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Chef's Pan

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A medium depth pan that generally has flared or rounded sides but is sometimes found with straight sides. It has a flat bottom and wide mouth, which accelerates the evaporation of liquids. A chef's pan most often will have a long handle and a tight fitting cover. It is made of a metal with a thick ground base that allows temperature changes to occur rapidly as the level of the heat applied to it changes, either increasing or decreasing for the best heat conduction. Chef's pans are available in a variety of sizes such as 2, 3, 4, 5, or 6 quart. The height of the sides make it easier for sautéing, frying or steaming greater amounts of foods, allowing sufficient space for turning and stirring of the contents. Chef's pans are very similar to saucier pans and either pan can be used interchangeably.
Chefs Pan

Chef's Pan term - Related Content

Glossary Terms
Chefs Knife

Chefs Knife

An all purpose kitchen knife that is used for most types of chopping, dicing and slicing with a blade that ranges in length from several inches to 12 inches in length. The ...
Pan Masala

Pan Masala

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 ...
Pan Cubano Cuban Bread

Pan Cubano Cuban Bread

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 ...
Pan Handle Mitt or Holder

Pan Handle Mitt or Holder

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 ...
Pan Fry

Pan Fry

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 ...
Cooking Tips & Advice
Pan Preparation

Pan Preparation

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 ...
Pan-Frying Turkey

Pan-Frying Turkey

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 ...
Pan-Frying Beef

Pan-Frying Beef

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, ...
SautéingPan-Frying Lamb

SautéingPan-Frying Lamb

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' ...
Recipes view more
Chefs Salad

Chefs Salad

A satisfying salad for lunch or dinner.
Traditional Chefs Salad

Traditional Chefs Salad

Filled with crisp greens, fresh vegetables, hard boiled eggs, and strips of meat and cheese, this entrée style salad makes a perfect lunch or dinner.
Pan Roasted Monk Fish with Mushrooms and Scallions

Pan Roasted Monk Fish with Mushrooms and Scallions

Pan roasted fillets are topped with a creamy scallion studded sauce.
Pan Broiled Lamb Chops

Pan Broiled Lamb Chops

A simple marinade gives these lamb chops an elegant taste.
Pan Gravy

Pan Gravy

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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