Most professionals would agree that All-Clad skillets are the cream of the crop. The problem is, the things are expensive. That's where Tramontina comes in. Although the pans are sold exclusively through Walmart, they've been championed by home users and professionals alike as offering performance just as good as All-Clad, at a fraction of the price. So what's the deal? Do they really perform as well as people say they do?
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The difference between a sauté pan and a skillet is a subtle but important one, and it all comes down to shape. A sauté pan, from the French verb meaning "to jump" (sauter) has a wide flat bottom, and relatively tall, vertical sides. A skillet, on the other hand, has sides that flare outward at an angle. But the real question is, when should you use each one, and do you really need both?