In addition to the material, the size and shape of the sizzling iron plate are also important considerations.  For example, if you plan to use a sizzling plate to serve sizzling sisig, you'll want to choose a plate that's large enough to accommodate the dish and keep the sizzling plate hot throughout your meal.

With tall sides and a wide base, sauté pans pack more weight. Larger sauté pans may even come with a secondary helper handle, which is a small loop handle attached opposite the main long handle as well as a cover or lid. This is helpful, as the weight of larger sauté pans is difficult to move around, especially since they can hold plenty of food. 

    Round Cast Iron Griddle Pan, on the other hand, are great for cooking single items like steaks, burgers, or vegetables. The round cast iron griddle pan's compact size makes it easy to handle and store, and its round shape makes it easy to flip food.  The round cast iron griddle pan's raised edge is also ideal for cooking dishes with sauces or gravies, preventing spills or drips.

The speed and temperature of the cooking, along with the liquid used, should help with your decision. Those slow-cooking recipes for sauces and liquid broths will benefit from a saute pan's depth and large surface. For those recipes that need meat grilled or seared at high heat, you might want to consider a frying pan. The sloped side of the skillet also makes it a great candidate for stir fry. But if you want to achieve the perfect finish for stir fry, a wok would be the best choice.

But to keen observers and cookware enthusiasts (that’s us!), there are some key differences. This article compares and contrasts skillets and pans and shares the best cooking techniques and dishes to use each one.

From carbon steel to enameled cast iron, we think almost every single kind of pan has its merits. But if you’re just getting into the home cooking game, or you’re looking to expand your toolkit, the sheer variety of pans on the market can feel intimidating—especially if you’re just looking for a good all-purpose pan for weeknight dinners.

Sauté pans, in contrast, have sides that meet the bottom surface at a right angle. This defined edge leaves the entire bottom of the pan even and flat, making for a much larger surface area. As compared to skillets of the same diameter, a 12-inch sauté pan has 12 inches of usable cooking surface. The sauté pan’s tall sides allow it to hold a greater volume of liquid than a skillet and help prevent spillovers. 

    A large cast iron Dutch oven is perfect for cooking a large meal or feeding a crowd.  These heavy-duty pots are great for slow-cooking, braising meats, and making soups.  The thick walls and tight-fitting lid of a large cast-iron Dutch oven help distribute heat evenly, making it ideal for simmering and baking.  Their size also makes them perfect for baking bread or making large batches of chili.

The most common answers are “a skillet” or “a pan” — both of which are correct. 

saucepans,braiser pans,sheet pans,cake pans,grill pans,bundt pans,roasting pans,saute pans, etc.