While a lid isn’t customary on a French skillet, it shares several characteristics with a sauté pan, so it’s possible to get one with one if you like to preserve the ingredients while cooking.

Ceramic cookware fares well when it comes to convenience, looks, and the ability to purchase in a set.

Carbon steel cookware boasts the naturally non stick properties and great heat retention of cast iron, combined with the cooking speed and heat control of stainless steel. We’d recommend reaching for carbon steel when cooking steaks, cornbread, or anything else cooked over high heat—though it’s versatile enough to use for low-heat cooking as well.

Applications in Restaurants and Home Cooking:

In the range of cookware, skillets and pans are two of the most commonly interchanged. They are fairly similar in shape, available in almost the same sizes, and are often chunked into the same product category. 

Though stainless steel started in the 1930s and continued after World War II, stainless frying pans were only mass-marketed in the 1950s. Companies concentrating on cookware produced the first stainless steel frying pans.

Which leads us to a similarity they both have; a flat cooking surface.

    Lightweight enameled cast iron cookware offers the same benefits as heavy enameled cast iron cookware, such as excellent heat retention and even cooking, but with the added benefit of being easier to handle and operate.  This makes  Lightweight enameled cast iron cookware a great choice for home cooks who want the performance of cast iron without the bulk.  

Enamel Pot