Published at Friday, July 06th, 2018 - 00:13:49 AM. Cooking Pan. By Zdzislawa.
Excerpt from Pots and Pans - Bring Them On :
The STIR-FRY PAN is around and deep piece of cookware fashioned in one of two styles. The most common option has a round base sloping out and upward, much in the style of a Windsor pan while the other choice has straight sides joined to a slightly curved base. The design of the stir-fry pan lets heat distribute itself evenly. The sloping sides give easier access to the food which needs to be tossed and turned, as in Asian cuisine. Stir-fry pans are very efficient when quickly searing a mélange of meats, vegetables, and sauces. Aesthetically, the stir-fry pan allows for the preservation of colors and textures.
A SAUTÉING PAN is much the same as a frying pan or skillet. It has straight, short sides. It needs to be made from a heat-resistive material such as lined copper or stainless steel with an aluminum or copper core. It can be used interchangeably for sautéing or frying. This type of pan comes equipped with a long handle on one side but larger models may have a loop handle on the other side to balance out the weight of the pan when removing it from its heat source. Usually, there is a lid. The sauté pan comes in diameters of 6 to 16 inches.
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