As I continue to get more comfortable in the kitchen, I'm thinking about upgrading my cookware from the old Farberware I received at my wedding. However, something has me stumped: what is the real difference functionally between a saute pan and a skillet? What cooking techniques would you use for one but not the other?
I think I have a skillet now (I can't always tell the difference form-wise either; do saute pans have straight vertical sides while skillets have the sides that slope away from the bottom of the pan?) but i don't know if it's safe to put in the oven or not. People are asking for gift wishlists and I want to be able to tell them the right thing!