Sauté pan
Sauteuse (German also: swivel pan) is the French or kitchen-technical name of a frying pan with a high edge that is mostly drawn outwards.
This is in contrast to the sautoir : a pan with a high rim that is perpendicular to the base plate. The German term for it is stew pan.
The term is derived from the French faire sauter (actually “jump”, but here “roast”). The sauté pan is designed to either toss the food briefly in fat or to cook it as pan-fried food ( sautéing ). These types of preparation essentially correspond to those in the Asian wok . High-quality sauté pans are either made of tinned copper or copper that is clad on the inside with a thin layer of stainless steel in order to guarantee the fastest possible heat conduction - good heat storage, however, is not desired. Direct contact with food should be avoided as far as possible with copper pots, since the moderately toxic copper acetate can develop, especially with acidic food .
In addition, sauté pans are ideal for preparing, whipping or reducing sauces, as whisks or wooden spoons reach every corner of the inside of the pot thanks to their conical shape.