What is the difference between a pot and a frying pan? -2021

Combine utensils kitchen suitable with the correct cooking method it's tricky when there are so many types of pots and pans to choose from. Every type of kitchen utensils has unique benefits that can enhance your dishes when used correctly. We'll explain the differences between pots and pans and identify 5 of the most popular styles so you can choose the right pan for the job.

What is the difference between a pot and a frying pan?

A pot has high sides and two loop handles, while a skillet is shallow with a long handle. The pots are used to boil or boil liquids that completely cover the cooking ingredients on all sides. The pans are used for cooking methods that apply high temperatures to produce a browning , such as reducing, sautéing, browning or frying.

Below we will introduce 5 different pots and pans: Casseroles, Sauces, Sauté Pans, Sauce Pots, and Stock Pots. Although these names sound very similar, each piece of kitchen utensils kitchen it has a different use. An easy way to remember the difference between them is to imagine that you are preparing a traditional lasagna with boiled noodles and a creamy béchamel sauce:

  • Cook to fire slow a tasty tomato sauce in a saucepan
  • Brown the meat for the sauce in a pan.
  • Whisk a creamy béchamel sauce into a pan o pan for sauces
  • Boil the lasagna noodles in a olla


Sauce pan

Pans are one of the types of cookware more versatile in one kitchen commercial. They are lightweight with a long handle and are easy to grip when you need to whip up a sauce or gravy. They have high sides and narrow bases that heat liquid ingredients on all sides to promote thinning, the action that adds thickness and intense flavor. For this reason, pans are the best option for making different types of sauces.

They can also be used to simmer and boil liquids to cook smaller portions of rice, pasta, or vegetables. For larger amounts of pasta or rice, find a saucepan with an auxiliary handle to make it easier to pour the liquid into a strainer.

  • Uses of the saucepan : reduction of sauces, blanching of vegetables, boiling liquid for soups, pasta, rice or beans
  • Pot characteristics - Low to medium volume, high sides, narrow base, single long handle, usually includes a lid.
  • Pot or pan - Both; can be used as a frying pan to thicken sauces or as a pot to simmer liquids

Saucepan vs Pot

Pans tend to be confusing because they have high sides like a pot, but they also have a handle like a skillet. So is a saucepan considered a pot or a frying pan? The answer is that a saucepan can be both, although its best application is when used as a saucepan to reduce sauces.

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Sauce pan

Sauce pan

Sauce pans (pronounced soh-see-ay ) have curved walls and a rounded base that allows uninterrupted movement while stirring, churning, or shaking. This gives the chef more control over how evenly food is cooked and prevents ingredients from getting stuck in the corners.

Sauces are great for reducing sauces or cooking delicate custards that need to be stirred constantly so they don't burn. Look for the sauce if your sauce contains eggs, milk, or cream. You can also use a stir fry as a stir fry pan.

  • Spicier uses : reduction of creamy sauces, preparation of custards or pastry creams, sautéed
  • Spicier characteristics : medium to low volume, curved sides, rounded base, single long handle
  • Pot or pan - Pan; the base and sides of the sauces use high heat to thicken the sauces

Sauce pan vs Casserole

A sauce pan is similar to a saucepan, except it has curved walls instead of straight sides. The saucers also have a larger diameter base and lower sides compared to a saucepan, which favors faster evaporation. Use a sauces for creamy sauces that need constant stirring and stick to a saucepan with higher sides for sauces that can bubble and splatter.

Sauté pan


The pans They have low, straight walls and a wide base that provides a large cooking surface. The shape of the pan is helpful because it provides a couple of inches more surface area compared to pans of the same size. More ingredients fit inside the pan to avoid overcrowding, and the walls prevent liquids from splashing.

  • Uses of sauté pan: roast meats, braise, fry, sauté
  • Skillet Features : low to medium volume, straight sides, large diameter base, single long handle
  • Pot or pan - Pan; the large cooking surface of a skillet uses high heat to make it brown

Sauté pan vs Saucepan

Pans and pans are used for sautéing and frying, but they have one key difference. The straight walls of a skillet are taller than the curved flare of a skillet, preventing hot liquids from splattering. This makes stir-fry pans better suited for shallow frying or braising.

Sauce pot

Sauce pan

Sauce pots They have high walls, a large diameter base, and two loop handles. Like a saucepan, the shape is designed for rapid evaporation and reduction of sauces. However, sauce pots have a much larger volume, so the evaporation process takes place more slowly and requires less stirring. This makes gravy pots ideal for sauces and stews that benefit from slow cooking.

  • Uses of the sauce pot Slow Cooker Soups, Stews and Sauces
  • Features of the sauce pot - Medium to high volume, tall straight sides, large diameter base, two loop handles
  • Pot or pan - Cooking pot; the high volume of a pot covers the ingredients in cooking liquid on all sides, but the shape encourages reduction

Sauce pot vs saucepan

The difference between a sauce pot and a saucepan comes down to volume. Sauce pots have high sides and a large base for cooking large amounts of sauces. Find the saucepan if you need to slowly cook a sauce, and choose a saucepan if you need to make a quick sauce that requires whisking and constant attention.

Stock pot

Common pot

Common pots are easy to identify because they are generally the largest pots in the kitchen. They have the tallest walls with a small base compared to the height of the pot. The shape of the pot allows you to heat large amounts of liquids without evaporating, which is ideal for cooking broths and soups.

  • Uses of the common pot : simmering liquids for broths, soups and pasta
  • Characteristics of the common pot - Medium to high volume, tall straight sides, small diameter base, two loop handles
  • Pot or pan - Cooking pot; Stock pots are great for simmering or boiling ingredients without any reduction.

Stock pot vs sauce pot

Stock pots and sauce pots look alike in that they are large pots with two loop handles. To tell them apart, just remember that a pot has higher walls and a narrower base than a sauce pot. The difference in shape makes the stock pots more suitable for moist heat cooking applications that do not require thickening or reduction, such as boiling, simmering, and steaming. Gravy pots are designed to reduce liquid to make thicker sauces or casseroles.

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difference between a pot and a pan
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