Which pan is right for you? Do you think a frying pan take care of most of your cooking or a sauté pan beneficial to your kitchen? Let me know in the comments below!
I also have the all clad copper core sauté pan, and I absolutely love it! I found a lot of the pasta dishes that I was cooking did not fit in any pot that I had and would spill over to the point where I had to transfer it to a large bowl in order to coatthe sauce. I absolutely love that pan and I am very happy I made the investment.
Every other channel I've seen picked a saute pan over a skillet because "it can do everything". You were the only channel that realistically compared the two, bravo. I agree that a dutch oven and stainless skillet is all you need for almost any type of cooking. Maybe a wok too if you eat Asian or African cuisines, but everything else is more of a nonessential luxury.
Sauté pans are great for braising and lousy for sautéing. Skillets are not good for braising but great for sautéing. Whoever named the two pans had a sense of humor.
Good information. I've recently decided to replace all my cookware to delete all my nonstick coated stuff. Been watching your vids and it's been hugely helpful. Went with the De Buyer, Thanx for the info!
Can't agree more. It's funny how often I change my mind on cookware. It all has a purpose and the right one at the right time can really make the entire cooking experience unreal. Thanks for watching!
I have just upgraded my kitchen gear. For frying, braising, sauteing I got the 28 cm Fissler Original-Profi Rondeau. For general use, I got the Made-in 3qt saucier.
When I used a gas stove, I used a single handle (+extra handle) saute pan like you. After changing to an electric stove, I use a two-hand saute and sukiyaki pot frequently. It can also be used as tableware with a table warmer. If you're not good at frying pan handling skills, a 2 handle saute or sukiyaki pot, which is also good for tableware, might be better. Please understand that Google Translation is not good.
Go NASA! I've been liking your space vibs (a hobby for me) while you've been educating me on stainless steel. I started with cast iron because I grew up with that. Changed later to carbon steel which I love, but i was bumping up against some limitations. I finally ordered a stainless clad saute pan and realized I knew nothing about how to use these pans. You're my new guru and so far so good. My new pan isn't here yet so I'm frontloading the education. Cheers!
I have an 11 inch Demeyere Atlantis Proline 7 skillet (frying pan) and a 3.5 qt. Demeyere Atlantis saucier and my needs are covered. The saucier is very versatile.
Their 5.5 quart Atlantis Proline sauté pan is really special with it's amazing disc & completely flat surface. My favorite pan ever, though I also love my 9.5" & 12" Atlantis Proline.
I have a Meyer Nouvelle stainless steel “sauté pan.” The walls are not as vertical as the one shown on this video and it does not have the second handle. It is also not as deep. Therefore I think my sauté pan is something in between a skillet and a sauté pan. I love it. I checked the Meyer website for clarification. I found out that their other lines such as the Confederation and the Accolade have the traditional sauté pans as shown on this video. I prefer my somewhat modified version. For braising I have an enamel coated Tramontina Dutch oven.
100% recommend a quality saute pan at 10 or 11 inches, so 3qt or so, which will cover your mostly everyday uses. And if you want a pan for searing, go 10 inch carbon steel and season it (really easy to do) as carbon steel is the king of searing effectiveness while staying surprisingly cheap at like £/$/€ 40-50 or so. Yes carbon steel needs a bit of TLC and you can't cook acidic foods in it like tomato sauces or anything with vinegar as it strips the seasoning, but there's no reason to to shell out more on a quality skillet when a carbon steel skillet will do the same thing and far better for less money. Arguably you only need a saute pan, carbon steel skillet, one non-stick pan (for fish or eggs or pancakes), and 2 or 3 stainless pots of various sizes in the kitchen to cover all cooking situations.
If you were to try and make soup in a skillet you would quickly realise why you also need a saute pan. I love my Le Creuset stainless saute pan. It holds enough liquid to fill my blender. After 10 years of regular use it still looks as good as new.
Thanks for your video. You clearly address my dilemma. I already own a 11 inch stainless steel skillet and a 3.75qt ECI french oven. but I always feel difficult to decide to go for a 10/11 inch saute pan or not. My French Oven do braising very well, it isn't a a large one though, it has less cooking surface area compared to a 10 inch saute pan. Would like to hear your opinion. Should I get a saute pan or a larger dutch oven, lol.
I've never owned a Dutch oven. I currently use an old stainless steel "frying pan" with sloped but relatively deep sides. I understand that that particular design was once used to fry chicken. The depth of the pan and side angles are similar to a Lodge cast iron skillet, which tends to be deeper than an All-Clad stainless design. I'm probably showing my ignorance, but could you do a video on the pros and cons of Dutch ovens versus saute pans. I use a crockpot for making stews, chili, and things like mac and cheese, so it seems a Dutch given would be a bit redundant for my needs, as I can brown the meat in my "fry pan" and put it in the crockpot to braise (if I understand that term correctly). I really don't use my oven, so maybe that has influenced my choice of tools - or maybe the tools I have influenced my lack of oven use. I'm looking to up my cooking game, as it's getting very expensive to eat out for one person. I'm also retired and have the time to learn, yet I want to keep things relatively simple so I don't need to keep a huge amount of food or cookware around my small galley kitchen. Thanks.
Thanks for watching and sharing your experience. Have you also looked into sous vide? The are a great option for quick yet restaurant quality meals and take very little room. I’ve done a video on them that might be helpful. I’ve also done a video on Dutch Ovens with a great budget buy. I’ll see if I can shoot a comparison video in the next few weeks. Here’s the links to both. Happy cooking ruclips.net/video/R8yf6A3iBzM/видео.html ruclips.net/video/Luy1WqdSBFo/видео.html
@@tomwadek Based on what I've seen elsewhere, I'm guessing that means I'd have to get something like an Instant Pot. I'll check out your video. Thanks,
I purchased an 11-inch sauté pan on the advice of my cooking instructor. With it’s long handle the pan did not fit into my apartment-sized oven! And I had spent a lot of money.
So it would have been helpful from the start to say that a 'skillet' and a 'frying pan' are the same thing. People know them by different names (as do the websites where I want to buy one). That confusion out of the way, you helped me solidify my decision to ONLY get a frying pan over a saute pan in the near term. I don't do a lot of braising or making heavy sauces. I primarily sear meats and saute vegetables. So a frying pan, stainless steel or non-stick, 12 inch or 10 inch, will suit me just fine for now. Thanks.
honestly, if i could only have one cooking device? (as in pots, pans, etc.) for the very end of the world, and i had to pick only a single one, i would probably rather own a saucepan/pot/dutch oven than a saute pan or skillet, since those are even more versatile. i have a friend who bakes bread in a dutch oven basically every week, and i'm not sure if a pan would work for that
Sautee pan is also excellent for cooking down greens. The extra volume and liquid capacity is perfect for cooking stuff like spinach, cabbage, leafy greens I agree tho...as a beginning cook, you're probably better off with a skillet and Dutch oven Skillet=eggs, pancakes., chicken breasts, steaks , pan sauce, chops etc Dutch oven: great for making large batch sauces( i.e. pasta sauce) perfect for braising, can also sear, can finish dishes in oven as well as bake. Between skillet and Dutch oven that woukd cover most basic cooking needs That said you can definitely cook greens well in a Dutch oven too
So now we know the difference and different applications used for a fry pan/skillet and a sauté pan. What about a braiser pan. How and what you could cook with a braiser pan.
La sauteuse ou le sautoir. Sauteuse : Permet de faire « sauter » les aliments. Forme cylindrique dont la hauteur est le tiers du diamètre. Elle permet de faire suer les aliments. Dimensions courantes : 24, 28 et 32 cm. Matériau : acier, aluminium revêtu, inox, cuivre. Sautoir : Permet de faire « sauter » les aliments. Forme cylindrique dont la hauteur est le tiers du diamètre. Même caractéristique qu’une sauteuse droite, à la différence qu’il est doté de deux anses. Sauteuse bombée : idéale pour la cuisine de réduction car sa petite base permet de chauffer rapidement et son large diamètre supérieur permet une plus grande évaporation de l’humidité.
From Old French sautoir, sautour, literally "stirrup," and directly from Medieval Latin saltarium, noun use of neuter of Latin saltatorius "pertaining to leaping," from salire "to leap".
chef wade, i try to buy the largest saute pan i can afford. itll do everything! I have a question. are sauciers worth the higher cost? I'd like to get one. i figure it's a pot / skillet hybrid so the saucier and the giant sauce pan has me covered
Imusa non-coated light cast iron stainless steel handled, saute pans are made with flared sides, does that mean they are really skillets lol. Works for me though... Lodge skillits don't have the flared edges either... Does that make them saute pans? Or does a saute pan require a lid? Then again the some of my Lodge pans came with a lid... Does that make them saute pans that lodge just mis-named? Maybe these low cost brands are trying to remake the naming scheme to make more sense... Who knows?
As far as comparison of price a 3 ply fry pan versus a copper core saute pan it's not really Apple to Apples. Comparatively speaking of use of a saute pan most all cast iron pans are designed as such with the taller straighter walls ... 🤔 food for thought. 🌾
Just ordered my first Stainless steel skillet, pretty expensive, but I have high hopes. I have a Le Creuset cocotte for all the recipes that require liquids and is fantastic, so a saucepan might be redundant.
I think saute pans should be renamed to sauce pans, and sauce pans should be renamed to sauce pots. And skillet should just be a nickname for a saute pan.
This is a bit confusing. A sauté pan and skillet are very similar whereas a frying pan is what I think you meaning? A sauté pan has 90 degree sides and are very slightly taller than a skillet. Skillets have a light angle for their sides but it’s a straight angle. A frying pan has curved sides.
Which pan is right for you? Do you think a frying pan take care of most of your cooking or a sauté pan beneficial to your kitchen? Let me know in the comments below!
I also have the all clad copper core sauté pan, and I absolutely love it! I found a lot of the pasta dishes that I was cooking did not fit in any pot that I had and would spill over to the point where I had to transfer it to a large bowl in order to coatthe sauce. I absolutely love that pan and I am very happy I made the investment.
I think copper core is so underrated. I absolutely love mine.
Every other channel I've seen picked a saute pan over a skillet because "it can do everything". You were the only channel that realistically compared the two, bravo. I agree that a dutch oven and stainless skillet is all you need for almost any type of cooking. Maybe a wok too if you eat Asian or African cuisines, but everything else is more of a nonessential luxury.
Sauté pans are great for braising and lousy for sautéing. Skillets are not good for braising but great for sautéing. Whoever named the two pans had a sense of humor.
Hahaha. Yes they did
They were French, say no more
Good information. I've recently decided to replace all my cookware to delete all my nonstick coated stuff. Been watching your vids and it's been hugely helpful. Went with the De Buyer, Thanx for the info!
Glad I could help!
Excellent video and your delivery and voice perfect.
Thank you kindly!
Well explained, I use both almost equally and like you said it all depends on what your cooking, keep up with the awesome vids dude
Glad you enjoyed the video!
Nice video! I love my Sautee pan, for quick red sauces, quick chili. That evaporation rocks. But skillet every day for the win!
Can't agree more. It's funny how often I change my mind on cookware. It all has a purpose and the right one at the right time can really make the entire cooking experience unreal. Thanks for watching!
I have just upgraded my kitchen gear. For frying, braising, sauteing I got the 28 cm Fissler Original-Profi Rondeau. For general use, I got the Made-in 3qt saucier.
That’s wonderful! Enjoy and happy cooking
Another great video, and as usual, it makes me want to cook!
Thank you good sir!
When I used a gas stove, I used a single handle (+extra handle) saute pan like you.
After changing to an electric stove, I use a two-hand saute and sukiyaki pot frequently. It can also be used as tableware with a table warmer.
If you're not good at frying pan handling skills, a 2 handle saute or sukiyaki pot, which is also good for tableware, might be better.
Please understand that Google Translation is not good.
thanks for providing your insight! Welcome to the channel!
Go NASA! I've been liking your space vibs (a hobby for me) while you've been educating me on stainless steel. I started with cast iron because I grew up with that. Changed later to carbon steel which I love, but i was bumping up against some limitations. I finally ordered a stainless clad saute pan and realized I knew nothing about how to use these pans. You're my new guru and so far so good. My new pan isn't here yet so I'm frontloading the education. Cheers!
Lol, glad I could help you on your journey. Keep me updated.
I recently switched from skillet to sauce pan, wished I had done it years ago, suits me better - get one with a nice lid.
Hello and tank you for your wonderful programs. You have a lovely vocabulary. Very informative and useful videos. Thank you very much.
Thank you for watching and for the kind words. I’m glad you enjoy the channel. Happy cooking.
I have 10 inch carbon steel skillet n a pretty big Dutch oven , so I m think of getting a medium satue pan, thanks 🙏 for sharing your knowledge.
I’m glad to help! Happy cooking
I have an 11 inch Demeyere Atlantis Proline 7 skillet (frying pan) and a 3.5 qt. Demeyere Atlantis saucier and my needs are covered. The saucier is very versatile.
Very cook Demeyere is an excellent company.
@@tomwadek Demeyere Atlantis product performs great once you get the heat factor dialed in. With 7 ply, the trade-off is weight.
Their 5.5 quart Atlantis Proline sauté pan is really special with it's amazing disc & completely flat surface. My favorite pan ever, though I also love my 9.5" & 12" Atlantis Proline.
Excellent explanation, as usual. Thanks!
Glad you enjoyed the video. Happy cooking
I definitely prefer a skillet over a sauté pan. I love my cast irons, but I’m thinking about moving to carbon steel. Thanks for another great video!
You won’t regret it. Thanks again for watching.
I have a Meyer Nouvelle stainless steel “sauté pan.” The walls are not as vertical as the one shown on this video and it does not have the second handle. It is also not as deep. Therefore I think my sauté pan is something in between a skillet and a sauté pan. I love it. I checked the Meyer website for clarification. I found out that their other lines such as the Confederation and the Accolade have the traditional sauté pans as shown on this video. I prefer my somewhat modified version. For braising I have an enamel coated Tramontina Dutch oven.
That’s awesome. Glad you’re enjoying your hybrid. I absolutely love my enameled Dutch oven too!
Same...I have the lodge cast iron enameled Dutch oven
6qts I believe
100% recommend a quality saute pan at 10 or 11 inches, so 3qt or so, which will cover your mostly everyday uses. And if you want a pan for searing, go 10 inch carbon steel and season it (really easy to do) as carbon steel is the king of searing effectiveness while staying surprisingly cheap at like £/$/€ 40-50 or so. Yes carbon steel needs a bit of TLC and you can't cook acidic foods in it like tomato sauces or anything with vinegar as it strips the seasoning, but there's no reason to to shell out more on a quality skillet when a carbon steel skillet will do the same thing and far better for less money. Arguably you only need a saute pan, carbon steel skillet, one non-stick pan (for fish or eggs or pancakes), and 2 or 3 stainless pots of various sizes in the kitchen to cover all cooking situations.
Thanks for watching and sharing your experience. I Love carbon steel and everything it offers. Happy cooking!
You can cook eggs and fish in carbon steel and cast iron pancakes are amazing
If you were to try and make soup in a skillet you would quickly realise why you also need a saute pan. I love my Le Creuset stainless saute pan. It holds enough liquid to fill my blender. After 10 years of regular use it still looks as good as new.
Great point. Thanks for commenting.
Thanks for your video. You clearly address my dilemma. I already own a 11 inch stainless steel skillet and a 3.75qt ECI french oven. but I always feel difficult to decide to go for a 10/11 inch saute pan or not. My French Oven do braising very well, it isn't a a large one though, it has less cooking surface area compared to a 10 inch saute pan. Would like to hear your opinion. Should I get a saute pan or a larger dutch oven, lol.
I think a Dutch oven is very powerful. If I had to decide, I would go with that.
I've never owned a Dutch oven. I currently use an old stainless steel "frying pan" with sloped but relatively deep sides. I understand that that particular design was once used to fry chicken. The depth of the pan and side angles are similar to a Lodge cast iron skillet, which tends to be deeper than an All-Clad stainless design. I'm probably showing my ignorance, but could you do a video on the pros and cons of Dutch ovens versus saute pans. I use a crockpot for making stews, chili, and things like mac and cheese, so it seems a Dutch given would be a bit redundant for my needs, as I can brown the meat in my "fry pan" and put it in the crockpot to braise (if I understand that term correctly). I really don't use my oven, so maybe that has influenced my choice of tools - or maybe the tools I have influenced my lack of oven use. I'm looking to up my cooking game, as it's getting very expensive to eat out for one person. I'm also retired and have the time to learn, yet I want to keep things relatively simple so I don't need to keep a huge amount of food or cookware around my small galley kitchen. Thanks.
Thanks for watching and sharing your experience. Have you also looked into sous vide? The are a great option for quick yet restaurant quality meals and take very little room. I’ve done a video on them that might be helpful. I’ve also done a video on Dutch Ovens with a great budget buy. I’ll see if I can shoot a comparison video in the next few weeks. Here’s the links to both. Happy cooking
ruclips.net/video/R8yf6A3iBzM/видео.html
ruclips.net/video/Luy1WqdSBFo/видео.html
@@tomwadek
Based on what I've seen elsewhere, I'm guessing that means I'd have to get something like an Instant Pot. I'll check out your video. Thanks,
Thanks. I have a saladmaster skillet and jamie oliver non stick saute pan and never used them. I am now using a wok for everything.😂
Good stuff! Woks are wonderful tools. If I could only have two things to cook with, a Wok would be one of them lol
I purchased an 11-inch sauté pan on the advice of my cooking instructor. With it’s long handle the pan did not fit into my apartment-sized oven! And I had spent a lot of money.
Thanks for sharing!
So it would have been helpful from the start to say that a 'skillet' and a 'frying pan' are the same thing. People know them by different names (as do the websites where I want to buy one). That confusion out of the way, you helped me solidify my decision to ONLY get a frying pan over a saute pan in the near term. I don't do a lot of braising or making heavy sauces. I primarily sear meats and saute vegetables. So a frying pan, stainless steel or non-stick, 12 inch or 10 inch, will suit me just fine for now. Thanks.
Спасибо вам .Вы развеяли мои сомнения относительно сотейника и сковороды .Выбираю сковороду,так как кокот у меня уже есть😊
Hehe. I need both. I use both with TFal. Looking to get away from this teflon product. I don't have a Dutch oven. Had never known what they're for.
Glad you enjoyed the video
honestly, if i could only have one cooking device? (as in pots, pans, etc.) for the very end of the world, and i had to pick only a single one, i would probably rather own a saucepan/pot/dutch oven than a saute pan or skillet, since those are even more versatile. i have a friend who bakes bread in a dutch oven basically every week, and i'm not sure if a pan would work for that
Good point. I love my Dutch oven. Depends on the day of the week but I’m always changing my mind lol
fantastic video!
Thank you very much!
Sautee pan is also excellent for cooking down greens.
The extra volume and liquid capacity is perfect for cooking stuff like spinach, cabbage, leafy greens
I agree tho...as a beginning cook, you're probably better off with a skillet and Dutch oven
Skillet=eggs, pancakes., chicken breasts, steaks , pan sauce, chops etc
Dutch oven: great for making large batch sauces( i.e. pasta sauce) perfect for braising, can also sear, can finish dishes in oven as well as bake.
Between skillet and Dutch oven that woukd cover most basic cooking needs
That said you can definitely cook greens well in a Dutch oven too
Those are all great points. Thanks for sharing
Oh I should buy more pans
can i use casserole for braising, instead of saute pan ? that will have even more volume, no problem
Sure but a Dutch oven may be better
Hey Tom, how are your Kirkland 5 ply stainless holding up? I just bought a set and now they’re discontinued.
They are holding up really well. I love them. My local Costco told me that they are a seasonal item and sold around Christmas
Skillets are practical and lighter
I want a sauté pan because it keeps a lot of the oil in
I use a wok instead😁
Sauté, Steam, braise, heck I can even make a French omelette in it. Such is the versatility of the mighty wok
Thanks
No problem.
So now we know the difference and different applications used for a fry pan/skillet and a sauté pan. What about a braiser pan. How and what you could cook with a braiser pan.
Lol, there’s so many fun toys to play with.
La sauteuse ou le sautoir.
Sauteuse : Permet de faire « sauter » les aliments. Forme cylindrique dont la hauteur est le tiers du diamètre. Elle permet de faire suer les aliments. Dimensions courantes : 24, 28 et 32 cm. Matériau : acier, aluminium revêtu, inox, cuivre.
Sautoir : Permet de faire « sauter » les aliments. Forme cylindrique dont la hauteur est le tiers du diamètre. Même caractéristique qu’une sauteuse droite, à la différence qu’il est doté de deux anses.
Sauteuse bombée : idéale pour la cuisine de réduction car sa petite base permet de chauffer rapidement et son large diamètre supérieur permet une plus grande évaporation de l’humidité.
From Old French sautoir, sautour, literally "stirrup," and directly from Medieval Latin saltarium, noun use of neuter of Latin saltatorius "pertaining to leaping," from salire "to leap".
chef wade, i try to buy the largest saute pan i can afford. itll do everything! I have a question. are sauciers worth the higher cost? I'd like to get one. i figure it's a pot / skillet hybrid so the saucier and the giant sauce pan has me covered
I think they are all worth it lol but yes I think that’s a good combination that will cover most of your cooking needs
@@tomwadek Thanks! I"m going to be binging on some videos of yours.
@@janem3575 hope you enjoy them!
Imusa non-coated light cast iron stainless steel handled, saute pans are made with flared sides, does that mean they are really skillets lol. Works for me though... Lodge skillits don't have the flared edges either... Does that make them saute pans? Or does a saute pan require a lid? Then again the some of my Lodge pans came with a lid... Does that make them saute pans that lodge just mis-named? Maybe these low cost brands are trying to remake the naming scheme to make more sense... Who knows?
Lol. Good point. In the end, it’s all marketing. Use what’s right for you. Lol
How about “fry pan” vs “skillet”?
They are basically the same thing. Frying pans are usually more shallow. Skillets tend to refer to cast iron but both are interchangeable
As far as comparison of price a 3 ply fry pan versus a copper core saute pan it's not really Apple to Apples.
Comparatively speaking of use of a saute pan most all cast iron pans are designed as such with the taller straighter walls ... 🤔 food for thought. 🌾
That’s a great point. Thank you!
Just ordered my first Stainless steel skillet, pretty expensive, but I have high hopes. I have a Le Creuset cocotte for all the recipes that require liquids and is fantastic, so a saucepan might be redundant.
Congrats on your new purchase. I would agree. For now, enjoy and learn on what you have. You can always add more
I will go with expensive 11" sautepan and a cheap cast iron skillet for abusive steak searing.
That sounds like a great plan lol. Happy cooking!
I think saute pans should be renamed to sauce pans, and sauce pans should be renamed to sauce pots. And skillet should just be a nickname for a saute pan.
This is a bit confusing. A sauté pan and skillet are very similar whereas a frying pan is what I think you meaning? A sauté pan has 90 degree sides and are very slightly taller than a skillet. Skillets have a light angle for their sides but it’s a straight angle. A frying pan has curved sides.
Frypan and skillet are interchangeable
@@anaihilator I agree. Was just talking about the shape.
"More heavy" not "more heavier"
😂
Real men just eat food raw. Dont see the point of cooking unless your spoiled
This video is about twice as long as it needs to be. Please get to the point more quickly.