This term is used to describe a method of cooking in which food is roasted in melted butter, typically without the addition of any additional liquid. The term is derived from the French word “poele,” which means frying-pan, and refers to the cooking vessel typically used in this method of preparation. The use of melted butter helps to infuse the food with a rich and savory flavor, while also adding a touch of richness and depth to the dish. Whether used to cook vegetables, meats, or other types of food, this technique is a popular choice among home cooks and professional chefs alike for its ability to create delicious and flavorful dishes with minimal effort.