What does an American call a frying pan?
Frying pan iron skillet. A versatile pan that combines the best of both the sauté pan and the frying pan has higher, sloping sides that are often slightly curved. This pan is called a "sauteuse" (literally a sauté pan in the female gender), an "evasée" (denoting a pan with sloping sides), or a "fait-tout" (literally "does everything"). Most professional kitchens have several of these utensils in varying sizes. A "rappie pan" is a pan used to make rappie pie, an Acadian potato dish. The pan is made from aluminum or stainless steel. Traditionally, frying pans were made of cast iron. Although cast
Pan frying enough to glaze the pan – but the temperature should be lower during a pan fry. The oil should always be hot enough to ensure that the moisture in the food can escape in the form of steam. The force of the steam keeps the oil from soaking into the food. Generally, a shallower cooking vessel is used for pan frying than deep frying. (Using a deep pan with a small amount of oil, butter or bacon grease does reduce spatter.) A denser cooking vessel is better than a less dense pan because that mass will improve temperature regulation. An