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| {{For|similar terms|Frying pan (disambiguation)}} | |||
| {{Redirect|Skillet|the Christian rock band|Skillet (band)|other things called "skillet"|Skillet (disambiguation)}} | |||
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| ] frying pan]] | |||
| A '''frying pan''', '''frypan''', or '''skillet''' is a flat-bottomed ] used for ], ], and ] foods. It is typically {{convert|200|to|300|mm|inch|0|abbr=on}} in diameter with relatively low sides that flare outwards, a long handle, and no lid. Larger pans may have a small grab handle opposite the main handle. A pan of similar dimensions, but with less flared vertical sides and often with a lid, is called a ]. While a sauté pan can be used like a frying pan, it is designed for lower heat cooking methods, namely ]. | |||
| == History == | |||
| ]. The handle is ornamented with floral engravings and ends up in the shape of a goose head.]] | |||
| Copper frying pans were used in ancient ].<ref>{{Cite book|url=https://books.google.com/books?id=lbmXsaTGNKUC&pg=PA126&dq=Copper+frying+pans+were+used+in+ancient+Mesopotamia.&hl=en&sa=X&ved=0ahUKEwi_iNqqg4zVAhUU12MKHdsHBWYQ6AEIJDAA#v=onepage&q=Copper%20frying%20pans%20were%20used%20in%20ancient%20Mesopotamia.&f=false|title=Daily Life in Ancient Mesopotamia|last=Nemet-Nejat|first=Karen Rhea|date=1998|publisher=Greenwood Publishing Group|isbn=9780313294976|language=en}}</ref> Frying pans were also known in ] where they were called ''tagēnon'' (]: τάγηνον<ref>, Henry George Liddell, Robert Scott, ''A Greek-English Lexicon'', on Perseus</ref>) and ], where they were called ''patella'' or ''sartago''. The word ''pan'' derives from the ] ''panna''.<ref>{{cite web|url=http://www.merriam-webster.com/dictionary/pan|title=Pan - Definition and More from the Free Merriam-Webster Dictionary|publisher=}}</ref> Before the introduction of the ] in the mid-19th century, a commonly used cast iron cooking pan called a spider had a handle and three legs used to stand up in the coals and ashes of the fire. Cooking pots and pans with legless, flat bottoms were designed when cooking stoves became popular; this period of the late 19th century saw the introduction of the flat cast iron skillet. | |||
| == Frying pan relatives == | |||
| 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. | |||
| A "rappie pan" is a pan used to make ], an Acadian potato dish. The pan is made from ] or ].<ref> Pamela Goyan Kittler, Kathryn Sucher ''Food and Culture''Cengage Learning,2007 {{ISBN|049511541X}}, page 519</ref> | |||
| == Construction == | |||
| ]s being ] in a frying pan]] | |||
| Traditionally, frying pans were made of ]. Although cast iron is still popular today, especially for ], most frying pans are now made from metals such as ] or ]. The materials and construction method used in modern frying pans vary greatly and some typical materials include: | |||
| * ] or ] | |||
| * ] | |||
| * ] | |||
| * ] | |||
| * ] | |||
| A coating is sometimes applied to the surface of the pan to make it ]. Frying pans made from bare cast iron or carbon steel can also gain non-stick properties through seasoning and use.{{Citation needed|date=April 2018}} | |||
| ==Variants== | |||
| ===Non-stick=== | |||
| {{Main|Non-stick pan}} | |||
| A process for bonding ] to chemically roughened aluminum was patented in France by Marc Gregoire in 1954. In 1956 he formed a company to market ] cookware under the "Tefal" brand name.<ref>{{cite book|first=Richard L.|last=Myers|title=The 100 Most Important Chemical Compounds: A Reference Guide|publisher=ABC-CLIO|date=2007|isbn=0313337586|page=276}}</ref> The durability of the early coatings was poor,<ref>{{cite web|last=Houlihan|first=Jane|title=Canaries in the Kitchen: Teflon Toxicosis|publisher=Environmental Working Group|url=http://www.ewg.org/reports/toxicteflon|date=May 2003|accessdate=April 21, 2010|archive-url=https://web.archive.org/web/20120728110639/http://www.ewg.org/reports/toxicteflon|archivedate=July 28, 2012}}</ref> but improvements in manufacturing have made these products a kitchen standard. The surface is not as tough as metal and the use of metal utensils (e.g. ]) can permanently mar the coating and degrade its non-stick property. | |||
| For some cooking preparations a non-stick frying pan is inappropriate, especially for ], where the residue of browning is to be incorporated in a later step such as a pan sauce. Since little or no residue can stick to the surface, the sauce will fail for lack of its primary flavoring agent. | |||
| Non-stick frying pans featuring Teflon coatings may give off toxic fumes, as the coating decomposes when heated beyond approximately {{convert|240|°C|°F|0|abbr=on}}.<ref>{{Harvnb|Houlihan|2003}} "DuPont studies show that the Teflon offgases toxic particulates at 464 °F. At 680 °F Teflon pans release at least six toxic gases, including two carcinogens, two global pollutants, and MFA, a chemical lethal to humans at low doses."</ref><ref>]</ref> Such temperatures can be reached within minutes on gas or electric ranges using high heat.<ref>{{Harvnb|Houlihan|2003}} "...a generic non-stick frying pan preheated on a conventional, electric stovetop burner reached 736 °F in three minutes and 20 seconds..."</ref> | |||
| ===Electric=== | |||
| ] | |||
| An electric frying pan or electric skillet incorporates an electric heating element into the frying pan itself and so can function independently off of a ]. Accordingly, it has heat-insulated legs for standing on a countertop. (The legs usually attach to handles.) Electric frying pans are common in shapes that are unusual for 'unpowered' frying pans, notably square and rectangular. Most are designed with straighter sides than their stovetop cousins and include a lid. In this way they are a cross between a frying pan and a sauté pan. | |||
| A modern electric skillet has an additional advantage over the stovetop version: heat regulation. The detachable power cord incorporates a thermostatic control for maintaining the desired temperature. | |||
| With the perfection of the thermostatic control, the electric skillet became a popular kitchen appliance. Although it largely has been supplanted by the ], it is still in use in many kitchens. | |||
| == See also == | |||
| * ] | |||
| * ] | |||
| * ] | |||
| * ] | |||
| == References == | |||
| {{Reflist}} | |||
| {{Commons category-inline|Frying pans}} | |||
| ] | |||
Revision as of 07:24, 7 November 2018
kys