What is the benefit of a French skillet?

Carbon Steel Frying Pans

Picture a piece of cookware with a large flat bottom — one with short sides, a long handle, and the perfect shape for cooking up a tasty seared steak. What comes to mind? 

Commercial cast iron griddles

With tall sides and a wide base, sauté pans pack more weight. Larger sauté pans may even come with a secondary helper handle, which is a small loop handle attached opposite the main long handle as well as a cover or lid. This is helpful, as the weight of larger sauté pans is difficult to move around, especially since they can hold plenty of food. 

Frypans are lighter because they typically offer you ease of use, especially for cooking tasks that require frequent stirring and flipping. Think cooking eggs, sauteing vegetables, and flipping pancakes. A lightweight frypan is simply easier to maneuver and lift for more convenience. Fry pans are also usually found in aluminium, stainless steel, which are lighter metals in general.

A sauté pan is better suited than a stockpot for holding liquids, reducing splashing, and cooking many foods at once. The biggest disadvantage of the sauté pan is its size. You’ll notice this since the 12-inch sauté pan is significantly larger than the skillet.

The French skillet is frequently less expensive than a frying pan, but this can vary widely depending on the brand and materials used.

Same goes for reducing sauces—sauces will reduce just as fast in a 12-inch sauté pan as in a 12-inch skillet.

Cast Griddle Plates Size

    When it comes to cooking fish, cast iron skillets excel at delivering perfectly seared, flavorful fillets.  Cast iron skillets even heat distribution ensures fish cooks evenly and develops a delicious crust, while the natural nonstick properties of seasoned cast iron make flipping and serving a breeze.  Whether you're hosting a fish fry or just want a homemade seafood dinner, a cast iron skillet is a reliable choice for restaurant-quality results at home.

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