Cooking is one of the most exciting and passionate skills in the world. It drives your skills differently. In many parts of the globe, chefs use many impressive tricks to add mouth-watering tastes to their dishes. Perfect flavors to dishes come only with appropriate utensils. There is a wide range of tools that can be used to prepare several types of dishes. Sauté pan and skillet are mostly used by chefs all around the world. However, the use of these utensils depends on the need for their use.
Sauté pan and skillet are most often used interchangeably, but there are many significant differences between both of these. They can be used instead of certain other things. However, the main difference between a sauté pan and a skillet is quite subtle, but it is most important, it is all about the shape of the pan. A significant confusion between a skillet and a sauté pan comes from their names. The underlying meaning of a skillet is a non-stick frying pan with lid most frequently used about the cast iron pans. Whereas a sauté pan is more open to interpretation. Most chefs consider it a pot that can be used for all types of cooking vessels.
Significant differences between a sauté pan and a skillet
No doubt, both these utensils are often intermixed by most users, but they do differ in their shape, size, and usage. Some of the significant differences between a sauté pan and a skillet are given below.
Surface area
When it is talked about the manufacturing of pans, they are designed according to the size of the lid. It is not according to the diameter of the cooking surface area you are using. For chefs, most home burners are generally designed to fit with a sauté pan of about 12 inches in diameter. As the sides of a sauté pan are straight enough; thus, they provide a large surface area. When compared to a container, a skillet has lost one inch at each side, thus providing a cooking surface area of about 10 inches, which is less than enough.
The volume of the substance
As described earlier, the straight sides of a sauté pan are 3nsbled to give a large volume of liquids to fit in as the same amount fits in the oven. Straight sides in a sauté pan are specifically designed to make the juice less likely to move out of the pan. It is designed in the way to fit the lid more tightly. This feature minimizes the evaporation of liquid in the pan. In such cases, a skillet when compared to a sauté pan; there is not any kid to prevent the evaporation of liquid.
Weight capacity
A sauté pan is mainly designed heavier when compared to a skillet that is designed heavily. It has a higher weight because of its full size. Another sparkling feature of sauté pan is the addition of a helper handle. The heavyweight of it does not allow comfortable flipping of the material. A skillet because of its lightweight is preferable to shaking, stirring and flipping of food. It can cook vegetables and pieces and chunks of meat more efficiently.
Ability to toss
According to many cooking experts, a skillet is preferable than a sauté pan when it comes to tossing your dish in the pan. It allows continuous stir-frying of smaller to medium chunks of food with constant agitation. There are slope sides in a skillet that can quickly shake the pan efficiently and rapidly.
Evaporation of liquid
The geometry of both pans affects the evaporation of liquid in it in a thriving manner. The sloped sides of the skillet are specially designed to drive off the moisture from the food more rapidly.
So if you are looking for utensils in your kitchen, choose a sauté pan or a skillet depending on your need to cook food. Both of these utensils are designed to assist the chefs in cooking.