Best sautee pans?
What's "best" depends on your personal needs. What kind of cooking will you be doing? For how many people? On what kind of stove? How much can you spend? How important is the pan's appearance? And so forth. For what it's worth, my favorite saute pan is an 11" Sitram Catering pan that I picked up at a flea market. Useful size for me, responsive copper disc bottom, virtually indestructible stainless-steel construction, cleans up well, and the price was right. Utilitarian appearance, but I like that. After acquiring it, I virtually retired my stylish 4-quart All-Clad stainless saute pan.
What do you mean by "best"? Everyone has different priority. What is best for you is not best for another person. For example, what is the best dog breed?
If you don't know exactly what you want, then the safe choice is probably a triply, stainless steel surface pan. It is easy to take care of. It is difficult to damage -- physical and chemical durable. It gives reasonable good performance. It can go into dishwasher, and it can handle high heat, metal utensils...etc.
Again, a triply construction pan is really more of a safe choice -- in case you do not know what attributes you are looking for. It may also turn out to be your best choice, but then it may not.
Oh, c'mon, Chem. You know Kaleo's right. BTW, I have, at my feet, compelling evidence that English setters are the best dog breed (although I have known and had mutts about whom I could say the same. ALL dogs rock!).
For a clear second best sauté pan I nominate heavy hammered copper with tin lining.
Have a look at this thread:
If you want more recommendations, search on "saute pan."
Briefly, if you want a nonstick pan for stovetop sautéing it should be a skillet/frying pan, not a sauté pan with vertical sides, measured in quarts rather than diameter. The latter isn't so good for cooking eggs, fish, and other foods you don't want to stick. A sauté pan is best for meats you want to stick to the pan, creating a fond for a sauce, gravy, or stew.