Skillet Pans: Their Unique Design And Features

Skillets, also known as frying pans or fry pans, are a type of cookware with distinct features. While the terms skillet and frying pan are often used interchangeably, there are subtle differences in their design and functionality when compared to other types of pans, such as sauté pans. Understanding these nuances can help home cooks choose the right tool for their culinary endeavours. So, what does a skillet pan look like, and how is it different from other pans?

Skillets have slanted sides

Skillets, also known as frying pans or fry pans, are characterised by their slanted sides. They are shallow pans with flared or curved rims. The slanted sides make it easier to stir, flip and toss ingredients in the pan, which is why they are often used for stir-frying or sautéing. The French verb "sauter", which means "to jump", is the origin of the word "sauté", and it perfectly describes the way vegetables move in a skillet when they are being sautéed or stir-fried.

Skillets are also great for searing, frying, grilling and making pan sauces. Their wide opening and relatively light weight make them very easy to manoeuvre, so food can be quickly shifted inside. Their flared rims provide a wide, open view and convenient access to the ingredients. The smooth, curved sides also help you quickly slide a finished dish from the pan to a plate.

However, skillets are not ideal for cooking dishes that require a lot of liquid, as this could leak over the skillet's slanted sides. They are also not suitable for larger volumes of food, as their flared rims mean that their usable cooking surface is smaller than that of a straight-sided pan of the same diameter. For example, a 12-inch skillet will only have around 10 inches of real cooking surface.

Skillets are also called frying pans

A skillet is a shallow pan with slanted sides, perfect for stir-frying or sautéing, which refers to cooking ingredients quickly in a small amount of oil or fat over relatively high heat. The slanted sides make it easier to stir, flip, and toss ingredients in the pan for even cooking. Skillets are also great for searing, frying, and making simple pasta or pan sauces.

While the terms skillet and frying pan are often used interchangeably, some people differentiate between the two based on the material or specific features. Some associate skillets with cast iron, while others view skillets as having higher sides than a standard frying pan.

In the UK, the term "skillet" typically refers to a pan with ridges, while in the US, it is more common to refer to a cast iron pan as a skillet.

Regardless of the specific terminology, skillets, or frying pans, are versatile cookware pieces essential for various cooking tasks.

Skillets are great for stir-frying

Skillets and frying pans are the same thing. They are both defined by their sloped sides, long handles, and large, flat cooking surfaces.

Skillets are also great for searing, frying, and grilling meat at high temperatures. Their flared rims provide a wide, open view and convenient access to stir, move, or flip ingredients around. The smooth, curved sides also help you quickly slide a finished dish from the pan to a plate.

Skillets are one of the most versatile pieces of cookware in the kitchen. A stainless steel skillet, for example, is great for searing meat, chicken, or fish, or for making simple pasta or pan sauces.

Skillets are available in various sizes, typically with diameters of 8 inches, 10 inches, or 12 inches. They are also offered in similar sizes to sauté pans, ranging from 3.5 inches to 17 inches in diameter. The most popular sizes are 8 inches, 10 inches, and 12 inches, with most home stoves comfortably accommodating a maximum of 12 inches.

Sauté pans have straight sides

Sauté pans are also heavier than skillets, often featuring a "helper handle" on the opposite side of the main handle to make lifting and moving easier. Their weight and size make them better suited to larger volumes of food and longer cooking times. Their straight sides also allow for a tighter-fitting lid, which minimises evaporation and makes them useful for slow cooking.

While skillets are better for sautéing, a sauté pan can still be used for this purpose, as well as stir-frying and searing.

Sauté pans are better for shallow frying

A skillet, also known as a frying pan, is a pan with sloped sides, a long handle, and a large, flat cooking surface. It is typically used for shallow frying, flipping food, stirring, high-heat searing, or grilling meat at high temperatures. The word "skillet" is more commonly used in the Southern US, where it expanded from referring to cast-iron skillets to the entire category of pans of that shape.

A sauté pan, on the other hand, is a shallow pan with straight sidewalls. This is the main difference between a sauté pan and a skillet. The straight sides make the sauté pan better suited for certain tasks that require cooking ingredients in a liquid, such as shallow frying or braising. The liquids could leak over a skillet's slanted sides.

While a sauté pan can also be used to sauté, stir-fry, or sear, some chefs prefer using a skillet for sautéing due to its slanted sides, which make it easier to stir, flip, and toss ingredients in the pan so that everything is cooked quickly and evenly. Therefore, sauté pans are better for shallow frying if you are cooking ingredients in a liquid.

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