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Frypans, Skillets, Saute & Griddle Pans
Frypans, skillets, saute and griddle pans are as critical to the smooth running of a commercial kitchen as a good set of saucepans. While each is used for similar purposes, these terms and indeed, the equipment itself are often used interchangeably. There are suitable differences however, between the appearance and the intended purpose of these cookware essentials.
Choose Your Professional Frying Pans, Saute Pans, Griddle Pans & Skillets
Frypans, or frying pans, generally have shallow sides and are available in a range of materials. With a choice of sizes, fry pans are ideal for quick shallow frying, searing or browning foods.
Saute pans have deeper sides than frypans, representing more of a cross between saucepan and frypan. Often used with lids, saute pans are perfect for dishes with extra sauce. With a full range of diameters and capacities to choose from, there is plenty available for every kitchen requirement.
Skillets can be circular or square with a lip that allows for easy draining of liquids and juices. Often made from cast iron, skillet pans are ideal for use with high intensity heat. Generally a little deeper than frypans with smooth or ribbed bases, skillets are perfect for cooking meats although also offer the versatility to be used with vegetables, omelettes, tortillas and other dishes.
Griddle pans are perfect for meats and vegetables, delivering similar results to a skillet. The pans however, have only a slight raised lip at the edges and is placed on cooking tops to recreate the results of a commercial griddle without requiring an additional large catering appliance.
With a full range of sizes, materials and styles available, choosing the perfect frypan, skillet, saute pan and griddle pan has never been easier.