What is a saute-use pan?

There's no such thing as a "saute-use" pan. It's likely a misspelling or a variation on a more common term.

Here are some possibilities of what you might be thinking of:

* Saute pan: This is a shallow pan with wide, sloping sides, ideal for sauteing food, meaning cooking quickly in a small amount of fat over medium-high heat.

* Sautéuse pan: This is a French term that also refers to a saute pan.

* Saucepan: This is a deeper pan with straight sides, often used for simmering, boiling, or stewing.

If you can provide more context, I may be able to help you decipher the intended term.