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Frying pan
A frying pan, frypan, or skillet is a flat-bottomed pan used for frying, searing, and browning foods. It is typically in diameter with relatively low sides that flare outwards, a long handle, and no lid. Larger pans may have a small grab handle opposite the main handle. A pan of similar dimensions, but with less flared vertical sides and often with a lid, is called a sauté pan or sauté. While a sauté pan can be used like a frying pan, it is designed for lower heat cooking methods, namely sautéing.
== History ==
Copper frying pans were used in ancient Mesopotamia. Frying pans were also known in ancient Greece where they were called ''tagēnon'' (Greek: τάγηνον〔(τάγηνον ), Henry George Liddell, Robert Scott, ''A Greek-English Lexicon'', on Perseus〕) and Rome, where they were called ''patella'' or ''sartago''. The word ''pan'' derives from the Old English ''panna''.〔(【引用サイトリンク】title=Pan - Definition and More from the Free Merriam-Webster Dictionary )〕 Before the introduction of the kitchen stove in the mid-19th century, a commonly used cast iron cooking pan called a spider had a handle and three legs used to stand up in the coals and ashes of the fire. Cooking pots and pans with legless, flat bottoms were designed when cooking stoves became popular; this period of the late 19th century saw the introduction of the flat cast iron skillet.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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