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Sauté pans are very versatile, as their shape allows them to hold liquids. This means they can be used for making sauces in addition to braising, poaching, shallow-frying, searing, and pan-frying (if the ingredients don’t often need to be flipped). 

If they don’t contain a lot of liquid, frying pans can also be used for a braise, poach, shallow fry, searing, and pan-frying.