from The American Heritage® Dictionary of the English Language, 4th Edition
- n. See frying pan. See Regional Notes at andiron, frying pan.
- n. Chiefly British A long-handled stewing pan or saucepan sometimes having legs.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. A pan for frying, generally large and heavy.
- n. A dish or meal cooked in such a pan.
- n. Cooked in a skillet.
from the GNU version of the Collaborative International Dictionary of English
- n. A small vessel of iron, copper, or other metal, with a handle, used for culinary purpose, as for stewing meat.
from The Century Dictionary and Cyclopedia
- n. A small vessel of iron, copper, or other metal, generally having a long nandle and three or Four legs, used for heating and boiling water, stewing meat, and other culinary purposes.
- n. A rattle or bell used by common criers.
- n. A ship's cook; a “pot-wrestler” or potwalloper.
- n. In metal-working, a form into which the precious metals are run for sale and use as bullion, flatter than an ingot.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. a pan used for frying foods
Middle English skelet, from Old French escuelete, diminutive of escuele, plate, from Latin scutella, diminutive of scutra, platter.(American Heritage® Dictionary of the English Language, Fourth Edition)
Old French escuelette, diminutive of escuelle a porringer, (French écuelle), from Latin scutella, diminutive of scutra, scuta, a dish. Compare scuttle a basket. (Wiktionary)