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Old 11-12-2012, 07:19 AM   #14
vive le beau jeu !
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A frying pan, frypan, or skillet is a flat-bottomed pan used for frying, searing, and browning foods. It is typically 200 to 300 mm (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. A pan of similar dimensions, but with vertical sides and often with a lid, is called a sauté pan or sauté. While a sauté pan can be used like a frying pan, it is designed for lower heat cooking methods such as sautéing.


Fig.1: A grey-furred stainless steel frying pan (early adult developemental stage).

Last edited by vive le beau jeu ! : 11-12-2012 at 07:45 AM.
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