This is where most of the confusion between frying pans, skillets, and different terminology for pots and pans stems from.

The size of the pan defines its purpose to some extent. For example, a 6-inch skillet is suitable for frying an egg, while a larger pan is necessary for frying multiple eggs simultaneously or creating stir-fry or shallow fry dishes.

I can quite comfortably fit 12 pieces of chicken in a 12-inch sauté pan—a task that takes two batches with a skillet.

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.

No, your should always clean your cast iron skillets by hand. A dishwasher will strip a cast iron skillet of its seasoning and cause it to rust.

Enamel cookware, particularly the iconic potjie pot, offers a blend of tradition, durability, and aesthetic appeal. This article delves into the features, applications, and benefits of enamel potjie pots for sale, highlighting their timeless elegance and versatility in the kitchen.

 One of the main advantages of enameled cast iron cookware is its ability to evenly distribute heat.  This ensures food cooks consistently and prevents hot spots from causing uneven cooking.  Enamel coating also makes cookware easy to clean and maintain because it resists staining and does not require the same degree of seasoning as traditional cast iron.

While it is also rare for skillets to come with a lid, you’ll certainly see it more often than you would on a frypan. The lid is also typically fully opaque so you won’t be able to monitor your cooking as easily. But it sure helps with slow-cooking and braising dishes.

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