Sauteuse Pan
back to Glossary Index
A round, lidded pan with small handles that is often used to sauté or braise a variety of foods. With short to medium height outward sloping sides, a sauteuse pan is a utensil for cooking casseroles, stews, and pasta dishes as well as meat and poultry dishes. Common in European households, this pan has a small curved handle on each side instead of a single straight handle and is typically available in sizes ranging from 2.5 quarts to 7 quarts.
There currently aren't any reviews or comments for this term. Be the first!
Sauteuse Pan Glossary Term - Related Content
Our pasta recipes will fill you up and they taste great, too.
You're sure to find a keeper in our collection of lasagna recipes.
Our italian recipes are sure to please everyone.
One of our pasta salads will complement anything you serve it with.
Ingredients included in this recipe are frozen hash browns (2 lb. bag), butter, melted, Salt, pepper, onion, chopped, cream of chicken soup, Cheddar cheese, shredded.
Ingredients included in this recipe are potatoes, onions, Wesson oil.
Ingredients included in this recipe are Irish Potatoes (large), yellow onion (large), Crisco Oil.
Ingredients included in this recipe are peeled and cubed potatoes (medium), bacon, purple onion, oil.
Ingredients included in this recipe are bone-in chicken pieces, potatoes, cut into wedges (large), Italian dressing.
Ingredients included in this recipe are drippings (that the pork, ham, chicken or beef was cooked inch), flour, Liquid (Milk), salt.
Ingredients included in this recipe are loaf Texas Toast, unseasoned, butter, Brown Sugar, cinnamon, eggs.
Sautéing | Pan-Frying
Sautéing
Sautéing is the technique of cooking thin cuts of lamb in a small quantity of hot fat in an uncovered pan. This is considered a 'dry heat' method because fat does not contain water.
Proper pan preparation will result in easy removal of the finish baked goods. There are several preparation methods that work well. Read the recipe carefully to identify the proper method to use.
Pan-frying is similar to sautéing except that a little more oil is used, the turkey pieces are larger and thicker, and the cooking process usually requires more time. High heat is used to sear the turkey pieces in order to brown the surface and seal in the natural juices.
Pan-frying is similar to sautéing except that a little more oil is used, the cuts of beef do not have to be thin, and the cooking process may require more time. Like sautéing, high heat is used to sear the meat, creating a flavorful browned crust.
A herb, nut and seed mixture that is commonly served Middle Eastern countries such as India. Pan Masala is most often considered to be an item to aid digestion or used as a breath freshener for use after consuming highly spicy meals.
A type of bread that has been a Latin American staple for centuries. Pan Cubano is prepared using bread flour or all-purpose flour and a starter is used as a leaven.
Often considered to be a spatula without a handle, the Pot or Pan Scraper is made to assist with the cleaning of contents remaining in pots, pans, bowls, dishes, plates, and other kitchen ware.
A safety covering mitten to fit around the steel handle of cast iron or similar pans and griddles that are used for stovetop, oven, or open flame cooking.
Similar to a muffin pan or tin, this type of bakeware is lower in height and is made specifically for the shorter biscuit made from bread dough.
Typically made of cast iron but also available in other materials, this pan is built for the purpose of making individual servings of scones or cornbread.
Also known as a broiler roaster, oven roaster or oven broiling pan, this piece of cookware is used to broil foods in the oven such as steaks, roasts, or various cuts of meat, poultry and vegetables.
Advertisement
Advertisement