Sauté Pan
Kitchen Cookware Multifunction Rectangular Frying Pan Cast lron Wok
In many cases, you can use a frying pan and a French skillet interchangeably. For example, you can use both for cooking eggs, sautéing vegetables, searing meats, and making thick sauces.

enameled cast iron double burner griddle. The smooth enamel surface is non-stick, which means food residue can be easily wiped away with a damp cloth. And because cast iron is naturally non-reactive, you can use metal utensils without worrying about scratching or damaging the surface.
You can still find French skillets in professional kitchens because they provide good heat dispersion during cooking. But other cooks have shifted to frying pans over time because of their perceived durability and sturdiness.


Aside from their looks, one of the distinct characteristics of copper pans is the fact that they cool rapidly once removed from the heat. Copper is strong and notoriously conductive, so it makes for long-lasting, high-performance, and incredibly responsive cookware—perfect for jam, caramel, and other delicate sauces, as well as searing and sautéing, as well.
Types of Non-Stick Coating

red square grill pan. By grilling your food instead of frying it, you can reduce the amount of oil and fat in your dishes. This can lead to lower calorie intake and a healthier diet overall.
Cast Iron Cookware Price
5. Carbon Steel Frying Pans



enamel ware cookware.
Enamel pots are a timeless and versatile addition to any kitchen. These enamel pots not only provide cooking functionality but also add a pop of color and style to your cooking space. Whether you're an experienced cook or just starting out in the kitchen, enamel pots are a must-have for cooking enthusiasts.
You can still find French skillets in professional kitchens because they provide good heat dispersion during cooking. But other cooks have shifted to frying pans over time because of their perceived durability and sturdiness.


Sauté pans are very versatile, as their shape allows them to hold liquids. This means they can be used for making sauces in addition to braising, poaching, shallow-frying, searing, and pan-frying (if the ingredients don’t often need to be flipped).