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A stainless steel frying pan. A frying pan, frypan, or skillet is a flat-bottomed pan used for frying, searing, and browning foods. It is typically 20 to 30 cm (8 to 12 in) 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.
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Skillet with non-stick cooking surface. Steel or aluminum cooking pans can be coated with a substance such as polytetrafluoroethylene (PTFE, often referred to with the genericized trademark Teflon) in order to minimize food sticking to the pan surface. There are advantages and disadvantages to such a coating.
Likely, a skillet or saute pan. These kindred cookware tools are true everyday multitaskers. Learn more about skillets and saute pans in our new book, "One Pot:
A cooking vessel is a type of cookware or bakeware designed for cooking, baking, roasting, boiling or steaming. Cooking vessels are manufactured using materials such as steel, cast iron, aluminum, clay and various other ceramics. [1] All cooking vessels, including ceramic ones, absorb and retain heat after cooking has finished. [2]
There are few kitchen tools more all-purpose than a well-seasoned cast-iron skillet. Southerners use the pans to cook just about anything, hand them down as heirlooms, and have strong opinions ...
Cooking pots and pans with legless, flat bottoms came into use when cooking stoves became popular; this period of the late 19th century saw the introduction of the flat cast-iron skillet. Cast-iron cookware was especially popular among homemakers during the first half of the 20th century. It was a cheap, yet durable cookware.
🍳Cook in a cast-iron skillet. We know that adding certain things to our diet, like spinach and eggs, can up our iron intake. ... Plus, there’s so much you can make in these versatile pans ...
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