It's also just helpful to know which sizes of sauté pan correspond to which size of skillet because it will help you determine which size you want. Difference between saucepan, frying pan and skillet, Feature Preview: New Review Suspensions Mod UX, Creating new Help Center documents for Review queues: Project overview. Therefore, your skillet should be the one pan you are willing to invest in. Wow! You use a sauté pan for sautéing and pan frying (just like a skillet), but you can also use it for liquid cooking methods and those that require a lid: think poaching, braising, and cooking down batches of greens. The Analon Nouvelle Copper nonstick skillet pan is one of the best deals around. Buy one or two nonstick skillets for cooking eggs, pancakes, and other foods that are known to stick to a pan, but invest in high-quality uncoated stainless steel for the rest of your cookware. The curve or slope of a skillet can vary from fairly straight, like the Demeyere Industry 5 pan, below left, to extremely sloped, like the Anolon Nouvelle nonstick skillet on the right: Slightly sloped sides = large cooking surface. The higher sides and lack of a lip are what make this a French skillet: Most skillet pans have one long handle and perhaps a helper handle on the opposite side if larger than 10 inches: Less common are skillet-type pans with two short handles. Or, like many people, maybe you want one of each--or maybe you want to branch out and get a sauteuse, chef's pan, or a deep sauté pan instead of a second (or third) skillet or sauté pan. For example, they may have an 8-inch skillet for small jobs, a nonstick skillet for sticky and delicate foods (eggs and fish), a 10- or 12-inch clad stainless for general pan frying, and a cast iron skillet for high heat searing and deep frying. A 3- or 4-quart, shallow-sided sauté pan is roughly equivalent in size to a 10-inch skillet, while a 5- or 6-quart, shallow-sided sauté pan is roughly equivalent in size to a 12-inch skillet. There is no wrong answer. At 6 quarts, this deep sauté is small enough to use for frying and sautéing, deep enough to use as a sauce pan, and large enough to function as a small stock pot or even a Dutch oven. Buy this pan if: You're looking for a versatile, durable multi-tasker to add to your repertoire. It looks like a large sauce pan, and you can use it as one; a large one. So you get more bang for your buck with a sauté pan. There aren't nearly as many variations on sauté pans as there are on skillet pans. 4.8mm thick, with 3.7mm of aluminum interior (almost twice that of All-Clad! If you don't mind the weight and that it takes longer for cast iron to heat evenly throughout (it can take several minutes), cast iron is a good, inexpensive option for a skillet pan; it's also a decent option for a sauté pan, as the sides are usually a little deeper than those on other types of skillets. You can have a 10-inch nonstick skillet for eggs, a large cast iron skillet for frying chicken and searing steaks, a 10- or 12-inch tri-ply stainless skillet for daily use, and perhaps a 3-quart Copper Core sauté pan for its superior evenness and responsiveness for special tasks. A copper skillet pan for its performance (and just to add beauty to your kitchen)? Save it for eggs and other delicate foods, or consider using a well-seasoned cast iron or carbon steel pan instead: they're almost as nonstick, and much more durable. Thanks for contributing an answer to Seasoned Advice!

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