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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.

Aluminum is lightweight but strong and doesn't warp when exposed to high heat. Since they're such good conductors of heat, aluminum frying pans are great for frying and sautéing foods. The main drawback of aluminum is that it reacts with alkaline and acidic foods. This causes corrosion and leads to leaching of the metal into the food, which acquires a metallic taste.

Features Of The French Skillet