Answer
Jan 15, 2025 - 01:03 PM
A fry pan, also known as a skillet, is designed with low, sloped sides and a flat bottom, perfect for tasks like sautéing and browning foods where easy access and maneuverability are essential for tossing ingredients. In contrast, a sauté pan features straight, taller sides and a larger surface area, which are advantageous for containing liquids and performing tasks like frying, simmering, or preparing sauces. Both pans are versatile, yet their design differences are tailored to specific cooking techniques. The names of these pans are exactly the opposite of what you would expect given that you often fry in a sauté pan and sauté in a fry pan.
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