Okay, so I'm confused. I'm looking to add cookware to my home kitchen. I have a couple fry pans (Calphalon non-stick), which have since lost the non-sticking ability, so I'm looking at stainless steel. The process of sauteing (which means to jump/hop) suggests that a saute pan would have rounded edges, yet I'm seeing saute pans that have square sides. I've also just read an article from someone describing her saute pan as having straight sides. What gives? I'm looking for a pan to cook beef/chicken/fish on the stovetop. I usually like to 'blacken' (use a spicy rub) or to get a hard crust on the outside without losing the juicy-ness on the inside.
Thanks friends and a Merry Christmas!