FRYING PANS SAUTÉ PANS

Their name derives from the French “sauter” (to jump) and we could consider them a hybrid between a saucepan and a frying pan. They are characterized by having straight walls and a height of between 6 and 7 cm. Thanks to their design, in which the surface in contact with the heat source is large compared to the height of its walls, they allow food to be distributed around the base of the container in a single layer and consequently heated evenly.

The straight structure of their walls prevents food from being tossed out of the pan when sautéing, while allowing liquids, wines or sauces to be introduced, making them ideal for stews and for deglazing.