Category: 

What Is a French Skillet?

French skillets are ideal choices for cooking fish.
Article Details
  • Written By: Wanda Marie Thibodeaux
  • Edited By: O. Wallace
  • Last Modified Date: 15 January 2015
  • Copyright Protected:
    2003-2015
    Conjecture Corporation
  • Print this Article
Free Widgets for your Site/Blog
Japanese soldiers were heard to shout variations of "To hell with Babe Ruth!" during fighting in the South Pacific.  more...

January 30 ,  1948 :  Gandhi was assassinated.  more...

A french skillet is a pan for cooking that is essentially a combination of frying and sauté pans in shape. The sides of the skillet are flared outward, meaning they slope toward the bottom of the pan instead of going straight up. The slope of the skillet is steeper than that of a frying pan, allowing the pan to have increased depth. The different shape changes what a chef can do with the pan and provides both disadvantages and advantages.

The increase in depth available with a french skillet means that a chef can prepare foods with less worry about spilling the contents while stirring. The slope of the sides also makes it easier to flip foods. As the chef works, he can guide the food up the side of the pan somewhat.

In terms of size, there is little difference in diameter between a french skillet and other pans. The smallest one is about 7.5 inches (19.05 cm), and the largest is roughly 14 inches (35.56 cm). Many chefs have various sizes of skillets to accommodate different foods and portion numbers. As with other cooking pans, when people buy just one french skillet, they often buy a larger size to have more cooking options. The added depth of these kinds of skillets sometimes makes them a little inconvenient to store.

Ad

French skillets usually are made from stainless steel, making them different from other pans that use iron. For one, the stainless steel is resistant to corrosion, which means the skillet lasts longer and poses less danger of metal leeching into the food. The stainless steel means the pan can be thinner and lighter, as well. Heat transfers well, and it doesn't take quite as long to reach the proper cooking temperature needed.

The way french skillets work with and distribute heat makes them ideal for searing. They thus are an ideal choice for cooking meats, including fish. On the other hand, it is easier to burn food in this type of skillet. Foods that require very low heat, such as delicate sauces, aren't good options for these pans.

One feature that usually is absent on a french skillet is a triangular protrusion or lip in at least one place at the top of the side. These lips are desirable because they allow easy draining or pouring of fluids from the pan. The inability to drain or pour fluids doesn't mean a chef can't use the french skillet, but it sometimes creates some difficulty in meal preparation.

Ad

Recommended

You might also Like

Discuss this Article

burcinc
Post 3

@fify-- Absolutely and in fact, I highly recommend getting one with a lid because there may be times where you want to simmer and you will need the lid.

I'm not an expert in cooking and there maybe more knowledgeable people who will disagree with me. But, the French skillet is a very multi-purpose skillet that you can use for different things. I've used it for frying, searing, simmering and sauteing. I guess, ideally, one would have different pans and skillets for these things but I only have two skillets so I use my French skillet for lots of different things.

You do need to be careful about food sticking or the pan getting hot very fast. But even if food sticks, a little bit of soaking is enough to clean up.

fify
Post 2

Do French skillets come with a lid usually? And is it a good idea to fry foods in this type of skillet?

stoneMason
Post 1

I mostly use my French for searing meats. Sometimes I also add veggies and other ingredients. But like the article said, this skillet isn't best for foods that cook very quickly. It can get very hot, so it's best for quick searing or roasting. Foods that are cooked too long tend to over-cook and also stick to the bottom of the pan.

Why I like my French skillet is that I also like adding sauces to my meats and this type of skillet is best for this. It can handle some liquid without problems.

Post your comments

Post Anonymously

Login

username
password
forgot password?

Register

username
password
confirm
email