The term “frying oil” can be used to refer to an oil used in small amounts to sauté or pan-fry with, or in large amounts to deep-fry with. To be considered a good frying oil, an oil must be able to withstand being heated to a range of 375 and 390 F (190 to 200…
Frying pans are wide, shallow pans with a long handle and sloping sides. If it has straight sides, then technically it’s classed as a sauté pan.
A sauté pan is a frying pan with straight sides. The straight sides are designed to help keep food in as you toss it, if you choose to.