Skillet vs. fry pan

[GrumpyDave]

Re: Skillet vs. fry pan

Hank,
As a young man growing up on farm, my grandmother(PA Dutch as you can get) had both skillet's and frying pans. It didn't matter what they were made from, be it aluminum or cast iron. A frying pan was about and inch to an inch and a half deep. Skillets 3 or 4 inches deep and kettles were; well kettles. She always used her skillets when she was making some sauce, gravy or something that needed simmered for some period of time, because of the more even heat distribution. Did that make sense?

[Hank Trent]

Re: Skillet vs. fry pan

Hank,
As a young man growing up on farm, my grandmother(PA Dutch as you can get) had both skillet's and frying pans. It didn't matter what they were made from, be it aluminum or cast iron. A frying pan was about and inch to an inch and a half deep. Skillets 3 or 4 inches deep and kettles were; well kettles. She always used her skillets when she was making some sauce, gravy or something that needed simmered for some period of time, because of the more even heat distribution. Did that make sense?

Wow. Sure did. That would fit exactly with what I've seen a lot in the period.

Hank Trent
hanktrent@gmail.com

[volcav]

Re: Skillet vs. fry pan

Hank,
As a young man growing up on farm, my grandmother(PA Dutch as you can get) had both skillet's and frying pans. It didn't matter what they were made from, be it aluminum or cast iron. A frying pan was about and inch to an inch and a half deep. Skillets 3 or 4 inches deep and kettles were; well kettles. She always used her skillets when she was making some sauce, gravy or something that needed simmered for some period of time, because of the more even heat distribution. Did that make sense?

3 to 4 inches deep would be deep enough to boil eggs as mentioned in a previous post and the water come to a boil quicker in something like that than it would in a pot or kettle. That makes since to me. Interesting discussion.

[AndrewGrim]

Re: Skillet vs. fry pan

According to the Larousse Gastronomique they are the same thing. “A round or oval pan with a long handle, used for frying or sautéing food”, it then gives care, descriptions, uses of them, and specialized variations.

[Hank Trent]

Re: Skillet vs. fry pan

According to the Larousse Gastronomique...

From a quick search, it looks like the Larousse Gastronomique was first published in France in 1938. Was there an earlier edition?

Hank Trent
hanktrent@gmail.com

[AndrewGrim]

Re: Skillet vs. fry pan

Hank, You are correct; I looked at the wrong line the origianal auther Prosper Montagne was born in 1865.