A collection of frying pans
A frying pan, frypan or skillet is a pan used for frying, searing, and browning foods. It is typically a flat pan, 20 to 30 cm diameter (8 to 12 inches), 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 world’s largest functional frying pan — 15 feet in diameter — adorns the Rose Hill, North Carolina (pop. 1,330) town square and can fry 365 chickens at once during poultry festivals . This frying pan beat out the previous world record sized frying pan which was produced by Mumford Sheet Metal Works in Selbyville, Delaware in 1950. Produced for the annual Delmarva Chicken Festival, it was used to fry over one hundred tons of chicken. The pan measures ten feet in diameter, beating out the previous record holder which was the 9.6 ft (2.9 m) Long Beach, Washington frying pan built in 1941 for their annual Clam Festival.
A sauteuse is a cross between a frying pan and a casserole dish. It is shallower than the latter and usually comes with a glass lid. Whilst they can come with a frying pan-type handle, they are more usually found with a small handle each side of the pan. They are useful for when you need to sauté a lot of ingredients, as pans with too small a diameter will not cook the ingredients evenly.
Sauteuses can be used on all hob types, but induction hob users should check to see if a particular pan suits induction hobs. It can also be used in the oven, but if buying one, find out the highest oven temperature it can take as many can only manage up to 180°C / 350°F / Gas 4. The one illustrated is titanium and is completely ovenproof up to 260°C.
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