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Sauté pan: Difference between revisions
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(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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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 | 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 taste. | ||
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 keeps the ingredients from escaping as the pan is jerked or stirred. | |||
https://amzn.to/47M6wAJ | https://amzn.to/47M6wAJ | ||
Latest revision as of 11:58, 30 December 2023
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 taste.
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 keeps the ingredients from escaping as the pan is jerked or stirred.
