A sauté pan is better suited than a stockpot for holding liquids, reducing splashing, and cooking many foods at once. The biggest disadvantage of the sauté pan is its size. You’ll notice this since the 12-inch sauté pan is significantly larger than the skillet.
New alternatives such as stainless steel, aluminum, copper, and hard anodized have emerged. Aluminum and stainless steel are the most popular types today.