Advice on buying a saute pan.
Love my Swiss Diamond pans, limited lifetime guarantee. You can use metal tools in them. I did have an 11" that must have been a bad run, it blistered a bit. It was replaced pronto by SD. No hot spots so even cooking, cleanup is a snap, oven safe handles up to 500 F.
Yes I sell them, I also sell All-Clad, Le Creuset, Wagnerware, Emerilwware, Emile Henri, I own a bit of all but my SD and Le Creuset are the pans that get the most use. All of us in the shop own some SD and have given them as gifts to friends and family. They really are that good and the company really does stand behind their product and has great customer service.
A Wear-Ever or Volrath aluminum sauté pan would be a lifetime investment in 95% of residential kitchens. They are extremely common in commercial kitchens for this reason, and are available in almost all restaurant supply stores.
I have a Emeril-ware SS fry pan that is quite remarkable for the price, but I'm not sure if you want to invest that much.
Restaurant supply stores are a great way to go, sometimes they are a tad more expensive, but in the case of a saute pan, it would be worth it. When buying a pan, make sure it is heavy. You know heavy might not be the right word, make sure it is weighted. Sometimes you can go to TJ Maxx or Marshall's and get great cookware,
( a popular name brand, does not mean quality sometimes) you can shop and feel the difference of some new bright colored saute pans, but feel their lightness, not good. A thicker bottom is better- you can tell when shopping around. Also, think about the handle, if you buy a restaurant supply saute pan, make sure it has a rubber covering for the handle or a pot holder that slips on the handle.
I don't know where you are located, but one of my first "good" pans was a Sitram saute pan that I bought from Bridge Kitchenware.
They do ship, though they seem out of this right now. Lids are sold separately. I love mine and use it all the time.