Cooking Glossary



To cook quickly in an open, shallow pan with straight sides (a sauté pan) in hot fat, the food is stirred occasionally to prevent it from sticking. A frying pan with sloping sides can be used instead of a straight-sided sauté pan.

Sauté pan

A heavy, straight-sided, frying pan 6-10cm deep. A sauté pan is used to fry foods quickly in a small amount of hot fat.