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| A '''skillet''', '''frying pan''' or '''frypan''' is a ] used for frying foods. | A '''skillet''', '''frying pan''' or '''frypan''' is a ] used for frying foods. | ||
| Traditionly usually heavy-bottomed and made of cast iron. Most frying pans are now made from heavy ] and coated in ] or from ] sometimes with ] bases to help spread the heat much like cast-iron, creating a much easier to maintain, clean and use |
Traditionly usually heavy-bottomed and made of cast iron. Most frying pans are now made from heavy ] and coated in ] or from ] sometimes with ] bases to help spread the heat much like cast-iron, creating a pan which is much easier to maintain, clean and use. However it can be argued that they are inferior 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 although this may apply only to cast-iron pans. Washing destroys the anti-stick finish that forms through use and can promote rust and other problems. | Many traditionalists maintain that a skillet should never be washed but rather wiped clean although this may apply only to cast-iron pans. Washing destroys the anti-stick finish that forms through use and can promote rust and other problems. | ||
Revision as of 23:55, 25 September 2005
This page is about the kitchen item. For the band, see Skillet (band).
A skillet, frying pan or frypan 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 pan which is much easier to maintain, clean and use. However it can be argued that they are inferior 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 although this may apply only to cast-iron pans. Washing destroys the anti-stick finish that forms through use and can promote rust and other problems. Brand new cast-iron pans should be seasoned before use.
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