Frying pans have been a crucial tool in human cooking for thousands of years, with evidence of their use dating back to ancient civilizations. The first frying pans were likely made of clay and used over an open flame to cook meats, vegetables, and grains.
Egypt, Greece and Rome started using bronze and copper frying pans frequently with time, as cooking techniques advanced. Back then, these frying pans were made of complex designs. Talking about its shape, they were flat in the bottom and shallow at sides. These frying pans were used in wide range of dishes, from everyday meals to grand ocassions.
Even though the cultures were different, varieites of dishes were vast, ancient Egypt, Greece and Rome chose to use frying pans in their cooking.
Talking about ancient Egypt, they used copper of bronze frying pans for cooking a wide range of meals like meats, vegetables and grains. To cook, they used an open flame or charcoal fire and placed the frying pan on top of that. Being a significant part of Eyptian cuisine, frying pans were accepted to as a necessity.
In ancient Greece, frying pans were known as “tagenon” or “tagenites” and were made of clay or metal. They had a flat bottom and high sides, and were used to cook everything from eggs to meat to vegetables. Greek cuisine relied heavily on the use of frying pans, with many traditional dishes such as spanakopita (spinach pie) and moussaka (eggplant casserole) being cooked in a frying pan.
In ancient Rome, frying pans were known as “patella” or “patina” and were made of bronze or iron. They were used to cook a wide range of dishes, including meats, vegetables, and sauces. Roman cuisine was heavily influenced by Greek cooking, and many of the dishes that were popular in Greece were also popular in Rome. As the daily need of frying pans increased, it became a necessary part of Roman kitchens and gradually were used in cooking from ordinary meals to grand parties.
During ancient times, the makers of frying pan often poured their art into decorating the frying pans with complex designs, thus expressing their artistic skills. They used to make these designs depending upon the purpose, sometimes just for decoration while other times, to distribute the heat evenly.
In ancient Egypt, frying pans were often decorated with images of gods and animals, such as birds, lions, and snakes. These designs were meant to protect the food being cooked and to ward off evil spirits. Some frying pans also had inscriptions or hieroglyphics on them, which may have been used to indicate the type of food being cooked or to commemorate a special occasion.
In ancient Greece, frying pans were sometimes decorated with scenes from mythology or everyday life. These designs were often painted onto the surface of the pan using black or red glaze. Some frying pans also had handles that were shaped like animals or mythological creatures, such as griffins or satyrs.
In ancient Rome, frying pans were often made of bronze or iron and were decorated with intricate designs that reflected the status and wealth of the owner. Some frying pans were inscribed with the name of the owner or the name of a famous chef, while others were decorated with scenes from Roman mythology or history. Some frying pans also had handles that were decorated with animal motifs or other ornamental designs.
Overall, the designs on frying pans varied widely depending on the time period and culture in which they were made. However, the makers of these pans took utmost care in designing the pans and create beautiful, subtle and functional designs as for them they were more than practical objects of daily use.
In a nutshell, frying pans held an important place in the kitchens of ancient civilizations and played a significant role in cooking almost all dishes in ancient Egypt, Greece and Rome.
Europe saw an increasing popularity in iron frying pans during the middle ages. The main element of these pans were wrought iron and they were also very heavy and durable. Talking about its shape, they were flat at bottom and high at sides which made them suitable for cooking one-pot meals. Due to its characteristics, iron frying pans were accepted as the standard in home and restaurants and were wildly used for centuries.
With time, cast iron frying pans were became wildly popular in the United States, around 18th and 19th century. High quality, affordable and long-lasting pans were introduced by companies such as Lodge and Griswold. A variety of cast iron cookware, including frying pans, were produced by the Erie, Pennsylvania-based Griswold Manufacturing Company. Collectors prize Griswold frying pans for their superior quality and craftsmanship.
In addition to producing a variety of cast iron cookware, including frying pans, The Lodge Manufacturing Company was established in South Pittsburg, Tennessee, in 1896. Lodge frying pans, which are still made today, are renowned for their robustness and consistent heating.
Even though Lodge and Griswold were independent businesses, they were both well-known for their premium cast iron cookware, and both home cooks and professional chefs still hold them in high respect.
From here, cast iron frying pans became popular by pioneers and settlers in the west. They were mainly used for cooking over an open fire and it continued to be popular till the 20th century.
However, a brand-new frying pan that would transform cooking was unveiled in the 1950s: the non-stick frying pan. It was simpler to cook and clean with this type of pan because to a unique coating that kept food from clinging to the surface. Worldwide adoption of non-stick frying pans was rapid, and they continue to be a popular option today.
Marc Grégoire, a French engineer, created the first non-stick frying pan in 1954. Grégoire saw his wife suffer with food clinging to their conventional metal pans, which gave him the idea to develop a non-stick surface for cookware.
Grégoire’s invention was a coating made of polytetrafluoroethylene (PTFE), also known as Teflon and better recognised by its brand name. Because of its extremely low coefficient of friction, PTFE, a synthetic fluoropolymer, offers a smooth, non-stick surface. Grégoire coated a frying pan with PTFE, creating a completely new category of cookware that immediately became well-liked.
The earliest non-stick frying pans were offered exclusively in France under the brand name “Tefal” (a mix of “Teflon” and “aluminium”). Tefal started exporting its pans to other nations as demand for the product increased as non-stick cookware’s advantages came to light.
Non-stick frying pans are a common fixture in contemporary kitchens, and there are numerous brands and varieties to choose from. Despite the fact that non-stick coatings’ particular chemical makeup might vary, all of them depend on a low-friction surface to keep food from adhering to the pan. It’s crucial to use non-stick coatings correctly and to replenish them as needed because they can lose their effectiveness over time and create harmful gases if heated excessively.
Fry pans are now available in a huge variety of materials, sizes, and shapes nowadays. Copper frying pans are great heat conductors while stainless steel frying pans are sturdy and simple to clean. Cast iron frying pans are good for searing meats and vegetables, while non-stick frying pans are best for cooking eggs and other delicate dishes.
Since their humble beginnings as clay pots used over an open flame, frying pans have advanced significantly. They are an essential part of modern kitchens nowadays and are used to prepare everything from basic meals to elaborate specialties. There is a frying pan out there that is ideal for you, whether you choose a traditional cast iron pan or a contemporary non-stick frying pan.
