Allow me to confuse everyone: it seems only in America do we have the terms backwards thanks to our pioneer ancestors on covered wagons. What we call a frying pan is a saute pan...the sloping edges, the one you can toss the food in like a pro with a bit of practice. What we call a saute pan with straight sides and a lid is a frying pan...used for shallow frying, braising and poaching more than anything else. Sauteuse and Sautoir.
So to answer the question, I use the 8" fry much more than the 8" saute, because I saute in the fry and fry in the saute but prefer a bigger pan for that, 9" or 10" . How's that for confusion?
Some of my Emerilware SS pans are so big that they allow me to make marinara, meat sauce and stovetop casseroles in them!