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A dedicated saute pan is required, not a frying pan doing double duty.

The saute pan has straight vertical sides to allow you to flip the contents of the pan without spraying them all over the stove top. A frying pan often has sloped sides which leads to a mess when you try and do the flipping.

Like any good pan for this type of cooking the bottom should be flat and thick (for good heat transfer). A sturdy handle (or two for big pans) is present as well as a lid

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16y ago

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