Is there any difference between sauteting in a frying pan (w/sloped edges) vs. a saute pan (w/ straight edges?)
I do most of my sauteing in a 10" fry pan. I found a good deal on a 12" All Clad saute pan. Aside from the wider cooking surface area, is there any advantage between choosing between the straight and sloped edges?? I know the second handle will be convenient for oven use but is there anything else that would make a difference??
I do most of my sauteing in a 10" fry pan. I found a good deal on a 12" All Clad saute pan. Aside from the wider cooking surface area, is there any advantage between choosing between the straight and sloped edges?? I know the second handle will be convenient for oven use but is there anything else that would make a difference??