Home-cooked food is considered the best food globally because it is healthy and free from many things like dust that is usually seen on street foods. Meanwhile, it requires various utensils to cook different types of food. And one might get confused between different types of pans because it is difficult to understand the difference between them. Usually, every kitchen set includes all the essentials, but one may not have enough funds to buy the whole set. So, they can purchase separate utensils according to their budget and needs, and one such utensil is a saute pan.
What Is a Saute Pan?
Saute is derived from the French word called “Sauter”, which means “to jump”. It is specially designed to cook a large volume of ingredients and can toss the ingredients back and forth in the air with ease. They are a sort of hybrid between a saucepan and a frying pan, and they are made up of the same kind of metal as the other regular pans, except that the shape of the sides in these pans are vertical, giving them more depth and volume. It is typically used with a lid to trap heat and spatter, which marks another difference compared to other pans.
When and How to Use One?
Oven Cooking: Some variants of these pans are oven-safe, and it provides another way to cook food in the oven. But it is typically used to fry the crust onto the meat before cooking it into the oven. This gives the meat a good juicy and delicious taste.
Saucy Dishes: They are very useful in cooking saucy dishes, whether casserole or curry. And one is far less likely to spill over the ingredients thanks to the vertical edges of the pan providing a bit of depth. One can also find the space to cook brown meat in it.
Searing Meat: As a result of the vertical edges of the pan, it has a greater usable surface area than a regular pan with the same diameter. The larger surface area and the depth will make it a good choice for searing a large chunk of meat or browning a chicken leg piece. Read more about Kitchen Cabinets for Home.
Tips for Purchasing
One should keep a few things in mind before purchasing a for their cookhouse, which are:
Shape: It should have a flat bottom, high vertical edges, and a long handle. Some large size pans will also have a small helping handle on the opposite side.
Construction: It should have a thick bottom consisting of highly heat conductive material like aluminium or copper to spread the heat evenly on the surface.
Lid: It should have a flat or curved glass lid fitting properly on the top of the pan to lock in the heat and steam.
Coating: It is best to have an uncoated one since it is mostly used for cooking at high temperatures.
Pros and Cons
Pros: Made of good heat conductive materials resulting in quick heat-up so one can start cooking right away. And due to the vertical sides of the pan, it provides more depth and ample space to cook the ingredients. They also consist of heavy gauge material, giving them enough strength to withstand high heat.
Cons: They can be harder to move because the heavy gauge material makes it a little heavyweight, resulting in inferior portability. And due to the higher surface area and thickness, they do not stay hot for long.
This variant of a pan feels more like what a professional would use, but beginners can still use it as they provide more surface area to cook, and high vertical sides make it less likely to spill over. Overall it is a good choice if one would like to cook various types of meals at home.
