About Saute Pans

The word "saute" comes from the French word "sauter," meaning to jump. To saute is to cook food over direct heat with a bit of oil, moving the food about quickly so that it does not burn. In order to do this, you need a saute pan.

Shape of a Saute Pan

A saute pan is a shallow, straight-sided pan with a flat, wide bottom. The width of the pan is important. If it is too small, the food will not have enough room to move about and brown properly.

Handle

A saute pan should have a long handle, so the cook can toss the ingredients about in the pan. Choose a pan with a durable handle that is well-attached, to reduce the risk of the handle breaking off. Also, make sure the handle of the pan is heat-proof.

Materials

Copper is great for saute pans because it conducts heat well. However, copper is pricey and difficult to keep looking nice. Anodized aluminum also conducts heat well, costs a lot less than copper, and is easier to clean.

Size

Saute pans range in size from one quart to seven quarts, although most home cooks will find a three- or five-quart pan suitable to their needs.

What to Avoid

A nonstick saute pan is a no-good saute pan, because a saute requires oil. Additionally, nonstick pans typically cannot handle the high heat required during sauteing.

References

• What Experts Consider
• Saute Pan