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While saute pans are designed to retain moisture and help steam vegetables, French skillets are better suited for frying and cooking dishes that require larger surface areas.

Offering excellent heat conduction, aluminum frying pans dissipate heat quickly for efficient, even cooking. Uncoated aluminum frying pans have a stick-, rust-, and corrosion-resistant surface and should only be used to cook low-acidic foods since acidic foods, such as tomato paste, citrus, and vinegar, react with aluminum and can alter the flavor of your food. Many professional aluminum frying pans are hard-anodized or feature a non-stick coating to make them non-reactive. Aluminum pans are not compatible with induction cooktops since aluminum is not magnetic.

In contrast, French skillets have higher and straight sides, allowing you to cook more food but making it harder to flip.