Shallow Sauté Pans
Sauté pans with a narrower base and sloping sides for quick frying, tossing ingredients and finishing risottos and pasta (mantecare). Available in aluminium, stainless steel and carbon steel, with or without coating.
When to use a sauté pan?
Thanks to the narrower base and wider angle of the sides they are ideal for sautéing, where ingredients are tossed into the air using a high-heat fat – this mixes them and lets more moisture evaporate, concentrating the ingredients for a more intense flavour. Sauté pans are also used for the mantecare technique to finish risottos, pasta and similar dishes with a perfectly creamy texture.
Thanks to the narrower base and wider angle of the sides they are ideal for sautéing, where ingredients are tossed into the air using a high-heat fat – this mixes them and lets more moisture evaporate, concentrating the ingredients for a more intense flavour. Sauté pans are also used for the mantecare technique to finish risottos, pasta and similar dishes with a perfectly creamy texture.