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music83lover2001
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Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
What is the difference between a saute pan, french skillet and fry pan?
I am dying to get some All Clad cookware, but can't afford to buy a set. Plus, with a set, I wouldn't get everything I would need and would get some things I wouldn't use. One of the first things I would like to purchase is a pan, which I use the most. I am not sure which pan to get since there are so many options. I am leaning toward the d5 when I finally take the plunge. I am confused about the difference between a saute pan, french skillet and fry pan, though. What's the difference and how do I know which I need?
Re: What is the difference between a saute pan, french skillet and fry pan?
I have a set of All-Clad french skillets. We bought them because they were cheap and we needed some non-stick pans. They didn't come with a cover, though. However, I think you can buy them with a cover. I'm not a master chef, so I really don't see a huge difference between the three types of pans.
Maybe this will be useful:
http://chowhound.chow.com/topics/538527When I hear skillet and fry pan (admittedly i have no idea about the french variety) I think of pans that are relatively shallow & curved up at the sides. A saute pan (and by the way by far my 2 favorite AC cookware pieces are my 2 saute pans- I have a 6 & 12 inch or something along those lines & the larger one is especially awesome) has more or less a right angle from bottom to sides, is much deeper & is for things like braising, making skillet pasta dishes, things that are thicker, need to be layered, etc. I do all my meat & fish sautee/browning/braising in my saute pan and anything that requires a sauce to be made after brownign the meat & then adding the meat back, etc.
There could be other things that are significant that I don't know about but that is my impression!
here's another link for you. I think the saute pan is much more versatile than a skillet but that's just me.
http://www.cooksillustrated.com/equipment/overview.asp?docid=10594