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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. Stockpots are large pots with sides at least as tall as their diameters. This allows stock to simmer for extended periods of time without major reducing. Stockpots are typically ...
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 several of these utensils in varying sizes. [citation needed] A "rappie pan" is a pan used to make rappie pie, an Acadian potato dish.
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Most recipes will call for a tin for metal and a dish for glass or ceramic, while a pan can refer to either. In a pinch, you can swap one for the other in many recipes.
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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.
A glass pan’s ability to heat up more slowly and retain that heat can actually be an asset if you’re baking something like lasagna or mac ‘n’ cheese. In these cases, you probably want that ...
Copper saucepan without lid Saucepan with a lid. A saucepan is one of the basic forms of cookware, in the form of a round cooking vessel, typically 3.5 to 4 inches (90 to 100 mm) deep, and wide enough to hold at least 1 US quart (33 imp fl oz; 950 ml) of water, with sizes typically ranging up to 4 US quarts (130 imp fl oz; 3.8 L), [1] and having a long handle protruding from the vessel.