Frying pan
Frying Pan
A frying pan, also known as a skillet or a sauté pan, is a flat-bottomed pan used for frying, searing, and browning foods. It is typically 200 to 300 mm (8 to 12 in) in diameter with relatively low sides that flare outwards, a long handle, and no lid.
Pronunciation
Frying Pan: /ˈfraɪɪŋ pæn/
Etymology
The term "frying pan" is derived from the Middle English word "frien", which means "to fry", and the Old English word "panne".
Related Terms
- Sauté Pan: A type of frying pan that has straight sides. It is used for sautéing, but also for frying and searing.
- Skillet: Another term for a frying pan. In some English-speaking countries, a pan with a slight curve to the sides is called a skillet, while one with straight sides is called a frying pan.
- Griddle: A flat plate, made of metal, stone or brick, that is heated and used for cooking food.
- Wok: A versatile round-bottomed cooking pan, originating from China. It is used for stir frying, deep frying, searing, and boiling.
Usage
Frying pans are used for a variety of cooking techniques including sautéing, frying, searing, and browning. They are also used for making sauces, especially those that come after the food has been cooked in the pan.
Materials
Frying pans are made from a variety of materials including cast iron, stainless steel, copper, aluminum, and non-stick materials. Each material has its own advantages and disadvantages in terms of heat distribution, durability, and ease of cleaning.
Health Considerations
When using a frying pan, it's important to consider the type of oil used for frying, as some oils can withstand higher cooking temperatures without breaking down and producing harmful compounds.
External links
- Medical encyclopedia article on Frying pan
- Wikipedia's article - Frying pan
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