- Flat-bottomed pan used for frying
- Relatively low sides that flare outwards
- Exposing more ingredients to a consistent heat source
- Construction helps cook food evenly while the high walls contain splatters
- Tight-fitting lid that helps lock in moisture and heat
A frying pan, also known as a frypan or skillet, is a pan with a flat bottom that is used for frying, searing, and browning dishes. It has a diameter of 20 to 30 cm (8 to 12 in), relatively low sides that flare outwards, a long handle, and no cover. A little grab handle opposite the main handle may be seen on larger pans. Look for tri-ply or multi-ply pans that are produced by fusing multiple layers of metal, often stainless steel, aluminum, and occasionally copper.
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