Frying & Saute Pans - Cast Iron Pans from All-Clad & other brands - Bed Bath & Beyond Frying & Saute Pans As Seen on TV (3) Ballarini (13) Culinary Institute of America (2) Dansk (1) J A Henckels International (2) kate spade new york (2) KitchenAid (4) Legacy by Picnic Time (1) Lenox (4) $50 Bonus Gift Card with $300 Calphalon Purchase (39) $50 Bonus Gift card with $300 Anolon Purchase (16) Clearance!

(4) $75 Bonus Gift card with $300 Anolon Advanced Purchase (4) Manufacturers' Savings Event (4) Showing 1 - 48 of 702 product(s) Sort by 4.2 out of 5 stars 308 Reviews $19.99 - $29.99 4.1 out of 5 stars 135 Reviews $19.99 - $29.99 $50 Bonus Gift Card with $300 Calphalon Purchase Wedding Registry Favorite 4.5 out of 5 stars 166 Reviews $49.99 3.4 out of 5 stars 13 Reviews $4.99 4 out of 5 stars 1 Review $29.99 $50 Bonus Gift Card with $300 Calphalon Purchase 4.2 out of 5 stars 58 Reviews $14.99 - $19.99 $50 Bonus Gift card with $300 Anolon Purchase $75 Bonus Gift card with $300 Anolon Advanced Purchase Not yet rated Write a review $24.99 5 out

 of 5 stars 2 Reviews $119.99 5 out of 5 stars 3 Reviews $294.99 Not yet rated Write a review $99.99 Not yet rated Write a review $469.99 Not yet rated Write a review $79.99 - $119.99 Not yet rated Write a review $99.99 $50 Bonus Gift Card with $300 Calphalon Purchase Wedding Registry Favorite 4.9 out of 5 stars 94 Reviews $64.99 Not yet rated Write a review $79.99 $50 Bonus Gift card with $300 Anolon Purchase 3.9 out of 5 stars 15 Reviews $49.99 Not yet rated Write a review $49.99 $50 Bonus Gift Card with $300 Calphalon Purchase 4.7 out of 5 stars 24 Reviews $69.99 Not yet rated Write a review $79.99 - $119.99 5 out of 5 stars 3 Reviews $244.99 5 out

 of 5 stars 1 Review $129.99 Bonus Le Creuset Breakfast Griddle with $600 Le Creuset Purchase.

4.7 out of 5 stars 3 Reviews $99.99 - $124.99 Not yet rated Write a review $99.99 Not yet rated Write a review $14.99 $50 Bonus Gift Card with $300 Calphalon Purchase 4.6 out of 5 stars 16 Reviews $99.99 4.7 out of 5 stars 3 Reviews $39.99 Each Not yet rated Write a review $99.99 - $129.99 Not yet rated Write a review $249.99 Not yet rated Write a review $69.99 - $79.99 Each Not yet rated Write a review $76.99 $50 Bonus Gift card with $300 Anolon Purchase $75 Bonus Gift card with $300 Anolon Advanced Purchase 4.5 out of 5 stars 15 Reviews $59.99 4.7 out of 5 stars 21 Reviews $14.99 - $24.99 5 out of 5 stars 3 Reviews $34.9

9 - $89.99 $50 Bonus Gift Card with $300 Calphalon Purchase 4.6 out of 5 stars 9 Reviews $49.99 5 out of 5 stars 1 Review $374.99 3.3 out of 5 stars 3 Reviews $224.99 Not yet rated Write a review $119.99 5 out of 5 stars 3 Reviews $19.99 Not yet rated Write a review $149.99 - $159.99 Not yet rated Write a review $48.99 Bonus Le Creuset Breakfast Griddle with $600 Le Creuset Purchase.

5 out of 5 stars 1 Review $134.99 4 out of 5 stars 1 Review $51.99 Not yet rated Write a review $29.99 4.1 out of 5 stars 7 Reviews $149.99 4.5 out of 5 stars 11 Reviews $29.99 5 out of 5 stars 1 Review $44.99 - $64.99 Not yet rated Write a review $14.99 Not yet rated Write a review $99.99 Showing 1 - 48 of 702 product(s) Sort by > Frying & Saute Pans Professional chefs and home cooks alike know that good quality frying pans can make the difference between dependable and delicious — when you fry eggs you may want an omelet pan or one with a non–stick interior while sauté pans over high heat can bring out the best in a fish or filet. One sauté pan is usually not enough — a range of sizes is useful for preparing a variety of side and main dishes.

If your goal is to eat a healthier diet then a ceramic fry pan may be the solution — the green pan is one popular choice because the ceramic nonstick interior cooking surface ensures effortless food release and allows you to whip up tasty meals without using oil, butter or grease. Traditionalists and modern cooks all agree that when you want to fry bacon or make cornbread only a cast iron pan will do. Our comprehensive selection of frying and sauté pans is designed to appeal to the amateur cook, the gourmet cook and the professional chef. Don’t wait — get cooking! Select a store you would like to make your favorite store. Product name goes here.

Hearth to Hearth: There's History In Your Frying Pan - The Journal of Antiques and Collectibles January 20, 2001 Hearth to Hearth 3 Comments Hearth to Hearth: There’s History In Your Frying Pan Hearth to Hearth: There’s History In Your Frying Pan – The Journal of Antiques and Collectibles – January 2001 There is a certain amount of confusion regarding the name for that three-legged, long-handled frying pan we call a “spider.” Collectors of kitchenware tell us that its shape evokes the arachnid-high stilty legs holding up a round black body. With a bit of a stretch, the long handle appendage is also somehow lifelike. The opening at the shaped tip of the handle, usually a hook or a rattail, suggests an eye. The organic nature of the image is carried into its name, as was typical of early technology terminology.

It’s like the common use of the word “dogs,” (originally work animals,) and the terms “firedogs” (andirons,) or “spit dogs” (mechanical spit turners.) Surprisingly, the term spider is American in origin, according to both sides of the Atlantic: The Dictionary of Americanisms (1951) and The Oxford Dictionary agree. The earliest reference offered is an American advertisement: “The Pa. Packet (1790) announced that “William Robinson, Junr…Hath for Sale…bake pans, spiders, skillets.” Note the distinction between spiders and skillets (long-handled, legged stew pots.) By applying a certain logic to Robinson’s advertisement, the spider, being neither a bake pan nor a stew pan, is by default a frying pan. And so it seems to have been, according to clues in the pots themselves and in the recipes. One can speculate that they evolved from the frying pans one finds in early paintings, where high-legged frying pans are scarce. They clearly show the elements of earlier Dutch cast-iron frying pans (no legs) used for pancakes, for example, or seventeenth-century ceramic, three-legged rounded pipkins.

Perhaps these inspired what would become the eighteenth-century American forged, stamped, or spun sheet iron spiders with welded legs and a strap handle. By mid-nineteenth century, cast-iron frying pans, flat bottomed, slant sided, and still three-legged, assumed the earlier name and were also called spiders. The new cookstove had influenced new pot designs. Legs were eliminated and rounded bottoms were flattened. This was a death knell for the lovely bowl-shaped spiders; deep frying and simple warming were now the province of deep-stamped iron fryers and saucepans. In their pared-down form, spiders continued to function as shallow frying pans but under a variety of old names-pans, frying pans, and skillets. And although they were now legless, they sometimes kept their old name-spiders. The same period produced deep flat-bottomed, stamped-iron spiders on high strap legs. I have two of these in my own collection, identical but for size (these were not accidentals, and find they are superb deep fryers. Their construction is less careful than the common eighteenth century versions; there is some possibility that they are Long Island pieces.

I have not seen them in trade catalogs or books on iron, and apart from the layers of grease they came with, I have no documentary evidence of their intended use. I would love to hear from anyone who does. In any case, spiders—the name and the pan—continued to be a strong part of kitchen culture. They must have been in general use and widely known, as various American writers of fiction and poetry used spiders to make a literary point. John Galt described a “a judicious selection of spiders and frying-pans.” Poet John Greenleaf Whittier knew his readers would understand his images in the line “Like fishes dreaming of the sea and waking in the spider.” In her novel We Girls (1870) : Mrs. Adeline D. T. Whitney invoked a kind of domestic life with the line, “It is slopping and burning and putting away with a rinse that makes kettles and spiders untouchable.” Another view of spider history comes from early recipes.

English fried foods required “frying pans” (not the American “spiders.”) Martha Bradley’s extensive The Experienced Housewife (London, 1756) had several sections entitled “Of Frying.” These dishes invariably required a “frying-pan,” as distinguished from other kinds of pots such as the “stewpans” in which she simmered ragoos. Hannah Glasse’s recipes (1747) likewise specified “frying-pans” and “pans” for such fried dishes as fish, “Dough Nuts” or “Fritters.” Frying pans, widely known, were manufactured in varying depths to suit the cook’s need of lard or butter. These recipes did not mention spiders. A search of early American printed cookbooks also turned up very few frying pans of that name. Considering its familiarity today, the term “spider” seems to have been surprisingly unused. Undoubtedly frying pans abounded, as people continued to fry, but they were known by other names. Regionality may be the key to this.

American Cookery (Connecticut, New York, 1796), The Virginia Housewife (1824), The Kentucky Housewife (1839), and The Carolina Housewife (1847) all chose the terms “pan” or “frying pan.” The “best sort of frying pan” was described by Mrs. Lee (Boston, 1832) as follows: “A frying-pan should be about four inches deep, with a perfectly flat and thick bottom, twelve inches long and nine broad, with perpendicular sides, and must be half filled with fat…” Hers seems to be an oval, apparently cast iron, a rare shape today. Perhaps she assumed (from the date and the prevalence of fireside cooking at that time) that you would know that there were legs. You have to go to the early nineteenth century Boston and New England cookbooks to find spiders.

The first American mention of spiders was in a fritter recipe in Lydia Maria Child’s Frugal Housewife (Boston, 1833): She wrote, “Flat-jacks, or fritters, do not differ from pancakes, only in being mixed softer…They are not to be boiled in fat, like pancakes; the spider [emphasis mine] or griddle should be well greased, and the cakes poured on as large as you want them, when it is quite hot; when it gets brown on one side, to be turned over upon the other…” These are clearly the kind of pancakes we make today, and the technique is a kind of pan baking. Child’s spider must have been a flat-bottomed variety of cast iron, probably with legs, as her era was still largely hearth oriented. In 1845, Mrs. E. A. Howland (Montpelier, VT) also suggested that griddle cakes or flat jacks (pancakes) use the same pans: “Bake or fry them on a griddle, or in a spider, like buckwheat cakes.” Mrs.

Howland’s spider is without a doubt a heavy frying pan, the thick iron working as a griddle does.” By the end of the century spiders—the restyled stove top kind—were still in use with their old name. Occasionally they were still used for deep frying. For example, an 1880’s Texas cookbook offered a recipe for “Crullers” that required “a great deal of lard in the spider…” but gave no clues about its design. “Spider Cornbreads” also turned up in recipe collections. They are usually baked in a preheated heavy cast-iron frying pan, sometimes in the oven and sometimes on the stove top. Miss Parloa’s Young Housekeeper (Boston, 1894) offered a recipe for “Spider Corn Bread,” made with a mixture of sweet and sour milk. Despite the title, she directs: “Have a short-handled, cast-iron frying pan heating on the top of the stove…” and right there on the page, embedded in the text, is an illustration of a just such a pan labeled “Frying-Pan.” A few years later, Mrs.

Lincoln, (BOSTON, 1883, 1897 ed.): quoted the recipe, calling it “Spider Corn Cake (Sour Milk).” She adapted t h e directions to suit the title: “Melt the butter in a hot spider (emphasis mine), or shallow round pan…” Why call it “Spider Corn Bread” and then bake it in a “frying pan?” The readers knew the names are synonymous. And they knew that the use of sour milk in both recipes harkened back to earlier days and the first days of pearlash, the chemical leavening that required the sour (acid) liquid to do its leavening work. The title calls up this bit of history, and tells us that the recipe is not only old, but also honored. To this day the words “Spider Cornbread” proclaim a celebrated American tradition based on a special pan. In 1971, Marie Nightingale’s Out of Old Nova Scotia Kitchens (near New England) included a sour milk cornbread recipe called “Spider Cornbread,” as did the Montclair, New Jersey Historical Society version of an early family manuscript cookbook. An honorary title.

Today cooks make spider or skillet cornbread in a heavy frying pan and sometimes remember the days when cornbread was bread, not cake. During the twentieth century this tradition was carried throughout the nation by a new mobile society, and is to be found everywhere. “Spider Cornbreads” in such recipe collections are invariably baked in heavy, preheated cast-iron frying pans, sometimes in the oven and sometimes on the stove top. The Browns’ exhaustive survey of American regional cuisine included it as a Tennessee specialty (American Cooks, 1940.) You may wish to use an old high-legged spider at the hearth or a newer cast-iron frying pan at the stove; either way there is a fine taste of history in your pan. Alice Ross brings 25 years as a dedicated food professional teacher, writer, researcher and collector to her Hearth Studios, at which she teaches workshops in various aspects of hearth, woodstove and brick oven cookery. She has served as consultant in historical food for such noted museums as Virginia’s Colonial Williamsburg and The Lowell National Historical Park in Massachusetts. Ross wrote her doctoral dissertation in food history at the State University at Stony Brook.

Currently, she is involved in a major kitchen report on Rock Hall Museum, a 1770’s Georgian mansion on Long Island. Dr. Ross’ e-mail address is aross@binome.com. Her web site is ~aross Share this: do you know where I can purchase a fireplace “spider” pan with long legs and long handle? are they made anymore? thanks There's History in Your Frying Pan | Architecturals.net Submit an article! There's History in Your Frying Pan There is a certain amount of confusion regarding the name for that three-legged, long-handled frying pan we call a "spider." Collectors of kitchenware tell us that its shape evokes the arachnid-high stilty legs holding up a round black body. With a bit of a stretch, the long handle appendage is also somehow lifelike. The opening at the shaped tip of the handle, usually a hook or a rattail, suggests an eye. The organic nature of the image is carried into its name, as was typical of early technology terminology.

It?s like the common use of the word "dogs," (originally work animals,) and the terms "firedogs" (andirons,) or "spit dogs" (mechanical spit turners.) Surprisingly, the term spider is American in origin, according to both sides of the Atlantic: The Dictionary of Americanisms (1951) and The Oxford Dictionary agree. The earliest reference offered is an American advertisement: "The Pa. Packet (1790) announced that "William Robinson, Junr...Hath for Sale...bake pans, spiders, skillets." Note the distinction between spiders and skillets (long-handled, legged stew pots.) By applying a certain logic to Robinson?s advertisement, the spider, being neither a bake pan nor a stew pan, is by default a frying pan. And so it seems to have been, according to clues in the pots themselves and in the recipes. One can speculate that they evolved from the frying pans one finds in early paintings, where high-legged frying pans are scarce. They clearly show the elements of earlier Dutch cast-iron frying pans (no legs) used for pancakes, for example, or seventeenth-century ceramic, three-legged rounded pipkins.

Perhaps these inspired what would become the eighteenth-century American forged, stamped, or spun sheet iron spiders with welded legs and a strap handle. By mid-nineteenth century, cast-iron frying pans, flat bottomed, slant sided, and still three-legged, assumed the earlier name and were also called spiders. The new cookstove had influenced new pot designs. Legs were eliminated and rounded bottoms were flattened. This was a death knell for the lovely bowl-shaped spiders; deep frying and simple warming were now the province of deep-stamped iron fryers and saucepans. In their pared-down form, spiders continued to function as shallow frying pans but under a variety of old names-pans, frying pans, and skillets. And although they were now legless, they sometimes kept their old name-spiders. The same period produced deep flat-bottomed, stamped-iron spiders on high strap legs. I have two of these in my own collection, identical but for size (these were not accidentals, and find they are superb deep fryers. Their construction is less careful than the common eighteenth century versions; there is some possibility that they are Long Island pieces.

I have not seen them in trade catalogs or books on iron, and apart from the layers of grease they came with, I have no documentary evidence of their intended use. I would love to hear from anyone who does. In any case, spiders?the name and the pan?continued to be a strong part of kitchen culture. They must have been in general use and widely known, as various American writers of fiction and poetry used spiders to make a literary point. John Galt described a "a judicious selection of spiders and frying-pans." Poet John Greenleaf Whittier knew his readers would understand his images in the line "Like fishes dreaming of the sea and waking in the spider." In her novel We Girls (1870) : Mrs. Adeline D. T. Whitney invoked a kind of domestic life with the line, "It is slopping and burning and putting away with a rinse that makes kettles and spiders untouchable." Another view of spider history comes from early recipes.

English fried foods required "frying pans" (not the American "spiders.") Martha Bradley?s extensive The Experienced Housewife (London, 1756) had several sections entitled "Of Frying." These dishes invariably required a "frying-pan," as distinguished from other kinds of pots such as the "stewpans" in which she simmered ragoos. Hannah Glasse?s recipes (1747) likewise specified "frying-pans" and "pans" for such fried dishes as fish, "Dough Nuts" or "Fritters." Frying pans, widely known, were manufactured in varying depths to suit the cook?s need of lard or butter. These recipes did not mention spiders. A search of early American printed cookbooks also turned up very few frying pans of that name. Considering its familiarity today, the term "spider" seems to have been surprisingly unused. Undoubtedly frying pans abounded, as people continued to fry, but they were known by other names. Regionality may be the key to this.

American Cookery (Connecticut, New York, 1796), The Virginia Housewife (1824), The Kentucky Housewife (1839), and The Carolina Housewife (1847) all chose the terms "pan" or "frying pan." The "best sort of frying pan" was described by Mrs. Lee (Boston, 1832) as follows: "A frying-pan should be about four inches deep, with a perfectly flat and thick bottom, twelve inches long and nine broad, with perpendicular sides, and must be half filled with fat..." Hers seems to be an oval, apparently cast iron, a rare shape today. Perhaps she assumed (from the date and the prevalence of fireside cooking at that time) that you would know that there were legs. You have to go to the early nineteenth century Boston and New England cookbooks to find spiders.

The first American mention of spiders was in a fritter recipe in Lydia Maria Child?s Frugal Housewife (Boston, 1833): She wrote, "Flat-jacks, or fritters, do not differ from pancakes, only in being mixed softer...They are not to be boiled in fat, like pancakes; the spider [emphasis mine] or griddle should be well greased, and the cakes poured on as large as you want them, when it is quite hot; when it gets brown on one side, to be turned over upon the other..." These are clearly the kind of pancakes we make today, and the technique is a kind of pan baking. Child?s spider must have been a flat-bottomed variety of cast iron, probably with legs, as her era was still largely hearth oriented. In 1845, Mrs. E. A. Howland (Montpelier, VT) also suggested that griddle cakes or flat jacks (pancakes) use the same pans: "Bake or fry them on a griddle, or in a spider, like buckwheat cakes." Mrs.

Howland?s spider is without a doubt a heavy frying pan, the thick iron working as a griddle does." By the end of the century spiders?the restyled stove top kind?were still in use with their old name. Occasionally they were still used for deep frying. For example, an 1880?s Texas cookbook offered a recipe for "Crullers" that required "a great deal of lard in the spider..." but gave no clues about its design. "Spider Cornbreads" also turned up in recipe collections. They are usually baked in a preheated heavy cast-iron frying pan, sometimes in the oven and sometimes on the stove top. Miss Parloa?s Young Housekeeper (Boston, 1894) offered a recipe for "Spider Corn Bread," made with a mixture of sweet and sour milk. Despite the title, she directs: "Have a short-handled, cast-iron frying pan heating on the top of the stove..." and right there on the page, embedded in the text, is an illustration of a just such a pan labeled "Frying-Pan." A few years later, Mrs.

Lincoln, (BOSTON, 1883, 1897 ed.): quoted the recipe, calling it "Spider Corn Cake (Sour Milk)." She adapted t h e directions to suit the title: "Melt the butter in a hot spider (emphasis mine), or shallow round pan..." Why call it "Spider Corn Bread" and then bake it in a "frying pan?" The readers knew the names are synonymous. And they knew that the use of sour milk in both recipes harkened back to earlier days and the first days of pearlash, the chemical leavening that required the sour (acid) liquid to do its leavening work. The title calls up this bit of history, and tells us that the recipe is not only old, but also honored. To this day the words "Spider Cornbread" proclaim a celebrated American tradition based on a special pan. In 1971, Marie Nightingale?s Out of Old Nova Scotia Kitchens (near New England) included a sour milk cornbread recipe called "Spider Cornbread," as did the Montclair, New Jersey Historical Society version of an early family manuscript cookbook. An honorary title.

Today cooks make spider or skillet cornbread in a heavy frying pan and sometimes remember the days when cornbread was bread, not cake. During the twentieth century this tradition was carried throughout the nation by a new mobile society, and is to be found everywhere. "Spider Cornbreads" in such recipe collections are invariably baked in heavy, preheated cast-iron frying pans, sometimes in the oven and sometimes on the stove top. The Browns? exhaustive survey of American regional cuisine included it as a Tennessee specialty (American Cooks, 1940.) You may wish to use an old high-legged spider at the hearth or a newer cast-iron frying pan at the stove; either way there is a fine taste of history in your pan. Alice Ross brings 25 years as a dedicated food professional teacher, writer, researcher and collector to her Hearth Studios, at which she teaches workshops in various aspects of hearth, woodstove and brick oven cookery. She has served as consultant in historical food for such noted museums as Virginia?s Colonial Williamsburg and The Lowell National Historical Park in Massachusetts. Ross wrote her doctoral dissertation in food history at the State University at Stony Brook.

Currently, she is involved in a major kitchen report on Rock Hall Museum, a 1770?s Georgian mansion on Long Island. Dr. Ross? e-mail address is aross@binome.com. Her web site is ~aross What does out of the frying pan, into the fire mean? Word in Definition Translations ★ ADD TO MY VOCABULARY Definitions for out of the frying pan, into the fire This page provides all possible meanings and translations of the word out of the frying pan, into the fire Wiktionary(0.00 / 0 votes)Rate this definition: out of the frying pan, into the fire(Adverb) From an already bad situation to a worse one.

Numerology Chaldean Numerology The numerical value of out of the frying pan, into the fire in Chaldean Numerology is: 1 Pythagorean Numerology The numerical value of out of the frying pan, into the fire in Pythagorean Numerology is: 7 Sample Sentences & Example Usage Paul Sadler : Why Paul God already had called twelve apostles of the kingdom Although Judas had fallen in transgression, the seat of his apostolic office was filled by Matthias preceding the day of Pentecost. Insofar as Paul was unconverted at the time, he could not have possibly fulfilled the qualificatios set down by the Holy Spirit to be numbered with the twelve (Acts 121-26). Of course, there are many dispensationalists who would agree with this interpretation, but teach that God ordained Paul to be the thirteenth apostle of the kingdom. Perhaps you have heard the saying, 'They jumped out of the frying pan into the fire.' In other words, we have gone from bad to worse, which is certainly the case with this view. the number twelve is stamped throughout the pages of prophecy, thus eliminating the possibility of a thirteenth apostolic office (Matt.

1928 cf. Rev. 12-21). What logical explanation then can we give for Paul's apostleship Before the foundation of the world, God foreordained that He would raise up a new apostle to reveal His eternal purpose for the parenthetical age of Grace in which we now live. Hence, Paul says 'But when it pleased God, who separated me from my mother's womb, and called me by His grace, to reveal His Son in me, that I might preach Him among the heathen Gentiles...' (Gal. 115.16). When God temporarily rolled up the building plans of prophecy and placed them aside, He made known a secret set of plans. With this program came a completely new set of blueprints. According to the counsel of His will, He had predetermined to call Paul as the masterbuilder of the project. So then, the instructions for our building program are found in Paul's epistles. Little wonder the apostles says 'I have laid the foundation, and another buildeth thereon. But let every man take heed how he buildeth thereupon.' (1 Cor. 310).

It is essential to use Pauline constructio materials (grace doctrines), simply because someday soon the Building Inspector will examine our workmanship to determine if we followed His codes. Images & Illustrations of out of the frying pan, into the fire Translation Frying pan dictionary definition | frying pan defined out of the frying pan into the fire from a bad situation into a worse one frying pan noun A shallow, long-handled pan used for frying food. Also called skillet; also called regionally fry pan, spider. Our Living Language The terms frying pan and skillet are now virtually interchangeable, but there was a time when they were so regional as to be distinct dialect markers. Frying pan and the shortened version fry pan were once New England terms; frying pan is now in general use, as is the less common fry pan, now heard in the Atlantic states, the South, and the West, as well as New England. Skillet seems to have been confined to the Midland section of the country, including the Upper South. Its use is still concentrated there, but it is no longer used in that area alone, probably because of the national marketing of skillet dinner mixes.

The term spider, originally denoting a type of frying pan that had long legs to hold it up over the coals, spread from New England westward to the Upper Northern states and down the coast to the South Atlantic states. It is still well known in both these regions, although it is now considered old-fashioned. See Note at andiron . frying-pan Fried | Define Fried at Dictionary.com fried adjective 1. cooked in a pan or on a griddle over direct heat, usually in fat or oil. 2. exhausted or incapacitated through intemperance; burned-out. verb simple past tense and past participle of fry 1 . Related forms [freed; German freet] /frid; German frit/ Spell 1. Alfred Hermann [al-frid hur-muh n;; German ahl-freyt her-mahn] /ˈæl frɪd ˈhɜr mən;; German ˈɑl freɪt ˈhɛr mɑn/ (Show IPA), 1864–1921, Austrian writer and journalist: Nobel Peace Prize 1911. fry1 verb (used with object), fried, frying.

1. to cook in a pan or on a griddle over direct heat, usually in fat or oil. 2. Slang. to execute by electrocution in an electric chair. verb (used without object), fried, frying. 3. to undergo cooking in fat or oil. 4. Slang. to die by electrocution in an electric chair. noun, plural fries. a dish of something fried. 6. a piece of french-fried potato. 7. a party or gathering at which the chief food is fried, frequently outdoors: a fish fry. 1250-1300; 1925-30 for def 2; Middle English frien < Anglo-French, Old French frire < Latin frīgere to fry Related forms Examples from the Web for fried Expand Contemporary Examples The first time anyone tastes a fried stuffed olive, they get that where-have-you-been-all-my-life look on their face. Will Debt Crisis Ruin Obama’s Birthday? Michelle Cottle July 27, 2011 Historical Examples There will be fried chicken for dinner and ice-cream—mixed, maybe, chocolate and vanella, and p'raps a streak of strawb'ry.

The Forest Exiles Mayne Reid These should not be fried as quickly as griddle cakes are fried, as the corn might then not be thoroughly cooked. British Dictionary definitions for fried Expand the past tense and past participle of fry 1 fry1 verb fries, frying, fried 1. when tr, sometimes foll by up. to cook or be cooked in fat, oil, etc, usually over direct heat 2. (intransitive) (informal) to be excessively hot 3. (slang, mainly US) to kill or be killed by electrocution, esp in the electric chair noun (pl) fries a dish of something fried, esp the offal of a specified animal: pig's fry 5. (US & Canadian) a social occasion, often outdoors, at which the chief food is fried 6. (Brit, informal) the act of preparing a mixed fried dish or the dish itself Word Origin C13: from Old French frire, from Latin frīgere to roast, fry fry2 the young of various species of fish 2. the young of certain other animals, such as frogs 3.

young children See also small fry Word Origin C14 (in the sense: young, offspring): perhaps via Norman French from Old French freier to spawn, rub, from Latin fricāre to rub Fry noun 1. Christopher. 1907–2005, English dramatist; author of the verse dramas A Phoenix Too Frequent (1946), The Lady's Not For Burning (1948), and Venus Observed (1950) 2. Elizabeth. 1780–1845, English prison reformer and Quaker 3. Roger Eliot. 1866–1934, English art critic and painter who helped to introduce the postimpressionists to Britain. His books include Vision and Design (1920) and Cézanne (1927) 4. Stephen (John). born 1957, British writer, actor, and comedian; his novels include The Liar (1991) and The Stars' Tennis Balls (2000) Collins English Dictionary - Complete & Unabridged 2012 Digital Edition © William Collins Sons & Co. Ltd.

1979, 1986 © HarperCollins Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012 Word Origin and History for fried Expand mid-14c., past participle adjective from fry (v.). fry v. late 13c., from Old French frire "to fry" (13c.), from Latin frigere "to roast or fry," from PIE *bher- (4) "to cook, bake" (cf. Sanskrit bhrjjati "roasts," bharjanah "roasting;" Persian birishtan "to roast;" Greek phrygein "to roast, bake"). Meaning "execute in the electric chair" is U.S. slang from 1929. To go out of the frying pan into the fire is first attested in Thomas More (1532). The related noun is from 1630s. Related: Fried ; frying. Frying pan recorded from mid-14c. n.

"young fish," late 13c., from Anglo-French frei, from Old French frai "spawn," from froier "to rub, spawn (by rubbing abdomen on sand)." First applied to human offspring 14c. in Scottish, though OED and some other sources trace this usage to Old Norse frjo, fræ "seed, offspring." Online Etymology Dictionary, © 2010 Douglas Harper Slang definitions & phrases for fried Expand Nonstick Skillets | America's Test Kitchen From Seafood in a Skillet How We Tested Nonstick skillets are big business: According to Hugh Rushing of the Cookware Manufacturers Association, 70 percent of all skillets sold in this country are nonstick. In the test kitchen, we reach for our nonstick skillets when we’re cooking delicate foods that stick, like eggs or fish. We also like these pans for stir-fries because the brown bits (or fond) don’t stick to the pans as much, so there’s less chance of their burning. Our ideal nonstick skillet is easy to handle, is durable, has great release, and cooks food evenly with appropriate browning.

We evaluated the market and chose the top seven pans from major manufacturers, including our past winner from T-fal. We prefer 12-inch skillets, but we included two 11-inch models because they were the largest skillets offered by two major manufacturers. We set a $60 price limit because nonstick pans wear faster than other pans, so we don’t think they’re worth a major investment. We started by cracking eggs into each preheated pan... How We Tested Nonstick skillets are big business: According to Hugh Rushing of the Cookware Manufacturers Association, 70 percent of all skillets sold in this country are nonstick. In the test kitchen, we reach for our nonstick skillets when we’re cooking delicate foods that stick, like eggs or fish. We also like these pans for stir-fries because the brown bits (or fond) don’t stick to the pans as much, so there’s less chance of their burning. Our ideal nonstick skillet is easy to handle, is durable, has great release, and cooks food evenly with appropriate browning. We evaluated the market and chose the top seven pans from major manufacturers, including our past winner from T-fal.

We prefer 12-inch skillets, but we included two 11-inch models because they were the largest skillets offered by two major manufacturers. We set a $60 price limit because nonstick pans wear faster than other pans, so we don’t think they’re worth a major investment. We started by cracking eggs into each preheated pan—with no fat added—to assess their nonstick ability. We kept cooking consecutive over-easy eggs in each pan until they started to stick; we repeated this test at the end of testing (after cooking fish fillets, stir-fries, and frittatas in each pan) to gauge how the nonstick coatings held up over time. Along the way, we intentionally broke every rule we could think of for nonstick pans. We cut food in the skillets with knives, used metal spatulas and abrasive sponges, stacked the skillets, repeatedly shocked them in cold water, and washed them in a dishwasher. We also took them outside and banged them on a sharp concrete ledge to simulate years of rough handling. What did we learn? First of all, size, shape, and design matter. The two smaller pans were a bust.

While we looked at each pan’s rim-to-rim diameter (the metric used by manufacturers and retailers) initially, it was the diameter of their flat bottoms—their cooking area—that proved more important; we needed at least 9.5 inches of flat surface or fish fillets rode up the sides and cooked unevenly and anything we sautéed was crowded and browned poorly. Heavy pans were taxing to move and maneuver, as were pans with sharp handles or handles that got hot. We preferred lightweight pans with rounded, grippy handles that stayed cool. We also preferred lower, flared sides to taller or straighter ones; their more open design made it easier to maneuver the food in and out of the pan. As for the nonstick coatings, most cookware manufacturers purchase them from large chemical companies. They choose from a range of options, from cheap to premium. The composition of the coating, how well it’s applied, and how many layers are applied all affect performance and durability. Two pans we tested had raised patterns, ostensibly for durability and better heat transfer, but they weren’t very nonstick and mangled eggs.

Only two pans (both with smooth surfaces) aced all of our nonstick tests, culminating with flawlessly releasing 50 eggs in a row after weeks of testing. By contrast, one low-ranked pan failed to flip a single egg at the end of testing. The skillets in our lineup had from two to five layers of nonstick coating; the top performers had at least three. The pan with five layers was our past winner from T-fal; the extra layers offered superior durability in the coating, but this skillet had other construction issues. It dented readily when we struck it on the concrete ledge and domed slightly in the center of its cooking surface when it was heated. This meant that oil ran to the pan edges, so the fish fillets browned irregularly and the eggs were misshapen—they sprouted legs where the whites had leaked toward the edges. We still think it’s a good pan, but it’s no longer best in show. Of the seven pans we tested, we can recommend only two. Our top pan, from Oxo Good Grips, had a broad, smooth, flat surface that cooked and released food perfectly.

It had a darker finish for better browning and was light and maneuverable, with an excellent grippy, stay-cool handle. Its flared sides allowed us to easily move food in and out of the pan. It’s a little more expensive than our past winner, but it was the only skillet that earned our “highly recommended” rating. Read More Pan | Define Pan at Dictionary.com Pan noun 1. the ancient Greek god of forests, pastures, flocks, and shepherds, represented with the head, chest, and arms of a man and the legs and sometimes the horns and ears of a goat. pan-pan noun 1. an international distress signal used by shore stations to inform a ship, aircraft, etc., of something vital to its safety or to the safety of one of its passengers. Origin reduplication and alteration of French panne ‘breakdown, failure’ Pan. pan- 1.

a combining form meaning “all,” occurring originally in loanwords from Greek (panacea; panoply), but now used freely as a general formative (panleukopenia; panorama; pantelegraph; pantheism; pantonality), and especially in terms, formed at will, implying the union of all branches of a group (Pan-Christian; Panhellenic; Pan-Slavism). The hyphen and the second capital tend with longer use to be lost, unless they are retained in order to set off clearly the component parts. Expand < Greek pan- combining form of pâs (neuter pân) all, every, pân everything Dictionary.com Unabridged Examples from the Web for pan Expand Contemporary Examples Fry the florets till they turn golden, then remove from the pan and set aside and let them chill. Who Was Shain Gandee, the MTV ‘Buckwild’ Star Found Dead? Anna Klassen April 1, 2013 The blue notes are drowned out by sounds of gyozas frying on a pan—Koreeda loves to film food.

Bad News for Fliers Clive Irving April 29, 2010 Historical Examples The cock was down, the pan and muzzle were black with the smoke; it had been that instant fired. Waverley Sir Walter Scott British Dictionary definitions for pan Expand a wide metal vessel used in cooking (in combination): saucepan Also called panful. the amount such a vessel will hold 3. any of various similar vessels used esp in industry, as for boiling liquids 4. a dish used by prospectors, esp gold prospectors, for separating a valuable mineral from the gravel or earth containing it by washing and agitating 5. either of the two dishlike receptacles on a balance 6. (Brit) Also called lavatory pan. the bowl of a lavatory 7. a natural or artificial depression in the ground where salt can be obtained by the evaporation of brine a natural depression containing water or mud 8. (Caribbean) the indented top from an oil drum used as the treble drum in a steel band 9. a slang word for face (sense 1a) 12. a small cavity containing priming powder in the locks of old guns 13.

a hard substratum of soil 14. verb pans, panning, panned 15. when tr, often foll by off or out. to wash (gravel) in a pan to separate particles of (valuable minerals) from it 16. (intransitive) often foll by out. (of gravel) to yield valuable minerals by this process 17. Old English panne; related to Old Saxon, Old Norse panna, Old High German pfanna pan2 verb pans, panning, panned 1. to move (a film camera) or (of a film camera) to be moved so as to follow a moving object or obtain a panoramic effect noun (as modifier): a pan shot Word Origin the leaf of the betel tree 2. a preparation of this leaf which is chewed, together with betel nuts and lime, in India and the East Indies Word Origin C17: from Hindi, from Sanskrit parna feather, wing, leaf Pan noun 1.

(Greek myth) the god of fields, woods, shepherds, and flocks, represented as a man with a goat's legs, horns, and ears related adjectives Pandean Panic pan- including or relating to all parts or members: Pan-African, pantheistic Word Origin from Greek pan, neuter of pas all Pan. Collins English Dictionary - Complete & Unabridged 2012 Digital Edition © William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012 Word Origin and History for pan Expand n. Old English panne, earlier ponne (Mercian) "pan," from West Germanic *panna "pan" (cf. Old Norse panna, Old Frisian panne, Middle Dutch panne, Dutch pan, Old Low German panna, Old High German phanna, German pfanne), probably an early borrowing (4c.

or 5c.) from Vulgar Latin *patna, from Latin patina "shallow pan, dish, stewpan," from Greek patane "plate, dish," from PIE *pet-ano-, from root *pete- "to spread" (see pace (n.)). Irish panna probably is from English, and Lithuanian pana is from German. Used of pan-shaped parts of mechanical apparatus from c.1590; hence flash in the pan, a figurative use from early firearms, where a pan held the priming (and the gunpowder might "flash," but no shot ensue). To go out of the (frying) pan into the fire is first found in Spenser (1596). v. "to wash gravel or sand in a pan in search of gold," 1839, from pan (n.); thus to pan out "turn out, succeed" (1868) is a figurative use of this (literal sense from 1849).

The meaning "criticize severely" is from 1911, probably from the notion in contemporary slang expressions such as on the pan "under reprimand or criticism" (1923). Related: Panned; panning. "follow with a camera," 1913 shortening of panoramic in panoramic camera (1878). Meaning "to swing from one object to another in a scene" is from 1931. Related: Panned; panning. Pan Arcadian shepherd god with upper body of a man and horns and lower part like a goat, late 14c., a god of the woods and fields, from Latin, from Greek Pan. Klein says perhaps cognate with Sanskrit pusan, a Vedic god, guardian and multiplier of cattle and other human possessions, literally "nourisher." Similarity to pan "all" (see pan- ) led to his being regarded as a personification of nature. Pan-pipe, upon which he supposedly played, is attested from 1820.

pan- word-forming element meaning "all, every, whole, all-inclusive," from Greek pan-, combining form of pas (neuter pan, masculine and neuter genitive pantos) "all," from PIE *pant- "all" (with derivatives found only in Greek and Tocharian). Commonly used as a prefix in Greek, in modern times often with nationality names, the first example of which seems to have been Panslavism (1846). Also panislamic (1881), pan-American (1889), pan-German (1892), pan-African (1900), pan-European (1901), pan-Arabism (1930). Online Etymology Dictionary, © 2010 Douglas Harper The American Heritage® Abbreviations Dictionary, Third Edition Copyright © 2005 by Houghton Mifflin Company. Published by Houghton Mifflin Company. All rights reserved. pan in the Bible Expand a vessel of metal or earthenware used in culinary operations; a cooking-pan or frying-pan frequently referred to in the Old Testament (Lev.

2:5; 6:21; Num. 11:8; 1 Sam. 2:14, etc.). The "ash-pans" mentioned in Ex. 27:3 were made of copper, and were used in connection with the altar of burnt-offering. The "iron pan" mentioned in Ezek. 4:3 (marg., "flat plate " or "slice") was probably a mere plate of iron used for baking. The "fire-pans" of Ex. 27:3 were fire-shovels used for taking up coals. The same Hebrew word is rendered "snuff-dishes" (25:38; 37:23) and "censers" (Lev. 10:1; 16:12; Num. 4:14, etc.). These were probably simply metal vessels employed for carrying burning embers from the brazen altar to the altar of incense. The "frying-pan" mentioned in Lev. 2:7; 7:9 was a pot for boiling. Easton's 1897 Bible Dictionary Idioms and Phrases with pan Expand

Question: What does an American call a frying pan?
Answer: Skillet