It's good to know the right angle—for your kitchen pans, that is.
The difference between a sauté pan and a skillet is a subtle but important one, and it all comes down to shape. A sauté pan, from the French verb meaning"to jump" , has a wide, flat bottom and relatively tall, vertical sides. A skillet, on the other hand, has sides that flare outward at an angle.
The difference in shape affects five main factors: surface area, volume, weight, tossing ability, and evaporation.Pans are measured according to the diameter of the lip, not the diameter of the cooking surface. Most home burners can only comfortably fit a pan of around 12 inches in diameter. Because of its straight sides, a 12-inch sauté pan will also have a large, 12-inch-wide cooking surface .
I can quite comfortably fit 12 pieces of chicken in a 12-inch sauté pan—a task that takes two batches with a skillet.Again, the straight sides of a sauté pan allow you to fit a higher volume of liquid into the same amount of oven space. Straight sides also make the liquid less likely to splash out as you move the pan around or transfer it into and out of the oven. It also allows the lid to fit more tightly, minimizing evaporation.
While it is possible to sauté in a straight-sided sauté pan, it's not easy, requiring constant stirring and turning with a wooden spoon or spatula.The geometry of a pan can affect how easily moisture is driven off of food, and how rapidly a sauce will reduce. It's often claimed that the sloped sides of a skillet help moisture exuded by cooking meats evaporate more rapidly, allowing you to sear more efficiently. And this is true, but.
Same goes for reducing sauces—sauces will reduce just as fast in a 12-inch sauté pan as in a 12-inch skillet.When it comes down to it, as far as high-temperature searing goes, the pans are equally efficient. A skillet offers advantages for sautéing, and a sauté pan offers advantages for shallow-frying, moderate-temperature searing , or braising.
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