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While the drawbacks of using carbon steel cookware are few and far between, they do come with a slightly more complicated user manual than non stick or stainless steel pans.

Saute pans have higher sidewalls than frying pans, which makes them better suited for cooking foods in more liquids without the risk of the liquids spilling over. A frying pan is ideal for shallow frying meats and vegetables with very little liquid. Despite its name, many chefs prefer sauteing foods in a frying pan over a saute pan because its sloped sides make it easier to toss foods.

No matter which piece of cookware you initially lean toward, it’s important to look at a few key factors before you purchase your skillet or sauté pan.

Frying pans have flat sides that distribute heat evenly. The low sides also act as a barrier to prevent liquid from spilling out.

Again, these cookware measurements are taken at the top, so the flat cooking area of a skillet will be a few inches below its listed size. (Note: If cooking on a glass-top stove, the skillet’s curved sides won’t come in contact with the heat source.) 

    Cast iron cooking griddles are versatile and essential tools for any kitchen, whether used in a commercial setting or at home.   When it comes to Cast iron cooking griddles, there are a variety of options to choose from, including indoor cast iron griddles， commercial cast iron griddles， and custom cast iron griddles.  Each type of Cast iron cooking griddle has its own unique features and benefits to suit different cooking needs and preferences.

This means that when cooking non-stickable items like crepes, you may have a more challenging time on the typical stainless steel surface of a French skillet.

Which leads us to a similarity they both have; a flat cooking surface.