volume batch cooking.

Prefer to talk it through? Find a Russell Hendrix representative.