Frying Pans, Skillets, & Spiders

Frying pans, skillets, and spiders are different names given to the shallow, handled pans used for frying and sauteing foods. The length of the handle varies; some styles have lips on one side, others on two sides. They are made of enameled ware, aluminum, cast iron, and steel. The inside surfaces of the two latter styles are often nickel-plated. The "spider" originally had long legs to keep it from the flames of the open fire, whence its name.

Steak or chop covers, high, round or oval tinware covers, may be used for covering frying pans when pan-broiling meat, especially the cheaper cuts. If the meat is cooked a long time in a pan partly filled with water and the pan is kept tightly covered, the meat will be as tender as the roasts which are cooked in the self-basting roasters.