The terms "hard pan" and "soft pan" are not commonly used in the context of cookware or culinary equipment. I am not aware of any specific definitions or distinctions related to "hard pan" and "soft pan" in the culinary world.
It is possible that these terms might refer to something specific in a particular region or culinary niche that emerged . However, without additional context or information, it's challenging to provide a precise explanation for these terms.
If you have encountered these terms in a specific context or from a particular source, I recommend seeking clarification from the source itself or providing more context for a more accurate explanation. Alternatively, you can inquire about other aspects of cookware or culinary terms that you are interested in learning about.