Skillet vs Frying Pans - What’s the Difference?

Skillet vs Frying Pans - What’s the Difference?

Difference between skillets vs frying pans

Wondering what the difference is between skillets and frying pans? You’re not alone. The terms, which often get used interchangeably, refer to cookware featuring flared sides, flat bottoms, and shallow depth. Here, we break down what every home cook should know. 

 

Is there a Difference Between Skillets & Frying Pans?

Let’s cut right to the chase — there is no difference! “Skillet” and “frying pan” are two terms that can be used interchangeably when describing shallow cookware with flared sides, flat bottoms, and no lids. The difference comes down to where the terms are most commonly used—with “skillet” being more popular in the Southern U.S. and “frying pan” being used more frequently elsewhere. 


These pans can be made out of a variety of materials, with the most popular being nonstick-coated, stainless steel, aluminum, and cast iron. 

Cast Iron Skillets

While frying pans can technically be made of cast iron, most people associate cast iron with the term “skillet.” Cast iron skillets are a heavy-duty option, known for exceptional heat retention and the nonstick surface that builds up over time as a seasoning layer is established. 


One thing that sets cast iron skillets apart from frying pans made of other materials, is that they’re great for both stovetop and oven cooking. That’s because cast iron can handle serious heat, making them the better option when it comes to high-heat cooking methods like broiling. 


When using a cast iron skillet, you’ll most likely be searing protein and then finishing off the cooking process in the oven, roasting large cuts of meat (like a whole chicken or juicy pork chops), or baking recipes like skillet cookies or cinnamon rolls that need nice and even heat distribution.

Home cook braising a serving of steak in rosemary-infused oil in a frying pan to finish off the cooking process.

Frying Pans & Skillets vs Sauté Pans

Sauté pans, skillets, frying pans—it can get a bit confusing as to which is which and what each is good for, so here’s clarity on each. While frying pans and skillets are the same, sauté pans have one key feature that makes them different: their depth. Sauté pans will have deeper, straight sides that allow them to hold more ingredients and prevent spills. This makes them great for braising or simmering meats and sauces.

It’s also more common for sauté pans to feature a helper handle (a little handle opposite the larger, long handle), making them a bit easier to lift and maneuver in the kitchen. One last difference is that sauté pans will usually feature a lid, useful for trapping heat, moisture, and flavor.

Turn to your sauté pan when:

  • Sautéing vegetables

  • Browning ground meat for stews, chili, or burgers

  • Reducing sauces

  • Attempting to reduce the amount of stovetop splatter while shallow-frying foods like fillets or fritters. (That said, a frying pan with a splatter guard will do the trick—and result in a crispier fry as it allows steam to escape more quickly). 

If this is a little TL;DR, then here’s your top takeaway: Sauté pans are deeper, have straight sides, and typically have a lid. Check out this article on types of pans to learn everything you need to know about all your cookware differences.

What Can You Do With a Skillet or Frying Pan?

Frying pans/skillets are versatile kitchen tools good for preparing all sorts of stovetop and oven recipes. While sauté pans are ideal for slow-cooking recipes that require more liquids and pan depth, frying pans/skillets shine when it’s time to cook with high heat.

Turn to your frying pan or skillet when…

  • Searing proteins like steak or fish

  • Preparing eggs — scrambled, fried, or poached

  • Stir-frying vegetables or proteins

  • Making pancakes

  • Frying bacon

  • Baking frittatas or delicious skillet cookies

Home chef serving blistered tomatoes and chicken breast from a frying pan.

Skillet and Frying Pan: Hot (Cooking) Tips

When using a frying pan/skillet there are a number of simple tips you can follow to help make sure your meals turn out the best they can (and your pans last as long as they should). 

  • Preheat Before Cooking: Always heat your pan up to a sufficient temperature before adding food to ensure even cooking. We recommend placing your pan on medium heat while you finish off preparing your ingredients. That way, your pan will be nice and hot when you’re ready to cook!

  • Use the Right Cooking Oil: When it comes to high-heat cooking and frying, you’ll want to use high-smoke point oils like avocado, canola, or vegetable oil. Butter is a good option for low-heat cooking. It is always a good idea to avoid cooking with aerosol oil sprays, as they have a much lower smoke point (even for high-heat oils like avocado oil) which can cause them to burn more easily and build up on the cooking surface of your frying pan over time. 

  • Deglaze Your Pan: After cooking, and while the pan is still hot, add a splash of wine or stock to lift flavorful bits of the pan that can be used as a tasty base for a sauce or gravy. Pro Tip: The sloped, low sides of skillets make it super easy to pour out or drizzle a pan sauce while serving, which can be trickier to achieve when cooking with sauté pans, which feature taller, straight walls.

  • Use the Right Utensils: When it comes to caring for your pans, using the right utensils can go a long way in preventing scratches. While metal utensils are fine for stainless steel and cast iron pans, you’ll want to use silicone or wooden utensils for other nonstick pans.

Cook With Confidence

Now you know, frying pans and skillets are actually the same thing — mystery solved! If you’re looking for the best heavy-duty, nonstick frying pans, skillets, sauté pans, or any other pot and pan, visit circulon.com to make sure your next meal, and every meal after, is delicious. 

 

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