A skillet justifiably takes its place as one of the essential pots and pans in the kitchen. Despite its moniker, it serves several purposes and is indispensable in every kitchen. The saucepan has a rich history in the kitchen.
There are several materials to choose from when purchasing a skillet, including stainless steel, cast iron, copper, and nonstick. No matter how you put it, the idea is the same: It’s designed to work with various fluids.
Form of a Saucepan
Distinctive qualities of a skillet include a tall handle, high sides, straight edges, and typically a cover. The surface area to volume ratio is often low, making it ideal for heating and circulating liquids.
When in doubt, use it on the burner, where skillets are most suited. One may get skillets ranging from one to three quarts in capacity, although this range is not limited. A skillet is similar in size to a frying pan but is significantly more profound and often narrower than a stock pot or dutch oven. It differs from a sauté pan in being higher and thinner.
The ability to store a large quantity of liquid in a tiny skillet is a major selling factor for this cooking vessel. Unlike lower-sided pans, your liquids won’t flow over the sides. For example, boiling water in a skillet would be a huge mess and may be harmful if you plan on transporting it.
Applications of a Saucepan
The best things to cook in a skillet are primarily liquid. That makes it perfect for dishes that benefit from prolonged low heat, such as stews, soups, and, not surprisingly, sauces like spaghetti sauce. Their small size (often 2 to 3 quarts) makes them less than ideal for cooking in bulk, such as when making soup or stew. An enormous stockpot is recommended for these tasks. However, a skillet is ideal for creating individual servings.
Boiling water for a single pasta dish is an everyday chore for skillets. It works well with boiled foods like potatoes, risotto, lentils, and other grains.
You may also use a pot to braise, as long as it can go from stovetop to oven (although a saute pan is generally a superior choice for braising). A saucepan may act as a makeshift Dutch oven when topped with its cover. However, a pot with a nonstick coating should never go into the oven.
The Qualities of an Ideal Skillet.
A skillet that can withstand high temperatures without breaking is essential because of how often you will use it. Further, a non-reactive metal is preferable since tomato sauce and soup are two acidic dishes commonly cooked in skillets. For these reasons, stainless steel is the superior material. Stainless steel is resistant to corrosion and high temperatures and does not rust. These are two criteria that it easily meets. In addition, you may put the stainless steel pan in the dishwasher as often as you like without worrying about damaging it.
Skillet vs Saucier
A saucier, like a skillet, is made for working with liquids. It’s shorter and broader than standard containers, yet it’s still high enough to hold liquids safely. Like a skillet, a saucier has a handle and a cover.
You can make any dish in a saucier that you would in a skillet. You may use it the same way you would a skillet, such as to boil pasta, prepare a stew, boil potatoes, or braise.
The rounded corners at the bottom of a saucier are the most noticeable distinction between it and a skillet, but there is more to it than meets the eye.
As was previously noted, food can easily get trapped or burnt in a skillet’s corners because of its sharp edges and straight sides. This might make stirring and cleaning more of a chore.