Saute pans may be a handy tool in your kitchen, but it is sometimes mistaken with a skillet due to their similar appearance. Even though it has some similarities to a skillet, a saute pan is an essential kitchen tool in its way and deserves to be included in every cookware collection. In addition to being frying pans, skillets and saute pans may also be used as daily pans. However, a skillet is a more conventional choice.
Because of their distinctive form, saute pans have certain significant benefits over a skillet for particular cooking procedures, as previously stated above. We’ll go through each of them in detail.
Using saute pans for braising is lovely since it allows you to make delicate and flavorful meat. On every level, saute pans outperforms a skillet when braising. Braising is a method in which food, often meat, is first cooked using dry heat, such as searing or sautéing at a high temperature, before being finished in liquid. Once the food is actually soft and has absorbed the tastes of the liquid, the pan is covered, and a liquid (such as broth, stock, or wine) is added to continue cooking it. This method is ideal for creating fall-apart braised beef ribs or ultra-tender chicken thighs, which would otherwise be impossible to achieve in a skillet or frying pan.
Saute pans may be used in the oven if they are made of heat-resistant stainless steel or cast iron. Check the handles to ensure they are made of a heat-resistant material. If you use an oven-safe pan, you may put it in the oven to complete the braising process. Braising the meat after searing it makes it wonderfully juicy and fall-apart tender: it’s the ideal blend of flavour and texture. The pan may be kept on the stove on low heat for a short period, thus serving as a tiny dutch oven if your oven isn’t large enough or you don’t want to cook your food in the oven completely.
When it comes to cooking food in oil, the depth and volume of saute pans offer it a distinct edge over a skillet. Saute pans can be used for deep frying in small quantities, but it shines when it comes to shallow frying, which is what it is best at. The straight edges and lid prevent oil from splattering into you and your stove, making your kitchen safer and more hygienic overall.
Because of the enormous surface area of saute pans, it may be used to sear either a single big object (such as a steak) or a large number of more minor things simultaneously (like chicken thighs). It is suitable for searing because of the equal heat distribution present in stainless steel. And after the searing is completed, you can go on to the sauce coup de grâce by deglazing the pan with an astringent such as red wine to release the beautiful parts that have adhered to the pan.
High-quality saute pans are an excellent addition to any pan collection, and they may assist you in learning a variety of practical culinary methods. Consider it a team member: it performs well in its assigned duty and compliments the other objects in your kitchen.