Michel Boucher > wrote in message >. ..
> (Rory) wrote in
> om:
>
> > Michel,
> >
> > You're forgetting the sauteuse evasee. It's a very handy pan for
> > reduction and sauce-making and, in the 1L/1Qt size I have, for cooking
> > small quantities. There are pictures of the one I use he
>
> I can use a frying pan also, and the evaporation rate would be a tetch
> faster. That doesn't make a sauteuse a sauce pan per se.
>
> Interesting that the second site doesn't call it a sauteuse, but simply an
> "evasee" [sic]. I suppose on that basis, you could have a "plate" and a
> "profonde" without actually saying what they are :-)
Michel,
Really, it's main purpose is as a sauce pan, and in France, which is
where the first site originates, it is most definitely called a
sauteuse evasee. It is really good for making hollandaise, bernaise,
etc. and for reductions. A frying pan just doesn't do the same
things.