There are, by my count, at least seven levels of fried chicken. The worst of them is good; the best, which I waited forty-four years to find, led to what can only be called an out-of-body experience. Let’s start at …
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. Add this to my Recipe Box.
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Shape of a Saute Pan
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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
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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.
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Materials
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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
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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
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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.
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References
- Photo Credit Image by Flickr.com, courtesy of Stewart Butterfield
