Both a skillet and a saute pan are used for sauteeing, but it seems like the saute pan is more versatile with the straight sides and a lid. (Some skillets do come with lids, but they generally have less volume than saute pans.) Is there something a skillet can do that a saute pan can't? The only thing I can think of is that, in a saute pan, you can't easily toss food that you don't want to break up with a utensil
By saute pan, I mean the heavy pan with the straight sides, and by skillet, I mean the lighter pan with slanting slides that allow tossing.