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Cookware

Saute Pan vs Fry Pan?

Seitan | Nov 24, 201601:32 PM     28

I recently noticed I haven't used my saute pans in a while. They are just sitting there forlornly in my lower cupboard. I mostly use my frying pans / skillets, even for when I sear meats and start a sauce in the same pan. The sloped sides of the fry pan / skillet seems to aid in evaporation. Sometimes I will use my large (11") saute pan when I need the extra room for spaghetti sauce or similar finished liquid that starts off by sweating onions, etc.

It's made me wonder about something though. Could I get away with having just either a set of fry pans OR saute pans? Is one kind of pan possibly dispensable? Or do I really need both types of pans to cover all my cooking bases?

One advantage with saute pans is that they come in more readily available larger floor sizes (like my 11"), which is very handy. And the taller straight sides holds more liquid.

Can they really be used interchangeably? If so, could I get away with just having the one type of pan? If so, which would it be?

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