Commercial cast iron griddles, on the other hand, are larger, more durable, and designed to meet the needs of busy commercial kitchens. Commercial cast iron griddles are great for cooking large amounts of food at once, making them a popular choice among restaurants, diners, and other food service establishments. Commercial cast iron griddles durable construction and even heat distribution makes them a reliable and efficient cooking tool for professional chefs.
They're obviously more expensive than other non-stick pans, but they last longer. So if you're looking for a frying pan that will last you a long time, get a hard-anodized one.
What Really Is The Difference Between A Skillet And A Frying Pan?
Contrary to what many expect, skillets are actually great for sautéing and stir-frying. The lighter weight makes them easy to shake, and their sloped sides helps redistribute the food back to the bottom of the pan. The wide opening also allows access to the cooking surface, making it easy to stir the ingredients.


While saute pans are designed to retain moisture and help steam vegetables, French skillets are better suited for frying and cooking dishes that require larger surface areas.
The sides of a French skillet are taller than those of a typical frying pan, with sides about 2 inches steep (depending on the dimensions of the skillet). While they are usually straight, some French skillets have slightly rounded or sloped sides.
Can You Put a Cast Iron Skillet in the Oven?
Once the pan has cooled down, use a clean paper or lint-free towel to wipe excess oil and grease. Cover the skillet's surface with coarse kosher salt, add a small amount of hot water to form a paste, and scrub with a sponge to remove any stuck-on food. Rinse the pan with hot water and then thoroughly towel dry the skillet. Evenly rub a light layer of cooking oil onto the inside of the skillet and store it in a dry place.
This means that when cooking non-stickable items like crepes, you may have a more challenging time on the typical stainless steel surface of a French skillet.