I think they have a rounded bottom. And a 5 1/2 qt. cuisinart pan I'm looking
at also has a domed rather than flat lid. Thanks for any insight.

From the name, my guess is that it would be used to sauté food.

Michel Boucher wrote:
>
> From the name, my guess is that it would be used to sauté food.

For making sauces. It has rounded corners.

wrote in news:3FB1280D.82A64154
@ix.netcom.com:

> Michel Boucher wrote:
>>
>> From the name, my guess is that it would be used to sauté food.
>
> For making sauces. It has rounded corners.

That would be a saucière. Unless of course sauteuse doesn't mean in
English what it means everywhere else in the world. Wouldn't be the first
time :-)

Michel Boucher > wrote in message >. ..
> wrote in news:3FB1280D.82A64154
> @ix.netcom.com:
>
> > Michel Boucher wrote:
> >>
> >> From the name, my guess is that it would be used to sauté food.
> >
> > For making sauces. It has rounded corners.
>
> That would be a saucière. Unless of course sauteuse doesn't mean in
> English what it means everywhere else in the world. Wouldn't be the first
> time :-)

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

http://www.e-dehillerin.fr/extrafort.html
http://www.bridgekitchenware.com/cat...m?Category=215

(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 :-)

On 11/11/03 19:21, in article ,
" > wrote:

> Michel Boucher wrote:
>>
>> From the name, my guess is that it would be used to sauté food.
>
> For making sauces. It has rounded corners.

It has rounded corners to make the sautéing (i.e. the tossing in the pan
with a spatula) of ingredients easier and to let them brown more evenly. A
sauteuse will often be used by chefs to prepare stuff that is more often
associated with a Dutch oven or a saucepan (concentrated stocks, "fonds"
"jus", gravies). A sauteuse with a metal handle will be used for searing
meats and small game (squab, rabbit) before roasting them in the oven using
the same pan. Then the meat is removed and the juices are deglazed very
easily on the stove, still in the same pan. That kind of sauteuse is very
useful because it goes "everywhere".

Do you mean a saucier? They have a rounded bottom. They are used to make
sauces and gravy. With the rounded bottom, you can get to things a lot
easier with a wisk.

McGuirk1 wrote:
> I think they have a rounded bottom. And a 5 1/2 qt. cuisinart pan
> I'm looking at also has a domed rather than flat lid. Thanks for any
> insight.

>From: "John Snell"

>Do you mean a saucier? They have a rounded bottom. They are used to make
>sauces and gravy. With the rounded bottom, you can get to things a lot
>easier with a wisk.

Thank you for that simple explanation.
Much appreciated.

(McQuirk1) writes:

>>From: "John Snell"
>
>>Do you mean a saucier? They have a rounded bottom. They are used to make
>>sauces and gravy. With the rounded bottom, you can get to things a lot
>>easier with a wisk.
>
>Thank you for that simple explanation.

What explanation... you got snookered... don't be so quick to thank Snell the
Shill for that fercocktah bait and switch routine... you asked about a
"sauteuse" and Simple Snell slipped you a "saucier", a totally different
animal. A sauteuse pan is squat/shallow and wide, with straight sides, often
with two loop handles, used primarilly for sauteing but also good for braising:
http://www.kitchenemporium.com/info/21sauteuse_pan.html

A saucier, as the name implys, is used for preparing sauces, deep with flared
sides for quick reductions and with rounded corners for ease of stirring:
http://www.kitchenemporium.com/info/21saucier.html

Now for your consideration I got this here bridge...



---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

"PENMART01" > wrote in message
...
> (McQuirk1) writes:
>
> >>From: "John Snell"
> >
> >>Do you mean a saucier? They have a rounded bottom. They are used to make
> >>sauces and gravy. With the rounded bottom, you can get to things a lot
> >>easier with a wisk.
> >
> >Thank you for that simple explanation.
>
> What explanation... you got snookered... don't be so quick to thank Snell
the
> Shill for that fercocktah bait and switch routine... you asked about a
> "sauteuse" and Simple Snell slipped you a "saucier", a totally different
> animal. A sauteuse pan is squat/shallow and wide, with straight sides,
often
> with two loop handles, used primarilly for sauteing but also good for
braising:
> http://www.kitchenemporium.com/info/21sauteuse_pan.html
>
> A saucier, as the name implys, is used for preparing sauces, deep with
flared
> sides for quick reductions and with rounded corners for ease of stirring:
> http://www.kitchenemporium.com/info/21saucier.html
>
> Now for your consideration I got this here bridge...
>
>
What you describe here is what the French call a sautoire and what we
Americans usually call a saute pan - the straight sided shallow number with
a long handle. I'm not sure what the term sauteuse really means. I usually
see the name applied by manufacturers to pans that others might call a chef
pan or braiser. Basically it is usually something shaped like a shallow
wok, often with a lid. I'd bet you could find the term sauteuse referring
to both sautoires and sauciers, though, by some manufacturer somewhere. It
isn't exactly an exact science and terminology has gotten pretty corrupted
from the original French terms in modern times. Good cooking.

Fred
The Good Gourmet
http://www.thegoodgourmet.com

The Professional Chef defines a "sauteuse" as:
A shallow skillet with sloping sides and a single, long handle. Used
for sautéing. Referred to generically as sauté pan.

Jason
The Navy Cook


"Fred" > wrote in message
. ..
>
> "PENMART01" > wrote in message
> ...
> > (McQuirk1) writes:
> >
> > >>From: "John Snell"
> > >
> > >>Do you mean a saucier? They have a rounded bottom. They are used to
make
> > >>sauces and gravy. With the rounded bottom, you can get to things a lot
> > >>easier with a wisk.
> > >
> > >Thank you for that simple explanation.
> >
> > What explanation... you got snookered... don't be so quick to thank
Snell
> the
> > Shill for that fercocktah bait and switch routine... you asked about a
> > "sauteuse" and Simple Snell slipped you a "saucier", a totally different
> > animal. A sauteuse pan is squat/shallow and wide, with straight sides,
> often
> > with two loop handles, used primarilly for sauteing but also good for
> braising:
> > http://www.kitchenemporium.com/info/21sauteuse_pan.html
> >
> > A saucier, as the name implys, is used for preparing sauces, deep with
> flared
> > sides for quick reductions and with rounded corners for ease of
stirring:
> > http://www.kitchenemporium.com/info/21saucier.html
> >
> > Now for your consideration I got this here bridge...
> >
> >
> What you describe here is what the French call a sautoire and what we
> Americans usually call a saute pan - the straight sided shallow number
with
> a long handle. I'm not sure what the term sauteuse really means. I
usually
> see the name applied by manufacturers to pans that others might call a
chef
> pan or braiser. Basically it is usually something shaped like a shallow
> wok, often with a lid. I'd bet you could find the term sauteuse referring
> to both sautoires and sauciers, though, by some manufacturer somewhere.
It
> isn't exactly an exact science and terminology has gotten pretty corrupted
> from the original French terms in modern times. Good cooking.
>
> Fred
> The Good Gourmet
> http://www.thegoodgourmet.com
>
>