Which item is not classified as a type of sauté pan?

The rondeau is not classified as a type of sauté pan. While sauté pans, skillets, and sauteses are purposefully designed for quick cooking techniques that involve minimal fat and high heat, a rondeau is suited for braising and stewing larger quantities of food. It typically features tall sides and a wider base, which promotes even heat distribution and allows for the proper reductions of liquids, making it ideal for slow cooking rather than the rapid cooking method associated with sautéing.

In contrast, a sauté pan usually has straight sides and a larger surface area to facilitate evaporation, while skillets and sauteses also share similar designs ideal for sautéing, but they may vary in their side height and shape. Understanding these distinctions helps clarify why the rondeau stands apart from the other options.