Bread pans
Monday, February 25th, 2008Frying pans were also known in ancient Greek and Roman kitchens: téganon to the Greeks, patella to the Romans. Frying pans were probably also used to prepare grain dishes, the antecedents of paella made with rice. Skillets were originally deep, much like modern bread pans, but the term is used interchangeably with baking pan. But the advent of the electric fryers marked a revival of fry pans. Frying pans with legs, once common in open hearth cookery, were generally called spiders both in England and in America.
