A chef who has spent a significant amount of time in the kitchen will know which skillet or frying pan to use for a specific meal. This article will explain the similarities and differences between a frying pan and a skillet.

Finally, another theory suggests that French soldiers created these skillets during World War I to prepare food while on patrol without hinting at their location by smoke from burning.

Carbon steel cookware boasts the naturally non stick properties and great heat retention of cast iron, combined with the cooking speed and heat control of stainless steel. We’d recommend reaching for carbon steel when cooking steaks, cornbread, or anything else cooked over high heat—though it’s versatile enough to use for low-heat cooking as well.

You can use French skillets to prepare various foods, including fried and boiled dishes. You can also use these skillets for poaching liquids or shallow frying.

Because of their shallowness, these pans are perfect for flipping and shaking objects. Because frying pans are often thinner than skillets, they heat up faster. This ensures that the pan and food are evenly and quickly heated. Furthermore, the flavor is retained because a frying pan heats up quickly.