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Frying Pan

Appears in
Students' Cookbook

By Sophie Grigson

Published 1993

  • About
A large frying-pan, about 25 cm (10 inches) across, is essential, the heavier and thicker the better. This is useful for making small stews as well as for frying. Smaller frying-pans are handy for frying individual eggs or small amounts of onion, etc.

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