The sauté pan comes from the French word “Sauter”, meaning “to jump”. This pan is designed to cook a larger volume of ingredients without overcrowding. A sauté pan is used by tossing ingredients back and forth into the air and is used on high heat with oil or fat. Food cooked in this pan should be brown with a nice crust and not soggy. This pan is typically used with a lid to trap heat and splatter. A sauté pan has straight sides. It has a larger surface area, which makes it ideal for tasks like searing meat or reducing a pan sauce. It is also less likely to slosh things over the side when cooking.
