What Is a Skillet?

You’ve probably heard terms like frying pan, sauté pan, and skillet tossed around, but what sets them apart? Though they share similarities, each one has unique features. Whether you're just starting to cook or you've mastered the kitchen, choosing the right pan for the job can simplify your cooking and, more importantly, give you the best possible results. So, what exactly makes a skillet a skillet? Let’s find out.

What Is a Skillet?

A skillet is a versatile cooking pan with a larger, deeper surface than a standard frying pan, designed for various cooking methods. Its gently sloping sides flare outward, making it perfect for sautéing or stir-frying. This design also allows for easy tossing and moving of ingredients without needing a spoon.

Is a Skillet the Same as a Frying Pan?

The quick answer is, no. A skillet and frying pan are distinct because of their different cooking surfaces and designs. The confusion often arises because the terms ‘skillet’ and ‘frying pan’ are frequently used interchangeably. While both pans can handle many of the same cooking tasks, one may be more suitable for certain methods. They are typically made from similar materials and are close in size, which contributes to the mix-up. However, a skillet is slightly deeper and offers a larger cooking surface compared to a frying pan.

Skillet vs. Saute Pan: What's the Difference?

Sauté pans have straight sides, allowing for a higher volume of ingredients or liquid, which makes them perfect for preparing sauces. This design prevents splashing and helps with cleaner cooking. Many sauté pans come with a lid, reducing evaporation and helping to retain moisture. They are best for braising, searing, and shallow frying. However, sauté pans tend to be heavier, especially because of their wider base, which can make skillets easier to lift and maneuver.

Skillets provide less cooking surface area, which may be a limitation depending on what you're preparing. However, their slanted sides make them ideal for tossing and stirring ingredients, ensuring even cooking. Think of it as a pro move—flipping ingredients with a flick of the wrist rather than stirring with a spoon. This maneuverability makes skillets perfect for sautéing and stir-fries, as they allow for quick, efficient cooking.

If you’re an enthusiastic cook and your budget allows, owning both a sauté pan and a skillet is ideal. But if you only have room for one and often prepare dishes that require sautéing, a skillet is your best choice.

What Types of Material Can a Skillet Be Made From?

Skillets come in a variety of materials. Common choices include stainless steel, aluminum, and cast iron, though some skillets combine both aluminum and stainless steel for improved performance. It's important to note that skillets made from thin-gauge aluminum aren’t the best option, as they tend to warp more easily.

Stainless Steel

Stainless steel is a highly adaptable material that retains heat well. Many stainless steel skillets are also oven-safe (just be sure there are no plastic parts), which is especially useful for dishes that require searing on the stovetop followed by finishing in the oven. This feature can save time and effort, as you won't need to transfer your food to another dish. It’s also a convenient perk for cleaning, since you’ll only need to wash one piece of cookware.

Cast Iron

Cast iron is another great option, known for its excellent heat retention, though it isn't the quickest to heat up. This makes it ideal for high-heat tasks like searing, sautéing, and even baking.

Keep in mind, cast iron is much heavier than stainless steel, making it more challenging to lift and handle. Also, certain dishes are better suited for other pans—avoid cooking acidic foods like tomato sauce, or delicate items like eggs and crepes in a cast-iron skillet, as they may stick or react with the material.