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Editing Sauté pan

Revision as of 06:58, 23 November 2023 by FoodBookSysop (talk | contribs) (Created page with "A sauté pan must be large enough to hold all of the food in one layer, so steam can escape, which keeps the ingredients from stewing and promotes the development of fond. Most pans sold specifically as sauté pans have a wide flat base and low sides, to maximize the surface area available for heating. The low sides allow quick evaporation and escape of steam. While skillets typically have flared or rounded sides, sauté pans typically have straight vertical sides. This...")
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