sautoire

plural sautoires

1. A heavy skillet with straight sides, used for sautéing food.

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

   3 more examples

   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.

   1893, Charles Ranhofer, The Epicurean, 2017 Facsimile edition, Dover (Calla Editions), page 334

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

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

   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."

   1904, Alan Dale, Wanted: A Cook

2. misspellingMisspelling of sautoir.

   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 […]

   1920, Dry Goods Economist, volume 74, numbers 3982-3990, page 73