Skillet vs. Pan: The Differences and Uses

Key Takeaways

• Skillets and frying pans are functionally the same, with sloped sides and shallow depth, and the terms are used interchangeably in most kitchens.
• Sauté pans differ from skillets in that they have straight sides, a larger surface area, and a lid, making them better suited for simmering, braising, and liquid-heavy dishes.
• While cast-iron skillets are known for their heat retention, carbon steel skillets offer a lighter, quicker-heating alternative that is preferred by many chefs.
• Choosing between a skillet and a sauté pan depends on your cooking style—quick sears and flips favor a skillet, while saucy, slow-cooked meals call for a sauté pan.

Is there a real difference between a skillet and a pan? In short, yes, and understanding the distinction can significantly improve your cooking.

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Are Skillets and Frying Pans the Same?

There are no distinguishable differences between skillets and frying pans. The only difference is the name of the cooking device. Pan is a general term given to a variety of cooking vessels. 

With that, a frying pan is a shallow cooking vessel used to fry up foods. A skillet is a specific type of pan, usually with sloped sides and shallow depth. Some cooking professionals are more likely to use the term "skillet" for cast iron skillets. Skillets and frying pans are often used interchangeably, and in most cases, they refer to the same type of pan. 

Both skillets and frying pans feature flared sides, flat bottoms, shallow depths, and no lids. When you need to flip food, sear high, grill meat, or shallow fry, then a skillet or frying pan is an excellent vessel for the job.

If skillets and frying pans are the same vessels, why is there confusion between the terminology? Much of the confusion between these terms lies with the generic phrase "pots and pans." 

Along with skillets, there are sauté pans, sheet pans, roasting pans, saucepans, and bundt pans. In most kitchens, the word "pan" is a general term that refers not only to a frying pan but also to a sauté pan.

What is a Skillet? 

A skillet is a type of shallow, flat-bottomed pan with sloped sides, used for frying, searing, browning, and sautéing food. It is virtually identical to a frying pan, and the two terms are often used interchangeably.

Skillets are ideal for:

• Searing meat
• Frying eggs
• Stir-frying vegetables

Several types of materials can be used for a skillet, including cast iron, carbon steel, and stainless steel. 

Cast iron is usually what you think of when you mention the word “skillet.'' Cast iron is heavy and can be challenging to maneuver in the kitchen. However, many people love cast iron because it has excellent heat retention properties.

Carbon steel is becoming a chef’s favorite choice in the kitchen. These pans heat up quickly and evenly. This material is an excellent choice for non-toxic cookware. It is lighter and less clunky than the heavy cast iron. 

Stainless steel is a responsive, durable choice that can be nonstick when used and maintained properly. It’s lighter than both cast iron and carbon steel. 

What is a Frying Pan?

The term “frying pan” is often used interchangeably with skillet, but may sometimes refer to thinner, lighter pans. In the U.S., the terms "frying pan" and "skillet" are virtually interchangeable, while in the U.K., "frying pan" is the more widely used term.

What is a Sauté Pan?

Like a frying pan or skillet, sauté pans are designed for stovetop use. However, there is one key difference: a sauté pan is deeper than a frying pan or skillet. The sauté pan has vertical, straight sides designed to prevent spills and hold more ingredients. 

Sauté pans also have a long, single handle, and sometimes, a small side handle is included to help with the additional weight of the ingredients. Plus, sauté pans come with a lid to retain moisture, making them ideal for cooking sauces. 

So, the key difference is that a sauté pan has: 

• Straight sides
• Larger surface area
• Comes with a lid
• Ideal for simmering, braising, or shallow frying

Skillet vs. Pan: Side-by-Side Comparison

Use this side-by-side comparison to determine which pan is best for you. 

When to Choose Between Skillet vs. Pan

It's helpful to have both the skillet and sauté pan in a well-equipped kitchen. The skillet is best suited for high-heat, quick cooking, while the sauté pan excels at controlled heat, handling larger quantities, and liquid-based cooking. 

The Right Pan for the Right Job

Skillets and frying pans are basically the same type of pan. When it comes time to create a delicious meal, you want the right cooking instrument for the job. Skillets are excellent for shallow sauces and searing meat, while sauté pans can hold a large volume of ingredients. 

In the end, it is your kitchen and your choice; however, using the right pan for your recipe ensures a smoother cooking experience and more delectable at-home meals. Knowing your tools always leads to better results in the kitchen. 

Do you want to purchase exceptional cookware, bakeware, and utensils for your professional or at-home kitchen? At de Buyer, all of our pieces have been engineered and manufactured in France since 1830. Explore de Buyer’s range of carbon steel skillets and stainless steel sauté pans to find the perfect tool to match your cooking style.