Ella Walter
If you're looking to buy a new pan, you might be wondering whether to get a skillet or a saute pan. While the two are often used interchangeably, there are some differences between them. A skillet has slanted sides, whereas a saute pan has straight sides. This makes a skillet perfect for stir-frying and quick cooking techniques where you're moving ingredients around a lot in the pan. On the other hand, a saute pan's straight sides make it better for cooking with liquids, such as shallow frying or braising.
| Characteristics | Values |
|---|---|
| Sides | Saute pan: Straight |
| Skillet: Slanted/angled/curved | |
| Lid | Saute pan: Always comes with a lid |
| Skillet: Rarely comes with a lid | |
| Uses | Saute pan: Braising, shallow frying, stir-frying, searing, pan-frying, poaching, reducing greens, cooking with liquids |
| Skillet: Stir-frying, quick cooking techniques, sauteing, searing, pan-frying, high-heat searing, dry heat cooking | |
| Weight | Saute pan: Heavier |
| Skillet: Lighter | |
| Tossing ability | Saute pan: Poor |
| Skillet: Good | |
| Surface area | Saute pan: Larger |
| Skillet: Smaller | |
| Volume | Saute pan: Larger |
| Skillet: Smaller |
What You'll Learn
Surface area
The difference in surface area between a sauté pan and a skillet is significant. A 12-inch sauté pan, for example, has a cooking surface of about 113 square inches, while a skillet of the same diameter loses at least an inch on each side, resulting in a cooking area of only about 79 square inches. This means that a skillet will have around 30% less cooking area than a sauté pan of the same diameter. This difference in surface area can be a deciding factor when choosing between the two types of pans, especially when cooking larger quantities of food or searing meat.
The larger surface area of a sauté pan makes it ideal for tasks such as searing meat, braising, or reducing a pan sauce. The straight sides of a sauté pan also allow for a higher volume of liquid, making it suitable for shallow-frying or braising. The larger surface area and straight sides also help prevent splashing and make it less likely to slosh things over the side.
On the other hand, a skillet's slanted sides make it perfect for stir-frying and quick cooking techniques where ingredients are moved around a lot in the pan. The sloping sides of a skillet provide better access to the food and make it easier to stir, flip, and toss ingredients, ensuring even cooking. Skillets are commonly used for sautéing, stir-frying, or searing meat, chicken, or fish. They are also suitable for making dishes like frittatas that are served straight from the pan.
While the difference in surface area is notable, it's worth mentioning that both pans can be used interchangeably for many basic cooking tasks. The decision to choose one over the other depends on the specific needs and preferences of the cook.
Greasing Rubber Baking Pans: Yes or No?
You may want to see also
Volume
The main difference between a skillet and a saute pan is their shape. A skillet has slanted sides, while a saute pan has straight sides. This difference in shape affects the volume of the pans.
Skillets are measured by the diameter of their rim, while saute pans are measured by volume, typically in quarts or litres. Because of their straight sides, saute pans have a larger flat cooking surface than skillets of a similar size. For example, a 12-inch saute pan will have a cooking surface of about 113 square inches, while a 12-inch skillet will lose at least an inch on each side, resulting in a cooking surface of only about 79 square inches. This means that a 12-inch skillet will have approximately 30% less cooking area than a 12-inch saute pan.
The straight sides of a saute pan also allow you to fit a higher volume of liquid in the same amount of oven space. This is advantageous for tasks such as shallow-frying or braising. The straight sides also make it less likely that liquid will splash out when moving the pan or transferring it into and out of the oven. Additionally, the lid fits more tightly on a saute pan, minimising evaporation.
In summary, if you are looking for a pan with a larger volume and the ability to hold more liquid, a saute pan would be the better choice. However, if you prioritise maneuverability and access to food over volume, then a skillet might be preferable due to its slanted sides.
Caraway Pan Handles: Do They Get Hot?
You may want to see also
Weight
A sauté pan's straight, vertical sides give it a larger cooking surface area than a skillet of the same diameter. This extra surface area, along with its taller sides, makes a sauté pan significantly heavier than an equivalent skillet. The weight of a sauté pan can be a problem when it comes to lifting and moving the pan, often requiring the addition of a "helper handle" on the opposite side of the main handle.
Skillets, on the other hand, have sides that flare outward, resulting in a lighter weight that makes them easier to handle. The lighter weight of a skillet makes it superior for shaking and stirring, promoting even cooking of vegetables or chopped meat. The sloping sides of a skillet also allow for easier flipping and sliding of food.
The weight of a pan will depend on its size, material, gauge (thickness), handle length and thickness, and the angle and height of its sides. Cast iron skillets, for example, are known for being extremely heavy, with larger skillets weighing up to 12 pounds. Stainless steel and aluminum skillets of the same size typically weigh about half as much as cast iron skillets.
When choosing between a sauté pan and a skillet, it's important to consider the weight of the pan in relation to your own strength and comfort level. A heavier pan may be more difficult to handle but will be less likely to warp and will distribute heat more evenly. A lighter pan will be easier to manoeuvre but may not retain heat as well. Ultimately, the ideal weight of a pan will vary depending on the individual's preferences and cooking needs.
Pots and Pans: What's the Difference?
You may want to see also
Tossing ability
The main difference between a sauté pan and a skillet is in their shape. A sauté pan has straight sides, while a skillet has sides that flare outward at an angle. This difference in shape affects the pans' tossing ability.
The slanted sides of a skillet make it easier to stir, flip, and toss ingredients in the pan. The French verb "sauter", which means "to jump", is where the term sauté comes from. Vegetables "jump" in a skillet when sautéed or stir-fried. The sloping sides of a skillet allow you to easily shake the pan, performing the jump-flip manoeuvre that cooks like to show off with. It is also the most efficient way to redistribute the food in the pan, ensuring even cooking for all pieces.
While it is possible to sauté in a straight-sided sauté pan, it is not easy, requiring constant stirring and turning with a wooden spoon or spatula. The straight sides of a sauté pan also make it bulkier and harder to handle compared to a skillet.
If you are looking for a pan that offers superior tossing ability, a skillet is the better option.
Creating a Concrete Haven: Crafting a Cement Hot Pot
You may want to see also
Evaporation
When it comes to evaporation, the shape of your pan makes a difference. The straight sides of a sauté pan make it ideal for cooking with liquids as they are less likely to splash out. The lid on a sauté pan also fits more tightly, minimising evaporation.
On the other hand, the slanted sides of a skillet facilitate quick evaporation, making it ideal for browning. The sloped sides of a skillet also allow for better maneuverability, making it easier to stir, flip, and toss ingredients in the pan.
So, if you're looking for a pan that minimises evaporation, a sauté pan would be the better choice. However, if you want a pan that promotes evaporation and is more versatile for cooking techniques like stir-frying, then a skillet might be the better option.
In the end, the decision between a sauté pan and a skillet depends on your specific cooking needs and preferences. Both pans have their advantages and can be used interchangeably for some basic cooking tasks.
Cheese Pizza Carbs: Pizza Hut Personal Pan
You may want to see also
Frequently asked questions
A sauté pan has straight sides, while a skillet has slanted sides that flare outward at an angle.
Yes, the shape of the sides affects five main factors: surface area, volume, weight, tossing ability, and evaporation. For example, a 12-inch sauté pan will have a larger cooking surface than a skillet of the same diameter. Sauté pans also tend to be heavier than skillets, and they are better suited for cooking with liquids due to their straight sides.
You would use a sauté pan for tasks that require cooking with liquids, such as braising or poaching. A skillet is better for stir-frying or sautéing, as the slanted sides make it easier to stir, flip, and toss ingredients.
While they can be used for many of the same tasks, there are specific times when one might be preferred over the other. For example, you might use a skillet for frying eggs or searing meat, while you would use a sauté pan for braising or shallow frying.
If you can only choose one pan, a skillet is generally recommended for its versatility and maneuverability. However, a sauté pan may be preferred if you frequently cook with liquids.
