The name “French Skillet” applies to any heavy and round-bottomed cookware with a pair of handles and an enamel finish but without a lid.

Enamel-coated Cast Iron Cookware Advantage

Lid Availability

The following is a side-by-side comparison highlighting the differences and similarities between the two pans.

A frying pan is the best nonstick cookware for quickly heating up. An oven-safe skillet is a great option if you like thicker and deeper cooking tools.

Flavor Enhancement: The tight-fitting lid of a Dutch oven helps to trap moisture and flavors, resulting in dishes that are rich, tender, and deeply infused with the essence of the ingredients.

Fragile in nature: Non-stick cookware is not made for heavy-duty cooking and requires constant maintenance to avoid scratching and damage. They are not dish-washer friendly and need to be hand-washed gently as being reckless with them may rip off the Teflon coating.

Yes. Carbon steel pans are extremely durable, and once the pans are well-seasoned, they can stand up to metal utensils without getting scratched.

Frypans have curved edges starting from the base that straighten towards the top. But don’t confuse frypans with saute pans as those have vertical sides that begin right from the base. You’ll also rarely find a frypan with pouring spouts on its edge unlike those often found on a skillet.

Searing and Browning: The large cooking surface of big black cast iron skillets provides ample space for searing and browning meats, creating a desirable crust and locking in juices for flavorful results.