Specs are compiled from manufacturer listings and verified buyer reviews and can change over time — please confirm the key details on the product page before buying.
Before you buy, know this: we match the 12 inch diameter flexibly, so we accept the nearest sold size. That means not every pick here is the exact number you typed into the search bar — a same-type pan that measures close enough does the same job, and you should know that up front. The short answer on what to buy: the SENSARTE Nonstick Ceramic Skillet is the one most kitchens should end up with, and the Moss & Stone pan is the value play for anyone feeding a crowd on a tight budget.
I’m Mohammad Maruf — the founder and writer behind KitchPrep. This guide is built by comparing the manufacturers’ published specifications and the patterns across verified customer reviews, so you get each pick’s real strengths and trade-offs instead of marketing spin.
Jumping into a 12 inch nonstick sauté pan is easier once you know which specs actually change how a pan cooks, cleans, and holds up over years.
Our Picks at a Glance
How To Choose The Best 12 Inch Nonstick Sauté Pan
A sauté pan this size is a workhorse, and two numbers decide almost everything: how much it holds and how hot it can safely get. Capacity tells you whether dinner for four fits in one round. The oven rating tells you whether you can sear on the stove and finish in the oven without swapping cookware.
Capacity and Depth Beat Headline Diameter
A “12 inch” label usually describes the outer rim, not the flat area your food actually sits on. The number you feel at dinner is the quart capacity — 5 quarts of stew is a different animal from 4.5. Deep, straight sides also stop oil splatter, which is why so many of these pans are sold as “deep frying pans” rather than skillets.
Deeper pans hold more, but they also weigh more once filled. A 5-quart pan of braising liquid is heavy, so check whether the second handle — often called a helper handle — is heat-proofed. That little detail decides whether you can lift a full pan safely with one hand and one oven mitt.
The Coating Is the Real Decision
Every nonstick pan here falls into one of two camps. Classic smooth nonstick makes eggs and fish slide out and wipes clean with a paper towel. Hybrid or textured nonstick is a little grippier on purpose, so it browns and sears more like bare metal while still releasing food. Smooth is easier for delicate food; hybrid tends to survive metal-adjacent cooking habits better.
Look for the words “PFOA free” and a named coating type — ceramic, granite, or hybrid — rather than a vague “premium nonstick.” A rivet-free interior (one with no rivets poking through the cooking surface) matters more than it sounds, because rivets are where food and grease collect and where coatings start to lift.
Stovetop Fit and Handles
Most of these pans work on gas, electric coil, and induction, but the base construction is what makes that true — a magnetic stainless base is the part that lets an induction hob detect the pan. If you cook on induction, confirm the listing says induction compatible rather than assuming it.
Handle material is the quiet trade-off. Bakelite and silicone-faced handles stay cool on the stovetop but are typically not rated for the oven, so check whether the handle is removable on the pans you plan to bake in. All-metal handles survive the oven but get hot enough that you’ll want a mitt within reach at all times.
Quick Comparison
| Model | Best For | Capacity | Max Oven Temp | Coating | Amazon |
|---|---|---|---|---|---|
| SENSARTE Nonstick Ceramic Skillet with Lid★ Best Overall | Best overall for everyday cooking | 5 quarts | 500 °F | Ceramic nonstick | Amazon |
| Moss & Stone 12″ Deep Nonstick Skillet with LidBest Value | Budget family-size cooking | 5 quarts | 465 °F | Two-layer nonstick | Amazon |
| Inqibee 5 QT Saute Pan with LidTop Performer | Stovetop-to-oven searing | 5 quarts | 500 °F | Hybrid ceramic nonstick | Amazon |
| GiPP Ceramic Nonstick Deep Frying Pan Skillet | Crowd-size one-pan meals | 5.2 quarts | — | Ceramic nonstick | Amazon |
| AnimoZest Swiss Granite Sauté Pan | Splatter-free deep frying | 4.5 quarts | 450 °F | Swiss granite, 3-layer | Amazon |
| Toutrop Stainless Steel Saute Pan | Sturdy everyday searing | 5 quarts | 500 °F | Nonstick, steel-aluminum-steel | Amazon |
| YASHE 12 Inch/5 QT Deep Frying Pan | Lightweight daily driver | 4.7 liters | — | Granite-textured nonstick | Amazon |
| Yeksum Tri-Ply 7 Qt Saute Pan | Big-batch high-heat roasting | 7 quarts | 600 °F | Hybrid triply stainless | Amazon |
| Redchef Ceramic Frying Pan with Glass Lid | Low-fat ceramic cooking | 5.2 quarts | — | Ceramic nonstick | Amazon |
In‑Depth Reviews
1. SENSARTE Nonstick Ceramic Skillet with Lid 12-inch/5QT
Our pick — over 4.5★ from 13,000+ verified ratings; the strongest balance of quality and price.
The 5-quart ceramic pan your whole dinner fits into, spouts and all.
Here’s the pan to buy if you only want to own one: 5 quarts of usable space, a 3.2-inch deep body, and dual pour spouts on both sides. That capacity is why the crowd keeps coming back — the sheer size is the thing most people single out, closely followed by how completely food releases. The two lips let you drain bacon fat or pour off soup stock without grabbing a ladle, which is a small feature until the first time you use it.
The coating is natural ceramic, made without intentionally added PFOA, PTFE, PFAS, lead, or cadmium. A cast aluminum body with a stainless steel base spreads heat fast and evenly, and because that base is magnetic, the pan works on induction as well as gas and electric coil — so it moves with you if you change stoves. Eggs and fish release without a spatula fight, and the rivet-free interior means there’s no crevice where grease and food collect. That’s why cleanup is often just a paper towel, or a quick pass in the dishwasher since the pan is rated dishwasher safe.
What wins people over long-term is how the pan behaves on the person side: handles and lid stay cool on the stovetop, so you’re not hunting for a mitt mid-flip. Buyers report the ceramic heats fast and evenly, gets by on less oil than a standard skillet, and still looks and performs well after a couple of months of near-daily use. As one owner put it in a five-star review: “Buying another — perfect size — easiest to clean. Our ‘go to’ pan for everything.”
The honest catch is durability. Ceramic nonstick is the smoothest coating here, but it’s also the one that rewards habits — silicone or wood utensils, a slow warm-up, and a full cool-down before washing. A common note is that a helper handle at the far end gets hot while the main handles stay cool, so treat that second grip as oven-only, not a bare-handed lift.
What earns it the top spot
- 5-quart, 3.2-inch-deep body handles sauté, stir-fry, boil, shallow fry and deep fry in one pan
- Dual pour spouts on both sides for clean draining and stock pouring
- Ceramic coating with no intentionally added PFOA, PTFE, PFAS, lead or cadmium
- Induction-ready stainless base — works on gas, electric coil and induction
- Cool-touch Bakelite and silicone handles plus a lid that stays cool while cooking
What to plan around
- Ceramic nonstick wants wood or silicone utensils; metal will mark it
- The far helper handle can get hot even when the main handles stay cool
- Requires a full cool-down before washing to protect the surface
Made for: the home cook who wants one deep, do-everything pan that pours cleanly and goes in the dishwasher.
Think twice if: you cook with metal utensils out of habit — the ceramic surface is the one part of this pan that asks for care.
2. Moss & Stone 12″ Deep Nonstick Skillet with Lid, 5 Qt Saute Pan, Oven Safe
A five-quart feeder that costs a fraction of the top pick and still browns evenly.
For anyone cooking for a full table on a careful budget, this is the pan that delivers the most volume for the least outlay. You get the same 5-quart capacity and 12-inch span as the SENSARTE, with a slightly deeper 3.4-inch wall built from die-cast aluminum that spreads heat fast and levels out. That depth matters for hot pot nights — the pan holds a generous batch and still leaves room to stir without sloshing.
Where it separates from the SENSARTE is oven ceiling and handle comfort. This one tops out at 465 °F without the lid, so the SENSARTE’s 500 °F rating leaves it behind on high-heat oven finishing. It also ships with a two-layer nonstick and a shatter-resistant glass lid, and it’s rated for induction, gas, electric and ceramic. The recurring gripe is the handles — they get extremely hot on the stovetop, and silicone covers or a pair of mitts become part of the routine. A handful of owners have also reported lids arriving cracked, so inspect the glass on arrival.
Cleanup is genuinely simple, and the coating holds up to silicone utensils over time. Buyers describe it as the best pan they’ve owned, praising the size, the even heat, and the value — one noted it’s “perfect for feeding larger families,” while another has run it four times a week for a year with no issues beyond the hot handles. The nonstick surface is the part to watch: it wears faster than a good ceramic or hybrid coating, so treat it as a three-to-five-year pan, not a hand-me-down.
The budget math: you give up 35 °F of oven headroom and cool-touch handles versus the top pick, and in exchange you get the same 5-quart family capacity for roughly half the outlay.
Reach for this if: you feed four or more and want deep capacity plus induction compatibility without paying a premium.
Look elsewhere if: you need oven finishing past 465 °F or insist on handles that stay cool bare-handed.
3. Inqibee 5 QT Saute Pan with Lid, 12 Inch Deep Frying Pan, Riveted Handle
A hybrid nonstick pan built on a tri-ply steel body that shrugs off daily abuse.
This is the pick for the cook who wants nonstick convenience but keeps reaching for metal tongs anyway. The surface is a hybrid ceramic nonstick — textured enough to be more scratch-resistant than a smooth ceramic, but slick enough that sauces release cleanly. Underneath sits a tri-ply stainless steel body (a sandwich of stainless, aluminum core, and stainless again) that gives you fast, even heat and a real braiser when you drop the lid on.
The headline spec is the 500 °F oven rating, which matches the SENSARTE and clears the Moss & Stone’s 465 °F. That means stovetop sear straight to a hot oven without a pan swap, and the 5-quart body is deep enough to hold a roast chicken or a pot of braised short ribs. The hybrid coating is the reason it holds up: the whole point of a textured surface is that it tolerates more friction than a straight ceramic. The included tempered glass lid is rated to 350 °F, so keep it out of the hot oven and use it for stovetop simmering instead.
Owners describe it as solid and near-universally nonstick, with even heat distribution and handles that stay comfortable. One long-term note from someone three months in: the pan still cleans easily and hasn’t scratched despite metal utensils, while a rare dissenting review complained of uneven heat and early sticking. That’s the nature of hybrid coatings — a great example is genuinely low-stick, a weak one grabs sooner. Ceramic-coated pans like the Redchef below feel slicker from the start; this one feels more durable.
Why hybrid earns its price: you’re paying for a steel body under the coating, and that’s what lets this pan handle metal utensils and 500 °F oven runs that a bare ceramic can’t.
Suits: anyone who wants nonstick release without babying the pan, especially if they sear and finish in the oven.
One caution: the hybrid surface needs a proper preheat to feel fully nonstick — cold-pan cooking will let food grab.
4. GiPP Ceramic Nonstick Deep Frying Pan Skillet, 12″ Saute Pan with Lid
The biggest capacity on the list, sized for one-pan meals that feed the whole crew.
If your version of cooking is throwing everything into one vessel and calling it dinner, the 5.2-quart GiPP is the largest pan in this lineup and the one built for volume. That extra capacity over the SENSARTE and Moss & Stone is real when you’re browning a family-size batch of chicken or building a deep pot of stew. The ceramic coating slides food out cleanly, and the SGS-approved, PTFE-, PFAS-, PFOA-, PFOS- and APEO-free construction appeals to anyone actively avoiding those compounds. A wood-grain Bakelite handle stays cool on the stovetop, and the whole pan is rated dishwasher safe.
On stovetop fit, the aluminum core heats fast and evenly and the pan runs on gas, electric coil, and induction. The one thing to weigh is its heft — at 2.39 kg it’s one of the heavier picks here, and the heft shows up when you’re pouring off grease or lifting it to a serving dish. Owners who cook on induction specifically praise how the base heats through, and a camper who replaced an entire travel kitchen with one pan singled out the deep walls for keeping splatter off the counters.
Reliability is overwhelming: the pan holds its nonstick through months of use, wipes clean, and survives dishwasher cycles. The caution worth knowing is about the lid — at least one buyer received a dented lid with a knob that wouldn’t attach, so check that glass and hardware first. If you want a single pan that replaces a pot, a skillet, and a braiser in one stack-friendly footprint, this is the roomiest option here.
Space over speed: this pan wins on capacity and stovetop-to-oven range, but it’s heavier than the ceramic SENSARTE and asks for a two-hand lift when full.
Best matched to: one-pan cooks, RV travelers, and anyone replacing multiple pots with a single deep vessel.
Worth noting: at 2.39 kg it’s not a flick-and-flip pan, so budget both hands for a full load.
5. AnimoZest Deep Nonstick Frying Pan with Lid, 4.5 QT Swiss Granite Sauté Pan
A Swiss-coat granite pan with 3-inch walls built to keep oil off your stovetop.
Deep frying at home usually means splatter, and this pan exists to solve exactly that. The 3-inch high sides on a 4.5-quart body are tall enough to fry chicken or fish without grease painting the surrounding counter, and the 10.5-inch flat cooking surface still gives you room to work. Underneath sits a 4.5mm magnetic conductive stainless base with an aluminum core, so heat rises quickly and browns evenly across the base instead of pooling in the center.
The coating is a Swiss ILAG three-layer granite nonstick, and the manufacturer claims it needs 80 percent less oil — a claim worth treating as a manufacturer statement rather than proven fact, though buyers do describe the surface as well-releasing and dishwasher-friendly. Heat tolerance is where this pick asks a question: it’s oven safe to 450 °F without the handle and 338 °F with the handle attached, so if you bake at high heat you’ll want to remove the woodgrain handle first. Not all pans let you do that, and it’s a genuinely useful detail for anyone who sears and finishes.
The two handles are the practical highlight — a woodgrain main handle and knob that stay cool, plus a silicone cover on the helper handle so you can lift a full pan with both hands safely. One dissenting review reported the coating flaking and everything sticking within six to eight weeks; that’s the outlier against a broadly positive pattern, but it’s a reminder that granite coatings need a slow preheat and no metal utensils. Hand washing is the safer habit, even though the maker lists it dishwasher safe.
Where it excels: frying without the cleanup afterward — the tall walls catch oil splatter that a shallow skillet lets fly.
Pick this one if: you deep fry at home and want the silicone-protected second handle for safe two-hand lifting.
Consider your oven habits: the handle has to come off above 338 °F, so high-heat baking isn’t its strength.
6. Toutrop Stainless Steel Saute Pan 12 inch Deep Frying Pan, 5 Quarts
Stainless steel outside, three-layer heat spread inside — built to be treated like a tool.
This pan is for the cook who wants stainless steel durability with a nonstick top layer, and it delivers both. The body is 316L stainless steel rated SGS approved and free of PFOS and PFOA, with a steel-aluminum-steel three-layer base that spreads heat evenly and resists the black-and-yellow discoloration that usually plagues thin stainless pans. The 12-inch, 5-quart body handles everything from sautéed vegetables to a whole roast chicken, and it’s oven safe to 500 °F, matching the SENSARTE and Inqibee at the top of the heat range.
Two features stand out. First, the ergonomic double handles keep it manageable when full — a real plus on a 4.6-pound pan, since you’re never fighting a long, unbalanced skillet handle. Second, the transparent glass lid lets you watch cooking progress without lifting the cover, which keeps steam and heat in and speeds things along. Owners single out those double handles and the see-through lid as the two features they use most. Compatibility is broad — induction, ceramic, gas and electric — so it moves between kitchens without fuss.
The honest caveat here is the nonstick layer itself. Most owners mention food releasing cleanly, but a noticeable share say it grabs and needs a preheat and decent fat to perform. That’s the nature of a patterned stainless nonstick — it’s less slippery than a pure ceramic like the SENSARTE or Redchef, but it’s a sturdier, more scratch-tolerant surface in trade. Its steel body also means it appreciates a hand wash and a light oil wipe rather than a dishwasher cycle. If you want a pan that feels substantial and won’t chip or flake under normal cooking, this delivers.
Why it belongs on the list
- 316L stainless steel body with a three-layer steel-aluminum-steel base for even heat
- 5-quart capacity with wide 12-inch diameter for big sauté and roast jobs
- Ergonomic double handles and a see-through glass lid
- Oven safe to 500 °F and stovetop-compatible with induction, gas, electric and ceramic
- Free of PFOS and PFOA, SGS approved
What to expect
- The patterned nonstick runs stickier than smooth ceramic, so preheat and use a little oil
- Tipping toward the heavier side at 4.6 pounds
- Hand washing recommended to protect the coating and finish
Built for: cooks who value a substantial steel pan and want nonstick release without a delicate ceramic surface.
skip it if: you want a fully slippery, zero-oil pan straight from the box — the patterned surface needs a little help.
7. YASHE 12 Inch/5 QT Nonstick Deep Frying Pan with Glass Lid, Dishwasher Safe
The easy-lift pan for cooks who are tired of muscling a heavy skillet.
Among the pans here, this YASHE is the one you’ll find easiest to lift and pour — its die-cast aluminum build keeps it at 1.1 kg, and that low weight is the reason a lot of owners choose it. If you’ve used a heavier pan and winced at one-handed pours, this is a real-world upgrade. The granite-textured nonstick coating slides food off with minimal oil, and the pan is free of PFOA, PFOS, lead, and cadmium. The deep 12-inch body with a 4.7-liter capacity means one pan can carry a whole meal from breakfast eggs through a family curry.
The base is a high-magnetic stainless disc, which means it works on gas, electric coil and induction and spreads heat without hot spots that burn food. That even heat comes up in owner feedback more than any other single point — pans like this do best when you let them preheat, since aluminum heats fast and transfers everything it gets. The vented glass lid shows the cook what’s happening without lifting, and the built-in steam vent releases pressure so soups don’t boil over onto the stovetop.
The bakelite handle stays cool to the touch while you’re cooking, which is one thing people specifically call out as a favorite detail. Owners also consistently note how cleanly it wipes and how well it handles a whole meal’s worth of food. One caveat worth flagging: at least one unit arrived with a defective handle that couldn’t be attached, so examine the hardware when it arrives. Otherwise this pan is a strong value — light, capable, and easy on the wrist.
what separates it: at 1.1 kg it’s among the lightest pans here, which changes how often you reach for it — lighter pans get used more, especially for one-handed work.
An easy yes for: anyone with wrist or shoulder concerns, or cooks who pour sauces and grease straight from the pan.
Look elsewhere if: you want a heavy, dense pan with a five-quart-plus capacity for braising.
8. Yeksum Tri-Ply Stainless Steel 7 Quarts Saute Pan, 12 Inch Nonstick Skillet
Seven quarts and a 600 °F ceiling — the pan for people who braise for company.
Nothing else in this lineup holds as much or takes as much heat. At 7 quarts, this Yeksum is roughly two quarts bigger than the SENSARTE and Moss & Stone, and its 600 °F oven rating is the highest here — 100 °F above the Inqibee and Toutrop’s 500 °F and well clear of the AnimoZest’s 450 °F. That combination means a full braise or a large tray of roasted vegetables can go stovetop-to-oven without a second vessel, and the Tempered glass lid with a stainless rim locks in moisture for maximally tender results.
The body is tri-ply through and through — 18/10 stainless steel on the cooking surface, an aluminum core for even heat, and 18/0 stainless outside to shield it. That 18/10 inner layer doesn’t react with food, so you can simmer an acidic tomato sauce without a metallic edge creeping in. And the shape is a detail worth noting: the two short helper handles make it oven-friendly in a way a long skillet handle never is. Owners who use it as a roaster, a stewing pot, and a steamer all reach for that same practicality.
Honesty time: the nonstick layer on this pan is hybrid and patterned, so it’s less slippery than a straight ceramic and rewards a slow preheat with oil. In practice, most owners find it releases cleanly and wipes out easily, and after two-plus months of regular use one noted no disadvantages at all. The other thing to expect is heat in the handles — because the whole pan is metal, the handles climb alongside the cooking surface, so keep mitts nearby. Buyers also note that the first high-heat cook can leave a brown discoloration on the base, which is cosmetic, not a fault.
The number that matters: 7 quarts, 600 °F — this is the largest and hottest-rated pan here, and that’s the whole reason to choose it over a five-quart pick.
Made for: batch cooks, roasters, and anyone who moves a full pan between stovetop and oven for braises and long simmers.
The trade-off to accept: all-metal handles get hot — this pan always needs a mitt, never a bare hand.
9. Redchef Ceramic Frying Pan with Glass Lid, 5.2Qt, 12″
A ceramic-coated 5.2-quart pan built for eggs, fish, and oil-free weeknights.
This is the pan for someone committed to lighter cooking and wants a surface that lets them get away with almost no fat. The ceramic coating is smooth and slick, and the 5.2-quart body gives you the second-largest capacity on this list behind only the 7-quart Yeksum. Its rivet-free interior means no food traps in the cooking surface, which is a small detail that pays off every time you wipe it clean. The ceramic surface contains no PFOA, PFOS, lead, or cadmium, and the pan runs on induction, gas, electric and ceramic.
Where it lands against its closest rival matters. Compared with the GiPP, its near-twin at 5.2 quarts and ceramic finish, the Redchef swaps a heavier construction for silicone and stainless steel handles that stay comfortably cool, which keeps daily stovetop use pleasant. Heat spreads quickly and evenly, the tempered glass lid traps steam for flavor while blocking splatter, and the whole pan is an easy wipe-clean after most meals. Customers note the wipe-clean ceramic surface has replaced their old Teflon pan for eggs and fish.
The one thing to know is its temperature etiquette. The light-colored ceramic coating shows oil color changes well, which is helpful, but it performs best at or below medium-high heat rather than on a ripping high flame. Owners also consistently mention it’s lighter than typical ceramic pans and easy to handle, though one buyer did report that the surface had already begun to scratch. Treat it with wood or silicone tools and it should stay slick. A few also find the appearance less pretty than a traditional dark pan — a matter of taste, not performance.
Why ceramic here pays off: a rivet-free, smooth ceramic surface gets eggs and fish out with almost no oil, and cleanup is a wipe rather than a soak.
The natural fit: health-focused cooks who want a large ceramic pan for eggs, fish, and low-fat sautés.
Keep in mind: it performs best below high heat, so this isn’t the pan for ripping-hot sears.
Understanding the Specs
Capacity and Cooking Surface
Capacity in quarts tells you how much food the pan holds — a 5-quart pan feeds a family of four with leftovers, while a 4.5-quart pan suits a smaller household. The listed diameter usually refers to the rim, not the usable flat area, so two pans sold as “12 inch” can feel very different once food is in one. Depth also matters: a 3-inch wall holds sauce without sloshing, and a 3.4-inch wall makes room for hot pot. For six people, the 7-quart Yeksum is the only pan here with the volume for a full batch.
Oven Rating and Nonstick Coating
The maximum temperature rating tells you how hot the oven can get with the pan inside — a 500 °F rating lets you sear on the stove and finish under the broiler, while a 450 °F limit keeps you to lower baking. Note the lid’s separate glass rating, which is usually much lower than the pan’s metal rating; a tempered glass lid might only take 350 °F even when the pan itself is fine to 500 °F. For coating type, ceramic is smoothest and best for delicate foods, while a hybrid or granite nonstick is more scratch-resistant and better for metal-tool cooks. Smooth surfaces like the SENSARTE and Redchef release food most easily, while textured ones like the Inqibee and Yeksum prize durability.
FAQ
Is a 12 inch sauté pan big enough for a family of four?
Does a nonstick sauté pan work on an induction cooktop?
Can I put a nonstick sauté pan in the oven?
How do I stop food sticking to a ceramic or granite pan?
Are these pans dishwasher safe?
What is the difference between ceramic, granite, and hybrid nonstick?
How long does nonstick coating last?
Can I use metal utensils in a nonstick sauté pan?
Do these pans have a lid and is it oven safe?
How heavy is a 12 inch nonstick sauté pan to handle?
Final Thoughts: The Verdict
For most kitchens, the 12 inch nonstick sauté pan winner is the SENSARTE Nonstick Ceramic Skillet — the deepest combination of capacity, induction-ready construction, and pour-spout practicality in one dishwasher-safe pan. If you want to spend less and still feed a family, grab the Moss & Stone 12″ Deep Nonstick Skillet, which offers the same five-quart size and induction compatibility at a friendlier price. And for big-batch roasting with the highest oven ceiling on this list, the Yeksum Tri-Ply 7 Qt Saute Pan is the one to reach for — its 600 °F rating and seven quarts stand alone here. Match the coating to your utensils and the capacity to how many you feed, and any of these pans will stay in rotation for years.
How We Picked
We do not accept paid placement. Every pick is matched to a real buyer and a real use-case; we do not hands-on test units.
Sources & Methodology
Specifications: manufacturer listings and product documentation. Review insights: verified customer reviews, as of September 2026. Pricing: not shown on this page (it changes often); check the current price via the retailer link.
As an Amazon Associate, KitchPrep earns from qualifying purchases. This does not affect which products we feature.
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