Frying pan in the context of "Lubricants"

A lubricant (sometimes shortened to lube) is a substance that helps to reduce friction between surfaces in mutual contact, which ultimately reduces the heat generated when the surfaces move. It may also have the function of transmitting forces, transporting foreign particles, or heating or cooling the surfaces. The property of reducing friction is known as lubricity.

In addition to industrial applications, lubricants are used for many other purposes. Other uses include cooking (oils and fats in use in frying pans and baking to prevent food sticking), to reduce rusting and friction in machinery, through the use of motor oil and grease, bioapplications on humans (e.g., lubricants for artificial joints), ultrasound examination, medical examination, and sexual intercourse. It is mainly used to reduce friction and to contribute to a better, more efficient functioning of a mechanism.

Paella (/paɪˈɛlə/ py-EL-ə, /pɑːˈeɪjə/ pah-AY-yə; Valencian: [paˈeʎa]; Spanish: [paˈeʎa] or [paˈeʝa]) is a rice dish originally from the Valencian Community. Paella is regarded as one of the community's identifying symbols. It is one of the best-known dishes in Spanish cuisine.

The dish takes its name from the wide, shallow traditional pan used to cook the dish on an open fire, paella being the word for a frying pan in Valencian/Catalan language. As a dish, it may have ancient roots, but in its modern form, it is traced back to the mid-19th century, in the rural area around the Albufera lagoon adjacent to the city of Valencia, on the Mediterranean coast of Spain.

Grilling is a form of cooking that involves heat applied to the surface of food, commonly from above, below or from the side. Grilling usually involves a significant amount of direct, radiant heat, and tends to be used for cooking meat and vegetables quickly. Food to be grilled is cooked on a grill (an open wire grid such as a gridiron with a heat source above or below), using a cast iron/frying pan, or a grill pan (similar to a frying pan, but with raised ridges to mimic the wires of an open grill).

Heat transfer to the food when using a grill is primarily through thermal radiation. Heat transfer when using a grill pan or griddle is by direct conduction. In the United States, when the heat source for grilling comes from above, grilling is called broiling. In this case, the pan that holds the food is called a broiler pan, and heat transfer is through thermal radiation.

Deep frying (also referred to as deep fat frying) is a cooking method in which food is submerged in hot fat, traditionally lard but today most commonly oil, as opposed to the shallow frying used in conventional frying done in a frying pan. Normally, a deep fryer or chip pan is used for this; industrially, a pressure fryer or vacuum fryer may be used. Deep frying may also be performed using oil that is heated in a pot. Deep frying is classified as a hot-fat cooking method. Typically, deep frying foods cook quickly since oil has a high rate of heat conduction and all sides of the food are cooked simultaneously.

The term "deep frying" and many modern deep-fried foods were not invented until the 19th century, but the practice has been around for millennia. Early records and cookbooks suggest that the practice began in certain European countries before other countries adopted the practice.

A scone (/skɒn/ SKON or /skoʊn/ SKOHN) is a traditional British and Irish baked good, popular in the United Kingdom, Ireland, Canada, Australia and New Zealand. In the US, Scones are a different baked product from the rest of the world, usually sweeter, triangular in shape and served on their own. Scones are usually made of either wheat flour or oatmeal, with baking powder as a leavening agent, and baked on sheet pans, or fried in a frying pan. A scone can be either lightly sweetened or savoury, and can be occasionally glazed with egg wash. The sweetened scone is a basic component of the cream tea, and the afternoon tea. It differs from teacakes and other types of sweet breads that are made with yeast. Scones were chosen as Ireland's representative for Café Europe during the Austrian presidency of the European Union in 2006.

The word panfish, also spelled pan-fish or pan fish, is an American English term describing any edible freshwater fish that usually do not outgrow the size of an average frying pan. It is also commonly used by recreational anglers to refer to any small game fish that can fit wholly into a pan for cooking but are still large enough to be legal. According to the Oxford English Dictionary, the term was first recorded in 1796 in American Cookery, the first known cookbook written by an American author.

A scone (/skɒn/ SKON or /skoʊn/ SKOHN) is a traditional British and Irish baked good, popular in the United Kingdom, Ireland, Canada, Australia and New Zealand. In the US, scones are a different baked product from the rest of the world, usually sweeter, triangular in shape and served on their own. Scones are usually made of either wheat flour or oatmeal, with baking powder as a leavening agent, and baked on sheet pans, or fried in a frying pan. A scone can be either lightly sweetened or savoury, and can be occasionally glazed with egg wash. The sweetened scone is a basic component of the cream tea, and the afternoon tea. It differs from teacakes and other types of sweet breads that are made with yeast. Scones were chosen as Ireland's representative for Café Europe during the Austrian presidency of the European Union in 2006.

A pancake, also known as a hotcake, griddlecake, or flapjack, is a flat type of batter bread like cake, often thin and round, prepared from a starch-based batter that may contain eggs, milk, and butter, and then cooked on a hot surface such as a griddle or frying pan. Archaeological evidence suggests that pancakes were probably eaten in prehistoric societies.

The pancake's shape and structure varies worldwide. In England, pancakes are often unleavened and are thin. In Scotland and North America, a leavening agent is used (typically baking powder) creating a thick fluffy pancake. A crêpe is a thin pancake of Breton origin cooked on one or both sides in a special pan or crepe maker to achieve a lacelike network of fine bubbles. A well-known variation originating from southeast Europe is palatschinke, a thin moist pancake fried on both sides and filled with jam, cream cheese, chocolate, or ground walnuts, but many other fillings—sweet or savoury—can also be used.