Sauté pans are a sort of cross between a fry pan and a pan for sauces. There are sides, unlike a fry pan, but they are much lower than other pots. These pans are good for combining larger ingredients with sauces or creams. Many chefs will use a sauté pan to mix pasta and the sauces while still keeping both hot. Sauté pans are available with natural or non-stick finishes and, while non-stick is generally the more preferred of the two finishes, there are foods that cook much better on pans that have a natural finish. Non-stick pans have a grayish finish to them that will feel slick or waxy when a finger is rubbed over the surface. Non-stick finishes are good for use when flipping or turning food in the pan to cook or with ingredients that involve very little butter or oil. Natural finish sauté pans are excellent for cooking foods high in fat or oil, such as meat. Browning meat should always be done in a pan without a non-stick finish as it creates a much more flavorful finished product. Some people also prefer natural finishes because there are no additional chemicals used to make a standard aluminum pan. The extra coating added to non-stick pans can begin to chip and flake off if not properly cared for. This is not the case with natural finish aluminum.