ironing board cover 36 x 12_70x70 square tablecloth

Carbon steel cookware boasts the naturally non stick properties and great heat retention of cast iron, combined with the cooking speed and heat control of stainless steel. We’d recommend reaching for carbon steel when cooking steaks, cornbread, or anything else cooked over high heat—though it’s versatile enough to use for low-heat cooking as well.

The simplest way to understand the difference between these types of pans is to look at the sides of the pan. If the sides are slanted, the pan is a skillet, which is also sometimes called a frying pan or fry pan. If the slides are straight, it’s a sauté pan.

Slightly sloped sides;Suitable for shallow frying only;Can be manufactured from different materials (carbon steel, cast iron, etc.);Can come with non-stick surfaces;Not complemented with lids.