Ella Walter
Sauté pans are a versatile addition to your kitchen, with a wide range of uses. They are somewhere between a skillet and a Dutch oven, featuring a wide cooking surface, low, straight sides, and a capacity of three to 3.5 quarts. They are ideal for shallow frying, searing, braising, and wilting large quantities of greens. You can use a sauté pan to cook chicken cutlets, potatoes, fritters, cabbage, steak, ground turkey, and mushrooms. They are also oven-safe, so you can use them for baked dishes like frittatas or casseroles.
| Characteristics | Values |
|---|---|
| Type of cookware | Hybrid between a saucepan and a frying pan |
| Use cases | Shallow frying, braising, stewing, wilting greens, browning, baking, stir-frying, searing, simmering, making sauces, etc. |
| Design features | Wide base, large surface area, low and straight walls, long handle, tight-fitting lid, oven-safe, durable, easy to clean |
| Ideal for | Large recipes, browning, accommodating solid meat pieces, reducing sloshing |
| Not ideal for | Flat foods like eggs and crepes |
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What You'll Learn
Searing steak
To sear steak in a sauté pan, first, pat the steak dry with paper towels. This step is important as any moisture on the exterior of the steak must evaporate before the meat begins to brown. Next, season the steaks generously on both sides with salt and pepper. It is recommended to pre-salt the meat as this seasons it fully and gives enough time for any juices drawn out by the salt to be re-absorbed, guaranteeing better browning later. The salt will draw out liquid from the beef through osmosis, and if you try to sear at this point, you will waste heat energy evaporating the liquid.
After seasoning, heat a heavy-based pan, preferably stainless steel or cast iron, over medium-high heat until it is very hot. Add oil to the pan and heat until it shimmers and fluidly moves around the pan. Carefully place the steak in the pan, releasing it away from you to avoid oil splatter. It should sizzle when it touches the pan. Leave the steak undisturbed for a few minutes to develop a brown crust. You will know it is ready to flip when it releases easily from the pan and has a deep brown colour on the bottom, usually after about three minutes.
Flip the steak and continue cooking for another three to four minutes on the other side for rare or medium-rare. For additional flavour, add butter and aromatics such as garlic and rosemary to the pan after searing both sides of the steak. Tilt the pan to spoon the garlic butter over the steaks and cook to your desired doneness. Finally, remove the steak from the pan and let it rest for about ten minutes before slicing against the grain.
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$7.38
Browning chicken
A sauté pan is a hybrid between a saucepan and a frying pan. It has a wide base to maximise surface area, shallow straight-edged walls to increase its capacity, and a lid to cover it as needed. It is extremely versatile and can be used for braising, pasta dishes, smaller one-pot dishes, braises, stews, and more.
Now, let's talk about browning chicken in a sauté pan. Browning chicken is a crucial step in many chicken recipes as it improves the flavour of the chicken before it is baked, braised, or simmered. Here are some detailed instructions to help you achieve perfectly browned chicken:
Preparation:
Before you start cooking, there are a few important preparation steps to follow. Firstly, trim any excess fat off the chicken and wash the meat in cold water. Pat the chicken dry with a clean kitchen towel to remove any excess moisture. This step is important because if there is too much moisture, the chicken may steam instead of browning properly.
Seasoning:
After patting the chicken dry, it's time to season it. Sprinkle salt, pepper, or any other desired seasonings on each side of the chicken pieces. You can also use other seasonings like garlic powder, onion powder, or smoked paprika to add extra flavour.
Heating the Pan:
Choose a pan with a wide base and shallow straight-edged walls, which is typical of a sauté pan. Heat the pan on medium-high heat and add your choice of oil or butter. You can use olive oil, canola oil, corn oil, or butter. Make sure to use enough oil to coat the entire cooking surface of the pan. The oil should be hot, but be careful not to overheat it, as this can affect the quality of the browning.
Cooking the Chicken:
Once the oil is hot, it's time to add the chicken to the pan. Use tongs to place the chicken pieces in a single layer, making sure they are not crowded. Leave some space between each piece to allow for even cooking. Depending on the thickness of the chicken pieces, cook each side for 8-10 minutes without moving the chicken. If the chicken sticks to the bottom of the pan, give it a little more time before attempting to flip it.
Flipping and Finishing:
After the first side is browned, use tongs to carefully flip each piece of chicken. Cook the other side for an additional 8-10 minutes. Once both sides are browned, remove the chicken from the pan and place it on a clean plate. Allow the chicken to rest for about 10 minutes before cutting into it, as this helps the juices redistribute and ensures a juicy, flavourful result.
By following these steps and using a sauté pan, you should be able to achieve perfectly browned chicken with a delicious flavour and texture.
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Braising cabbage
A sauté pan is a hybrid between a saucepan and a frying pan. It is a versatile piece of kitchenware that can be used for braising, pasta dishes, and smaller one-pot dishes.
Preparation
The best cabbage to use is an inexpensive green cabbage, weighing around 2 pounds. Savoy and red cabbage also work well. Cut the cabbage into wedges, leaving the core attached. The wedges should be around 1/4 to 1/2-inch thick. Lop off the tough stem end and discard any wilted outer leaves. Thickly slice a red onion and cut up some carrots to add color and sweetness to the dish.
Cooking
Place a large sauté pan on medium heat. Melt 3 tablespoons of butter in the pan. Add the cabbage wedges and top with another tablespoon of butter. Cover the pan and cook for about 10 minutes, until the cabbage is tender. Uncover and stir the cabbage to coat it evenly with the melted butter. Remove from the heat and let it stand, covered, for about 3 minutes. Season with ground black pepper.
Alternatively, you can add sliced onions and carrots to the pan with the cabbage wedges. Drizzle with broth and olive oil, and season with salt, pepper, and crushed red pepper. Cover the pan and braise in the oven at 325°F/163°C for 1 hour. Then, flip the wedges, reseal the dish, and braise for another hour or until the cabbage is fork-tender.
Serving
Braised cabbage can be stored in the fridge for up to 4 days. Before serving, pop it into a hot oven to brown the top, and add balsamic vinegar or acid for extra flavor.
Braised cabbage goes well with meaty dishes, such as beef stew, pork, chicken, and steak. It can also be served with grilled smoked sausage and cooked Granny Smith apples. For a healthier option, substitute butter with ghee and add garlic powder.
Enjoy your delicious and healthy braised cabbage!
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Shallow frying fritters
A sauté pan is a hybrid between a saucepan and a frying pan. It has a wide base, a large diameter, a long handle, and shallow straight-edged walls to increase its capacity. The best sauté pans heat evenly, are responsive to temperature changes, and have a wide cooking surface that can accommodate larger recipes. They are perfect for shallow frying, searing, braising, and wilting.
- Heat the oil in the pan to around 350°F to 375°F (175°C to 190°C).
- Place the fritters in the hot oil, ensuring not to overcrowd the pan, which can lower the oil temperature and result in soggy food.
- Cook the fritters until one side is golden brown, then flip them to cook the other side to the same degree.
- Remove the fritters from the oil and drain any excess oil on paper towels.
It is important to use a cooking oil with a high smoking point, such as canola oil, corn oil, grapeseed oil, safflower oil, sunflower oil, or pure vegetable oil. Peanut oil can also be used, but it will impart a slightly nutty taste and darker colour.
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Baking a casserole
A sauté pan is a hybrid between a saucepan and a frying pan. It has vertical sides, a wide base, and a long handle. Its straight sides give it a greater usable surface area than a frying pan, which is useful for searing or browning meat. Its depth and space also make it ideal for cooking with sauces, such as curries, chillies, or casseroles.
First, prepare your ingredients. For best results, slice, chop, or dice your vegetables, proteins, or other ingredients uniformly so they can fit in a single layer across the pan. Toss or stir them in oil to coat them evenly. You can also sauté aromatics such as onions, garlic, and ginger until they're softened, then add whole spices. Next, add your protein, such as chicken, lamb, or paneer, and cook until browned. Add your vegetables, such as red peppers, aubergines, or cauliflower, along with your sauce, such as coconut milk or tomato sauce. Stir everything together and bring it to a simmer.
Cover your sauté pan with its lid to trap moisture and heat, and prevent your liquids from reducing too far. The straight sides of the pan will help contain your ingredients and sauce, reducing the likelihood of spills. The higher vertical walls and larger overall capacity of the sauté pan make it ideal for braises, stews, and similar dishes.
Your casserole is now ready to be served! You can also use your sauté pan to bake bread, as its unique properties can mimic the effects of a professional baker's oven. The enclosed space traps steam, accelerating yeast activity and aiding in the creation of a crispy crust.
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Frequently asked questions
A sauté pan is a hybrid between a saucepan and a frying pan. It has a wide base, a large surface area, low, straight walls, and a long handle.
You can use a sauté pan for a wide variety of cooking scenarios. It is ideal for shallow frying, searing, braising, and wilting large quantities of greens. You can also use it for browning chicken thighs, making crisp-edged seared mushrooms, or browning ground turkey.
Sauté pans have a greater usable surface area than frying pans, which makes them ideal for cooking large quantities of food. They are also oven-safe and come with a lid, which helps trap moisture and heat.
For best results, ensure that the ingredients are sliced, chopped, or diced uniformly and are able to fit in a single layer across the pan. This will ensure that they sauté instead of steam. You can also try the French way of sautéing by lifting the pan off the burner and tilting it slightly forward before jerking your elbow back and tilting the pan back up.
