The commercial brand of stainless-steel frying pans was introduced in America by Lifetime Stainless Products in 1951. Since the pans were composed of metal instead of steel, they offered a less expensive alternative to high-quality frying pans.

While it is possible to sauté in a straight-sided sauté pan, it's not easy, requiring constant stirring and turning with a wooden spoon or spatula.

Enhancing the Dining Experience:

Like their aluminum counterpart, carbon steel frying pans are an excellent conductor of heat. However, they are a more durable and long-lasting option with the proper care, plus they can be used on induction cooktops. They can maintain both low and high temperatures for greater versatility and can cook both delicate foods like eggs and fish as well as sear thick meats like steaks and pork chops. Like cast iron, carbon steel pans require regular seasoning to maintain their non-stick capabilities. However, they heat up faster and are more lightweight, making them a great alternative to cast iron skillets. It is important to note that carbon steel pans are not ideal for cooking acidic foods as they can alter the foods' taste.

The French skillet has an extended handle on one end and often a grab handle on the other, functioning the same way as a skillet’s handle and making it easy to move around.

Can a Carbon Steel Pan Go in the Oven?