Michel Boucher > wrote in part:

> Recipes that use a sauteuse for...gasp...sautéeing. :-) Please note
> also that a wok is often described as a sauteuse chinoise, which I do not
> interpret as a Chinese woman who will jump my bones.
>
> A sauteuse évasée is deeper than a sauteuse and it may be a good tool
> with which to make sauces and you may be using one for that purpose, but
> I suspect that that is still not its primarily intent, given that the
> name sauteuse implies sautéeing and not making sauces. The plot deepens
> when one realizes that there actually exists a saucière, specifically
> designed for making sauces.

Michel,

Believe it or not, I am familiar with the verb sauter and its various
derivations as well as the noun sauciere. I can only say that the
Paris restaurant supply stores, such as De Hillerin and MORA (where I
bought mine), as well as the manufacturers, sell these pans under the
name sauteuse evasee with the intention that they be used for
precisely the purposes that I use them. Indeed, these pans are sold
based not on the diameter of the base, but on the basis of the volume
they hold. They come in three sizes, all with flared sides that are
higher than what one finds on a saute pan. It is hard to imagine
using them as saute pans, especially the 1L/1Qt size. Perhaps the
name may have something to do with the fact that the base and sides
meet at an angle instead of being curved. Perhaps, despite the best
efforts of the Academie francaise, the French language evolves over
time

In any event, I didn't raise the sauteuse evasee for the purpose of
getting into an arcane debate over etymology. I just mentioned it
because using a sauteuse evasee for saucemaking and reductions is not
something I invented, but something that is widely done.