A skillet is similar to a frying pan in design, but the two cookwares have a distinct difference in function. The differences can make a difference when it comes to cooking style. A skillet can also be called a frying pan, though some sources claim that the sides of a skillet are higher than those of a skillet. Both pans will also come with a lid.
Cast iron
Cast iron skillets and fry pans have unique cooking characteristics. They are prone to hot spots which can leave a char on meat and vegetables, as well as in batter-based foods. The best way to prevent these hot spots is to season your cast iron pans and skillets. This process involves applying oil to the pan and heating it until the oil bonds with the pan. While any kind of cooking oil will work, it’s recommended that you stay away from canola oil, because it will leave a sticky residue behind. Grapeseed oil and vegetable shortening are acceptable alternatives.
Cast iron fry pans and skillets are available in various sizes, which are suitable for different cooking needs. For example, you can purchase a big skillet to cook a large quantity of food. If you are preparing small portions, you can go for a smaller cast iron pan.
Carbon steel
When it comes to choosing a cookware material for your cookware set, carbon steel is an excellent choice. This material is extremely durable, easy to clean and will last a lifetime. Carbon steel is a great choice for pans with flared sides, paella pans and woks.
Carbon steel skillets are often coated with wax to protect them from the elements. This wax should be washed off before using your carbon steel pan and skillet.
Non-stick coating
A non-stick surface allows food to brown without sticking. It is made of a synthetic chemical called Teflon, which is made of fluorine and carbon atoms. Teflon provides a non-stick surface that requires very little oil or butter to cook food. Another application of Teflon is in fabric and carpet protectors. It is also used to make water-resistant fabrics and wires.
When washing non-stick cookware, you should be careful not to scratch the coating. While some manufacturers say you can use metal utensils with a non-stick pan, metal utensils often have sharp edges and can scratch the non-stick surface. To avoid scratching the coating, it is best to use plastic or heat-resistant silicone utensils. You should also avoid using abrasive sponges, since they will damage the non-stick surface faster. Instead, use a soft-to-mild scrubber to scrub the pan after use. A little baking soda mixed with water will also work to remove any stuck-on food.
Slanted sides
The slanted sides of frying pans and skillets allow for easy access for a spatula. These pans are most commonly used for frying and sautéing, although they are not ideal for deep frying. Skillets are lighter weight than frying pans, so flipping food is easy. They are also great for browning foods during the braising process.
If you’re cooking for one person, a skillet is a better option for smaller portions. Likewise, a frying pan is a better choice for large groups of food, such as pancakes. However, a skillet has slanted sides and a shallow cooking surface that makes it easier to stir and reach.
Suitable for preparing sauces and gravies
Sauces and gravies are made from a combination of fat and liquid. The fat is usually butter or olive oil, while the liquid is usually stock, broth, or milk. Other ingredients can be added to give the sauces their own flavor. Some people also use a roux, a mixture of butter and flour. This mixture is added to the boiling liquid. Alternatively, a slurry can be created by mixing a thickening agent with cold water and then adding it to the boiling liquid.
A good sauce is silky smooth, with a rich flavor and proper consistency. You can determine the correct consistency by using a spoon test. If the sauce coats the back of a spoon, it is the correct consistency. If it does not, thin it out with more water or original stock. The final consistency should be smooth and have a slight sheen.
