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| == Introduction == | == Introduction == | ||
| A '''skillet''', '''frying pan''' or '''frypan''' is a ] used for frying, searing, and browning foods. It is typically an 8 to 12 inch 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 ]. | A '''skillet''', '''frying pan''' or '''frypan''' is a ] used for frying, searing, and browning foods. It is typically an 8 to 12 inch 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 ]. The word "skillet" is almost unknown outside of ]. | ||
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| == Construction == | == Construction == | ||
Revision as of 01:44, 1 November 2005
This page is about the kitchen item. For the band, see Skillet (band).
Introduction
A skillet, frying pan or frypan is a pan used for frying, searing, and browning foods. It is typically an 8 to 12 inch 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. The word "skillet" is almost unknown outside of North America.
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Construction
Traditionally, skillets were made of cast iron. Although cast iron is still popular today, especially for outdoor cooking, most skillets are now made from metals such as aluminum and stainless steel. The materials and construction method used in modern skillets vary greatly and some typical materials include:
- Aluminum
- Anodized aluminum
- Cast iron
- Copper
- Enameled cast iron
- Stainless steel
- Cladded stainless steel with an aluminum or copper core
With the exception of cast iron skillets, a teflon coating can be applied to the surface of the pan to make it non-stick. This is popular for skillets sold to the home user but less so for skillets used by professional cooks and restaurants. Cast iron naturally becomes non-stick through use and so does not benefit from a teflon coating.
Use and Care
Cast iron skillets must be seasoned before use and periodically afterwards. Many traditionalists maintain that a cast iron skillet 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.
Skillets made from copper will require polishing to remove tarnish.
Aluminum and stainless steel skillets generally do not require much maintenance.
Skillets with teflon coatings should not be overheated or else the teflon will melt.
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