There are so many brands and types of cookware that the same pan has is called a different name in different places!.
I've been using non-stick cookware ever since i started cooking, but after seeing the lessons on pan frying and sauteing etc, feel like switching over to stainless steel. I want to start with one pan for pan frying and another for sauteing. Some places say that a saute pan has sloped sides but I've seen 'saute pans' with straight sides!!?
Is it correct to say that a saute pan has to have sloped sides ( for easier pan tossing) and a frying pan to have flared sides ( so that steam may escape easily and promote browning?. Can you saute and pan fry in the same pan?