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Sauté Pans


Sauté Pan

Sauté Pan
© Denzil Green


A Sauté Pan is a frying pan with straight sides. In French, it is actually called a "sautoir."

A good Sauté Pan needs to be light enough so that you can toss things in it, if you want to use that technique while sautéing.

The straight sides help keep food in as you toss it, if you choose to.

Cooking Tips

Don't overfill the pan, or the food will steam instead of searing. Sauté in batches if you have to.


See also:

Pans

Aebleskiver Pans; Appachatti Pans; Appakarai Pans; Broiling Pans; Cast Iron; Chafing Dish; Crêpe Pans; Electric Frying Pans; French Roasting Pans; Frying Pans; Kanom Krok Pans; Meatloaf Pans; Non-Reactive Pans; Non-Stick Pans; Omelet Pans; Paella Pans; Pans; Quiche Pans; Roasting Pans; Sauté Pans; Self-Basting Roasters; Spiders; Wok

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Also called:

Sauteuse, Sautoir (French)

Citation

Oulton, Randal. "Sauté Pans." CooksInfo.com. Published 10 July 2006; revised 07 November 2007. Web. Accessed 12/17/2017. <http://www.cooksinfo.com/saute-pans>.

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