Frying pans

Frying pan Syros Louvre CA2991

== Frying Pan ==

A frying pan, also known as a skillet, is a flat-bottomed pan used for frying, searing, and browning foods. It is one of the most essential pieces of cookware in the kitchen.

History

The use of frying pans dates back to ancient times. Early examples have been found in Ancient Greece and Ancient Rome. These early pans were typically made of cast iron or copper.

Materials

Frying pans are made from a variety of materials, each with its own advantages and disadvantages:

• Cast iron: Known for its excellent heat retention and even heating. Cast iron pans can be used on the stovetop and in the oven.
• Stainless steel: Durable and resistant to rust and staining. Stainless steel pans often have an aluminum or copper core to improve heat conductivity.
• Aluminum: Lightweight and good heat conductor. Often anodized to prevent reaction with acidic foods.
• Copper: Excellent heat conductivity but requires regular maintenance to prevent tarnishing.
• Non-stick: Coated with a substance like Teflon to prevent food from sticking. Ideal for cooking delicate foods like eggs and fish.

Types of Frying Pans

There are several types of frying pans, each designed for specific cooking tasks:

• Sauté pan: Similar to a frying pan but with higher sides, making it suitable for sautéing and braising.
• Grill pan: Features raised ridges to mimic the effect of grilling.
• Omelette pan: Typically smaller and lighter, designed specifically for making omelettes.

Usage

Frying pans are versatile and can be used for a variety of cooking techniques:

• Frying: Cooking food in hot oil or fat.
• Searing: Cooking the surface of the food at high temperature until a browned crust forms.
• Braising: Cooking food slowly in a small amount of liquid in a covered pan.

Maintenance

Proper maintenance of frying pans depends on the material:

• Cast iron: Requires seasoning to maintain its non-stick properties and prevent rust.
• Stainless steel: Can be cleaned with soap and water; stubborn stains can be removed with a stainless steel cleaner.
• Non-stick: Should be cleaned with a soft sponge to avoid damaging the coating.

See Also

• Cookware and bakeware
• Sautéing
• Grilling
• Braising
• Searing