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Sauté pans are very versatile, as their shape allows them to hold liquids. This means they can be used for making sauces in addition to braising, poaching, shallow-frying, searing, and pan-frying (if the ingredients don’t often need to be flipped). 

Cast Iron: Traditional cast iron Dutch ovens are renowned for their excellent heat retention and durability. They are ideal for slow cooking, braising, and baking, and can be used on stovetops and in ovens.

Why chefs prefer stainless steel cookware over aluminium cookware?