A fry pan, also known as a skillet, is another item you will use very frequently when cooking, so purchasing a higher quality one that will last longer makes more economical sense. A fry pan will end up doing half the work around your kitchen; it will cook everything from eggs (any way you want them), to chicken breasts, to pancakes. Although a fry pan can do all of these things, its purpose is to fry foods, or to cook them in a fat substance (typically oil) over high heat. However, because so much liquid fat is required, foods cannot be deep fried in a frying pan.
The typical fry pan has a wide, flat bottom; slightly sloping, short sides; and does not have a lid. The sides are short so that steam does not build up around the food. Fry pans typically come in a range of three or four sizes: 20 centimetres, 24 centimetres, 28 centimetres, and 30 centimetres. The smallest, typically at 20 centimetres, is great for a single omelettes or sandwich. Larger jobs, like cooking eggs and bacon or cooking multiple fillets, will require the 28 centimetre size.
Fry pans come in a variety of metals, including aluminium, stainless steel, and cast iron. Although the cast iron pans are heavier than those made of another metal, they hold up well over high heat and last for an extremely long time.
Most stainless steel and aluminium fry pans come in either non-stick or regular options. Because traditional frying entails high heat, it does not lend well to a non-stick lining, which breaks down over high heat. However, for many day-to-day uses of a frying pan, you can keep the heat around medium and benefit greatly from a non-stick lining.
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