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.

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."

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 :-)

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.

(Rory) wrote in
om:

> 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.

But, unless I'm mistaken, and I'm not, the question was about a sauteuse,
which was described as a round-bottomed pan (not a sauteuse évasée which
is a different thing) as per:

>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.

I'm not saying it can't be used for sauces but viz:

http://www.vandamme.be/cuisF.html

http://www.isaveurs.com/ref/recette_...a_sauteuse.php

http://www.dschang-online.com/Cuisine.htm

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.

I keep telling my wife that the spaghetti serving fork is not an
appropriate salad serving tool especially when we already have more than
adequate salad servers. She seems to think I'm wrong. The point is that
she can use a spaghetti serving fork to serve salad, yes, but that was
not what it was intended for. When they invented it, Luigi and Benito
did not say:

Luigi: Atsa soma salada servinga forka!

Benito: No, stupido...it's a spaghetti servinga forka!

Luigi: Salada servinga forka!

Benito: Spaghetti servinga forka!

Angelo: Hold it, you-a botha right! It'sa a spaghett' and salada
servinga forka!

(And they lived happily ever after).

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.

Michel,

I gather that you live in Ottawa. If you want to see one of these
pans, I know that Domus on Murray Street had some in stock as recently
as a couple months ago. Presumably they still do. They are very
useful pans.

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".

"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
>
>

"Jason" > wrote in message
om...
> 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
> >
> >
>
>
Like I said, there aren't any really well defined rules for naming pots and
pans. The Professional Chef, though, would be in a minority if he called a
skillet with sloping sides a saute pan. The word is rarely used that way in
the U.S. Sloping sided skillets are almost always referred to as fry pans
or omelette pans. Saute pans are almost universally straight, vertucally
sided in the U.S. i.e. a sautoire. If he had modified the description to
give the pan two handles and a smaller diameter bottom, then he'd be pretty
close to what most of the manufacturers refer to as a sauteuse or braiser or
chef pan.

Perhaps we would do well to go back to the original French terminology. As
an example, I generally teach cooking students that stock pots are taller
than they are wide. All Clad, however, calls their 6 qt. "rondeau" a stock
pot. Most manufacturers would call it a dutch oven or something like that.
I guess I'll keep calling it a rondeau. Let's hear it for some standards.
It's nuts the way it is. Good cooking.

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

I was looking at some pans in a store yesterday, which gave me the
opportunity to consult the rosetta stone, a/k/a Canadian bilingual
packaging. There were a number of pans that were labelled "sauteuse"
on the French side of the packaging; the English side said "stir fry
pan". FWIW. These were the pans that sloped, rounded sides and were
deeper than most frying pans.