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Frying pan or sauté pan?
Whether to use a frying pan or a sauté pan depends on the food to be cooked. The frying pan is particularly suitable for cooking whole pieces of meat, poultry or fish. The deeper sauté pan is perfect for smaller pieces of meat: cubes of beef, turkey strips, etc., or chopped vegetables. Ingredients are browned over high heat, then 'sautéed', i.e. turned with a spatula or directly with the sauté pan. The use of a non-stick pan significantly reduces the amount of fat required for cooking. Choosing the perfect pan for your kitchen
Are you looking for the perfect pan to enhance your culinary creations? At La Redoute, we understand that every chef, whether amateur or experienced, needs a cooking tool adapted to his or her favorite recipes. The frying pan is not just a utensil