Nothing . . .
. . . except as a "bargain" object to sell to the unsuspecting in the kitchen & bath department.
Even the ones with a big slug of aluminum (or copper) laminated in (and sold for absurd prices) are limited. Onions will fry fine but meats and potatoes can stick badly in many applications.
I find you can use such a pan if you tumble the meat and/or potatoes in oil and let them sit for awhile for it to soak in, then get the oil in the pan real hot before adding ingredients. Don't crowd the pan and don't try to move the stuff until it's well cooked on the bottom, then turn once. This is the formal method for sauté.
The so called sauté pan with just a big slug of aluminum laminated to the flat bottom work (but with annoying hot spots on the vertical sides), but aren't ideal for sauté - a shallow pan with curved or sloping sides is a much better sauté pan. Those need to be full laminate, though.
The covererable straight sided "sauté" pan would much better be called a "braising pan", as that is a much better application, and anything that sticks to the bottom will be released back in by the cooking with liquid.
When it comes to conventional American "frying", I just forget about the fancy cookware and use a well seasoned cast iron pan (of which I have several). There really is no substitute.
