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With their sizeable bottom and weight, however, sauté pans actually aren’t best for shaking and flipping food around. Instead, sauté pans are built for larger, longer cooking. If the dish requires a good amount of liquid and not much stirring, such as shallow-fried falafels or braised lamb shanks, a sauté pan is perfect for the job.

Here’s a fun fact; did you know that there’s a frypan called the French skillet, only with much higher, sloped sides? It looks rather like a slight cross between the fry pan and skillet.