A medium depth skillet or pan, which has straight or rounded sides, a long handle, and a cover. It is generally made of a metal with a thick ground base that allows temperature changes to occur rapidly as the level of the heat applied to it is either increased or decreased. A typical sauté pan will be rated at a 5-quart capacity, however other sizes are also available. Higher, straight-sided pans make it easier for lightly frying greater amounts of food with lower levels of oil, as well as allowing for easier turning and browning of the contents.
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