Yes, we know, at first glance, a skillet and a frying pan may look nearly identical, which is why these terms are often used interchangeably when talking about cooking tools. We’ve all been confused by this at some point. So if you’ve ever wondered “Is there really a difference?” you’re not alone.

However, the answer is: yes! There are subtle differences between the two that can affect your cooking results. In this guide, we'll break down the primary distinctions between skillets and frying pans, help you choose the right tool for the job, and explore their features, best uses, and maintenance tips.

Understanding the Basics: Skillet vs. Frying Pan

While they’re often lumped together, skillets and frying pans aren’t quite the same. Maybe you didn't know it but small design differences, like the depth and shape of the sides, affect how each one performs during cooking!

Key Differences

• Skillet Depth: Skillets typically have higher, slightly flared sides compared to frying pans. This added depth makes them ideal for cooking dishes with sauces or braising ingredients.
• Usage: Skillets are often better for recipes requiring more motion, like stirring and flipping, while frying pans are ideal for tasks like shallow frying, searing, and sautéing.
• Material Options: Skillets come in materials like cast iron, carbon steel, and stainless steel, while many frying pans are available in non-stick options.

What to Use and When: Skillet vs. Frying Pan

Understanding the difference is great, but knowing when to use which can really level up your cooking game. Let’s go over a few everyday scenarios and see which pan is the better fit.

Searing Meat? Go Skillet.
Whenever we’re aiming for that perfect crust on a steak or a golden sear on chicken thighs, we always reach for a skillet. Its heavier base holds heat beautifully, making sure the pan stays hot even when you add cold food. This is exactly what you want for that delicious browning and flavor.

Making Eggs or Pancakes? Non-Stick Frying Pan All the Way.
For delicate tasks like frying eggs, flipping pancakes, or cooking anything that tends to stick, a non-stick frying pan is our go-to. You don’t need much oil, cleanup is a breeze, and breakfast is suddenly a lot more enjoyable.

Cooking with Sauces? Skillet is Your Friend.
If your recipe includes simmering or braising, like chicken cacciatore or shakshuka, the deeper sides of a skillet make it the smarter choice. There's less risk of spills, and the shape allows you to stir and mix without making a mess.

Quick Veggie Sauté? Use the Frying Pan.
Need to whip up a fast side dish? A frying pan works great for sautéing vegetables over medium-high heat. Its shallower sides allow moisture to escape, so things stay crisp instead of soggy.

Baking in the Oven? Cast Iron Skillet Wins.
Here’s where skillets truly shine. Cast iron skillets are oven-safe and perfect for dishes like cornbread, frittatas, and even deep-dish pizza. Plus, they go from stovetop to oven to table without missing a beat.

Not sure where to get them? For a high‑end enameled cast iron skillet, we love the Le Creuset Signature, beautiful, oven‑safe, and virtually non‑stick. If you prefer light, PFAS‑free ceramic non‑stick, Green Pan models are great picks, while Made In offers sturdy 5‑ply non‑stick pans that brown protein exceptionally well!

Exploring Skillet Materials: What Makes the Difference?

Not all skillets are created equal, and the material plays a huge role in how it performs in your kitchen. Let's take a closer look at the most common types:

Cast Iron Skillet: More Than Just for Frying

Cast iron skillets are heavy-duty workhorses. Known for their excellent heat retention and durability, they’re perfect for searing, roasting, and even baking dishes like cornbread or frittatas. You can use them in the oven or even over a campfire, and they look great served straight from stovetop to table.
Bonus: they get better with age if properly maintained. 

Carbon Steel: The Lightweight Sibling

Lighter than cast iron but just as versatile, carbon steel skillets heat up quickly and develop a natural non-stick surface over time. They’re ideal for high-heat cooking and also oven-safe.

Stainless Steel: Sleek and Reliable

Stainless steel skillets are perfect for browning, searing, and deglazing sauces. While they don’t have non-stick properties, they’re incredibly durable, dishwasher safe, and great for everyday cooking.

Why Material Matters: Heat Distribution

One of the biggest differences between skillets and frying pans lies in how evenly they distribute heat. Stainless steel frying pans with an aluminum or copper core are excellent for this, giving you even browning without hot spots. Non-stick pans, while convenient, may vary in heat performance depending on their construction quality.

Skillet Maintenance Tips

Proper maintenance extends the life of your skillets. Here's how to keep different types in top shape:

• Cast iron: Hand wash, dry immediately, and re-season regularly
• Carbon steel: Treat like cast iron with seasoning and proper drying
• Stainless steel: Dishwasher friendly but may benefit from manual cleaning to retain shine
  And what about rust? Check our guide on how to remove rust from cast iron skillets!

FAQ: Skillet vs. Frying Pan

1. Can I use a frying pan instead of a skillet?

In many cases, yes. However, if the recipe requires deeper sides or oven cooking, a skillet may be the better choice.

2. What's the best material for a skillet?

Cast iron is best for heat retention and searing, while carbon steel is lighter and heats faster. Stainless steel is great for its durability.

3. Is a skillet oven safe?

Most cast iron and stainless steel skillets are oven safe. Always check the manufacturer's guidelines, especially for non-stick versions with synthetic coatings.

4. What's the difference between a non-stick pan and a regular frying pan?

Non-stick pans have a coating that prevents food from sticking, making them ideal for delicate dishes but less suitable for high-heat cooking.

5. Can I use a skillet on an induction cooktop?

It depends on the material. Cast iron, carbon steel, and some stainless steel skillets are induction compatible. Non-stick pans with aluminum bases might not work unless specified as induction-ready.

6. Can You Bake with a Skillet?

Yes! Skillets, especially cast iron, are excellent in the oven. Whether you’re baking rustic bread, cobbler, or even pizza, a skillet can handle it all. Just ensure your handle is oven-safe and avoid using non-stick skillets in high-heat baking scenarios.

Final Thoughts

Whether you choose a skillet or a frying pan depends on what and how you cook. Skillets offer more versatility with depth and oven-use capability, while frying pans are great for quick meals and delicate dishes. By understanding the features, materials, and best use cases, you’ll be better equipped to make the right choice for your kitchen.