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Frying Pans
A frying pan, also called a skillet, has a flat bottom and a handle. It is designed to fry, sear, and brown foods, and is not as deep as a saucepan.
147 Questions
How do you clean the bottom of the non-stick frying pan?
Cleaning an old non stick frying pan can be done easily with a few simple steps. Start by filling the pan with warm water and a few drops of dish soap. Let the pan soak for a few minutes before using a non-abrasive sponge or cloth to remove stuck on debris and food. Rinse the pan with warm water and dry with a clean cloth. If the pan is still greasy sprinkle a small amount of baking soda over the pan and scrub with a wet sponge or cloth. Rinse again with warm water and dry with a cloth. To finish wipe the pan with a bit of oil to prevent it from rusting.
Does bacon cook in the frying pan because of convection?
Yes, Conduction is illustrated by the heat being transferred from the hot pan into the egg which then causes the egg to heat and transform.
Jumping out of the skillet into the frying pan mean?
getting out of a trouble and getting into another one.
Is an egg frying in a pan conduction?
This is a more complicated question than you might expect.
There are three basic way heat moves, convection, radiation, and conduction. Convection moves heat around by the rising and falling (currents) of some medium like air or water. The currents form, because heated material (in general) is less dense than cooler material. Therefore, convection *never* happens in the absence of gravity.
Radiation is always in the form of light, specifically infrared. The warmth you feel when sunlight touches your skin is this kind heat.
Lastly, there's conduction where heat moves from one thing to another by contact.
Frying pan cooking (dry) primarily uses conduction, but radiation and convection do play roles. Frying pan cooking (with oil) primarily uses convection, but conduction is involved if the food sticks to the bottom.
How many watts does an electric frying pan use?
The trick to frying bacon or any pork is to only add a very little oil to the pan. A medium heat is best and in order to make it soft, a slow to medium temperature is required to soften the meat.
Frying it on a high heat will just make it tough.
Fry on a slow to medium heat, turning occassionally and cooking time will depend on the thickness of the bacon
Running the bacon under a little water (shake off excess water) is supposed to preven it from curling up
How should you dispose of an old frying pan?
Take it to a recycling center and ask someone who works there into which container they would prefer you place it.
Can you bake in a spider frying pan?
A spider is a Small round Strainer, on the end of a stick/pole 8-12 inches in length. Used in Frying to pull individual items out of the fryer when not using baskets.
A spider is a dead face with legs.... when its getting coocked it is poked with sticks to make sure its still dead.
How do you play the who's in my frying pan game?
It's a secret. You have to find out on your own. It's all trigonometry.
What will happen if you put something in a hot pan?
If you were to put something in a hot pan it would matter what it is , if it were to be a block of butter it would dissolve because there is so much heat
What happens if you put ice in a frying pan with oil?
The ice will cause the oil to erupt and splash out of the pan, causing severe burns or a fire.
How do you clean a cast iron frying pan that has a moldy smell to it?
I collect old cast iron, so I've seen some pieces that are pretty rough. The moldy smell is often caused by a collection of old rancid oil on the piece.
Contrary to common belief, it's perfectly OK to wash cast iron pots in soapy water. I try not to, but I will when needs be. That's not to say that you won't possibly have to re-season the pot later, but that's no big deal. The No Soap "rule" comes from days gone by, when soap contained a lot of lye. Newer soaps don't.
So that's what I'd try first. If the pot smells bad, you probably won't want to cook in it. You might as well give it a good soap and water wash. Just don't use anything too course to scrub with. Use one of those plastic scrubbies. Dry the piece well after you wash it, then give it a light coating of cooking oil inside and out if the smell has gone away. If not, then don't bother.
If the smell remains, it's time to escalate. I'd try a light sanding of the surface of the pot. Use fine sandpaper and/or steel wool. Wash and dry and give it the old smell test. OK? Good. No, still smells? If this doesn't do it, it's time to completely strip the piece. This is done in a few ways. One, is to make and use an electrolysis machine, It's pretty easy, but requires an old battery charger and a few other pieces parts. Another way is to coat the piece with oven cleaner, wrap it up in a plastic trash bag and let it sit for a few days or a week. When it's clean, wash and dry it, then season it. The other way is to submerge the pot in a lye bath. I use one of those plastic tubby things that you can buy at WallyWorld or at a Dollar store, for $5. Just be sure it's big enough to hold the pot, submerged in liquid. Mix 1 can of lye with 4-5 gallons of water in the tubby. NOTE! Lye is evil stuff. Be very careful when you handle it. Slowly add the lye to the water. Use eye protection. Stir well, but gently ) Hang the pieces from the side of the tub with a steel coat hanger. (The hanger lets you remove the piece without sticking your hands in the lye) I usually let the pieces soak for several days or a week. I have left pieces in the tub for a month. They don't rust and aren't damaged. When the piece is properly cleaned, it will have a gray color to it. If the smell is gone after you've washed the piece, you can go ahead and re-season it.
If, after all of this, the pot still smells, I'd offer it on Ebay as a boat anchor. Or, I'd make a kitchen clock out of it. SOME pots are beyond saving. Not many, but some. Others just make you so mad that they deserve a humiliating demise. Let's hope you can save yours!
Why is copper not often used for pans?
Copper has a good conductivity rate and dissipates heat rapidly and evenly across it's surface.
Copper is used because it is a good conductor of heat. Copper will react to certain food acids such as tomato sauce, so pans are usually made from stainless steel that is clad, or covered on the surface that sits on the heating source... the stove. Copper also reacts to eggs.. try to whip egg whites in a copper bowl and you will spend a good amount of time doing it. This is because the copper reacts with the egg and breaks down the surface tension making it difficult to form "peaks".
You can get this at Macy's furniture and cooking stores!
What would happen if you picked up a metal handle on a hot frying pan with a wet cloth?
You would burn yourself because the water in the cloth is a good conductor of heat.
Why would you not use plasti c to make a frying pan?
Some thermoplastics have a low melting point, lower than the normal temperature of the pan when being used over heat. However, Teflon and other fluoropolymers are used as cookware materials and can withstand tempeatures of up to 450 to 500 degrees F.
Why are frying pans made out of steel?
because of the matter it has so much that it makes a frying pan it could make any thing if it had the right amount of it.
What is deglazing a frying pan?
Deglazing is a cooking technique for removing and dissolving browned food residue from a pan to flavor sauces, soups, and gravies.
When a piece of meat is roasted, pan fried or prepared in a pan with another form of dry heat, a deposit of browned sugars, carbohydrates, and/or proteins forms on the bottom of the pan, along with any rendered fat. The French culinary term for these deposits is sucs.
The meat is removed and the majority of the fat is poured off, leaving a small amount with the dried and browned meat juices. The pan is returned to the heat, and a liquid such as vegetable or meat stock, a spirit, some wine, or verjuice is added to act as a solvent. This allows the cook to scrape the dark spots from the bottom of the pan and dissolve them, incorporating the remaining browned material at the bottom of the pan into a basic sauce.[2]The culinary term fond, French for "base" or "foundation", refers to this sauce, although it is also sometimes used to describe the browned food bits instead (commonly in the United States).
The flavour is determined chiefly by the meat, the liquid used for deglazing, and any flavouring or finishing ingredients added, such as aromatics, herbs, or butter.
This method is the cornerstone of many well known sauces and gravies. The resulting liquid can be seasoned and served on its own (sometimes called a jus), or with the addition of aromatic vegetables, such as onions orshallots, carrots and celery, or used as the base for a soup. The sauce can also be thickened by whisking in butter, through the addition of a starch, such as flour, cornstarch, or arrowroot, or simply simmered down with a steady heat to form a rich, concentrated reduction.
