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Saute-Pan

This is a shallow copper vessel with two handles, used in French cookery to sauter, which is a term of art nearly but not quite equivalent to frying: for in this operation the fillets of meat are frequently turned or tossed over, and a small quantity only of fatty matter is employed; hence the term sauter, "to jump." M. Ude makes the following remark regarding saute or dishes fried lightly: "Mind, you must never let the saute be too much done. These dishes are very difficult to make in perfection. When they are too much done they are not eatable. It is this point of perfection in the management of cookery which distinguishes the good from the bad cook."