• Place the sauté pan over medium heat and allow it to warm up.

• Add a small amount of butter, oil, or sugar, depending on what you’re caramelizing (e.g., onions or sugar).

• For onions: Add thinly sliced onions and stir to coat them evenly with the fat. Stir occasionally and lower the heat to prevent burning. Cook for 20–40 minutes, depending on the desired depth of flavor.

• For sugar: Sprinkle sugar evenly across the pan’s surface and melt it over low to medium heat without stirring. Once melted, swirl the pan gently to combine.

• For onions: Remove them from the heat when they turn golden brown and soft, and serve immediately or use in recipes.

• For sugar: When the caramel reaches the desired amber color, remove it from the heat and pour it over your dish or into molds.

• Step 1: Allow the pan to cool completely before cleaning.

• Step 2: Rinse with warm water to loosen any residue.

• Step 3: For stuck-on sugar, soak the pan in warm water to dissolve the caramel before washing with a sponge and dish soap.

• Step 4: Rinse thoroughly and dry to prevent water spots.