A frying pan, frypan, or skillet is a flat-bottomed pan used for frying, searing, and browning foods. It is typically 20 to 30 cm in diameter with relatively low sides that flare outwards, a long handle, and no lid. Larger pans may have a small grab handle opposite the main handle. A pan of similar dimensions, but with less flared, more vertical sides and often with a lid, is called a sauté pan. While a sauté pan can be used as a frying pan, it is designed for lower-heat cooking.
A stainless steel frying pan
Copper frying pan dated end 5th to early 4th century BC, Archaeological Museum of Thessaloniki. The handle is ornamented with floral engravings and ends in the shape of a goose head.
Sausages being pan fried in a frying pan
Cookware and bakeware is food preparation equipment, such as cooking pots, pans, baking sheets etc. used in kitchens. Cookware is used on a stove or range cooktop, while bakeware is used in an oven. Some utensils are considered both cookware and bakeware.
Various commercial baking pans
Ancient Greek casserole and brazier, 6th/4th century BC, exhibited in the Ancient Agora Museum in Athens, housed in the Stoa of Attalus.
Two cooking pots (Grapen) from medieval Hamburg c. 1200–1400 AD
Replica of a Viking cooking-pot hanging over a fire
