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design Richard Sapper with Michel, Pierre Troisgros

The frying pan is a metal utensil of rounded form, shallow, with curved sides, and a handle that is usually equal in length to the diameter of the pan. The egg and crepès is a utensil with the same feautures as the frying pan but with a sloping body and always smaller in size. Both these utensils typically used for fryng and sautéing are of very old origin: in fact, the first specimens of similar items were found at the excavations in Pompeii. In its presunt form, the frying pan probably dates back to the XVIIth century, then of hammered iron, In the following centuries, when its use bevame widespread, it was made of varying metals: firts enamelled iron, then aluminium, finally stainless steel.

The history of the use of the frying pans is curios: whereas in european continental cooking it has always been reserved for its prime purpose, fryng and only rarely for sautéing (potatoes, vegetables, escaloppes), in Mediterranean cooking, its scope has progressively developed from the beginning of this century to become the typical utensil forsautéing any kind of meat, fish or vegetable (filled steak, pork chops, veal escaloppes, trout cooked in butter and sage, tossed spinach).

One important functional difference between this pan and the low casserole eith two handles has altready been explained: curved instead has altready been explained: curved instead of straight sides, making the latter more suitable for certain kinds of sauté cooking. With the aid of Pierre and Michel Troisgros, our design retieves the original material, black steel, which is ideal for frying the food is dipped in boiling fat, which must not reach the so-called "smoking point", thas is when the fat begins to didintegrate, producing among other things acrolein which has a very irritating, harmful effect on the stomach. Iron, when it is very thick, "regulates" the heart distributed by the flame, preventing it from shooting up abruptly producing an immediate rise in temperature inside the pan. Another feature, which Pierre and Michel Troisgros Helped to develop was the blending radius for the sides, essential to the success of certain types of cooking technique as, for instance, the rolling of omelettes.

Lyon frying pan with aluminum coating. Handle stainless steel 18/10. In the kitchen continental Europe is used for frying, while in the kitchen of the Mediterranean countries is a typical container for cooking leap to any kind of meat, fish, vegetables.