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A frying pan, frypan, or skillet is a flat-bottomed pan used for frying, searing, and browning foods. It's miles usually 20 to 30 cm (8 to 12 in) in diameter with exceptionally low facets that flare outwards, an extended cope with, and no lid. Larger pans might also have a small seize manage contrary the principle manage. A pan of similar dimensions, however with much less flared, more vertical aspects and frequently with a lid, is referred to as a saute pan. At the same time as a saute pan can be used like a frying pan, it's miles designed for lower-heat cooking methods, particularly sauteing. Copper frying pans were used in historical mesopotamia.
Frying pans were also known in ancient greece where they had been known as tagenon and rome, where they had been referred to as patella or sartago. The phrase pan derives from the antique english panna. Before the creation of the kitchen stove in the mid-nineteenth century, a commonly used cast-iron cooking pan called a 'spider' had a cope with and 3 legs used to stand up within the coals and ashes of the hearth. Cooking pots and pans with legless, flat bottoms have been designed while cooking stoves became popular; this era of the late 19235345 century saw the creation of the flat solid iron skillet.