3 QT Stainless Steel Sauté Pan

Braised short ribs in this pan last weekend and the depth really let me build a proper sauce without splashing over the sides. Cleanup was surprisingly easy even after the long cook, just some Bar Keepers Friend and a quick scrub.

Searched a pork shoulder in this thing and got a proper crust without oil splattering all over the stove — the wide surface helps a lot. The stainless cleans up easier than my old nonstick ever did, and it's oven-safe so I finished the braise right in the pan. Only had it a few weeks but it's alread

Browned a batch of chicken thighs in this and got a proper crust without any sticking, then deglazed right in the pan. The wide surface gives plenty of room to sear, and it's deep enough that nothing sloshed over when I added the sauce.