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A sauté pan is considered best for sautéing. This pan has a wide flat base and low sides, to get maximum surface area available for heating The first thing while sautéing, is to have a hot pan, that is large enough to hold all of the food in one layer. The low sides helps quick evaporation and escape of steam. The sides of a sauté pan are rounded, and flare outward, so as to quickly turn the ingredients without a spatula, simply using pan movement to turn ingredients.
A saute pan needs very little amount of fat to lightly coat the bottom for sautéing. Excess fat would cause the food to fry rather than to slide. The food is spread across the hot fat in the pan, and left to brown, turning or tossing occasionally for even cooking.
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