Sauté Pans

Sauté pans, thanks to their narrower bottom and wider side angle, are suitable for so-called "Sauté cooking", where during baking using fat (resistant to higher temperatures), cooks help themselves by tossing the ingredients in the air - this mixes the ingredients and, what is important, more moisture evaporates during such cooking, which in turn means more concentrated ingredients and with that, a more intense taste of the prepared food. Sauté pans are also used in a cooking technique called "Mantecare", which is used to finish the preparation of risottos, pasta and similar dishes to give them the right creamy texture.