What is the difference between a saucepan and a frying pan: the main characteristics

A stewpan is more often called a saucepan than a frying pan. Although this piece of kitchen utensils is a kind of symbiosis of two popular cooking tools. The differences from the frying pan are obvious: thick bottom and high sides. They characterize the versatility and quality of the product.

Stewpan and frying pan - what's the difference?

Experienced chefs say that in a kitchen where they love to cook, both items should be present. The stewpan is multifunctional and suitable for different dishes, and the frying pan is designed for frying.

It is also easy to fry fish or meat in it, but stewing, sautéing, cooking and other operations are also allowed.

Board

The high walls of the utensils are the hallmark of the utensils. They allow you to place more food items during heat treatment. And this provides an increase in portions for lunch.

Typically, the height of the walls is 1 to 2.5 cm. They are thick enough, heat up longer, but keep the heat for a long period afterwards, keeping the prepared dish warm, ready to eat.

Bottom

This is not a difference, as many pans are also made with a thick bottom, which significantly increases the weight of the item. The stewpan, on the other hand, always has weighty parameters, providing uniform heating on the stove or in the oven and high heat.

The products enter a kind of "oven", where during cooking they retain their useful properties and pleasant structure.

Cookware capabilities

As already mentioned, almost all operations for the preparation of culinary masterpieces are performed in a stewpan:

• cooking;
• frying;
• sautéing;
• letting go;
• extinguishing;
• soaring and others.

The dish turns out to be healthy, and the taste is unsurpassed.

A stewpan is a necessary attribute of any kitchen. Its convenience is beyond words. Ergonomic handles and durable materials make it suitable for use even in the oven. By purchasing such utensils, you will never regret it.