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The ancient Mesopotamians used
copper frying pans; they were also
available in Greek and Roman
kitchens.
To the Greeks they were know as
Teganon and the Romans called them
patella, patella is used in its
modern form in Spanish and is
translated as paella and in
Italian as padella.
Regardless of the name, they are
all frying pans! Frying pans were
originally deep like modern sauce
pans, in North America they are
also referred to as skillets.
In England and America fry pans
with legs were commonly called
spiders, and were used for open
hearth cooking.
Little change was made in the fry
pan for many years, they had broad
shallow bodies and long handles to
keep the cooks hand from being
burned by the fire.
The first use of the word fry pan
was in 1382 when it was used in
the translation of the Vulgate
Bible by John Wycliffe, other than
that, the term fry pan is
infrequently used prior to the
1950s.
Frying pans were typically made of
cast iron, and even though cast
iron is still in use, mostly for
outdoor cooking, most pans today
are made of aluminum or stainless
steel.
Often frying pans are coated with
Teflon for a non-stick surface;
this does not apply to cast iron,
which develops a non stick surface
when it is seasoned.
The largest fry pan in the world
was created by Mumford Sheet Metal
Works in 1950 for the Delmarva
Chicken Festival; they fried over
one hundred tons of chicken in it
before it was retired in 1998.
It measures 10 feet in diameter,
which is 4 inches bigger than the
previous 9.6 ft Washington fry pan
built in 1941 for the Washington
Clam Festival.
Considered a luxury because of the
high cost of electricity at the
time, frying pans were one of the
first items to be electrified.
In 1898 Britain an element fitted
below the pan, with the socket at
the end of a wooden handle. They
never gained popularity even when
electricity became a normal part
of everyday life.
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