While it is possible to sauté in a straight-sided sauté pan, it's not easy, requiring constant stirring and turning with a wooden spoon or spatula.

Aside from their looks, one of the distinct characteristics of copper pans is the fact that they cool rapidly once removed from the heat. Copper is strong and notoriously conductive, so it makes for long-lasting, high-performance, and incredibly responsive cookware—perfect for jam, caramel, and other delicate sauces, as well as searing and sautéing, as well.

However, stainless steel frying pans can be more expensive than other types of pans, and they may not retain heat as well as other materials. They can also be prone to warping if not handled correctly.

The most common answers are “a skillet” or “a pan” — both of which are correct. 

    In addition to the material, the size and shape of the sizzling iron plate are also important considerations.  For example, if you plan to use a sizzling plate to serve sizzling sisig, you'll want to choose a plate that's large enough to accommodate the dish and keep the sizzling plate hot throughout your meal.

When cleaning enameled cast iron cookware, avoid using abrasive cleaners or metal brushes to avoid scratching the enamel surface. It’s best to use a mild detergent and a soft cloth to clean enamel cookware. In addition, regularly apply a layer of cooking oil to the enamel surface to prevent rust and maintain its luster.

    For those using A cast iron griddle plate on a gas stove, the process is similar.  Preheat the pot on the stove over medium-high heat and add a small amount of oil to the pot.  Once the cast iron griddle plate is hot, carefully place the food on the baking sheet and let it cook, turning as needed to ensure even cooking.