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Chances are, your first piece of cookware was a non stick pan. This staple material is certainly beginner-friendly, but that doesn't mean it isn't just as useful in professional kitchens, too.
A frying pan, or skillet, has a round shape, sloped sidewalls, and a lightweight design, which are helpful features when tossing foods in the pan. Its rim is wider than the cooking surface to promote the quick evaporation of liquids.
If frying pans and skillets are the same things, then what's with all the confusion between the terminology?
No, aluminum pans should be hand-washed only. Aluminum cannot withstand the high heat of the dishwasher or harsh dishwashing chemicals, which can tarnish or stain the surface.
Sure, you could flip a batch of pancakes in a Saute Pan and you could simmer a shallow sauce in a frying pan, but why would you when there's a pan that's meant for the job? Both pieces of cookware are quite versatile and capable of handling several cooking methods. Their key differences, however, will help you choose which one is right for your recipe.
The flat bottom allows efficient heat conduction and a larger cooking surface for foods and fluids. You can distribute the food in the skillet due to the bigger size, but the high temperature may cause the food to burn.