Ironically, a skillet is actually far superior at sautéing food than a sauté pan. To properly sauté, small to medium-sized pieces of food are cooked rapidly in hot fat, with constant agitation. The sloping sides of a skillet allow you to easily shake the pan, performing the jump-flip maneuver that cooks like to show off with. It's more than just ego-padding, though. It's the most efficient way to redistribute the food in the pan, ensuring even cooking for all pieces.

A good non stick pan is like a cozy pair of sweatpants—we reach for it when we want something quick, easy, and low-stress. While many pans, like cast iron and ceramic, offer non stick properties, non stick cookware generally refers to modern pans (typically aluminum and/or stainless steel construction) coated with layers of a durable non stick coating.

How to Choose the Best Frying Pan for You

Easy to Clean: Enamel cookware is easy to clean and maintain, with its smooth surface allowing for effortless removal of food residues. It is also dishwasher safe, adding to its convenience.

Frying pans have long handles and are often shallower. These pans aren’t designed for slow cooking or braising. Despite having flared sides, the pans are just slightly taller.

The French skillet is very similar to a frying pan, with only a few minor differences that can make a huge difference in the kitchen.

Weight

    The features of a cast iron Dutch oven are also worth noting.  Its durability and heat-retaining properties make it ideal for slow cooking and long stewing.  Dutch Oven Material distributes heat evenly, ensuring food cooks evenly and without hot spots.  Additionally, a Dutch oven can be used on the stovetop, in the oven, or even over an open flame, making it a versatile tool in any kitchen.