cgreen
- 42
Tonight my husband pointed out that our catalogs refer to a skillet as a saute pan, and vice versa. I never thought about it before, but I verified it in multiple places online and in my library of cookbooks, and he is correct.
Here's one definition for skillet, which is similar to ALL the others I've found:
I guess my problem is that I feel like it hurts my credibility as a salesperson to call something by the wrong name. It feels the same as a guy in a hardware store calling a pipe wrench a monkey wrench. The distinction is small, and plenty of people might not know the difference, but the hardware guy should.
Has anyone else realized this? Am I weird to be concerned about it?
Here's one definition for skillet, which is similar to ALL the others I've found:
A frying pan, frypan, or skillet is a pan used for frying, searing, and browning foods. It is typically an 8 to 12 inch (20 to 30 cm) diameter flat pan with flared sides and no lid. In contrast, a pan of similar size with straight sides and a lid is called a sauté pan.
I guess my problem is that I feel like it hurts my credibility as a salesperson to call something by the wrong name. It feels the same as a guy in a hardware store calling a pipe wrench a monkey wrench. The distinction is small, and plenty of people might not know the difference, but the hardware guy should.
Has anyone else realized this? Am I weird to be concerned about it?