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The sauté pan allows, as its name suggests, to "sauté" foods. This cooking utensil is halfway between the pan and the pot. Its cylindrical shape has a height equal to one third of its diameter. It allows food to sweat, that is to say, to give it back its juice by heating it in a fatty substance. Saute dishes are predestined for slow cooking; therefore, their very thick base of 2.6 mm guarantees a gentle and uniform distribution of heat. Indispensable in the kitchen.