-
All-Clad calls their saute pot a 6 qt. deep saute. You can saute in it like their standard pot, but the food might not be as crisp owing to it's higher sides which impedes evaporation. It's more more deep frying and for taller cuts of meat where you also use more liquid to cook in. It also doubles as a stockpot. The lower saute is more like a straight sided fry pan. It's sides contain the food better when flipping the pan. The world "saute" means to jump. It's easier to use for standard frypan like uses, but will let you use more liquid than a standard fry pan when cooking.
›1 Reply -
It looks like All-Clad is just using the term "saute pot" to designate a long-handled version of their 6-quart stockpot, which has two loop handles and is somewhat shallower than a 6-quart "pot" (aka "saucepan") would be. They can't call it a saute pan because they already produce a true 6-quart saute pan (wide and shallow, with straight sides) and distribute it under that name. Otherwise, I'm sure the fact that the "saute pot" is NOT a "saute pan" wouldn't deter them from calling it one!
-
-
Pans are shallower and wider for easier evaporation and frying/sauteeing. Pots are tall and slightly narrower for holding liquids
›2 Replies
