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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.

How to Clean a Carbon Steel Pan

    Once the bacon begins to sizzle and release some fat, carefully position the bacon press on top of the bacon slices. Ensure that the press is evenly distributed over the bacon to promote uniform cooking.