Saute Pans

Saute Pans

Saute pans are often considered as a cross between frypans, skillets and saucepans, and the general distinction is that a sauce pan is wider and deeper to allow all ingredients to be cooked evenly on the same layer. As one of the prerequisites of sauteing is not to overcrowd the pan, the deepness of the sautepan allows extra room for food to be tossed around without sliding off the edges.

Stainless steel saute pans are traditionally more preferable as they are able to achieve higher temperatures and better browning results, although nonstick saute pans are rising in popularity due to ease of both cooking and cleaning.