Best for: cooking fragile foods such as eggs, fish filets, breaded cutlets, pancakes, and crepes

The best way to tell whether a skillet or a Saute Pan is right for your recipe is to determine how much access you need to your food with a spatula while it cooks, the temperature, and the speed you plan to cook at, and how much liquid your recipe contains. Slow-cooking recipes that contain lots of liquid broths or sauces will benefit from the depth and large, flat cooking surface of a Saute Pan.

A sauté pan on high heat with oil or fat is used to fling objects back and forth into the air. Food cooked in this pan should have a golden crust and not be soggy at the bottom. Frying pans have slanted edges that allow cooking in a “jump and flip” motion. Using this strategy, you can cook quickly and evenly. It is easier to add and shake things into frypans than saute pans.

Skillets vs. Pans: Why the Confusion? 

A:The disadvantages of using copper core frying pans include their high cost and their tendency to discolor with prolonged use.

Sizzling Plate Made Of

The sides are usually only 1-2 inches high, as the purpose of the pan is to fry food, not simmer it.