Fry pans come in a greater variety of sizes, making it easy to adjust to the food being cooked, whereas French skillets are designed to handle larger quantities of food.

Stainless steel is a highly durable material and doesn’t chip, peel or scratch easily like soft metals such as aluminium. As chefs have to handle vigorous, pan-clanging cooking day in and day out, they tend to lean toward stainless steel cookware instead of aluminium cookware.

Another massive reason why stainless steel cookware has always been the chef’s favourite is the fact that it doesn’t react with acidic foods. This means, unlike aluminium cookware, stainless steel keeps metals from leaching into your meals, resulting in healthier and tastier servings.

However, aluminium cookware has its own set of advantages too. For example, aluminium is a faster and more responsive conductor of heat, making it a great choice for fry pans. 

13-piece Cookware Set And 20-piece Cast Iron Cookware Set

With their flared rims, skillets provide a wide, open view and convenient access to stir, move, or flip ingredients around. The smooth, curved sides also help you quickly slide a finished dish from fry pan to plate. 

Flavor Enhancement: The tight-fitting lid of a Dutch oven helps to trap moisture and flavors, resulting in dishes that are rich, tender, and deeply infused with the essence of the ingredients.

Can You Use Metal Utensils on Carbon Steel Pans?

How to clean: For burned stains, boil 2 cups water and 1 tablespoon distilled white vinegar in the pan for 20 minutes, then scrub.