Sauté & Sauteuse pans

The sauté pan is a real all-round pan with high edges that can be used for everything from boiling to frying. The deep frying pan with its rounded and high edges a perfect pan for fast frying and stir-frying, but is also excellent for cooking for example risotto.

Sauté pan

The sauté pan can be compared to a combination of a frying pan and a saucepan. It has sides of about 5 to 7 cm, which makes it suitable for boiling, and it usually comes with a matching lid. It also has a generous cooking surface, making it perfect for dishes that are first fried and then finished with a sauce.

The sauté pan is available in several different materials, with or without coating. If you want to sear your ingredients in the pan first and then finish cooking them in the oven, it’s important to choose a pan that is oven-safe, such as stainless steel or cast iron.

Sauteuse

The name Sauteuse comes from the French word “sauter,” meaning “to jump.” The technique resembles stir-frying, where you quickly cook food while tossing it in the pan. Thanks to the high sides and fast heat distribution, you can easily toss ingredients at high heat to achieve a seared surface while retaining freshness.

The shape of the pan makes it easy to stir along the sides and bottom, making the sauteuse ideal for more delicate dishes such as sauces or foods that burn easily. The sauteuse is also available in various materials, but stainless steel is the most common.

Both the sauteuse and the sauté pan are suitable for dishes where liquid ingredients are added, such as risotto or pasta dishes with sauce.