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I can quite comfortably fit 12 pieces of chicken in a 12-inch sauté pan—a task that takes two batches with a skillet.

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.