Frying Utensils

Descriptions and Uses

1. Frying Pan: "The vessel in which meat is roasted on the fire." (Johnson)
2. Griddle: "Solid iron or earthen flat pan in which food is cooked over the fire." (Johnson)

Pictures

1. For Images of Frying Pans, Please See Colonial Kitchens, Their Furnishings, and Their Gardens p261

Source: Colonial Kitchens, Their Furnishings, and Their Gardens p249-282 (See Bibliography)