Is there a difference between a skillet and a frying pan?

Contents

There’s no difference between frying pans and skillets! … A skillet features the same design and function because they are the same type of pan. Although the word “skillet” is most commonly used in reference to cast iron skillets, the same piece of cookware could also be called a cast iron frying pan.

What is a skillet or frying pan used for?

A frying pan, frypan, or skillet is a flat-bottomed pan used for frying, searing, and browning foods. It is typically 20 to 30 cm (8 to 12 in) in diameter with relatively low sides that flare outwards, a long handle, and no lid. Larger pans may have a small grab handle opposite the main handle.

What can you use if you don’t have a cast iron skillet?

Ovenproof Skillet Substitutes

Cast-Iron Options. There are multiple cast-iron skillets out there, and nearly all of them can be used for substituting the ovenproof skillets. …
Stainless Steel. Many people don’t use cast-iron skillets because of the expensive price factor. …
Dutch Oven. …
Saucepan. …
Pyrex Casserole.

What is a cast iron skillet best used for?

Cast-iron skillets can be used for sautéing, pan-frying, searing, baking, braising, broiling, roasting, and even more cooking techniques. Pro tip: The more seasoned your cast-iron skillet is, the better flavor it’s going to give to whatever you are cooking–from cornbread to chicken.

IT IS INTERESTING: Why is it necessary to defrost food before cooking?

Can you cook steak in a cast iron skillet?

Use a cast iron skillet to cook the steak. This heavy pan will hold heat well, brown nicely and cook evenly. … This gives the steak a great sear. My gas stove takes about 3 minutes to preheat the pan whereas an electric stove may take upwards of 8 – 10 minutes.

How do I cook a ribeye steak without an iron skillet?

Lightly oil a baking sheet or coat with nonstick spray. Season steaks with salt and pepper, to taste, and add to the baking sheet in a single layer. Place into oven and broil until the steak is browned and charred at the edges, about 4-5 minutes per side for medium-rare, or until desired doneness.