Eine Person verrührt weiße Soße in einem Fissler-Edelstahltopf auf einer dunklen Fläche, während Mehl in einer Schüssel daneben liegt.

Brief frying at high temperatures

Saute pans

The sauté pan was specially developed for sautéing: this type of preparation is a special form of quick frying, in which the ingredients are briefly tossed in hot fat. In classic sautéing, thinly sliced or chopped food is seared in an open pan at a high temperature of approx. 160–240 °C.

For optimal results when sautéing, Fissler sauté pans, unlike conventional pans, have a slightly raised rim. Made from high-quality stainless steel, they can withstand even high temperatures.

To the sauté pan guide

Filters

Fissler Original-Profi Collection® 20cm Sauté Pan without Lid, made of precision-engineered stainless steel, shown with long handle on white.A chef prepares a sauce in a Fissler Original-Profi Collection® sauté pan; next to it, steaks are being cooked in high-quality Cookstar all-stove base pans.
Original-Profi Collection® Sauté Pan 20 cm without Lid 5,0
Sale price€149,00incl. VAT,
Section ID: template--30741709521245__image_with_text_overlay_rGBUKq
Eine Person rührt eine cremige Mischung in einem Fissler-Edelstahltopf auf einer dunklen Fläche; im Vordergrund steht eine Schüssel mit Mehl.

Guide to sauté pans

Use

The sauté pan is suitable for this.

Sautéing is suitable for almost all dry foods, such as strips of meat, fish, vegetables, or mushrooms. You can also make sauces in a conical sauté pan, reduce them, and whisk them until fluffy.

When sautéing, an aromatic crust forms on the food as it cooks, which creates roasted flavors and intensifies the flavour.

FAQ

Frequently Asked Questions

Do you have questions about our products? You can find answers to frequently asked questions here. Or contact us via our contact form .