What is the Difference Between Fry Pan and Saute Pan?

The main difference between a fry pan and a sauté pan lies in their shape and depth. Here are the key differences:

• Fry Pan (or Skillet): A fry pan has slanted sides, making it easier to stir and move ingredients around the pan. It is typically used for tasks that require high heat, such as searing, pan-frying, and stir-frying.
• Sauté Pan: A sauté pan has vertical, straight sides designed to prevent spills and hold more ingredients. It is deeper than a fry pan, making it more suitable for tasks that involve liquids, such as shallow frying, braising, and cooking sauces.

Both pans can be used for stovetop use, but the choice between them depends on the specific cooking task and the desired results. For example, a sauté pan is better suited for shallow frying or braising, as these liquids could leak over a skillet's slanted sides. On the other hand, a skillet is more suitable for stir-frying, as its slanted sides make it easier to stir and move ingredients.

Comparative Table: Fry Pan vs Saute Pan

The main difference between a fry pan and a sauté pan lies in their shape, which affects their cooking capabilities. Here is a table highlighting the differences between the two:

A fry pan, also known as a skillet, is ideal for cooking foods using high-heat methods like frying, scrambling, sautéing, searing, and browning with little to moderate amounts of fat. It has a round shape, sloped sidewalls, and a lightweight design, making it suitable for tossing foods and promoting quick evaporation of liquids.

On the other hand, a sauté pan is designed for cooking meats or vegetables over medium to high heat and is better suited for cooking foods in more liquids without the risk of the liquids spilling over. It has a wide, flat bottom and relatively tall, vertical sides, allowing for a higher volume of liquid and less evaporation.