Frying pan

A shallow, flat-bottomed pan with a long handle, used to fry, sear, and brown food on a stovetop.

Conduction: Heat transfer through direct contact between particles or objects. The pan transfers heat to food where their surfaces touch.
Cast iron: An iron-carbon alloy cast into shape, commonly used for durable cookware. Cast-iron frying pans store substantial heat and can develop a seasoned surface.
Searing: Cooking food at high heat to brown its surface rapidly. A frying pan's broad, hot surface makes it a common tool for searing meat.
Wok: A round-bottomed or flat-bottomed cooking vessel with high, sloping sides, used especially for stir-frying. Its deep bowl concentrates food and supports tossing, unlike a frying pan's broad shallow base.
Maillard reaction: A chemical reaction between amino acids and reducing sugars that creates browned flavors and aromas. High pan temperatures promote the browning that gives seared food its characteristic crust.
Stainless steel: An iron-based alloy containing chromium, valued for corrosion resistance. Stainless-steel pans resist rust and often use layered metals to improve heat distribution.
Pan-frying: A cooking method that fries food in a moderate amount of hot fat in a pan. This is the cooking technique most directly associated with frying pans.
Griddle: A flat cooking surface, often without raised sides, used to cook food with direct heat. A griddle offers more open cooking area but lacks a frying pan's enclosing sides.
Smoke point: The temperature at which an oil or fat begins producing visible smoke. Heating cooking fat in a pan beyond this point can produce smoke and unpleasant flavors.
Aluminum: A lightweight metal with high thermal conductivity, widely used in cookware. Aluminum spreads heat quickly and often forms the core of clad frying pans.

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