Large Skillet vs Pan: Differences and Best Uses

Dec 22, 2024

The difference between a skillet and a pan often seems blurry, which is understandable given how similar these cooking vessels can appear. Both are staples in the kitchen, and because their names are sometimes used interchangeably, even experienced home cooks might get confused.

Despite their similarities, these kitchen essentials have distinct features that make them suited for different culinary tasks. Understanding these differences is crucial for making the most of your cooking experience. In this guide, we’ll explore the nuances between large skillets and pans, highlight their unique advantages, and offer practical advice on when to use each to enhance your cooking techniques and outcomes.

Differences Between a Large Skillet and a Pan

When it comes to cookware, understanding the differences between a skillet and a pan can greatly impact your cooking experience. These two essential kitchen tools may seem similar, but they have distinct features and uses that make them best suited for different types of cooking.

Skillets: The Workhorse of the Kitchen

A large skillet is often recognized by its flat bottom and sloped sides, which flare out slightly as they rise. This design isn’t just for aesthetics—it’s highly functional. The slanted sides make it easy to toss and turn ingredients, which is why skillets are the go-to choice for tasks that involve a lot of movement, like sautéing vegetables, frying eggs, or browning meats. The open sides also allow steam to escape, helping to achieve a perfect sear without trapping moisture.

Most skillets come with a long handle, which provides leverage for flipping food or shaking the pan to keep ingredients in motion. Some larger skillets may also feature a small helper handle opposite the main one, making it easier to lift and maneuver the pan, especially when it’s full.

Skillets are incredibly versatile. Their design allows for even heat distribution, making them ideal for quick, high-heat cooking. Whether you’re making a quick stir-fry, pan-searing a steak, or creating a delicate sauce, a skillet is likely the tool you’ll reach for first.

Pans: A Versatile Category

The term "pan" is much broader and can refer to a variety of cooking vessels, each designed for specific purposes. While a skillet is technically a type of pan, not all pans are skillets. The category of pans includes:

Frying pans: Similar to skillets, frying pans also have a flat bottom and slightly sloped sides, but they may not always have the same level of curvature as a skillet. They’re used for similar tasks like frying and searing, and the terms "skillet" and "frying pan" are often used interchangeably.
Sauté pans: These have straight, tall sides and a larger surface area, making them ideal for cooking with liquids, such as braising or making sauces. The straight sides help contain splatters and keep ingredients from spilling over, while the wide base ensures even cooking.
Saucepans: These are deeper with tall, straight sides and are typically used for boiling, simmering, and making sauces. A saucepan usually comes with a lid, which helps trap heat and moisture, making it perfect for cooking grains or reducing liquids.
Grill pans: These have raised ridges that mimic the grates of an outdoor grill, perfect for creating sear marks on meat and vegetables while allowing excess fat to drain away.

Key Differences Between Large Skillets and Pans

Side design: Skillets have flared, sloped sides that make it easy to move and flip food, while pans like sauté pans and saucepans have straighter, taller sides designed for containing ingredients and liquids.
Cooking surface: Skillets typically have a slightly larger cooking surface relative to their size because of their flared sides, making them ideal for searing and browning.
Uses: Skillets are best for high-heat, quick-cooking methods, whereas pans, depending on their type, are used for everything from frying and sautéing to simmering and boiling.
Handles: While skillets often feature a single long handle, some pans may have two short handles, especially if they’re larger or designed to hold more liquid, like a saucepan.

The overlap in design and function between skillets and frying pans is the primary reason for the confusion. Because both are used for similar tasks—like frying, sautéing, and searing—they are often thought of as interchangeable. However, knowing the specific design features and intended uses of each can help you make the best choice for your cooking needs.

While skillets and pans may share similarities, their differences lie in the details of their design and intended use. Recognizing these distinctions can enhance your cooking efficiency and help you achieve the best results for each dish.

When to Use a Large Skillet vs Pan

Choosing between a skillet and a pan depends on the type of dish you’re preparing and the cooking techniques you plan to use. Both are versatile, but they excel in different situations. Here’s a guide to help you decide when to cook with a skillet versus a pan.

When to Use a Skillet

Searing and browning: Skillets are perfect for searing meat, fish, or vegetables because of their flat, wide surface and flared sides, which allow for even heat distribution and quick evaporation of moisture. The open sides help achieve a nice, crispy crust without steaming the food.
Sautéing: Skillets are ideal for sautéing because their sloped sides make it easy to toss and stir ingredients quickly. The ability to keep food moving in the pan ensures even cooking and prevents burning.
Frying: Whether it’s shallow frying chicken, making an omelet, or frying eggs, a skillet’s shallow depth and easy access make it a go-to choice for tasks that require frequent flipping or stirring.
One-pan meals: Skillets are great for cooking meals where ingredients are added in stages. You can brown meat, then add vegetables and liquids to create a complete dish, such as a stir-fry or a frittata.
Cooking at high heat: Skillets are excellent for cooking at high temperatures, whether you're searing a steak or reducing a sauce. They hold heat well and allow for quick, intense cooking.

Best Uses for a Pan

Simmering and boiling: Saucepans or sauté pans are ideal for simmering soups, boiling pasta, or making sauces. Their deep sides and often included lids help retain moisture and heat, making them perfect for slow cooking and reducing liquids.
Cooking with liquids: When a recipe requires a lot of liquid, like braising, a sauté pan is your best bet. The tall, straight sides help contain the liquid and prevent spills, while also allowing for even cooking.
Sautéing large quantities: For sautéing larger amounts of food, a sauté pan with its straight sides provides more surface area, preventing overcrowding and ensuring even cooking.
Slow cooking: Pans with deeper sides, like a Dutch oven or a saucepan, are better suited for slow-cooking tasks that require low, consistent heat over an extended period, such as stews, braises, or chili.
Making sauces: A saucepan is designed specifically for making sauces, reducing liquids, or heating small quantities of food. The straight sides and smaller diameter concentrate the heat, making it easier to control the cooking process.

7 Considerations for Purchasing a Hestan Large Skillet or Pan

When buying a skillet or pan, it's essential to consider several factors to ensure you choose the best type for your cooking needs. These factors can help you make an informed decision and choose the right Hestan large skillet or pan that suits your cooking style.

1. Material

ProBond Stainless Steel: Expertly crafted, these skillets feature a tri-ply construction and a responsive pure aluminum core for exceptional performance, lasting durability, and rapid, even heat distribution. These versatile stovetop essentials heat up quickly, have an ideal weight, and offer 20% more cooking surface than traditional pans of the same size, ensuring superior browning.
NanoBond Molecular Titanium: These high-performance skillets are engineered for rapid, even heating, enhancing browning and searing. Hestan's cutting-edge cookware technology, Molecular Titanium, fuses thousands of titanium nano-layers to the 18/10 stainless steel, creating an exceptionally durable cooking surface that is four times harder than standard stainless steel, making it highly resistant to scratches, stains, and salt pitting.
CopperBond: Crafted with a five-layer construction of 18/10 stainless steel and a 100% copper core, these kitchen essentials offer rapid, even heating and superior temperature control. Designed for efficiency, they are perfectly balanced and provide 20% more surface area than traditional fry pans, enhancing browning, searing, and sautéing.
Thomas Keller Insignia: The triple-layer 18/10 stainless steel construction, combined with Hestan’s proprietary ProCore™ aluminum, offers 35% improved heat conductivity. This results in quicker, more consistent heating and faster recovery times, giving you precise control over temperature and cooking. Additionally, the sauté pan features a 20% larger cooking surface than traditional frying pans, allowing for better heat distribution, enhanced browning, and richer flavor development.

2. Size

Small (8 inches): Suitable for individual portions, frying an egg, or making a small sauce.
Medium (10 inches): Versatile size, ideal for most home-cooking tasks like sautéing vegetables or cooking two to three servings.
Large (12 inches or more): Best for family meals, cooking multiple pieces of meat, or when you need more surface area to prevent overcrowding.

3. Handle Design

Hestan’s ergonomic handles are sturdy and have a comfortable grip. A well-shaped handle allows for better control over the skillet, whether you're flipping ingredients, stirring, or transferring the pan. A handle that is too short or too thick can be difficult to wield, affecting your precision in cooking.

4. Oven Safe Skillet

When you find a skillet you can use in both the oven as well as on your stovetop, you double the range of your cooking possibilities. Many of Hestan’s skillets are oven safe up to 600°F (316°C), although the NanoBond Titanium skillet can handle ovens up to 1050°F (566°C) and the non-stick skillets are oven-safe to 500°F (260°C).

5. Induction Skillet

With the prevalence of induction cooktops, finding cookware that is induction-friendly is a must. All of Hestan’s pans and skillets work on induction stovetops, so if you have one or plan to upgrade your kitchen range, you don’t have to worry about compatibility with your cookware.

6. Ease of Cleaning

All of Hestan’s pans except CopperBond include sealed rims that not only make the edges of their pots and pans free of sharp edges but also make them truly dishwasher safe. So if you’re looking for easy clean-up, many of Hestan’s skillets will have this feature.

7. Durability

Invest in a skillet or pan made from high-quality materials that can withstand regular use. Hestan handcrafts its pots and pans in Italy, and all lines are made from the highest quality materials. All Hestan cookware also comes with a lifetime warranty, a testament to its quality and durability.

Choosing between a large skillet and a pan depends largely on your cooking needs and preferences. By recognizing their distinct characteristics and ideal uses, you can better equip your kitchen with the right tools for every recipe. Whether you’re searing a steak or simmering a sauce, understanding these differences ensures you’ll achieve optimal results and enjoy a more efficient cooking process.

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