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2. Sautéing - Wikipedia

   en.wikipedia.org/wiki/Sautéing

   Sautéing or sauteing [1] (UK: / ˈ s oʊ t eɪ ɪ ŋ /, US: / s oʊ ˈ t eɪ ɪ ŋ, s ɔː-/; from French sauté, French:, 'jumped', 'bounced', in reference to tossing while cooking) [2] is a method of cooking that uses a relatively small amount of oil or fat in a shallow pan over relatively high heat. Various sauté methods exist.

3. Frying pan - Wikipedia

   en.wikipedia.org/wiki/Frying_pan

   A versatile pan that combines the best of both the sauté pan and the frying pan has higher, sloping sides that are often slightly curved. This pan is called a sauteuse (literally a sauté pan in the female gender), an evasée (denoting a pan with sloping sides), or a fait-tout (literally "does everything"). Most professional kitchens have ...

4. Cookware and bakeware - Wikipedia

   en.wikipedia.org/wiki/Cookware_and_bakeware

   Sauté pans, used for sautéing, have a large surface-area and relatively low sides to permit rapid evaporation and to allow the cook to toss the food. The word sauté comes from the French verb sauter, meaning "to jump". Sauté pans often have straight vertical sides, but may also have flared or rounded sides.

5. The 11 Best Cookware Brands, Tested & Reviewed by Editors - AOL

   www.aol.com/lifestyle/11-best-cookware-brands...

   I love the Sauté Pan for cooking vegetables for the week ahead, or a big batch of pasta or beans. I also adore the Sauce Pan for cooking rice and the Mini Fry Pan for eggs. That said, because it ...

6. Caraway Sauté Pan vs. Our Place Always Pan: Which Popular ...

   www.aol.com/caraway-saut-pan-vs-place-130000592.html

   PureWow Editors select every item that appears on this page,, and the company may earn compensation through affiliate links within the story You can learn more about that process here. Yahoo Inc ...

7. Meunière sauce - Wikipedia

   en.wikipedia.org/wiki/Meunière_sauce

   One is by sautéing—first dredging the fish in seasoned flour (white flour or corn flour) and then cooking in a hot sauté pan with a small amount of clarified butter. The alternative method is to pan-fry or deep fry the floured fish. In pan frying, oil or a combination of oil and butter is used—up to perhaps 2 cm deep.