for frying whitebait, or parsley or sliced vegetables for soups, etc. They are made in sizes from 6 inches to 10 inches in diameter, and sold at prices from 2s. 3d. to 5s., according to size.
The Frying-pan.—This article is so well known that it is only necessary to mention shapes, sizes and prices. They may be had either round or oval in form, with shelving sides; the round pans being made in sizes ranging from 71⁄2 inches to 9 inches at top, at prices varying from 9d. to 1s. 2d. The oval pans, which are more commonly used, are made in sizes from 111⁄2 inches to 15 inches in length, and are supplied from 1s. to 2s.
The Omelet Pan.—This pan is a variety of the frying-pan, and generally made circular in form, but shallower than the frying-pan, for convenience in turning pancakes, omelets, etc. These pans are made in bright polished wrought iron, raised in one piece, from 6 inches to 10 inches in diameter, and sold from 5s. to 8s. 3d. Bowl omelet pans for soufflé omelets, are made 8 inches, 9 inches and 10 inches in diameter, and sold at 7s., 8s. and 9s. each. Copper omelet pans, with burnished iron handles, range from 61⁄2 inches to 16 inches in diameter, and are sold from 5s. to 11s. each. Pans of the same material, with rounded or bowl bottoms for soufflés, are made 8 inches, 81⁄2 inches and 9 inches in diameter, and sold at 9s. 6d., 10s. 6d. and 11s. 6d. each.
The Fricandeau or Cutlet Pan.—This is another variety of the frying-pan. It is made with upright sides, from 7 inches to 14 inches in diameter, at prices ranging from 21s. to 68s., according to size when made of copper; but iron or steel pans are also made, especially in the intermediate sizes, from 10 to 12 inches in diameter, which are cheaper. The sauté pan is not so deep as the cutlet pan, and has no cover, and differs only from the omelet pan in having its handle more raised above the edge of the pan. It is made in sizes ranging from 7 inches to 14 inches in diameter, and sold at prices ranging from 6s. 6d. to 20s. A few sizes, 8 inches, 9 inches and 10 inches in diameter, and made extra deep and furnished with covers like the fricandeau-pan, are sold at 21s., 25s. and 30s. respectively.
Bain-Marie Pan and Stewpans, etc.—The bain-marie is not used so much in England as it deserves to be, and is only to be found in large establishments. In serving a large dinner it is a most useful and indeed necessary article. The pan is filled with boiling water and stands on the hot-plate of the range or kitchener. The saucepans containing the sauces, gravies, entrées, etc., stand in the water, and the bain-marie keeps their contents at a proper heat without any risk of burning or loss of flavour. If the hour of dinner is uncertain in any establishment, no means of preserving the warmth and flavour of the dishes to be served is so sure and harmless as the employment of the bain-marie. Prices vary according to the number of stew-pans required. Each set comprises the bain-marie pan, 1 glazepot, 1 soup-pot, and from 4 to 12 stewpans in sizes ranging from 3 inches to 51⁄2