Anyone who's ever spent any significant time in the kitchen knows that different pans have different uses. Oftentimes, these uses are obvious. A grill pan is clearly suited to bringing the charred, smoky flavors of outdoor cooking indoors. Nonstick pans make cleaning up a breeze. Sauté pans are — you guessed it — great for sautéing. But other pans' strengths and weaknesses can be a little more tricky to figure out. This is exacerbated by the fact that many of them are easy to use interchangeably.
Sure, the distinctly named sauté pan is intended for sautéing, but if your griddle's soaking in the sink and you've got an unignorably intense craving for pancakes, you can absolutely substitute it successfully. Sometimes, using pans in unexpected ways can even be the secret to a great dish: Heavy-duty Dutch ovens are the key to delectable pasta.
Still, it's worth paying attention to different pans' specific uses. Something that can maintain a steady temperature will give you the most consistent results when deep-frying, for example, while searing veggies in a wok will give them a unique smoky flavor. Knowing the difference between skillets and frying pans is especially useful — but few people understand what truly sets these two cooking vessels apart.
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