iron stand cloth cover_nappe de salle à manger

Skillets and sauté pans appear very similar, but the main difference lies in their shape.

In order to achieve the balance of perfectly crispy skin and tender, flaky interior without sticking, fish should be prepared in a pan with superior temperature control and retention. Our 5-ply Stainless Clad base distributes heat evenly and effectively, promising flaky fillets and crispy skin without running the risk of overcooking.

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.