Saute Pans: Straight vs Curved Sides
Why do I want one over the other? I'm guessing the straight sided one works better with a lid, but when would I prefer a curved sided one?
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hobbybaker
Dec 14, 2010 03:28 AM
I think this past thread posted by grnid might be of your help, too.
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Jen76
Dec 11, 2010 01:38 PM
I don't know about one over the other. I have both and use them differently. I use the straight sided one for saucy dishes or sauteing large pieces of meat or veg. It's a rather large pan and too heavy for me to pick up and toss food with. I use the curved sided ones for drier cooking or for smaller pieces of things that I like to toss around in the pan. The curved sides make for easier tossing.
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re: Jen76
Will Owen
Dec 11, 2010 05:33 PM
Exactly. Actually my go-to sauté pan is really a sauté POT, a round-bottomed 5-qt. nonstick that I also use for braising vegetables. Its heft and the angle of its handle make it perfect for tossing stuff up and over, but it's all but useless for reducing sauces. I was making do with other semi-suitable pans until at an estate sale we found a very old but very sturdy English tinned copper sauté pan, with a heavy iron handle and straight sides, just $15. And of course about $100 to re-tin and polish it, but it's perfect for cooking cream or stock or whatever down to syrupy richness, and as easy to clean as the nonstick. Of course I have to use the same tools I do on the nonstick, since I'd like to keep that tinning job a once-in-a-lifetime deal!
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