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Pot or Pan Scraper

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Often considered to be a spatula without a handle, the Pot or Pan Scraper is made to assist with the cleaning of contents remaining in pots, pans, bowls, dishes, plates, and other kitchen ware. A typical Pot or Pan Scraper will be designed with a form that fits easily within the hand so pressure can be adequately applied to remove contents that stick to pots and pans. The Scraper will most often be made of a hard plastic with a beveled and rounded edge so it fits nicely around the curved edges of different sized pieces of kitchenware.
Pot or Pan Scraper

USDA Nutrition Facts

Beef, chuck, arm pot roast, separable lean only, trimmed to 1/8" fat, select, cooked, braised (USDA#23633)

Serving Size 1 oz
Calories 205
Protein 34g
Total Fat 6g
Total Carbohydrates 0g
Dietary Fiber 0g
Sugars 0g
Potassium 281mg
Sodium 57mg
Cholesterol 61mg

Beef, chuck, arm pot roast, separable lean only, trimmed to 1/8" fat, select, raw (USDA#23631)

Serving Size 1 oz
Calories 125
Protein 22g
Total Fat 3g
Total Carbohydrates 0g
Dietary Fiber 0g
Sugars 0g
Potassium 339mg
Sodium 77mg
Cholesterol 35mg

Beef, chuck, arm pot roast, separable lean only, trimmed to 1/8" fat, choice, cooked, braised (USDA#23614)

Serving Size 1 oz
Calories 224
Protein 34g
Total Fat 8g
Total Carbohydrates 0g
Dietary Fiber 0g
Sugars 0g
Potassium 275mg
Sodium 56mg
Cholesterol 81mg

Pot or Pan Scraper term - Related Content

Glossary Terms
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Pot Roast Soup

Similar to a beef stew, this type of soup is made with a cut of meat suitable for pot roasts (round or chuck) that is mixed with vegetables and a rich broth. The intent with the ...
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Pot Sticker or Wonton Wrapper

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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 ...
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' ...
Beef - Pot Roasts

Beef - Pot Roasts

Pot Roasts Cuts from the chuck are among the most popular cuts for pot-roasting (braising). They have plenty of connective tissues that melt when the meat is pot-roasted ...
Recipes view more
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.
Crock Pot Lasagna

Crock Pot Lasagna

Lasagna layered in a crock pot! Easy to make!
Italian Pot Roast - Stracotto

Italian Pot Roast - Stracotto

This wine-and-garlic infused roast is a delicious variant of the classic American pot roast. Don't be alarmed by the quantity of garlic; it mellows as it cooks.
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