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Same goes for reducing sauces—sauces will reduce just as fast in a 12-inch sauté pan as in a 12-inch skillet.

Another reason chefs reach for our Non Stick is for quickly cooking pasta. They’re able to add the sauce into the pan, followed by the noodles, then emulsify it together for a glossy finish. The superior non stick surface of our pans means nothing sticks and all the sauce ends up on your plate, rather than in the pan.

Difference Between Frying Pans And Sauté Pan

While there are instances where you can interchange these two pans, for more specific tasks, there aren’t any.