On the other hand, a frying pan can be used for far more cooking chores than a skillet. Frypans with nonstick coatings allow you to use less oil, resulting in healthier cuisine.

Long-Lasting: When properly cared for, enamel cookware, including potjie pots, can last for generations, making it a timeless and enduring addition to any kitchen.

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.

This is why you’ll often find brunch spots serving their big breakfasts in a cast iron skillet. Yes, it isn’t simply for the aesthetics, even though that does play a part.

Aluminum is lightweight but strong and doesn't warp when exposed to high heat. Since they're such good conductors of heat, aluminum frying pans are great for frying and sautéing foods. The main drawback of aluminum is that it reacts with alkaline and acidic foods. This causes corrosion and leads to leaching of the metal into the food, which acquires a metallic taste.

Enamel Cookware Assess the Damage: