A piece of equipment designed to stew or braise large quantities of product, but also used for sautéing is called?

The piece of equipment that is specifically designed to stew or braise large quantities of product, while also being versatile enough for sautéing, is known as a tilt braiser. This cooking vessel is designed with a tilting mechanism that allows for easy pouring and serving, making it particularly useful in commercial kitchens where efficiency and volume are important.

Tilt braisers typically have a large, flat bottom that provides ample cooking surface for browning and sautéing, and they can be used to cook a wide range of dishes through braising or stewing methods. The design also helps maintain even heat distribution and moisture retention, which are critical for developing flavors in stews and braises.

Other options, such as a fry pan, are typically used for shallow frying or sautéing but would not accommodate large quantities or the longer cooking times required for braising. A deep fryer is intended for deep frying, providing a vastly different cooking method. A pressure cooker, while excellent for rapid cooking and can also stew, is not designed for the same volume or ease of access as a tilt braiser.