The geometry of a pan can affect how easily moisture is driven off of food, and how rapidly a sauce will reduce. It's often claimed that the sloped sides of a skillet help moisture exuded by cooking meats evaporate more rapidly, allowing you to sear more efficiently. And this is true, but only given the same cooking area. In other words, a 12-inch skillet with a 10-inch cooking area will sear foods more efficiently than a 10-inch sauté pan. The corollary to this, of course, is that, given an equal amount of food that needs searing over super-high heat (some steaks, for example), the large surface area of a sauté pan does not offer any significant advantages over a skillet—you'll still have to cook in just as many batches.

    On the other hand, small cast iron Dutch ovens are great for serving alone or cooking smaller portions.   Small Cast iron Dutch Oven  compact pots are perfect for cooking side dishes, and desserts, or preparing meals for one or two people.  Due to their portable size and durability, small cast iron Dutch ovens are also great for camping or outdoor cooking.

There are several types of materials that you can use for a skillet or frying pan. Here's a brief look at the different kinds of materials:

No, aluminum pans should be hand-washed only. Aluminum cannot withstand the high heat of the dishwasher or harsh dishwashing chemicals, which can tarnish or stain the surface.

Frying Pans Don’t Come With Lids

Enamel-coated Cast Iron Cookware Advantage

3 – Hard-Anodized Frying Pans