A new cook often spend a lot of energy and money trying to find just the right sauté pan. In fact, it is possible to make perfect sautéed dishes in any old pan. It just easier if the pan is of better quality. Whenever possible, sauté in a pan just large enough to hold the food in a single layer, but not so large that it's difficult to handle. If the pan is too large, the juices released by the sautéing foods may run out to the edges of the pan and burn. If the pan is too small, the foods will be crowded and will steam in their juices instead of brown.
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