Growing up, my grandmother on my father’s side was from Calabria, Italy. She would take stale Italian bread and soak it in water and roll little tiny bread balls with her hands and these would get incorporated into the meatballs. The meatballs were smaller than ping pong balls, and she would pan sear them until they were browned. Once cooked, they were added to the sauce. Mind, that the sauce was cooking this whole time and the meat was flavored with garlic and parsley and salt and whatever other spice you wanted. My grandfather would sneak in some Chianti into the sauce when my grandmother wasn’t looking. Jerry Vale was on the record player in the living room (parlor). My grandfather would also soak husks of bread in wine and give it to us kids, and miraculously, we were quiet on the sofa for the rest of the afternoon.
There was no reason to sneak the Chianti into the sauce. Alcohol evaporates when you cook. All that's left is the flavor of the wine and if she couldn't taste it, i would think there wasn't much wine in it .
That sounds fantastic. An Italian friend of mine in his 80’s told me about the stale bread mixed with water or some milk and it makes all the difference in the meatballs. It’s superior in flavor and texture when compared to using bread crumbs, in my opinion.
From the American South: a skillet nearly always means a frying pan made of cast iron, though some people may not make a distinction between cast iron and frying pans made of other materials.
I agree 100%. Being from the south we'd never call for a "frying pan" it would always be a skillet. And that would go for cast iron all the way to a non-stick.
Southern American. I mostly use skillet and frying pan interchangeably. Seasoned cast iron frying pans (non-enamel) are always referred to as skillets.
This. Skillet especially when it's your standard cast iron fry pan with a handle. In fact, many of the millennial cooking channels on TH-cam have started to refer to a fry pan constructed of cast iron as simply "a cast iron" and my brain always fills in the word "skillet".
I understand that the US bought a product called 'gumption' from Australia - which is an absolutely fabulous cleanser. You can get the inside of that pan clean by using it with a damp cloth and then giving it a quick detergent wash. baddah bing baddah boom
I remember using 8oz boxes of spaghetti although 16oz was also very common. I'd have broken the long spaghetti strands in two and incorporated those into the pan. I also would have overlaid the spaghetti (some up and down; some left and right) before pushing them into the sauce. Finally, I would have added both water and white wine to make the sauce the right consistency. A beaten egg into the meat would have been welcome too. I actually make this recipe in my Instant Pot and these are the adjustments I make. When my wife isn't looking I squeeze some garlic from a tube into the mix and stir that in. We definitely have leftovers.
Born and raised on the west coast of America. 63 years old. I use the word "skillet" and frying pan interchangeably. I also used to use electric skillets. Don't have one anymore.
I'm an American and have always called it a skillet, but my Mom calls it a frying pan. I've never heard the term brazier, except at Dairy Queen when they flame broil burgers. ❤️ your channel, I look forward to the Sun. cooking show every week!
In my part of California, USA skillet and frying pan are used interchangeably. My Mom "invented" this meal in the mid-1960's and always cooked it in a soup pot with whatever pasta was readily available.
I'm Canadian from the prairies and NW Ontario. I live in BC. I have never heard anyone outside of a cooking show use the word skillet. That dish looks very delicious. Imagine a mother with a large household having a one dish meal. It must have seemed life changing outside of soups and pot roast.
Canadian from SW Ontario. I see "skillet" used on American chain restaurants' menus, as in, a breakfast dish served in a small, cast-iron frying pan with eggs, potatoes, and whathaveyou, but never in another context.
@@joantrotter3005 This comes from my father. All they had growing up was a real ice box. They had no refrigeration till the 50's. So if it kept something cold it was an ice box in his head, and I guess he passed that thinking to me too. Actually the late 50's now that I think about when I was born.
I'd probably call the latter two "saute pans" (I recognize the word "braiser" as applying to the last, but it's not a word I use much). "Skillet" is a word (and a pan) I use all the time.
I would add that a skillet can also refer to a dish prepared in and or served out of any of the above, for instance a skillet of fajitas, or a breakfast skillet are still acceptable skillets even when in a brasier.
You're really close. You are only missing that a real skillet is between 18" and 24" wide. This is why he had problems laying the pasta into the pan. Also for those who might care. You always leave all that extra fat in the pan until it's nearly cooked, then you can skim off any excess fat that you don't want.
I love how Julie comes in and says the thing a kid would say, but most adults would keep to themselves. Today: Meatballs! Other Days: Cookies! Cake! Ice Cream!
Growing up in te 50s and 60s, my mom attempted to do a dish similar to this. My dad asked her to not do this again. He claimed it was tasteless and the noodles were not completely done. He preferred the slow cooked, Spicey spaghetti
Midwestern working class American here. Skillet and frying pan are usually interchangeable here, regardless of material. Usually a single handle, sometimes with a loop or tab opposite the handle on larger versions where they can get heavy. What I find interesting is to see the changes in what is popular over the decades. When I was a kid, cast iron was common. Then thin, Teflon coated aluminum that warped and flaked were everywhere, (probably because they were cheap and light). Then the heavy, uncoated, "Club Aluminum" was "in" for many years. A few years ago heavy, uncoated, laminated bottom stainless steel cookware became really popular. That is what I use now, all SS skillets and pots with no wood or plastic on the handles. And recently cast iron is roaring back into favor!
I like the idea of this plainer recipe that you can add your favorites into. Because of health reasons I have had to subtract ingredients and I think it would be easier to go the other way. Thanks for exploring these old cookbooks or leaflets.
I am from Ohio in the USA and grew up saying and hearing , skillet in reference to any type of fry pan. Also, called a frying pan. All the best to you and yours. Great video.
In New Zealand (or at least our family!) a skillet is a shallow, square cast iron frying pan (not usually enamelled) with ridges on the frying surface, usually used for frying steaks to get sear marks on it.
I also grew up in the southeast, my family has always used skillet for a cast iron pan, and frying pan for every thing else. The pan you used I call a dutch oven.
I'm American, from the Detroit area, and have never said the word skillet. I exclusively use cast iron to cook with, except for pots. I have an extensive collection of cast iron pans, and I always called them frying pans. This looks like a great recipe! My mom used Worcester sauce in several recipes, and as an old lady now, I've started ro use it, too. You don't have enuf liquid cuz you took out the bacon grease. Bad boy.
Always have and always will use the word skillet. Culinary School taught me the different types of skillets. Graduated top of class with Le Cordon Blue degree. Never seemed to matter.
I use the word skillet. I learned it from my dad and he grew up in depression era Oklahoma. I don't use it exclusively, but interchangeably with frying pan.
As always your excellent videos create interesting conversations. When I think of the one pot meals from the 60’s and 70’s, I usually think of the electric skillet and hamburger helper. An electric skillet would have been totally suited for this spaghetti recipe. There are several pre-packaged “skillet” meals on the market, hamburger helper obviously, but Velveeta and Campbell’s both sell skillet meal kits. Keep up the great content-I love the background and discussion as much as I like seeing how the old recipes hold up.
I'm English, from Cambridge, and "skillet" is definitely not a native word here. That there is a frying pan. We also don't have saute pans or saute things - that's also frying. As distinct from deep frying. I'm pretty sure professional chefs probably do make more of a distinction, but colloquially we mean a lot of possibilities with the verb "to fry". The type of pan Glen uses in this video is clearly a shallow casserole dish. This is indeed what Le Creuset list it as on their UK website. Speaking of cast iron... American sources keep saying oh it's so great, it's so iconic, it's so cheap... it's really very expensive here. Not that you have to pay Le Creuset's prices, but it's not even remotely cheap, and most people don't have any.
I usually say frying pan but my grandmother used skillet often enough that I wouldn’t even blink to hear it said. Always the kind of cast in one piece iron pan that you can use on the stovetop, in the oven, or over a campfire. The biggest one we had grandma called the spider, although she explained that a proper spider had legs and was used over a fire. Then there were two medium ones, probably twelve and ten inches, and a little one that was the right size for one grilled cheese sandwich. I swear there was a low walled square one we called the griddle, but I haven’t seen it in years so it may have gone to my oldest sister, who has a stove with a griddle in the middle built in now.
I talked to my sister and she pointed out that I always call my electric skillet a skillet. Which was funny, because I was cooking up chicken and spinach and pasta at the time. In my electric skillet.
Midwestern American (with older an older father who taught me to cook and still uses old school lingo). I tend to use the word Skillet for any single handled cooking pan. Especially cast iron. Sometimes I would refer to stainless or nonstick pans as just “Pan”, but would never use the full “Frying Pan”. But cast iron is always a skillet
My mother was a big fan of the electric skillet. She had one from the late 50s. It had a dial to regulate the temperature from very hot to only warm. She used it for holidays when burner space was limited. I see they are still available, but I haven't seen one in use for years. As far as the words...skillet, fry pan, and saute pan they are all pretty interchangeable. Technicality there is a difference, but just use what gets the job done.
In my neck of the woods (Arkansas), a skillet is basically any wide and shallow pan with a handle. Cast iron skillet, non-stick skillet, stainless steel skillet. In college marching band we rehearsed in a black asphalt parking lot in the 100* heat that was dubbed "The Skillet."
I'm originally from Maryland, and a pan without a lid was a frying pan, and a pan with a lid was a skillet. When my grandmother and mother made this dish, they would break up the spaghetti to stir it into the sauce to cook. They'd also put in the garlic and dried herbs.
I’m from NY, on Long Island and ancestors from Queens, NYC, did not call it a skillet. But, it was within the local vernacular. We are Italian and I grew up referring to it as a frying pan. We never used the word brazier either and it was unknown to me until we’ll into my late teens.
Native Texan here. A skillet for me is what you would probably consider a shallow frying pan. My standard height #8 cast iron is a skillet, the deep #8 cast iron is a chicken fryer. There's also a difference for us between a dutch oven, spider, and bean pot. Dutch oven is pretty common everywhere, I think. The spider has feet and the bean pot is like a dutch oven, but deeper.
A 'Skillet Meal' is something i'm more accustomed to using the word Skillet for. Coincidentally enough, a Skillet Meal refers to a 1 pan meal. Around here in the Detroit area, it's just a pan, as opposed to being a pot.
Southeast U.S. is where I’m from. A skillet is a flat pan with a handle, doesn’t matter what its made from. It can have a cover or not. What you cooked in this video is a skillet to me. A pan with tall sides and a long handle was called a steer. Steers had lids and was made for simmering beans or sauces. If you cooked a wood stove and needed good heat control, you could use the handles pot to move around the stove top. A pot had tall sides and a lid, no long handles. It was used for boiling eggs or noodles. A big pot was a canner. That’s my cooking equipment lore anyhow.
Northeast American here and skillet usually refers to a frying pan that’s made of cast iron. I’ve made one pot meatballs and spaghetti (slightly different recipe but exact same measurements and ingredients) and used an 8-quart “Dutch Oven” which is a cast iron pot & lid combination. It could be porcelain enamel coated (as yours is) or just black iron. Thanks for the video, it was interesting to watch.
Yes sir, here in Texas we use the terms fry-pan and skillet interchangeably. Skillet more so with an iron or heavier pan, less so with a smaller, lighter pan. You're awesome - Congratulations on the new plane!
One of the constraints of the time that the recipe companies may have been realizing was that a fair number of people may be cooking off of very small cook stoves and possibly even hot plates and one pot meals would have been a blessing to any mother or housewife.
Frying pans is what we always said was used on the stovetop, but the stand alone electric fry pans were called skillets when I grew up. I now call them both fry pans, but think of skillets as those long rectangular tools you see advertised for preparing severely items at once (pancakes, eggs & bacon). I love spaghetti so I like this short cut to the paste. Mom says she does this with lasagna as well, regular noodles, not the no cook. They are cheaper she says, just add more liquid at start for them to absorb. 👍👍
I've been doing this supper for 50+yrs.Same thing only different. I skip the meat balling phase and go to grumbled ground meat(saves some time, a bowl, or more of cleanup). Use your usual herbs and spices, tomato sauce. Or canned. Go heavy on the liquid and use small pasta, it's easier to control.1 skillet and lid. Cutting board and knife. Easy clean-up. My quick go-to supper. The only thing left on my family's plate was tongue tracks.
Frying pan - and there's an -ing in there. Both sides of the family used this word, never heard skillet at home. We came from New England, upstate NY, Quebec, Scotland and England. That covers a lot of territory! Liquid in the pan? I bet the canned tomatoes were more watery then, either commercial or home canned. My mother used to process our garden tomatoes and I'd have to simmer them down longer to get a thicker sauce. Nice episode!
Could be "skillet" got a second life with the invention of the electric skillet. Those things were ubiquitous when I was a kid. Perfect tool for the all-in-one meal.
Ooo. Should I get an electric skillet/frying pan? I used to have one....they were EVERYWHERE back in the day, man! You could pick up a nice one in a garage sale, even the Salvation Army.
I've started cooking the spaghetti right in the sauce. I could tell right away that there wasn't enough sauce so I added water enough to cover the spaghetti and cooked the sauce down until thick. No second pot, no straining. I like to break the spaghetti in half which helps it fit under the sauce a bit better.
I have a one dish lasagna recipe that I found on a Skinner spaghetti box in the 1980's. You put the lasagna together with uncooked noodles then add a cup or so of water, cover the dish and bake for about an hour in the oven. It's easy and you don't dirty up every pot in the house.
Growing up in South Georgia USA a skillet referred to any fry pan other than the non-stick egg pan my mother used at breakfast. Almost all of it was cast iron
A frying pan is a frying pan, a cast iron pan is a cast iron pan. Weirdly, I reach for our cast iron pans a lot these days, even though they weigh a ton. Started doing so during the pandemic, when I made sourdough starter crumpets every few days. I have only ever heard “skillet” during cooking shows and old Hamburger Helper commercials-which is kind of what you made today.
From Northern Illinois with a bit of a southern background. I usually say frying pan but also use skillet at times. Never thought about a difference, truefully.
Midwest US, a skilllet is flat bottomed, used for frying mostly AND it has a long handle. If it has two smaller handles it isn't a skillet. Can be cast iron and used for biscuits and cornbread. Eggs and bacon are cooked in a skillet. Thinking back, my granny basically used a skillet for everything. She had a couple skillets and a soup pot and that was all I remember being used on the stovetop.
I am a Michigander and am 68 years old. Skillets were associated with cast iron high heat pans in my childhood. Just as everything became Kleenex, any lower profile high heat pan came to be called a skillet. A fry pan, oddly, was not about deep frying, but a lower sided pan, to shallow fry, or cook a steak or hamburger with little to no oil.
I think we always called my grandmother's cast iron a skillet. But otherwise, I've always used frying pan. I'm in Arkansas and would be interested to know if skillet vs frying pan has any regional bearing. I'm wondering if they might have expected the spaghetti to be broken into halves or thirds, making it easier to mix into the sauce. I saw an older recipe with that included in the directions.
I absolutely cannot keep broken spaghetti on my fork. It's messy trying to scoop it up into my mouth because it's all falling off the fork and back onto the plate and if you start making it any smaller than broken in half, it's not really spaghetti anymore. Don't worry. It cooks down fine just as if you're boiling whole. Stirring isn't hard. Whole spaghetti is so much cleaner. I wouldn't eat broken spaghetti in front of people and look like a pig...or child.
We always called our cast iron pan a skillet ... New Hampshire here! Interestingly enough it appears as the word skillet is "chiefly British: a small kettle or pot usually having three or four often long feet and used for cooking on the hearth ... from Middle English skelet, probably from Anglo-French *escuelete, diminutive of escuelle, eskil bowl"
First off, I just found your channel and this series and am absolutely loving it!! I've lived in rural Missouri my whole life (plus back a few generations) and a skillet to me is any kind of "frying pan" be it cast iron, stainless, non-stick or aluminum! To me a skillet is a shallow pan with one handle. What you are using I would honestly just call a "pan" because I wouldn't have a specific term to give it. Just how I was raised I guess. I can't remember anyone in my family calling one a frying pan.
Growing up we always made our own sauce and canned it ourselves and it would always be runnier than what would you find off the shelf in a grocery store because it wouldn't can as well at home if it was thicker. Homemade sauce, even if not for canning, if using fresh vegetables you'd have to adjust the water content depending on how plump your veggies were.
Im English and I dont think I ever heard the term skillet until I started watching cooking shows on youtube. But from what I understand skillet is a word we use here but specifically for a cast iron frying pan whereas a stainless steel or teflon or whatever other kind of frying pan is just "a frying pan"
When I was a kid in the 60's in Ohio, my mom used to make "spaghetti soup" The flavor was not like the Italian seasonings, not sure what she used but with a family of 6 it went a long way. It was a one pot wonder, my mom was a busy mom. No microwave, no McDonalds. As for skillets or fry pans. I always heard the word skillet or iron skillet.
My family's been in SE Washington State since my grandfather homesteaded in 1886. Regardless whether it's cast iron, stainless steel, cast aluminum or that worthless teflon/non stick it's still a skillet in my family. When I was in Boy Scouts, this recipe is pretty much how we cooked on camp outs, in the Dutch Ovens. We used cast aluminum for the reduced weight. I wouldn't want to pack in my 12" Lodge cast iron Dutch.
Frying pan here. Grew up in Montreal and have lived in Toronto ever since. It was always a frying pan in both cities. English Montrealers in my youth were sometimes more British than the British, but I really agree with you that skillet is an American word. What I like about these old recipes is the concepts, and how they provide a jumping off point for techniques and ingredients that we can then season to modern tastes. I have my mother’s old cookbook, with all her own recipes and finds written into the blank pages (and included in the index which was so clever of her) but her spaghetti sauce recipe is not amongst them. I recall it as being actually really good, but also that it was made with ketchup…would love to know how those two facts could be simultaneously possible!
I definitely would call it a skillet, any flat bottom wide pan with relatively short sides (no more than 2-3 inches) is a skillet. Although I mostly see skillets with a single handle
My parents from the mid-eastern u.s. call any frying pan with a lid a "Skillet", but will also use the terms pretty much interchangeably when talking to anyone in Texas where they currently live.
A skillet has shorter, curved sides, while a sauté pan has straight, vertical sides. With their flared rims, skillets provide a wide, open view and convenient access to stir, move, or flip ingredients around.
We don’t use the word skillet in Australia. We didn’t use cast iron at all until it became trendy with the introduction of fancy French cast iron cookware in the past few decades.
In my family a fry pan (no matter the metal) was deep enough to fry a chicken in and a skillet was only a couple inches deep that you used to fry eggs, sausage or bacon in. I miss the granite ware skillet we had.
First off..the recipes you received....how special! Meatballs cooked in bacon fat....intresting! With the addition of extra tomato sauce / stewed tomatoes....this is doable. Possibly a camping meal cooked in a ......skillet.....or a dutch oven.
American and from Michigan I call it a skillet and also a frying pan. But the big pan is the one i generally call a skillet. And my littler ones are frying pans. Also OMG I just realized this is my Moms spaghetti sauce. I could never get mine to taste like hers but there it is Worcestershire sauce. i am sitting her grinning. Also the mear balls would be half the size you made. Or just ground meat. And i have no idea if she cooked the noodles separate or in the pan, all together. I planned on making sphagettj tonight for dinner. This will be a real treat of course with all the spices too.
I hadn’t really thought about it until now but I think I always called it a frying pan when I was younger. I don’t know if it was moving to Indiana or watching so many cooking shows (probably both, tbh), but I definitely say skillet more these days.
I'm not from the US. I try to watch a lot of cooking channels from around the world 'cause i love to cook.... I always thought that a skillet was a cast iron pan and a frying pan was just a "regular" frying pan.
Growing up in Texas, a “skillet” always seemed to refer to a pan with one long handle. That being said the only time I can really recall it being said at home was when someone would ask for the cast iron skillet that we’d made cornbread in, everything else was as you said referred to as a frying pan.
I am American from New Mexico & Texas. I grew up hearing any wide flat bottom pan a skillet, and a short pan with curved sides a saute pan. For several years I have seen that everyone in the professional community calls them opposite. They call the flat bottom pan a saute pan, and the one with curved sides a skillet. I have never called any of them fry pans, and I rarely hear anyone else call them a fry pan. And btw my mother made a version of that recipe. Instead of making meatballs she browned the meat loose, then added commercially canned spaghetti sauce, along with a package of spaghetti seasonings, then she added the dry spaghetti and cooked it with the sauce and the meat. I don't remember it, but she probably added some water too, but not much. She may have also added a commercially packaged package of spaghetti spices. It was a very dry dish, and very delicious.
In our house a skillet is defined by its shape and size. This begins with an egg skillet, or a relatively shallow round pan with sloping sides and a single long handle that is suitable for flipping eggs, and ends with a frying pan that is a similar shape and sloping sides but much larger in diameter. A skillet doesn’t usually have a lid, but sometimes you can set a lid from another pan in the skillet to help melt cheese or steam the top of what you are cooking.
I am from Arkansas in US. We (My family) refer to the "Skillet" as the 6-quart frying pan. Aka The larger frying pan. We call the smaller pan in the set the frying pan (the 8" to 10" depending on your set or needs)
In my family from the American south the distinction between Skillet and Frying pan is the transition from the side to the bottom, Skillets have a 90 degree angle between the side and the bottom frying pans have a slope or a rounded transition like the pan used in this video, or a traditional cast iron frying pan.
I grew up using the terms "skillet" and "frying pan" interchangeably. It was not until I began working in restaurants that the same thing was called a "large saute pan" or, if appropriate, "cast iron pan". To me frying pans and skillets have corners where the bottom meets the sides while saute pans have a bottom that is rounded into the sides.
If it's cast iron, I'd call it a skillet. If it's not, I'd call it a frying pan. Btw, I love your brazier! It's definitely the kind of cookware called for, yet it's so pretty you could bring it to the dinner table.
Western Canadian here. Wide and shallow, fancy-schmancy enameled cast iron likely made by a French company, with two looped handles = brasier. Any other wide and shallow pan = frying pan. Unless it's intended primarily for oven use, in which case it is a roasting pan. Skillets are what Americans call frying pans. For the most part, anything not a frying pan is a pot. Huge pots can be referred to as stock pots, sometimes. Fancy schmancy enameled cast iron pots can sometimes be called dutch ovens.
My granny said a skillet was only a cast iron pan with a single long handle. A frying pan was shaped like a skillet but was made from any metal and usually slightly deeper.
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Growing up, my grandmother on my father’s side was from Calabria, Italy. She would take stale Italian bread and soak it in water and roll little tiny bread balls with her hands and these would get incorporated into the meatballs. The meatballs were smaller than ping pong balls, and she would pan sear them until they were browned. Once cooked, they were added to the sauce. Mind, that the sauce was cooking this whole time and the meat was flavored with garlic and parsley and salt and whatever other spice you wanted. My grandfather would sneak in some Chianti into the sauce when my grandmother wasn’t looking. Jerry Vale was on the record player in the living room (parlor). My grandfather would also soak husks of bread in wine and give it to us kids, and miraculously, we were quiet on the sofa for the rest of the afternoon.
That is a comforting lovely story. Thank you.
Sounds so nice and cozy.
There was no reason to sneak the Chianti into the sauce. Alcohol evaporates when you cook. All that's left is the flavor of the wine and if she couldn't taste it, i would think there wasn't much wine in it .
@@axiomist4488 Spoken like a non-Italian who's never made a gravy.
That sounds fantastic. An Italian friend of mine in his 80’s told me about the stale bread mixed with water or some milk and it makes all the difference in the meatballs. It’s superior in flavor and texture when compared to using bread crumbs, in my opinion.
From the American South: a skillet nearly always means a frying pan made of cast iron, though some people may not make a distinction between cast iron and frying pans made of other materials.
Tbh I think that's probably how it is supposed to be. Makes perfect sense imo
I live in the pacific northwest and a skillet has always just been another word for "frying pan"
@@awdfanatic0921 Like so many words it may have had a distinct meaning, but now frying pan and skillet are the same.
I agree 100%. Being from the south we'd never call for a "frying pan" it would always be a skillet. And that would go for cast iron all the way to a non-stick.
West Coast USA: To me a skillet is any frying pan with a single long handle.
Southern American. I mostly use skillet and frying pan interchangeably. Seasoned cast iron frying pans (non-enamel) are always referred to as skillets.
Agree. I'm on Texas gulf coast.
This. Skillet especially when it's your standard cast iron fry pan with a handle. In fact, many of the millennial cooking channels on TH-cam have started to refer to a fry pan constructed of cast iron as simply "a cast iron" and my brain always fills in the word "skillet".
Oklahoman here, and this is what I've always heard and what I still use.
Same here, born and raised in Ohio. Mostly interchangeable, but I will often use the term pan, skillets generally = cast iron.
from south jersey and agree 100%
I live in central Florida and I use my cast iron skillets for nearly everything.
Love the show.
Midwest, US. I call it a skillet if it's cast iron or stainless steel; a frying pan for aluminum. Never thought about why.
Same here..
Yep. I'm from Ohio. Cast iron skillet. Anything else is a frying pan.
Me too! Midwest also. Idk why skillet only feels right if it's cast iron lol.
I understand that the US bought a product called 'gumption' from Australia - which is an absolutely fabulous cleanser. You can get the inside of that pan clean by using it with a damp cloth and then giving it a quick detergent wash. baddah bing baddah boom
I remember using 8oz boxes of spaghetti although 16oz was also very common.
I'd have broken the long spaghetti strands in two and incorporated those into the pan. I also would have overlaid the spaghetti (some up and down; some left and right) before pushing them into the sauce. Finally, I would have added both water and white wine to make the sauce the right consistency. A beaten egg into the meat would have been welcome too.
I actually make this recipe in my Instant Pot and these are the adjustments I make. When my wife isn't looking I squeeze some garlic from a tube into the mix and stir that in. We definitely have leftovers.
Does she get a hint of your garlic treachery when kissing is involved?
Born and raised on the west coast of America. 63 years old. I use the word "skillet" and frying pan interchangeably. I also used to use electric skillets. Don't have one anymore.
I'm an American and have always called it a skillet, but my Mom calls it a frying pan. I've never heard the term brazier, except at Dairy Queen when they flame broil burgers. ❤️ your channel, I look forward to the Sun. cooking show every week!
Maybe it was “braiser”-a braising pan?
In my part of California, USA skillet and frying pan are used interchangeably.
My Mom "invented" this meal in the mid-1960's and always cooked it in a soup pot with whatever pasta was readily available.
I'm Canadian from the prairies and NW Ontario. I live in BC. I have never heard anyone outside of a cooking show use the word skillet. That dish looks very delicious. Imagine a mother with a large household having a one dish meal. It must have seemed life changing outside of soups and pot roast.
Agreed. Never heard skillet used in BC
Canadian from SW Ontario. I see "skillet" used on American chain restaurants' menus, as in, a breakfast dish served in a small, cast-iron frying pan with eggs, potatoes, and whathaveyou, but never in another context.
It's always a frying pan to me unless it's cast iron, then I call it a skillet. But then again I still call a refrigerator an ice box.
People still look at me funny when I ask to use their water closet.
😆😆😆😆
I say “icebox” too. My parents were depression kids and the expression stuck.
My paternal grandmother had a seasonal ice box, a fridge, and a chest style deep freezer. So those things were never ever interchangeable!
@@joantrotter3005 This comes from my father. All they had growing up was a real ice box. They had no refrigeration till the 50's. So if it kept something cold it was an ice box in his head, and I guess he passed that thinking to me too. Actually the late 50's now that I think about when I was born.
in Mom's kitchen we had cast iron skillets and an electric skillet. the shallow pans were frying pans...
Wide, shallow, flat bottom, straight sides, handle - skillet
Wide, shallow, flat bottom, sloped sides, handle - saute pan
Wide, shallow, flat bottom, sloped sides, no handle, lid - braiser
I'd probably call the latter two "saute pans" (I recognize the word "braiser" as applying to the last, but it's not a word I use much). "Skillet" is a word (and a pan) I use all the time.
I would add that a skillet can also refer to a dish prepared in and or served out of any of the above, for instance a skillet of fajitas, or a breakfast skillet are still acceptable skillets even when in a brasier.
You're really close. You are only missing that a real skillet is between 18" and 24" wide.
This is why he had problems laying the pasta into the pan. Also for those who might care. You always leave all that extra fat in the pan until it's nearly cooked, then you can skim off any excess fat that you don't want.
I love how Julie comes in and says the thing a kid would say, but most adults would keep to themselves. Today: Meatballs! Other Days: Cookies! Cake! Ice Cream!
I bet she's been that way since she was 5.
Growing up in te 50s and 60s, my mom attempted to do a dish similar to this. My dad asked her to not do this again. He claimed it was tasteless and the noodles were not completely done. He preferred the slow cooked, Spicey spaghetti
Midwestern working class American here. Skillet and frying pan are usually interchangeable here, regardless of material. Usually a single handle, sometimes with a loop or tab opposite the handle on larger versions where they can get heavy.
What I find interesting is to see the changes in what is popular over the decades. When I was a kid, cast iron was common. Then thin, Teflon coated aluminum that warped and flaked were everywhere, (probably because they were cheap and light). Then the heavy, uncoated, "Club Aluminum" was "in" for many years. A few years ago heavy, uncoated, laminated bottom stainless steel cookware became really popular. That is what I use now, all SS skillets and pots with no wood or plastic on the handles. And recently cast iron is roaring back into favor!
I have a similar pan from Farberware. It was marketed as a "Cook Anything" pan. I use it for everything from chicken piccata to paella to curries.
I loved this I’m a firm believer that nothing is new under the sun and that goes for everything this was great thank you
I like the idea of this plainer recipe that you can add your favorites into. Because of health reasons I have had to subtract ingredients and I think it would be easier to go the other way. Thanks for exploring these old cookbooks or leaflets.
I am from Ohio in the USA and grew up saying and hearing , skillet in reference to any type of fry pan. Also, called a frying pan. All the best to you and yours. Great video.
"Everything old is new again" Going to have to give that a try. Good food without a sink full of dishes.
Never really heard the term skillet really until I started watching youtube. Here in the UK it's called a frying pan.
Although I’m Canadian i grew up reading so many American cooking magazines so skillet has always been a common term for me
In New Zealand (or at least our family!) a skillet is a shallow, square cast iron frying pan (not usually enamelled) with ridges on the frying surface, usually used for frying steaks to get sear marks on it.
Grew up in Texas. Always referred to any cooking vessel with handle and wider than tall as a skillet.
I also grew up in the southeast, my family has always used skillet for a cast iron pan, and frying pan for every thing else. The pan you used I call a dutch oven.
I'm American, from the Detroit area, and have never said the word skillet. I exclusively use cast iron to cook with, except for pots. I have an extensive collection of cast iron pans, and I always called them frying pans. This looks like a great recipe! My mom used Worcester sauce in several recipes, and as an old lady now, I've started ro use it, too. You don't have enuf liquid cuz you took out the bacon grease. Bad boy.
My family in Western PA USA used the term frying pan. Skillet was an electric fry pan. SPAGHETTI is my favoite!😊
Skillets and frying pans are universal lyrics interchangeable in my household.
Always have and always will use the word skillet. Culinary School taught me the different types of skillets. Graduated top of class with Le Cordon Blue degree. Never seemed to matter.
I use the word skillet. I learned it from my dad and he grew up in depression era Oklahoma. I don't use it exclusively, but interchangeably with frying pan.
I would call it a skillet, yes. Love the show!
A skillet and a frying pan are just synonyms to me. Grew up in California. You have a small skillet, a large skillet, a skillet with a lid, etc.
As always your excellent videos create interesting conversations. When I think of the one pot meals from the 60’s and 70’s, I usually think of the electric skillet and hamburger helper. An electric skillet would have been totally suited for this spaghetti recipe. There are several pre-packaged “skillet” meals on the market, hamburger helper obviously, but Velveeta and Campbell’s both sell skillet meal kits. Keep up the great content-I love the background and discussion as much as I like seeing how the old recipes hold up.
I'm English, from Cambridge, and "skillet" is definitely not a native word here. That there is a frying pan. We also don't have saute pans or saute things - that's also frying. As distinct from deep frying. I'm pretty sure professional chefs probably do make more of a distinction, but colloquially we mean a lot of possibilities with the verb "to fry".
The type of pan Glen uses in this video is clearly a shallow casserole dish. This is indeed what Le Creuset list it as on their UK website.
Speaking of cast iron... American sources keep saying oh it's so great, it's so iconic, it's so cheap... it's really very expensive here. Not that you have to pay Le Creuset's prices, but it's not even remotely cheap, and most people don't have any.
I usually say frying pan but my grandmother used skillet often enough that I wouldn’t even blink to hear it said. Always the kind of cast in one piece iron pan that you can use on the stovetop, in the oven, or over a campfire. The biggest one we had grandma called the spider, although she explained that a proper spider had legs and was used over a fire. Then there were two medium ones, probably twelve and ten inches, and a little one that was the right size for one grilled cheese sandwich. I swear there was a low walled square one we called the griddle, but I haven’t seen it in years so it may have gone to my oldest sister, who has a stove with a griddle in the middle built in now.
I talked to my sister and she pointed out that I always call my electric skillet a skillet. Which was funny, because I was cooking up chicken and spinach and pasta at the time. In my electric skillet.
I live in upper Michigan and we call any kind of shallow fry pan a skillet. I love using my 12 inch cast iron skillet to cook with
Midwestern American (with older an older father who taught me to cook and still uses old school lingo). I tend to use the word Skillet for any single handled cooking pan. Especially cast iron. Sometimes I would refer to stainless or nonstick pans as just “Pan”, but would never use the full “Frying Pan”. But cast iron is always a skillet
My mother was a big fan of the electric skillet. She had one from the late 50s. It had a dial to regulate the temperature from very hot to only warm. She used it for holidays when burner space was limited. I see they are still available, but I haven't seen one in use for years. As far as the words...skillet, fry pan, and saute pan they are all pretty interchangeable. Technicality there is a difference, but just use what gets the job done.
In my neck of the woods (Arkansas), a skillet is basically any wide and shallow pan with a handle. Cast iron skillet, non-stick skillet, stainless steel skillet. In college marching band we rehearsed in a black asphalt parking lot in the 100* heat that was dubbed "The Skillet."
I'm originally from Maryland, and a pan without a lid was a frying pan, and a pan with a lid was a skillet. When my grandmother and mother made this dish, they would break up the spaghetti to stir it into the sauce to cook. They'd also put in the garlic and dried herbs.
I’m from NY, on Long Island and ancestors from Queens, NYC, did not call it a skillet. But, it was within the local vernacular. We are Italian and I grew up referring to it as a frying pan. We never used the word brazier either and it was unknown to me until we’ll into my late teens.
Native Texan here. A skillet for me is what you would probably consider a shallow frying pan. My standard height #8 cast iron is a skillet, the deep #8 cast iron is a chicken fryer. There's also a difference for us between a dutch oven, spider, and bean pot. Dutch oven is pretty common everywhere, I think. The spider has feet and the bean pot is like a dutch oven, but deeper.
A 'Skillet Meal' is something i'm more accustomed to using the word Skillet for. Coincidentally enough, a Skillet Meal refers to a 1 pan meal. Around here in the Detroit area, it's just a pan, as opposed to being a pot.
Southeast U.S. is where I’m from. A skillet is a flat pan with a handle, doesn’t matter what its made from. It can have a cover or not. What you cooked in this video is a skillet to me. A pan with tall sides and a long handle was called a steer. Steers had lids and was made for simmering beans or sauces. If you cooked a wood stove and needed good heat control, you could use the handles pot to move around the stove top. A pot had tall sides and a lid, no long handles. It was used for boiling eggs or noodles. A big pot was a canner. That’s my cooking equipment lore anyhow.
Northeast American here and skillet usually refers to a frying pan that’s made of cast iron.
I’ve made one pot meatballs and spaghetti (slightly different recipe but exact same measurements and ingredients) and used an 8-quart “Dutch Oven” which is a cast iron pot & lid combination. It could be porcelain enamel coated (as yours is) or just black iron.
Thanks for the video, it was interesting to watch.
Yes sir, here in Texas we use the terms fry-pan and skillet interchangeably.
Skillet more so with an iron or heavier pan, less so with a smaller, lighter pan.
You're awesome - Congratulations on the new plane!
One of the constraints of the time that the recipe companies may have been realizing was that a fair number of people may be cooking off of very small cook stoves and possibly even hot plates and one pot meals would have been a blessing to any mother or housewife.
Frying pans is what we always said was used on the stovetop, but the stand alone electric fry pans were called skillets when I grew up. I now call them both fry pans, but think of skillets as those long rectangular tools you see advertised for preparing severely items at once (pancakes, eggs & bacon). I love spaghetti so I like this short cut to the paste. Mom says she does this with lasagna as well, regular noodles, not the no cook. They are cheaper she says, just add more liquid at start for them to absorb. 👍👍
I've been doing this supper for 50+yrs.Same thing only different.
I skip the meat balling phase and go to grumbled ground meat(saves some time, a bowl, or more of cleanup). Use your usual herbs and spices, tomato sauce. Or canned. Go heavy on the liquid and use small pasta, it's easier to control.1 skillet and lid. Cutting board and knife. Easy clean-up.
My quick go-to supper. The only thing left on my family's plate was tongue tracks.
Frying pan - and there's an -ing in there. Both sides of the family used this word, never heard skillet at home. We came from New England, upstate NY, Quebec, Scotland and England. That covers a lot of territory! Liquid in the pan? I bet the canned tomatoes were more watery then, either commercial or home canned. My mother used to process our garden tomatoes and I'd have to simmer them down longer to get a thicker sauce. Nice episode!
Could be "skillet" got a second life with the invention of the electric skillet. Those things were ubiquitous when I was a kid.
Perfect tool for the all-in-one meal.
I always called those square things “electric frying pans”. West Coast Canadian here, loves her electric frying pan!
@@sandrastreifel6452 Probably a regional name, then. I swear I would get one if I could afford the storage space!
We had one of those growing up, def used it for meatballs but I think we just called it a frying pan too.
Ooo. Should I get an electric skillet/frying pan? I used to have one....they were EVERYWHERE back in the day, man! You could pick up a nice one in a garage sale, even the Salvation Army.
I've started cooking the spaghetti right in the sauce. I could tell right away that there wasn't enough sauce so I added water enough to cover the spaghetti and cooked the sauce down until thick. No second pot, no straining. I like to break the spaghetti in half which helps it fit under the sauce a bit better.
Good point! People have wanted Easy meals for a long Time!
I have a one dish lasagna recipe that I found on a Skinner spaghetti box in the 1980's. You put the lasagna together with uncooked noodles then add a cup or so of water, cover the dish and bake for about an hour in the oven. It's easy and you don't dirty up every pot in the house.
Skillet and frying pan were interchangeable growing up in the late 50s in Texas. Also Mom had a bacon grease container next to the stove.
Growing up in South Georgia USA a skillet referred to any fry pan other than the non-stick egg pan my mother used at breakfast. Almost all of it was cast iron
A frying pan is a frying pan, a cast iron pan is a cast iron pan. Weirdly, I reach for our cast iron pans a lot these days, even though they weigh a ton. Started doing so during the pandemic, when I made sourdough starter crumpets every few days. I have only ever heard “skillet” during cooking shows and old Hamburger Helper commercials-which is kind of what you made today.
From Northern Illinois with a bit of a southern background. I usually say frying pan but also use skillet at times. Never thought about a difference, truefully.
Midwest US, a skilllet is flat bottomed, used for frying mostly AND it has a long handle. If it has two smaller handles it isn't a skillet. Can be cast iron and used for biscuits and cornbread. Eggs and bacon are cooked in a skillet. Thinking back, my granny basically used a skillet for everything. She had a couple skillets and a soup pot and that was all I remember being used on the stovetop.
I am a Michigander and am 68 years old. Skillets were associated with cast iron high heat pans in my childhood. Just as everything became Kleenex, any lower profile high heat pan came to be called a skillet. A fry pan, oddly, was not about deep frying, but a lower sided pan, to shallow fry, or cook a steak or hamburger with little to no oil.
Why in the heck do people thumbs down these videos -they are so relaxing 😌
I think we always called my grandmother's cast iron a skillet. But otherwise, I've always used frying pan. I'm in Arkansas and would be interested to know if skillet vs frying pan has any regional bearing.
I'm wondering if they might have expected the spaghetti to be broken into halves or thirds, making it easier to mix into the sauce. I saw an older recipe with that included in the directions.
That was my thought about the spaghetti as well.
@@charles-y2z6c Same
@@charles-y2z6c I've lived in upstate New York, Ohio, and Kentucky. A cast iron frying pan is a skillet.
I absolutely cannot keep broken spaghetti on my fork. It's messy trying to scoop it up into my mouth because it's all falling off the fork and back onto the plate and if you start making it any smaller than broken in half, it's not really spaghetti anymore. Don't worry. It cooks down fine just as if you're boiling whole. Stirring isn't hard. Whole spaghetti is so much cleaner. I wouldn't eat broken spaghetti in front of people and look like a pig...or child.
@@charles-y2z6c Same here in NJ.
We always called our cast iron pan a skillet ... New Hampshire here! Interestingly enough it appears as the word skillet is "chiefly British: a small kettle or pot usually having three or four often long feet and used for cooking on the hearth ... from Middle English skelet, probably from Anglo-French *escuelete, diminutive of escuelle, eskil bowl"
That's called a spider skillet now, you can still get them at places like the Townsends.
First off, I just found your channel and this series and am absolutely loving it!! I've lived in rural Missouri my whole life (plus back a few generations) and a skillet to me is any kind of "frying pan" be it cast iron, stainless, non-stick or aluminum! To me a skillet is a shallow pan with one handle. What you are using I would honestly just call a "pan" because I wouldn't have a specific term to give it. Just how I was raised I guess. I can't remember anyone in my family calling one a frying pan.
Just south of the Mason-Dixon. My grandmother tended to call it a skillet, but pan and frying pan were also used interchangeably.
Growing up we always made our own sauce and canned it ourselves and it would always be runnier than what would you find off the shelf in a grocery store because it wouldn't can as well at home if it was thicker. Homemade sauce, even if not for canning, if using fresh vegetables you'd have to adjust the water content depending on how plump your veggies were.
Im English and I dont think I ever heard the term skillet until I started watching cooking shows on youtube. But from what I understand skillet is a word we use here but specifically for a cast iron frying pan whereas a stainless steel or teflon or whatever other kind of frying pan is just "a frying pan"
Me with NH and Maine heritage of 71 years = frying pan, e.g., cast iron frying pan, Calphalon frying pan.
PS Woostah - sheer - sauce here.
When I was a kid in the 60's in Ohio, my mom used to make "spaghetti soup" The flavor was not like the Italian seasonings, not sure what she used but with a family of 6 it went a long way. It was a one pot wonder, my mom was a busy mom. No microwave, no McDonalds.
As for skillets or fry pans. I always heard the word skillet or iron skillet.
I am now so hungry, off to the kitchen!
My family's been in SE Washington State since my grandfather homesteaded in 1886. Regardless whether it's cast iron, stainless steel, cast aluminum or that worthless teflon/non stick it's still a skillet in my family.
When I was in Boy Scouts, this recipe is pretty much how we cooked on camp outs, in the Dutch Ovens. We used cast aluminum for the reduced weight. I wouldn't want to pack in my 12" Lodge cast iron Dutch.
Frying pan here. Grew up in Montreal and have lived in Toronto ever since. It was always a frying pan in both cities. English Montrealers in my youth were sometimes more British than the British, but I really agree with you that skillet is an American word. What I like about these old recipes is the concepts, and how they provide a jumping off point for techniques and ingredients that we can then season to modern tastes. I have my mother’s old cookbook, with all her own recipes and finds written into the blank pages (and included in the index which was so clever of her) but her spaghetti sauce recipe is not amongst them. I recall it as being actually really good, but also that it was made with ketchup…would love to know how those two facts could be simultaneously possible!
I was raised living next door to my maternal grandparents and they both called a "cast iron frying pan" a skillet. So it's a skillet to me.
pacific northwest here, I've always used the term skillet for any shallow cooking pan, cast iron skillet, non stick skillet etc.
I definitely would call it a skillet, any flat bottom wide pan with relatively short sides (no more than 2-3 inches) is a skillet. Although I mostly see skillets with a single handle
My parents from the mid-eastern u.s. call any frying pan with a lid a "Skillet", but will also use the terms pretty much interchangeably when talking to anyone in Texas where they currently live.
A skillet has shorter, curved sides, while a sauté pan has straight, vertical sides. With their flared rims, skillets provide a wide, open view and convenient access to stir, move, or flip ingredients around.
Interresting recipe, this one. I will try it only just frying the ground meat mix, since meatballs are not my thing.
Have a great day everyone 🖖
We don’t use the word skillet in Australia. We didn’t use cast iron at all until it became trendy with the introduction of fancy French cast iron cookware in the past few decades.
In my family a fry pan (no matter the metal) was deep enough to fry a chicken in and a skillet was only a couple inches deep that you used to fry eggs, sausage or bacon in. I miss the granite ware skillet we had.
First off..the recipes you received....how special! Meatballs cooked in bacon fat....intresting! With the addition of extra tomato sauce / stewed tomatoes....this is doable. Possibly a camping meal cooked in a ......skillet.....or a dutch oven.
American and from Michigan I call it a skillet and also a frying pan. But the big pan is the one i generally call a skillet. And my littler ones are frying pans. Also OMG I just realized this is my Moms spaghetti sauce. I could never get mine to taste like hers but there it is Worcestershire sauce. i am sitting her grinning. Also the mear balls would be half the size you made. Or just ground meat. And i have no idea if she cooked the noodles separate or in the pan, all together. I planned on making sphagettj tonight for dinner. This will be a real treat of course with all the spices too.
I hadn’t really thought about it until now but I think I always called it a frying pan when I was younger. I don’t know if it was moving to Indiana or watching so many cooking shows (probably both, tbh), but I definitely say skillet more these days.
Grew up in upstate NY. Frying pan was all I ever heard. Skillet was more of a southern word in my mind.
Grew up in the western US. Frying pan and skillet are essentially synonyms to me.
In the house I grew up in this was how we always made spaghetti, I didn't hear about cooking it separately until my teens
I'm not from the US. I try to watch a lot of cooking channels from around the world 'cause i love to cook.... I always thought that a skillet was a cast iron pan and a frying pan was just a "regular" frying pan.
Growing up in Texas, a “skillet” always seemed to refer to a pan with one long handle. That being said the only time I can really recall it being said at home was when someone would ask for the cast iron skillet that we’d made cornbread in, everything else was as you said referred to as a frying pan.
I am American from New Mexico & Texas. I grew up hearing any wide flat bottom pan a skillet, and a short pan with curved sides a saute pan. For several years I have seen that everyone in the professional community calls them opposite. They call the flat bottom pan a saute pan, and the one with curved sides a skillet. I have never called any of them fry pans, and I rarely hear anyone else call them a fry pan. And btw my mother made a version of that recipe. Instead of making meatballs she browned the meat loose, then added commercially canned spaghetti sauce, along with a package of spaghetti seasonings, then she added the dry spaghetti and cooked it with the sauce and the meat. I don't remember it, but she probably added some water too, but not much. She may have also added a commercially packaged package of spaghetti spices. It was a very dry dish, and very delicious.
My family is from rural Kentucky and we'd almost exclusively use skillet to refer to a frying pan regardless of make or material.
In our house a skillet is defined by its shape and size. This begins with an egg skillet, or a relatively shallow round pan with sloping sides and a single long handle that is suitable for flipping eggs, and ends with a frying pan that is a similar shape and sloping sides but much larger in diameter. A skillet doesn’t usually have a lid, but sometimes you can set a lid from another pan in the skillet to help melt cheese or steam the top of what you are cooking.
I am from Arkansas in US. We (My family) refer to the "Skillet" as the 6-quart frying pan. Aka The larger frying pan.
We call the smaller pan in the set the frying pan (the 8" to 10" depending on your set or needs)
In my family from the American south the distinction between Skillet and Frying pan is the transition from the side to the bottom, Skillets have a 90 degree angle between the side and the bottom frying pans have a slope or a rounded transition like the pan used in this video, or a traditional cast iron frying pan.
I grew up using the terms "skillet" and "frying pan" interchangeably. It was not until I began working in restaurants that the same thing was called a "large saute pan" or, if appropriate, "cast iron pan". To me frying pans and skillets have corners where the bottom meets the sides while saute pans have a bottom that is rounded into the sides.
From what I've heard, a skillet is a large high-walled frying pan but frying pan and skillet are pretty much interchangeable here in North Carolina.
If it's cast iron, I'd call it a skillet. If it's not, I'd call it a frying pan.
Btw, I love your brazier! It's definitely the kind of cookware called for, yet it's so pretty you could bring it to the dinner table.
Western Canadian here. Wide and shallow, fancy-schmancy enameled cast iron likely made by a French company, with two looped handles = brasier. Any other wide and shallow pan = frying pan. Unless it's intended primarily for oven use, in which case it is a roasting pan. Skillets are what Americans call frying pans. For the most part, anything not a frying pan is a pot. Huge pots can be referred to as stock pots, sometimes. Fancy schmancy enameled cast iron pots can sometimes be called dutch ovens.
My granny said a skillet was only a cast iron pan with a single long handle. A frying pan was shaped like a skillet but was made from any metal and usually slightly deeper.