In this short video I discuss the simple difference between a Saute Pan and a Fry Pan. I also discuss why a Saute Pan is perhaps the most versatile pan in the kitchen!
I' Chinese. I have a saute pan and i think this all I need except an extra wok. I used the saute pan for frying，hotpot, steaming, soup pot. pretty much every meal
I agree with you if I had to pick to one pan it would the Sauté pan. I love my high end cookware and i have both the Demeyere Atlantis 5Qt Sauté Pan and the Proline 12.5 fry pan. Amazing cookware combination. I do my cooking on the glass top. Watching you video put a smile on my face.
I have been buying cookware slowly for a new place my boyfriend moved into. My first instinct was to buy a sauté pan since his collection cookware is just starting. This video is a great example of why a sauté pan is so versatile for those who do not have much experience with them.
Have you tried fried eggs in the saute pan? And your opinion on carbon steel pans would be interesting to hear! And maybe you have tips for buying pans used. Thanks for your videos!
I normally use my 24cm Proline 7 Stainless for fried eggs, and even Frittatas. Hence frying eggs in a stainless saute will be the same. I just use a little bit more fat and the egg won't stick. Interesting suggestion about buying used pans. I'll do a video on it once I finish upcoming video!
@@thomasmann6416 Forgive me for chiming in, watch Cook Culture - great videos, Jed is wonderful, super smart and really knows carbon steel as does Uncle Scott's Kitchen. They demonstrate everything from seasoning to cooking. You'll learn too much....Oops, just realized you wrote this 10 months ago. You might be very well-versed by now, and making eggs as we speak.
Ironically, that "jumping" of the food is known as "sautéing". Sauté is French for jump. I believe the sauté pan is called that because sautéing requires the food to be in a single layer and you need a wide base for that. I've only seen sautéing demonstrated in pans with curved sides however, which confused me for a long time.
I did not know that. I am thinking I wished I bought a saute pan instead of my fry pan ... but at the end of the day, my fry pan is already borderline too heavy. I think it might be kind of inconvenient in practice to only use a saute pan, just because it is so heavy.
This is very silly on a lot of levels. You neglect to mention many other downsides of using a pan with high vertical walls. The walls of a skillet are low and angled so a spatula or other utensil can easily be slipped under food from the outside edge and so the contents can be slid in and out of the pan. For that reason anything like an omelette would be extremely difficult to make in a saute pan whereas it would be easy in a skillet. You're concerned about the total bottom area of the pan but for the comparison you pretend that larger (13",14", even 15") skillets aren't an option. Just get a bigger pan if it's required. It almost never is. Restaurants typically use 10-12" skillets for most purposes though and they seem to do fine. Crowding the pan when sauteing gives bad results but so can using too big of a pan. Sauteing 1 onion (obviously a very common step in many recipes) would be better done in the skillet in the video vs the wider saute pan, and better still in a smaller 10" skillet. There's a good reason pans don't come in just a single large size. There is a purpose for every type of cookware and there is no need to find a single "winner". The only situation where this doesn't apply is if you are camping or traveling, and in those situations the food you cook isn't representative of what you would normally cook at home anyway. It's counterproductive to come up with these kinds of artificial comparisons that have nothing to do with the reality of cooking.
I cannot argue against a Sauté pan’s versatility vs a fry pan. However, if you are frying food such as chicken or steak, there is no substitute for a Fry pan as it allows you evenly fry the meat without producing a boiling effect. In other words, a nice crisp crust. If you use a sauté, it simply does not do this as well. Also, if you want to make a nice pan sauce from the drippings or fod, it’s much easier to work this in a Fry Pan due to it’s natural accessibility. In my opinion, you need both, but 9 times out of 10, based upon the food I cook (i.e. blue apron), I use the fry pan.
i don't understand how it is more difficult to evenly fry the meat without producing boiling effect on a saute pan, versus a fry pan. also don't understand how it is more difficult to make pan sauce from saute pan, i guess if you get the food bits stuck on the sidewall it is difficult to break them down with liquid, but you can avoid that by keeping foods away from the sides, which is something you have to do on a fry pan too.
Do your sautepan and frypan have different thickness bases or materials? Mine have the same thickness bases and are made from the same materials. Unless the sides of the sautepan act like a heatsink (which I think should be minimal anyway), then I imagine frying with either of them would be exactly the same.
The saute pan is more versatile but more expensive for the same diameter (because of more material) I think the fact that frying pans are cheaper and lighter they are used a lot in professional kitchens where you have to cook individual portions of solid food hundreds of times a day. It will take less toll physically on the chefs and the equipment is cheaper. And for a business with low margins such as the restaurant business saving some money can be vital. As a home cook I prefer the versatility of the sauté pan. I bought a 24 cm Mauviel Copper Saute pan with a cooking surface of 24 cm. If I wanted the came cooking surface in a frying pan I would have to go to 28 cm or even 32 and have to pay DOUBLE the price.
Shortly speaking, the Saute Pan is designed to cook anything but with a lot of water! WATER is a keyword. Period! Water needs stability without waves for cooking safety.
