This is an old revision of this page, as edited by Mindspillage (talk | contribs) at 04:14, 19 September 2005 (rm unsourced or unlicensed image to be deleted as per User_talk:Jimbo_Wales and new WP:CSD). The present address (URL) is a permanent link to this revision, which may differ significantly from the current revision.
Revision as of 04:14, 19 September 2005 by Mindspillage (talk | contribs) (rm unsourced or unlicensed image to be deleted as per User_talk:Jimbo_Wales and new WP:CSD)(diff) ← Previous revision | Latest revision (diff) | Newer revision → (diff)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 much easier to maintain, clean and use pan. 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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