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Saute pans have straight sides and usually come with lids. French skillets, on the other hand, have slightly sloped sides and are typically smaller in size. They also do not usually come with a lid, unlike saute pans.

One of the most significant features is the flat bottom, which provides consistent heat distribution throughout the cooking process. You don’t want your eggs undercooked in some portions due to an uneven cooking area or a poor heat conductor.