The simplest way to understand the difference between these types of pans is to look at the sides of the pan. If the sides are slanted, the pan is a skillet, which is also sometimes called a frying pan or fry pan. If the slides are straight, it’s a sauté pan.
Subsequently, can you cook anything in a sauté pan?
Sauté pans can be used for both dry heat cooking and liquid cooking, or anything that requires a lid (e.g., frying, braising, poaching). Because of the straight sides, sauté pans have a larger flat cooking surface than skillets of a similar size.
Keeping this in view, can you deep fry in a sauté pan?
Yes, a sauté pan is versatile cookware that can handle different types of frying, i.e., deep-frying, stir-frying, shallow frying, etc. Therefore if you don’t own a skillet, don’t fear trying to fry on a sauté pan.
Can you fry eggs in a sauté pan?
For over-easy: In a small nonstick pan over medium heat, melt butter (or heat oil). Crack egg into pan. Cook 3 minutes, or until white is set.
If you’re stir-frying vegetables or sautéing chunks of meat, a skillet is lighter and easier to maneuver. Cooking tasks that don’t involve much liquid are well-suited to a skillet or fry pan. … When frying, a sauté pan keeps the oil contained but allows for easier access to the food than a Dutch oven.
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). … Instead, sauté pans are built for larger, longer cooking.
To sauté is to cook food quickly in a minimal amount of fat over relatively high heat. The word comes from the French verb sauter, which means “to jump,” and describes not only how food reacts when placed in a hot pan but also the method of tossing the food in the pan.