Frying pans are common in kitchens today. But long ago, people called them spiders. This name sounds odd. Why did it happen? Let us find out the story behind it.
The Old Way of Cooking
In the past, people cooked over open fires. They used fireplaces or hearths. There were no modern stoves. Food needed to sit above hot coals. Pans had to stand on their own. This was before the year 1900. Kitchens were simple back then.
How the Pans Looked
Old frying pans were made of cast iron. They were strong and heavy. These pans had a round bottom. They also had three long legs. The legs held the pan up over the fire. The pan had a long handle too. This helped people move it safely.
The shape was key. The round body and three legs looked like a spider. Spiders have round bodies and legs. That is why people named the pan a “spider.” It was not scary. It was just a fun way to describe it.
Why the Name Stuck
At first, all fry pans were spiders. They were used for frying food like eggs or meat. Over time, stoves came into homes. Pans no longer needed legs. They became flat on the bottom. But in some places, people still called them spiders. It was an old habit.
In America, some regions keep this name. For example, in old recipes, you might see “spider” mean frying pan. It is like how some call a fridge an “ice box” today.
Fun Facts About Spider Pans
- Spider pans were mostly black from cast iron.
- They could get very hot and stay hot for long.
- People used them for baking too, like cornbread.
- Today, you can find new pans that look like old spiders. They are for camping or fun cooking.
What We Call Them Now
Now, we say frying pan or skillet. Skillet is another old name. It means the same thing. The spider name is rare. But it shows how words change over time.
This story tells us about kitchen history. Next time you fry something, think of the spider! It makes cooking more interesting.
By day, I’m a Doctor of Clinical Psychology student (Psy.D.) at Philadelphia College of Osteopathic Medicine – basically learning how the brain works while drinking way too much coffee.
By night (and weekends, and lunch breaks…), I’m a total kitchen geek. I’m that person who gets excited over a new spatula, owns three different vegetable choppers “for science,” and has strong feelings about which nonstick pan actually stays nonstick.