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1) Any of a variety of different cooking utensils that are built with a flat bottom and raised sides to hold or prepare food ingredients. Pans are used for numerous food preparation tasks which may require they be heated or cooled while being resistant to breakage and easy to remove contents or clean afterwards. Materials used for the production of pans include aluminum, cast iron, copper, stainless steel, oven-safe ceramic or glass. Some of the most common types of pans include aebleskiver, baking, braiser, bread, brioche, bundt, cake, casserole, chef's, crepe, frying, grill, muffin, omelet, paella, roasting, saucier, saucepan, sauté, sauteuse, skillet, springform, stir-fry, tart, tortilla, and tube pan.
2) The Spanish word for "bread."
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Skillet Grill Pan | 
Paella Pan | | 
Roasting Pan | 
Rectangular Cake Pan | | 
Chef's Pan |
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USDA Nutrition Facts |
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| Serving Size 1 slice cooked |
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| Calories 541 |
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| Protein 37g |
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| Total Fat 41g |
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| Total Carbohydrates 1g |
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| Dietary Fiber 0g |
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| Sugars 0g |
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| Potassium 565mg |
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| Sodium 1030mg |
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| Cholesterol 110mg |
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| Serving Size 1 serving ( 3 oz ) |
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| Calories 277 |
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| Protein 26g |
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| Total Fat 18g |
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| Total Carbohydrates 0g |
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| Dietary Fiber 0g |
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| Sugars 0g |
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| Potassium 354mg |
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| Sodium 93mg |
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| Cholesterol 89mg |
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| Serving Size 1 serving ( 3 oz ) |
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| Calories 248 |
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| Protein 23g |
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| Total Fat 16g |
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| Total Carbohydrates 0g |
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| Dietary Fiber 0g |
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| Sugars 0g |
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| Potassium 322mg |
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| Sodium 87mg |
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| Cholesterol 83mg |
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Pan term - Related Content |
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| A herb, nut and seed mixture that is commonly served Middle Eastern countries such as India. Pan Masala is most often considered to be an item to aid digestion or used as a ... |
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| A type of bread that has been a Latin American staple for centuries. Pan Cubano is prepared using bread flour or all-purpose flour and a starter is used as a leaven. It is similar ... |
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| A safety covering mitten to fit around the steel handle of cast iron or similar pans and griddles that are used for stovetop, oven, or open flame cooking. Hot metal handles on ... |
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| A method of cooking that involves that use a heavy pan containing a small amount of fat that is used for cooking foods over moderate heat The fat which helps to prevent the fried ... |
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| To cook meat or fish in an uncovered frying pan at a high temperature with the use of little or no grease, pouring off fat as it builds up. |
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Proper pan preparation will result in easy removal of the finish baked goods. There are several preparation methods that work well. Read the recipe carefully to identify ... |
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Pan-frying is similar to sautéing except that a little more oil is used, the turkey pieces are larger and thicker, and the cooking process usually requires more time. High ... |
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Pan-frying is similar to sautéing except that a little more oil is used, the cuts of beef do not have to be thin, and the cooking process may require more time. Like sautéing, ... |
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| Sautéing | Pan-Frying
Sautéing
Sautéing is the technique of cooking thin cuts of lamb in a small quantity of hot fat in an uncovered pan. This is considered a 'dry heat' ... |
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| Pan roasted fillets are topped with a creamy scallion studded sauce. |
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| A simple marinade gives these lamb chops an elegant taste. |
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| A rich, smooth gravy, made from the meat drippings, that will provide a savory sauce to enhance the flavor of any meat or potato dish. |
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| Nothing matches the authentic flavor of turkey gravy prepared with pan drippings. |
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| Salisbury steak is basically a hamburger without a bun, but is usually made to look more "steak-like" by shaping the meat into oval or rectangular patties of uniform thickness, then slightly depressing the center area so there isn't the rounded, dome-like shape that hamburgers often have. This is a quick, easy and economical entree. |
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