New discoveries about household objects

A couple of weeks ago I went shopping to get a new non-stick frying pan to match our Analon saucepans (heavy, hard-wearing, non-stick and cheaper than Le Crusier or whatever they are called).

I was very excited to discover that once you get above a certain value or quality then (whisper who dares) no-one sells frying pans any more!

Apparently the rule seems to be:

If it is a fairly deep frying pan with a lid then it is a Sauté Pan.
If it is shallow without a lid it is a French Skillet.

Who'd have thunk!