The frying pan is undoubtedly cookware that you use daily. It is adaptable and can do varied cooking that no other equipment can.

Another notion is that they were created during World War II when steel was short. Cast iron skillets with enamel were produced as an alternative, making them weigh less than typical pans and pots during those days.

Because of its wide base, a sauté pan is significantly heavier than the equivalent skillet, often necessitating the addition of a helper handle on the opposite side of the main handle to facilitate lifting and moving. While this weight is no problem when the pan is sitting still on the stovetop or in the oven, the lighter weight of a skillet makes it superior for shaking and stirring to promote even cooking of vegetables or pieces of chopped meat.

Versatility: In addition to their primary uses, bacon presses and steak weights can also be utilized for pressing sandwiches, paninis, and other grilled items, making them versatile tools for a range of culinary creations.

French skillets also come in different sizes, but they are typically much smaller, ranging from 8 to 12 inches.

Another reason chefs reach for our Non Stick is for quickly cooking pasta. They’re able to add the sauce into the pan, followed by the noodles, then emulsify it together for a glossy finish. The superior non stick surface of our pans means nothing sticks and all the sauce ends up on your plate, rather than in the pan.