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Frying pans have flat sides that distribute heat evenly. The low sides also act as a barrier to prevent liquid from spilling out.

If you fill the French skillet with food, it will cook rather than fry it. However, the extra depth of these skillets can make them a bit more burdensome to store.

Ironically, a skillet is actually far superior at sautéing food than a sauté pan. To properly sauté, small to medium-sized pieces of food are cooked rapidly in hot fat, with constant agitation. The sloping sides of a skillet allow you to easily shake the pan, performing the jump-flip maneuver that cooks like to show off with. It's more than just ego-padding, though. It's the most efficient way to redistribute the food in the pan, ensuring even cooking for all pieces.