When it comes to its name, skillets are best known as saute pans. “Sauté” is the French verb for “to leap.” Because of this, sauté is an appropriate name for a pan that is so good at maintaining food in its place while it is sputtering and slithering around in the oil.
A saute pan is the most critical pan in the kitchen. And you can’t go wrong with the skillet if you can only have one piece of the cooking utensil. A frying pan is a one-stop shop for dinner parties, food prep, and more because of its flexibility. The pot is specifically engineered to have greater capacity in order to prevent crowding, cook evenly and contain more ingredients. And besides the cover, the pot’s straight, taller sides also help to keep heat and steam within.
With its capacity to hold steam, this pan is the ideal cooking vessel for your next vegetable dish, stir fry, or steaming of corn on the cob (August is corn harvest month, just in case you forgot). The skillet’s enormous size also allows you to cook as many veggies as possible. It’s also worth noting that the straight and tall sides help prevent the splattering of liquids like broth, oil, and sauce on the cooktop.
This time around, you want to have something to savour. And using a skillet ensures that food cooks evenly and fast since it conducts heat quickly. As such, a skillet transforms the unpleasant process of braising meat or shallow frying into a joyous occasion. A skillet can serve as an additional searing vessel for forthcoming barbecues and garden gatherings.
You need a sauté or fry pan since sautéing, braising, frying, and searing all require it. Meanwhile, sautéing vegetables for the starter and then braising meat for the main course are two of the many uses for a skillet. Also, it’s not just for supper that you can use a skillet. You can’t go wrong with a nutritious bread pudding that showcases both your culinary prowess and your love of multifunctional kitchenware. As such, a frying pan is your best buddy in the kitchen because of its versatility.
How to Pick the Best Saute Pan?
When purchasing new cookware, size, material, and oven compatibility are all factors to keep in mind.
Size
When it comes to the perfect size of fry pans, unlike other pots and pans, the diameter of the cover isn’t the only indication of their intended use. For instance, the capacity of a pan can vary from three quarts up to six quarts. About the same as a 10-inch skillet in size is a three- or four-quart pan, and about the same as a 12-inch skillet is a six- or seven-quart pan. So, in regard to both volume and use, a saute pan contains 4.5 cups of food and is 11.8 inches in diameter, making it just the right size.
Material
This pan can be made of copper, aluminium, cast iron, stainless steel, and ceramic, among other materials. Meanwhile, sautéing necessitates a material that responds swiftly to heat, allowing it to heat up quickly and cool down quickly. So, a more heat-conductive metal will perform a better job of uniformly dispersing heat throughout your meal than a less heat-conductive metal.
