A skillet is a flat-bottomed pan with shallow, sloped sides, used on the stovetop for frying, searing, and sautéing. The term is often used interchangeably with "frying pan," though some cooks reserve "skillet" for heavier pans, particularly cast iron. Cast iron skillets retain and distribute heat well, which suits searing and browning, while lighter stainless steel or aluminum skillets heat up faster and are easier to clean. The shallow, sloped sides make it easy to toss or flip food, and many skillets can go from stovetop to oven, which is why they show up in dishes from cornbread to fajitas to one-pan roasts.