{"id":40255,"date":"2022-08-27T05:07:26","date_gmt":"2022-08-27T05:07:26","guid":{"rendered":"https:\/\/ceramiccookwarehub.com\/?p=40255"},"modified":"2022-09-30T02:28:40","modified_gmt":"2022-09-30T02:28:40","slug":"saute-pan-or-frying-pan","status":"publish","type":"post","link":"https:\/\/ceramiccookwarehub.com\/saute-pan-or-frying-pan\/","title":{"rendered":"Saut\u00e9 Pan or Frying Pan [What’s The Diff?] Do I Need Both?"},"content":{"rendered":"\n

Cookware sets come with saut\u00e9 pans and frying pans or maybe one or the other. Is there a real difference between these pan types that matters? From what I found, it largely depends on your cooking style and what you’re comfortable with, but you may get away with just one…<\/em><\/p>\n\n\n\n

\"frying<\/figure>\n\n\n\n
\"saute<\/figure>\n\n\n\n

The above helps, but you probably need to know more if you’re looking to buy this cookware, so read on.<\/p>\n\n\n\n

Saut\u00e9 pan versus frying pan<\/h2>\n\n\n\n

What are they good for?<\/p>\n\n\n\n

A saut\u00e9 pan is best for browning and saut\u00e9ing<\/strong> they say. But you can do so much more, soups even. A 10 inch is a good size. And, I’d choose one with a lid — nearly 90% of them come with a lid. A lid helps with braising meat and cooking stews. <\/p>\n\n\n\n

The main difference between a saut\u00e9 pan and a frypan is the sides. The sides of a saut\u00e9 pan are taller and straight whereas the sides of a frying pan are slanted.<\/strong> And a saut\u00e9 pan typically has a lid. Here’s an example…<\/p>\n\n\n\n

The Caraway Home Saute Pan<\/a><\/h3>\n\n\n
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Saut\u00e9 Pan by Caraway<\/figcaption><\/figure><\/div>\n\n\n

Use of a saut\u00e9 pan<\/h2>\n\n\n\n

With a saut\u00e9 pan you can get away with using less oil or fat than with using a frying pan (apart from a nonstick one<\/a>). With the saut\u00e9 pan you can toss the food to coat<\/strong> it rather than shallow frying with oil or fat in a frying pan, where you flip the food to coat both sides. <\/p>\n\n\n\n

Another difference is the style of cooking<\/strong>. With saut\u00e9ing you use higher, faster heat than with frying<\/strong>. The lower heat of frying is better for large pieces of meat with the slower cooking in the extra oil ensuring the meat is cooked thorough. You can do both methods in both pan types but one performs better than the other for the purpose they were designed for. <\/p>\n\n\n\n

Spruce Eats explains saut\u00e9ing as a type of dry heat cooking — I wrote about this method; how you can use it for reducing fat<\/a> in your meals. <\/p>\n\n\n\n

Saut\u00e9eing browns the food’s surface as it cooks and develops complex flavors and aromas<\/p>Spruce Eats<\/a><\/cite><\/blockquote>\n\n\n\n

Use of a frying pan<\/h2>\n\n\n\n

A frying pan is best for shallow frying<\/strong> or searing. But you can saut\u00e9 vegetables and meat in it. The limitation comes when you cook with a whole lot of liquid in this type of pan with its shallowness and sloped sides. It can get messy. <\/p>\n\n\n\n

Why does a frying pan have sloped sides? The slanted sides help with flipping the food and later sliding the food onto a serving plate.<\/strong><\/p>\n\n\n\n

Even without watching the following video you can see the obvious differences between these two pan types. The saut\u00e9 pan is on the left. It has straight high sides compared to the frying pan on the right that is shallower with slanted sides. <\/p>\n\n\n\n

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