What's the difference between a skillet and a fry pan?!


Question: What's the difference between a skillet and a fry pan!?
Answers:
Skillet and Frying Pan Buying Advice
Skillets were originally deep, much like the sauce pans we use today, but the term is used interchangeably with "frying pan!." A frying pan is a shallow, long-handled pan used for frying food!. These pans are not about slow cooking or braising!. Often they do not have lids because they do not have the need to seal in juices as a pan for slow cooking must do!. The sides of these pans flare out while the height remains shallow!. A frying pan should not be too heavy to lift or move around easily!. It should have a long handle that stays cool so that you feel safe when cooking!. The frying pan is the one to turn to when you want to sear and brown something fast and then bring the heat down quickly!.

Nowadays, people like to mingle the two and the frying pans are skillets that have moderately high, slightly flared sides!. They are useful for all kinds of pan-frying, as opposed to deep-fat frying!. These pans are what you need to use when you want to cook foods like pork chops, potato pancakes, or soft-shell crabs, as well as peppers and onions!. You may also use a frying pan to sauté, which involves rapid frying in a small amount of fat followed by the addition of other ingredients to the pan, but that technique is better left to a true sauté pan with high straight sides!. A 7-8 inch skillet is a highly functional pan for cooking an omelet or scrambled egg, sautéing garlic or your favorite vegetables!. A 10-12 inch skillet can be used for frying greater volumes of the same items, and for stir-frying if the pan is made from heavy material that conducts heat well so there are no hot spots!.

A copper pan that is lined with tin or stainless steel is the first choice for delicate items that needs precise timing!. Copper is the quickest responsive metal; it picks up heat immediately but it will also lose heat as soon as the pan is removed from the burner!. For everyday cooking, whether sautéed mushrooms, hamburgers or chicken cutlets, pans made from stainless steel-wrapped aluminum and anodized aluminum are excellent choices!. Some foods require steady, even heat to brown!. An old-fashioned cast iron skillet that doesn’t cool down when you take it off the burner would be a good choice for hash browned potatoes, bacon or a grilled cheese sandwich!.

Although it is better to use a potholder when you are cooking, it is also important that the frying pan handle stay as cool as possible!. You can look for metal handles that are hollowed in some way or that are made of a different metal than the pan itself!. Phenol handles stay cool, even after prolonged frying, but you can't use the pan under the broiler!. Wooden handles stay the coolest, but are not oven-proof and dishwasher-safe!. also it got rotten fast, you will not expect a pan without the handle for its service life!. If you purchase any non-stick aluminum pans you should make certain they are anodized!. Inexpensive non-stick pans will not wear well nor will they hold up to high heat!.Www@FoodAQ@Com

Well, you can use both to wack your husband over the head, if necessary!. JOKING!!!!

I use the term "skillet" for an real cast iron pan, and a "fry pan" for one of those Teflon numbers, but that's just me!.Www@FoodAQ@Com

I think skillet is the proper word for frying pan!. I live in Alabama and I hear alot of people say frying pan!.Www@FoodAQ@Com

No more difference than a faucet and a tap!. Just different names for the same thing!.Www@FoodAQ@Com

There is no difference!.!.!.just depends what you prefer to call it!Www@FoodAQ@Com

Yeah, I think their the same!.Www@FoodAQ@Com

Where you live!.Www@FoodAQ@Com





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