You may ask yourself if there even is a difference between a saute pan or a skillet pan…. and the answer is Yes, there is!
A skillet has sloped sides to facilitate easy flipping and turning. This pan is sometimes called a frying pan or fry pan. A skillet is primarily used for fast cooking methods on high heat, like stir-fry and frittatas. These pans come in a variety of materials: aluminum, cast iron, copper, stainless steel, anodized aluminum.
A sauté pan, not only have straight (90 degrees) deeper sides but usually have lids. Due to its larger sizes they tend to be used for braises and longer cooking dishes. These pans tend to also be as versatile.
However, these two terms are practically interchangeable and are made from the same material which can be confusing to some.
Do you have a preference in which pan to use?
Images from Williams and Sonoma
[…] a cast-iron skillet is a technique in itself. Due to cast-iron skillets not coming home with a nonstick surface, one […]