saute pan

In a large saute pan, heat oil to nearly smoking.

In a small saute pan, heat 2 tablespoons of the oil.

Heat 4 tablespoons of the oil in a large saute pan.

Place a large saute pan or skillet over low heat.

Add a little olive oil to a large saute pan over high heat.

Heat a large saute pan with enough olive oil to cover the bottom.

Combine all of the ingredients in a small saute pan.

It is a little thinner than a regular saute pan.

Heat a small nonstick saute pan until it is very hot.

Heat the olive oil in a saute pan almost to the smoking point.

In a small saute pan, melt the butter over low heat.

Heat the oil in a saute pan and fry the fish for 2 minutes, turning once.

Put 1/2 cup olive oil in saute pan over medium heat.

Fry in the large saute pan until golden brown on both sides.

Brown slowly in a saute pan with a mixture of oil and butter.

Rub the bottom of a saute pan with the oil, and place over medium heat.

Cut the pastry into a 12-inch circle to fit the saute pan.

Sprinkle the quarter cup of sugar in a large saute pan.

In a large saute pan over medium-high heat, brown the sausage well.

Drain the saute pan of fat and return to medium-high heat.

It looks much like a saute pan but has ridges rising from the base.

Heat a large saute pan over high heat until very hot.

Return the vegetables to the saute pan with one tablespoon of the butter.

Place 2 9- or 10-inch saute pans over medium heat, and add 1 cup of oil to each pan.

Heat a wok or large saute pan until it is hot and add the oil.