A broad category of shallow, stovetop cooking vessels for pan frying, sautéing and braising.  The most useful size, measured in diameter, for a frying pan is a matter of debate but depends on the end use. The larger pans of 12 or more inches allows meats or fish to brown without crowding and maintains heat better.

A skillet is a frying pan with sloping sides.

Sauté pan id a frying pan with straight sides used for sautéing and fry and have a greater capacity to accommodate dishes such as ragouts and stews.