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Encyclopedia > Frying pan
A stainless steel frying pan.

A frying pan, frypan, or skillet is allegedly 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. Use of the word skillet is uncommon outside of North America. Skillet is a Christian rock band formed in Memphis, Tennessee in the mid-90s. ... Frying pan may refer to: Frying pan, also known as a skillet Frying Pan Lake, one of the worlds largest geothermal lakes, in New Zealand. ... Wikipedia does not have an article with this exact name. ... Wikipedia does not have an article with this exact name. ... cast-iron iron enamel stainless steel The cooking pan is a type of food preparation utensil commonly found in the kitchen which includes many more specific cooking vessels such as saucepans and frying pans (or fry pans). ... Plantains frying in vegetable oil. ... Searing is a technique used in grilling, roasting, braising, sautéing, etc. ... The Maillard reaction is a chemical reaction between an amino acid and a reducing sugar, usually requiring the addition of heat. ... Sautéing is a method of cooking food using a small amount of fat in a shallow pan over relatively high heat. ...



Traditionally, frying pans were made of cast iron. Although cast iron is still popular today, especially for outdoor cooking, most frying pans are now made from metals such as aluminum and stainless steel. The materials and construction method used in modern frying pans vary greatly and some typical materials include: Cast iron is non-toxic, has excellent heat retention and diffusion properties, and is easy to mold into a variety of shapes. ... Aluminum is a soft and lightweight metal with a dull silvery appearance, due to a thin layer of oxidation that forms quickly when it is exposed to air. ... The 630 foot high, stainless-clad (type 304L) Gateway Arch defines St. ...

With the exception of cast iron frying pans, a Teflon coating can be applied to the surface of the pan to make it non-stick. This is popular for frying pans sold to the home user but less so for those used by professional cooks and restaurants. Cast iron naturally becomes non-stick through use and so would not benefit from a Teflon coating. Aluminum is a soft and lightweight metal with a dull silvery appearance, due to a thin layer of oxidation that forms quickly when it is exposed to air. ... These inexpensive carabiners have an anodised aluminum surface, and come in many colours. ... Cast iron is non-toxic, has excellent heat retention and diffusion properties, and is easy to mold into a variety of shapes. ... For other uses, see Copper (disambiguation). ... The 630 foot high, stainless-clad (type 304L) Gateway Arch defines St. ... // Cookware and bakeware are types of food preparation containers commonly found in the kitchen. ... Teflon is polytetrafluoroethylene (PTFE), a polymer of fluorinated ethylene. ...

Use and care

Cast iron frying pans must be seasoned before use and periodically afterwards. Cast iron is non-toxic, has excellent heat retention and diffusion properties, and is easy to mold into a variety of shapes. ...

Many traditionalists maintain that a cast iron frying pan should never be washed but rather wiped clean after each use. Washing destroys the anti-stick finish that forms through use and can promote rust and other problems.

Frying pans made from copper will require polishing to remove tarnish. Aluminum and stainless steel frying pans generally do not require much maintenance. Frying pans with Teflon coatings should not be overheated or else the Teflon will melt. Tarnish is a layer of corrosion that develops over copper, brass, silver, aluminum as well as a degree of semi-reactive metals as they undergo oxidation. ...

Like deep-frying, pan-frying depends on conduction and convection. In pan-frying, a layer of oil has four functions: it lubricates the surface; increases contact between the food and the pan; reduces cooking time; and increases flavor and color. A Deep fried Twinkie Breaded, deep-fried squid Deep frying is a cooking method whereby food is submerged in hot oil or fat. ...

When frying battered fish or chicken, the oil covers the pan but not the food, but when frying pancakes, the oil is but a thin film to keep the batter from sticking. Asian cooks fry rice with all kinds of meats, seafood, vegetables, and nuts. Chinese fried rice is pan-fried in a skillet or wok with very little oil, perhaps one tablespoon per cup of rice. The challenge of pan-frying thick items such as chicken parts is to cook to the center without burning the surface. The Chinese have effectively solved this problem by slicing foods thin enough so the surface and interior cook in the same time. Cooking in a wok The wok is a versatile round-bottomed cooking vessel originating in China. ...

World's largest

The world’s largest functional frying pan—15 feet in diameter—adorns the Rose Hill, North Carolina (pop. 1,330) town square and can fry 365 chickens at once during poultry festivals [1]. This frying pan beat out the previous world record sized frying pan which was produced by Mumford Sheet Metal Works in Selbyville, Delaware in 1950. Produced for the annual Delmarva Chicken Festival, it was used to fry over one hundred tons of chicken. The pan was retired in 1998 and is currently on display at the Wilmington Historical Society in Wilmington, Delaware.[citation needed] The pan measures ten feet in diameter, beating out the 9.6ft Long Beach, Washington frying pan built in 1941 for their annual Clam Festival. Selbyville is a town located in Sussex County, Delaware. ... Year 1950 (MCML) was a common year starting on Sunday (link will display the full calendar) of the Gregorian calendar. ... The Delmarva Chicken Festival is an annual event sponsored by Delmarva Poultry Industry, Inc. ... : Chemical Capital of the World , Corporate Capital of the World , Credit Card Capital of the World : A Place to Be Somebody United States Delaware New Castle 17. ... Long Beach is a city located in Pacific County, Washington. ...


Copper frying pans were used in ancient Mesopotamia. Frying pans were also known in ancient Greek and Roman kitchens: téganon to the Greeks, patella to the Romans. The Roman patella survived in modern Spanish as paella and in modern Italian as padella. Frying pans were probably also used to prepare grain dishes, the antecedents of paella made with rice. Skillets were originally deep, much like modern sauce pans, but the term is used interchangeably with "frying pan." The first recorded usage of the term frying pan in English was in 1382 by John Wyclif in a translation of the Vulgate Bible, 1 Chronicles xxiii. 29: "The prestis..to the fryinge panne." The term fry pan rarely occurs before the 1950s. When it does, it is often as the double fry or omelette pan. But the advent of the electric fryers marked a revival of "fry pans." It is common practice among American cookbook writers to forego the use of "frying pan" altogether in favor of "skillet," as in the phrase, "brown lightly in a skillet" rather than "brown lightly in hot fat in a frying pan." This word manipulation is an attempt to make the recipe sound more appealing and less fatty although the ingredients remain the same. Frying pans with legs, once common in open hearth cookery, were generally called spiders both in England and in America. Valencian paella. ... In common historic and modern usage, a hearth (Har-th) is a brick- or stone-lined fireplace or oven used for cooking and/or heating. ...

Pan is a term of truly ancient origin, deriving from Celtic panna. The feature that distinguished it from other utensils was its flat bottom. This is why sauce pans and sauté pans, while very different in shape, are nonetheless called "pans." A versatile pan that combines the best of both the sauté pan and the frying pan has higher, sloping sides that are often slightly curved. This pan is called a sauteuse (literally a sauté pan in the female gender), an evasée (denoting a pan with sloping sides), or a fait-tout (literally "does everything"). Most professional kitchens have several of these utensils in varying sizes. Proto-Indo-European Indo-European studies Celtic languages are a branch of the Indo-European languages. ...

The frying pan remained little changed for many years. Whether made of tinned copper or cast iron the frying pan had a broad, shallow body and a long handle to keep the cook’s hand out of the fire. A close relative was the chafing dish, which by the late nineteenth century was a pot or pan that sat in a lower pan of hot water. Both were supported by a stand over a flame below. The heat maintained the water at a simmer, which allowed for the slow cooking of foods like soups and fondues. Fondue refers to several French Swiss communal dishes shared at the table in an earthenware pot (caquelon) over a small burner (rechaud). The term fondue comes from the French fondre (to melt), referring to the fact that the contents of the pot are kept in a liquid state so that...

Benjamin Franklin in 1749, after years of disappointment from over cooked pork chops, decided to redesign the classic frying pan to an easier to use model he commonly referred to as the "Ice Skillet."

The common frying pan was among the first objects to be electrified in the 1890s. A British example dates from 1898. It had an element fitted below the pan and socket at the end of the wooden handle. Due to the cost of electricity it was a luxury item. It never gained popularity when electricity became more widespread, as the increasing efficiency of gas and electric hot plates meant that the traditional pan was just as effective and easier to use.

In 1911, Westinghouse introduced an electric chafing dish. Made of sheet steel, it could be turned over and used as a hot plate. Little development followed. The main setback was developing a dependable and easily variable heat control that could compete with a traditional hotplate. In 1953, Sunbeam introduced the Automatic Frypan. It was a square cast-aluminum pan with a built-in element. The black plastic handle featured a heat control and “fry-guide” reminiscent of the “mix-finder” of the Sunbeam Mixmaster. S. W. Farber, Inc. produced the first stainless steel electric frying pan in 1954. The traditional frying pan gained a new lease of life with the introduction of nonstick coatings in 1956 that made it even easier to use and clean. The quality of the coatings varied. The UK Good Housekeeping Institute received calls from worried users who enquired if it was safe to eat the black bits of coating that were coming off the pans! By the late 1960s the quality of the coatings had improved. This article is about the defunct Westinghouse Electric Corporation founded in 1886, renamed CBS Corporation in 1997, and purchased by Viacom in 1999. ... Look up sunbeam in Wiktionary, the free dictionary. ...

The electric fry pan could also stew, braise, and bake. With the lid on, it could also be used for roasts and casseroles. By the 1970s it was also known as a multicooker. This versatility was limited by its size and was soon challenged by the microwave. Although still in production, the electric frying pan never gained mass acceptance as a replacement for its traditional rival. Braising (from the French braiser) is cooking with moist heat, typically in a covered pot with a small amount of liquid which results in a particular flavor. ... In cooking, a casserole (from the French for stew pan) is a large, deep, covered pot or dish used both in the oven and as a serving dish. ...

  Results from FactBites:
Pan frying - Wikipedia, the free encyclopedia (347 words)
Pan frying is a form of frying characterized by the use of less cooking oil than deep frying; enough oil to, at most, cover the food to be cooked only half way.
As a form of frying, pan frying relies on oil as the heat transfer medium and on correct temperature to retain the moisture in the food.
The exposed topside allows, unlike deep frying, some moisture loss (which may or may not be desirable) and contact with the pan bottom creates greater browning on the contact surface (which may or may not be desirable.) Because of the partial coverage, the food must be flipped at least once to cook both sides.
Frying pan - Wikipedia, the free encyclopedia (382 words)
A frying pan, frypan, or skillet is a pan used for frying, searing, and browning foods.
Cast iron frying pans must be seasoned before use and periodically afterwards.
The pan was retired in 1998 and is currently on display at the Wilmington Historical Society in Wilmington, Delaware.
  More results at FactBites »



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