sautoire

Borrowed from French sautoire.

sautoire (plural sautoires)

1. A heavy skillet with straight sides, used for sautéing food.
   • 1893, Charles Ranhofer, The Epicurean, 2017 Facsimile edition, Dover (Calla Editions), page 334:

     Use the same slices of bread, only instead of toasting them, lay them in a sautoire with hot clarified butter; brown them on one side only, then drain, and leave the butter in the sautoire.

   • 1900, Jennie Day Rees, The Complete Cook Book, page 109:

     Dip them in beaten egg, roll in fresh bread crumbs, and place in a sautoire with one ounce of clarified butter.

   • 1903, Mrs. Simon Kander, Mrs. Henry Schoenfeld, The "Settlement" Cook Book, 1903: The Way to a Man's Heart, Dover, published 2005, page 74:

     Lay them in a sautoire, season with salt, pepper and two ounces butter.

   • 1904, Alan Dale, Wanted: A Cook‎^[1]:

     Here it is. Perigueux sauce: Chop up very fine two truffles. Place them in a sautoire with a glass of Madeira wine. Reduce on the hot stove for five minutes. Add half a pint of Espagnole sauce. For Espagnole sauce, see No. 151."

2. Misspelling of sautoir.
   • 1920, Dry Goods Economist, volume 74, numbers 3982-3990, page 73:

     Another new conceit is the sautoire made of narrow colored or metal ribbons and carrying at the end a symbol of good luck, such as an ivory elephant […]

• sautoir
• sauteuse (sautéing skillet with sloping sides)

• outraise

sautoire f (plural sautoires)

1. archaic form of sautoir

• “sautoire”, in Trésor de la langue française informatisé [Digitized Treasury of the French Language], 2012