The Versatile Sauteuse Pan: What, When, And How To Use It

A sauté pan is a piece of cookware that is a hybrid between a saucepan and a frying pan. It is a versatile addition to a kitchen and can be used for a wide variety of dishes. Sauté pans typically have straight sides and are deeper than frying pans, which tend to have curved, slanted sides. Sauté pans are perfect for browning meats, reducing sauces, cooking risottos and making grilled cheese sandwiches. They are also great for shallow frying, braising and making pasta dishes.

Saute pans are a hybrid of frying pans and saucepans

A sauté pan is a hybrid of a frying pan and a saucepan. It is a shallow pan with straight sides, a large surface area, and a helper handle. This makes it ideal for dishes that require large quantities of ingredients, such as soups and stews, or sauce-based dishes and braises. The straight sides make it better for cooking with liquids as they are less likely to leak or splash out compared to a skillet's slanted sides.

The straight sides of a sauté pan also provide a greater usable surface area than a frying pan of equal diameter, which is useful for searing large steaks or browning chicken thighs. The depth and straight sides of a sauté pan also make it less likely that you will slosh the contents all over your hob.

The lid that comes with a sauté pan is useful for locking in heat and moisture, which is particularly useful when simmering casseroles. The snugly fitting lid also minimises evaporation.

Sauté pans are extremely versatile and can be used for a huge variety of dishes. They can be used for shallow frying, sweating vegetables, flambéing, deglazing, and of course, sautéing.

They are used for browning meats, reducing sauces and cooking risottos

A sauteuse pan is a wide, flat-bottomed pan with relatively tall, vertical sides. Its shape affects five main factors: surface area, volume, weight, tossing ability, and evaporation. The straight sides of a sauteuse pan allow you to fit a higher volume of liquid without it splashing out. This is ideal for braising meats, as you can fit a dozen chicken thighs in white wine, for example.

The weight of the pan is also important to consider. A sauteuse pan is heavier than a skillet, often requiring a "helper handle" on the opposite side of the main handle. While this weight is manageable when the pan is sitting still, a skillet is superior for stirring and shaking to promote even cooking.

The geometry of the pan also affects how sauces reduce. The sloped sides of a skillet help moisture evaporate more rapidly, but a sauteuse pan's large surface area means that, given an equal amount of food, there are no significant advantages over a skillet for browning meats.

When cooking risotto, evaporation is a key step. Wide, slope-sided skillets can cook risotto too quickly, leading to dry and overcooked rice. A heavy-bottomed, straight-sided skillet is ideal, as it allows for faster evaporation without overcooking. The shallow depth and wide surface area mean that the broth evaporates at a similar rate to the cooking of the rice, resulting in a creamier risotto.

They are ideal for shallow frying

A sauteuse pan is a hybrid between a saucepan and a frying pan. It is deeper than a frying pan, with straight sides, and comes with a lid. These features make it ideal for shallow frying, which is a hot oil-based cooking technique typically used for portion-sized cuts of meat, fish, potatoes, and patties.

Shallow frying requires a medium-high to high heat cooking process, with temperatures between 160–190 °C (320–374 °F). The high heat promotes protein denaturation and browning, and in some cases, a Maillard reaction. The Maillard reaction is a chemical reaction that gives browned and caramelised foods their distinctive flavour.

The straight sides of a sauteuse pan make it easier to keep liquid inside the pan and prevent spillages, which is ideal when cooking with oil. The lid also helps to lock in moisture, which is important when shallow frying to achieve the desired crispy texture.

When shallow frying, it is important to ensure that the oil is hot enough before placing the food in the pan. This can be checked by using a food thermometer (the oil should be about 375˚) or by dropping a small splash of water into the pan. If the water sizzles and then evaporates immediately, the oil is ready.

To achieve the crispiest results when shallow frying, it is recommended to let the food come to room temperature before placing it in the oil, and to batter or bread the food, depending on the recipe. It is also important not to crowd the pan, as this can reduce the temperature of the oil and lead to soggy food.

The sauteuse pan's straight sides and lid make it a safer and more suitable option for shallow frying than a traditional frying pan, as they help to prevent spillages and control the temperature.

They are more versatile than frying pans

A sauté pan is a hybrid between a saucepan and a frying pan. It is deeper than a regular frying pan and has straight sides, a tight-fitting lid, and a long handle.

Cooking with Liquids

Sauté pans are designed for both dry and liquid cooking methods. The straight sides and lid make them ideal for cooking with liquids, such as simmering, poaching, braising, and even deep-frying. The lid helps to lock in heat and moisture, preventing your food from drying out. In contrast, frying pans are not suitable for cooking with liquids due to their sloped sides.

Preventing Spills

The straight sides of a sauté pan make it easier to prevent spills and splashes. This is especially useful when cooking with sauces or liquids, as you are less likely to slosh them out of the pan. The deeper sides of a sauté pan also provide more space to work with, making it a better choice for tasks like searing large pieces of meat.

Oven-Safe

Sauté pans can typically go from the hob to the oven, making them more versatile than frying pans. This makes them great for finishing off dishes like meat, frittatas, or toad-in-the-hole in the oven. Most sauté pans are oven-safe up to at least 200°C.

Table Presentation

Sauté pans, with their attractive designs, can also be used for serving at the table, reducing the number of dishes you need to wash. For example, the ProWare range of sauté pans has a stylish look that can enhance your dining table presentation.

Cooking Techniques

The design of sauté pans makes them suitable for a wider range of cooking techniques. While frying pans are ideal for quick cooking methods like stir-frying, sauté pans are better for tasks that require slower evaporation, such as reducing sauces or warming gravies. The straight sides of a sauté pan also provide a larger flat cooking surface, making them more versatile for different types of dishes.

Saute pans are great for one-pot meals

A sauté pan is a hybrid between a saucepan and a frying pan, making it extremely versatile. It has straight sides, which make it perfect for cooking sauces, as it is easier to keep the liquid inside the pan and prevent spillages. Its straight sides also provide a greater usable surface area than a frying pan of equal diameter, making it ideal for searing large steaks or browning chicken thighs.

The lid that comes with a sauté pan is also very useful. It locks in heat and moisture, which is important when simmering casseroles or similar dishes.

• Chicken in white wine sauce
• Chicken chasseur
• Salmon and asparagus gratin
• Chicken and ginger fried rice
• Beef stew with vegetable mash
• Chicken and dumplings
• Chicken risotto
• Sausage and vegetable skillet
• Chicken and rice skillet
• Chicken cacciatore with orzo
• Beef tortellini
• Chili skillet
• Chicken burrito skillet
• Skillet lasagna
• Chicken enchilada casserole
• One-pot mac and cheese

Frequently asked questions