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| A '''frying pan''', '''frypan''', or '''skillet''' is a ] used for ], ], and ] foods. It is typically a 20 to 30 cm diameter (8 to 12 inch) flat pan with sides that are much lower than the pan diameter and usually (though not always) flared outwards, and no lid. In contrast, a pan of similar diameter with sides of height comparable to the diameter and a lid is called a ]. | A '''frying pan''', '''frypan''', or '''skillet''' is a ] used for ], ], and ] foods. It is typically a 20 to 30 cm diameter (8 to 12 inch) flat pan with sides that are much lower than the pan diameter and usually (though not always) flared outwards, and no lid. In contrast, a pan of similar diameter with sides of height comparable to the diameter and a lid is called a ]. | ||
| == Use and care == | |||
| {{also|Pan-frying}} | |||
| {{Refimprove|date=November 2007}} | |||
| Cast iron frying pans must be ] before use and periodically afterwards.<ref>{{cite web |url=http://www.kitchensavvy.com/journal/2005/02/seasoning_fryin.html |title=Seasoning Frying Pans}}</ref> | |||
| Many traditionalists maintain that a cast iron frying pan should never be washed but rather wiped clean after each use. Washing destroys the anti-stick finish that forms through use and can promote rust and other problems. | |||
| <ref>{{cite book|last=Emery|first=Carla |title=The Encyclopedia of Country Living: An Old Fashioned Recipe Book | |||
| |url=http://books.google.com/books?id=8vqp_XLfNKYC&pg=PA41&dq=clean+cast+iron&client=firefox-a&sig=ACfU3U0mLaza7wJQ-j5DWO3PNgiFTzoNGw|year=2003|publisher=Sasquatch Books|language=|isbn=157061377X|page=41}}</ref> | |||
| Frying pans made from copper will require polishing to remove ]. Aluminium and stainless steel frying pans generally do not require much maintenance. Frying pans with non-stick coatings should not be overheated (such as using for searing) or else the coating will melt. Like ], ] depends on conduction and convection. In pan-frying, a layer of oil has four functions: it lubricates the surface; increases contact between the food and the pan; reduces cooking time; and increases flavor and color. | |||
| When frying battered fish or chicken, the oil covers the pan but not the food, but when frying pancakes, the oil is but a thin film to keep the batter from sticking. Asian cooks fry rice with all kinds of meats, seafood, vegetables, and nuts. Chinese fried rice is pan-fried in a skillet or ] with very little oil, perhaps one tablespoon per cup of rice. | |||
| == World's largest == | == World's largest == | ||
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A frying pan, frypan, or skillet is a pan used for frying, searing, and browning foods. It is typically a 20 to 30 cm diameter (8 to 12 inch) flat pan with sides that are much lower than the pan diameter and usually (though not always) flared outwards, and no lid. In contrast, a pan of similar diameter with sides of height comparable to the diameter and a lid is called a saucepan.
World's largest
The world’s largest functional frying pan—4.5 metres (15 ft) 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 that was produced by Mumford Sheet Metal Works in Selbyville, Delaware, in 1950. Made for the annual Delmarva Chicken Festival, it was used to fry over 100 tons of chicken. The pan measures 10 ft (3.0 m) in diameter, beating out the 9.6 ft (2.9 m) Long Beach, Washington, frying pan built in 1941 for their annual Clam Festival.