Sautoir Pan
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A Sautoir has a large cooking surface and short straight sides that are about one quarter the diameter of the pan. The wider cooking surface provides ample area for the heat and the vertical sides help contain the ingredients as they are circulated inside the pan to brown them evenly on all sides. A long, high handle aids the cook in jerking the pan, held closely over the heat, to roll the product over itself or “jump” it, which is to what the word sauté means in French.  A lid offers some versatility.