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| Traditionly usually heavy-bottomed and made of cast iron. Most frying pans are now made from heavy ] and coated in ] or from stainless steel sometimes with copper bases to help spread the heat much like cast-iron, creating a much easier to maintain, clean and use pan. However it can be arued that they are inferiour to cast-iron due to their lack of weight and heat spreading. | Traditionly usually heavy-bottomed and made of cast iron. Most frying pans are now made from heavy ] and coated in ] or from stainless steel sometimes with copper bases to help spread the heat much like cast-iron, creating a much easier to maintain, clean and use pan. However it can be arued that they are inferiour to cast-iron due to their lack of weight and heat spreading. | ||
| Many traditionalists maintain that a skillet should never be washed but rather wiped clean allthough this may apply only to cast-iron pans. Washing |
Many traditionalists maintain that a skillet should never be washed but rather wiped clean allthough this may apply only to cast-iron pans. Washing destroys the anti-stick finish that forms through use and can premote rust and other problems. | ||
| Brand new cast-iron pans should be ] before use. | Brand new cast-iron pans should be ] before use. | ||
Revision as of 20:38, 29 July 2005
This page is about the kitchen item. For the band, see Skillet (band).
A skillet or frypan (American English) or frying pan (British English) is a pan used for frying foods.
Traditionly usually heavy-bottomed and made of cast iron. Most frying pans are now made from heavy aluminium and coated in teflon or from stainless steel sometimes with copper bases to help spread the heat much like cast-iron, creating a much easier to maintain, clean and use pan. However it can be arued that they are inferiour to cast-iron due to their lack of weight and heat spreading.
Many traditionalists maintain that a skillet should never be washed but rather wiped clean allthough this may apply only to cast-iron pans. Washing destroys the anti-stick finish that forms through use and can premote rust and other problems. Brand new cast-iron pans should be seasoned before use.
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