The skillet and fry pan are used primarily for frying and sautéing. Although the two names are often used to describe the same pan, the major difference is a skillet will have a lip on one or both sides that facilitates pouring, a fry pan does not. Frying pans offer a large flat heating surface and shallow sides, and are best for frying meats, fish, and vegetables. Many people also use it for preparing scrambled eggs and omelets. It is very common for a frying pan to come with a nonstick surface. Sizes range from 6 inches to about 14 inches in diameter, and about 2 to 4 inches high. They are usually equipped with an elongated handle. These pans are primarily made of heavyweight material that is responsive to heat, such as lined copper, stainless steel with a copper or aluminum core, anodized aluminum or cast iron. Frying pans may be sold with or without a lid.