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Brigade Style Kitchen: French Skillet, Sauté, Saucier

There is a lot of confusion when it comes to comparing sauté pans, frying pans, and even French skillets. A French skillet is often referred to as a combination of a sauté pan and frying pan. A sauté pan always has very straight sides and commonly used with a lid to reduce evaporation.

Skillets are broad flat bottomed pans with low sides. Skillets are meant for searing foods and then evaporating any added liquid. Their low sides accelerate evaporation and promote browning of foods. Hamburgers, steaks, pancakes, hash browns, fried eggs and fish filets would all be cooked in a skillet.

The sides of a French skillet are higher than that of a normal frying pan. The pan has been designed with sides 2-3 inches steep and allows the pan to hold much more food and liquid. The pans that have slightly sloped sides will allow you to toss and flip foods.

Sauciers are rounded vessels with a flat bottom, wider mouth, flared walls, and rolled lips. The design features make some cooking tasks even easier to stir with rounded corners. As the name and wide-mouth design imply, sauciers are built for reducing sauces. Sauciers offer various depths and capacity, as well as easy access to their interiors and corner-free surfaces that are easy to clean.
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