Which of the following best describes the function of a sauté pan?

A sauté pan is specifically designed for cooking food quickly over relatively high heat with a small amount of fat, making choice C the correct answer. The shape and size of a sauté pan allow for efficient heat distribution and promote the evaporation of moisture, which is essential when quickly cooking foods. This method is particularly effective for searing meat, sautéing vegetables, or preparing sauces where the quick cooking helps preserve the natural flavors and textures of the ingredients.

The other options describe functions that do not align with the primary use of a sauté pan. Roasting meat typically requires an oven and a more substantial cooking vessel, while deep frying involves submerging food in hot oil, which requires a different type of pot or fryer. Baking food evenly is a function of baking dishes or pans designed to circulate heat properly, unlike a sauté pan which is intended for stovetop use and high-temperature cooking.