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Le Creuset 3-ply Stainless Steel Sauté Pan and Lid 24cm
This 24cm sauté pan combines Le Creuset's exacting standards with professional 3-ply construction. Three layers of metal—stainless steel exterior, aluminium core, stainless steel interior—are bonded together throughout the entire pan, not just the base. The aluminium core conducts heat quickly and evenly, whilst the stainless steel surfaces provide durability and excellent cooking performance.
The uncoated stainless steel interior allows for high-heat searing and develops fond (the flavourful browned bits stuck to the pan) which forms the foundation of pan sauces. Straight sides and the included lid make this versatile for both quick sautés and longer simmering, bridging the gap between a frying pan and a shallow casserole.
Key features:
- 3-ply construction: Bonded stainless steel and aluminium throughout for fast, even heat distribution
- Uncoated surface: Ideal for searing, caramelising, and developing fond for sauces
- Includes lid: Enables simmering, braising, and keeping food warm
- Straight sides: Holds more liquid than sloped frying pans; suitable for sauce-based dishes
- All hob compatible: Gas, electric, ceramic, halogen, and induction
- Oven safe to 260°C: Start on the hob, finish in the oven
- Dishwasher safe: Though hand washing preserves the finish longer
- Lifetime guarantee: Le Creuset's confidence in manufacturing quality
Suitable for cooks who want professional-grade equipment for developing deep flavours through proper searing, households seeking versatile cookware that transitions from hob to oven, or anyone building a collection of quality pieces that will last decades.
What Customers Ask About Le Creuset 3-ply Sauté Pan
What does 3-ply construction mean?
Three layers of metal are bonded together: stainless steel on the outside surfaces with an aluminium core in the middle. The aluminium conducts heat quickly and evenly, whilst the stainless steel provides durability and cooking performance. This construction extends through the entire pan, not just the base.
Why choose an uncoated pan over non-stick?
Uncoated stainless steel allows for higher heat searing and develops fond (the flavourful browned bits on the pan bottom) which forms the base for pan sauces. It's more durable than non-stick coatings and safe at higher temperatures. However, it requires more oil or butter and proper preheating technique to prevent sticking.
Will food stick to this pan?
Stainless steel is not non-stick, so food can stick if the pan isn't properly preheated or lacks sufficient fat. Preheat the pan on medium heat, add oil or butter, and let it heat until it shimmers before adding food. Protein will release naturally once it's properly seared - if it's sticking, it's not ready to turn.
What's the difference between a sauté pan and a frying pan?
Sauté pans have straight sides and typically come with a lid, making them suitable for both searing and simmering. Frying pans have sloped sides for easy tossing and turning. The 24cm sauté pan's straight sides hold more liquid, making it versatile for dishes that start with searing and finish with sauce.
Can I use this on induction hobs?
Yes, the stainless steel construction makes it suitable for induction. Ensure you use an appropriately sized ring - the pan should cover most of the induction zone for the hob to recognise it. Avoid using the 'boost' function except for boiling water.
Is 24cm the base diameter or the top diameter?
Pan sizes typically refer to the top diameter. The 24cm measurement is the diameter at the rim. The base will be slightly smaller due to the pan's construction.
How do I remove stuck-on food?
Deglaze the warm pan with water, wine, or stock - the liquid will loosen stuck bits. For stubborn residue, soak in warm soapy water, then use a non-abrasive scrubber or Bar Keeper's Friend cleaner specifically designed for stainless steel. Avoid steel wool which can scratch.
Can I put this in the oven with the lid?
Yes, both the pan and lid are oven safe up to 260°C. This makes it suitable for dishes that start on the hob and finish in the oven, or for keeping food warm.
Specifications
Care & Use Instructions
Before first use: Remove all packaging and labels. Wash in warm soapy water, rinse, and dry thoroughly. You may optionally season the pan by rubbing a thin layer of vegetable or corn oil over the interior surface, heating it gently until the oil begins to smoke, then wiping clean with paper towels once cooled. This initial seasoning can improve early performance but isn't essential for stainless steel.
Cooking technique: Preheat the pan on medium heat for 2-3 minutes before adding oil or butter. The pan is ready when a drop of water forms a ball and rolls across the surface. Add fat and let it heat until shimmering before adding food. Use medium to medium-high heat for most cooking - stainless steel is efficient and doesn't require maximum heat. Protein will release naturally when properly seared; if it's sticking firmly, it's not ready to turn.
For pan sauces: After cooking protein, don't wash away the fond (browned bits). Add liquid (wine, stock, water) to the warm pan and scrape with a wooden spoon - this deglazing process forms the base of classic pan sauces.
Daily cleaning: Allow the pan to cool for a few minutes before washing. Don't plunge hot pans into cold water - thermal shock can warp even quality cookware. Wash in warm soapy water with a non-abrasive sponge. For stuck-on food, soak in warm water, then use Bar Keeper's Friend or a paste of bicarbonate of soda and water with a soft cloth. The pan is dishwasher safe, though hand washing preserves the polished finish longer.
Avoid: Leaving the empty pan over high heat (can cause discolouration), thermal shock from cold water on hot pans (can cause warping), adding salt directly to the dry pan surface (dissolve it in liquid first), using metal scouring pads or harsh abrasives (can scratch the surface), using the boost function on induction hobs except for boiling water.
Removing discolouration: Rainbow-coloured heat marks or white calcium deposits are harmless. Remove with lemon juice or vinegar, followed by thorough rinsing.
Storage: If stacking, place a cloth or paper towel between pans to prevent scratching. The pan is freezer-safe if you need to store prepared food.
Why Buy From Art of Living?
Founded in Reigate in 1972, we've spent over five decades helping customers select quality cookware. We've been twice nominated for the Excellence in Housewares award for customer care.
Our Guarantees to You
- ✓ No Quibble Returns - Even Used Items
- ✓ Half-Price Accidental Damage Replacement (2 Years)
- ✓ Price Match Guarantee
Read our full guarantee policy →
Questions? Visit our contact page
Frequently Asked Questions
What if I've used it and don't like it?
Return it anyway. Our no quibble guarantee covers used items - if it doesn't do what you wanted, we'll refund you. This applies even after you've cooked with it.
How does the Half-Price Replacement guarantee work?
Valid for 2 years from purchase date. If you accidentally damage this item, we'll replace it at half price with proof of purchase and evidence of damage. Photos of the damage are acceptable.
Does the lifetime guarantee cover accidental damage?
Le Creuset's lifetime guarantee covers manufacturing defects and material faults. Accidental damage is covered by our Half-Price Replacement policy for 2 years from purchase. The robust stainless steel construction makes accidental damage unlikely.
How long does delivery take?
Standard delivery to mainland UK addresses can take up to 7 working days, but is usually 3-4, and is free for orders over £49. Next day delivery may be available for £9.95 on orders placed before 1pm Monday to Thursday, depending on your location and our stock levels. You can also collect from our shops in Cobham or Reigate, or our warehouse in Redhill.
Is this dishwasher safe?
Yes, though hand washing is gentler and helps maintain the polished finish. If using a dishwasher, avoid harsh detergents and allow the pan to cool completely before loading.
What's the best way to prevent food sticking?
Proper preheating is crucial. Heat the empty pan on medium for 2-3 minutes, add oil or butter, wait until it shimmers, then add food. Don't move food too early - protein especially will release naturally when it's properly seared. Using sufficient fat also helps.
Can I use metal utensils?
Yes, stainless steel is durable enough for metal utensils. Avoid scraping harshly or banging utensils on the rim, but normal stirring and turning with metal tools is fine.
How do I make pan sauces in this?
After cooking protein, remove it and pour off excess fat, leaving the fond (browned bits). Add liquid (wine, stock, water) to the warm pan and scrape the bottom with a wooden spoon. The fond will dissolve, creating the base for your sauce. Reduce as needed, then finish with butter or cream.
Will this work on my AGA or Rayburn?
Yes, the 3-ply construction works well on range cookers. The even heat distribution helps compensate for hot spots. Use the appropriate hotplate for your cooking method.
