Difference Between Frying Pans And Sauté Pan

Best for: You can cook almost anything in these versatile pans that just get better over time. You can sear a thick piece of meat on the stovetop and then move the pan to the oven to finish. Carbon steel is good at high heat, and you can use these pans to fry eggs, fish, and make delicate sauces.

Cast iron has been used for cookware from as way back as the 7th Century. It is thick and heavy and very versatile. It can be used for cooking eggs, pan-frying chicken, stir-frying, long-cooking, braising, and baking.

Advantages:

Both skillets and frying pans feature flared sides, flat bottoms, shallow depths, and no lids. When you need to flip food, high sear, grill meat, or shallow fry, then the skillet or frying pan is an excellent vessel for the job.

A frying pan can be made of a variety of high-quality metalcore materials. It was originally constructed from heavy cast iron, which is incredibly solid and durable.

The simplest way to understand the difference between these types of pans is to look at the sides of the pan. If the sides are slanted, the pan is a skillet, which is also sometimes called a frying pan or fry pan. If the slides are straight, it’s a sauté pan.

Cast Iron Construction: Dutch ovens are crafted from heavy-duty cast iron, known for its excellent heat retention and distribution. This allows for even cooking and makes them suitable for a wide range of cooking methods, including braising, roasting, baking, and stewing.