What is a sauteuse pan used for?
The sloped sides are ideal for making a rich roux for gumbo or béchamel sauce for mac and cheese, and also for constant stirring when making polenta and risotto. With a generous depth, the Sauteuse can be used to make chili, soups and noodle dishes like Pan-Fried Noodles and Shrimp as well.
What is the difference between a saute pan and a sauteuse?
The only differences I can see are that the saute pan has a long handle plus a “helper” loop and a flat lid, while the sauteuse has two loops and a domed lid.
What is the difference between a sauteuse pan and a wok?
Size: saute pans are generally smaller than woks, therefore they take up less room on the stove. Easier to store: saute pans are shallower than woks, so they’re easier to find a storage place in a cupboard or drawer. If you’ve got really limited kitchen real estate, a saute pan is going to be easier to manage.
What is the difference between a sauteuse and an Braiser?
BEST ANSWER: The braiser is very much like a large frying pan with shallow sides and the sauteuse is taller and more similar in use to a Dutch oven.
What is a sauteuse oven?
“Sauteuse” is the French word for “saute pan” or “frying pan” in the feminine, and it refers to a covered pan of varying sizes and materials with a wide base and sloped sides that can be easily transferred from the stove to the oven. If you think that sounds like a Dutch oven, go take a look at yours.
Can I use a sauté pan as a frying pan?
The sides are typically a little deeper than most skillets. You use a sauté pan for sautéing and pan frying (just like a skillet), but you can also use it for liquid cooking methods and those that require a lid: think poaching, braising, and cooking down big batches of greens.
What is the difference between Le Creuset Braiser and sauteuse?
What do you cook in a sauteuse?
A round, lidded pan with small handles that is often used to sauté or braise a variety of foods. With short to medium height outward sloping sides, a sauteuse pan is a utensil for cooking casseroles, stews, and pasta dishes as well as meat and poultry dishes.