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The straight sides are helpful when you are deglazing the pan for a sauce. Otherwise, the sauce might stick to the sloping sides of the pan, vaporize and burn as it reduces. For me, sautéing is … basically browning the meat, but catching the juices to make a saucy meal. The lid is used if the pan is too big for the amount of meat you use, if you don't use the lid, the juices will vaporize and there …
answered Feb 5 '11 by addam