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  2. Pan (god) - Wikipedia

    en.wikipedia.org/wiki/Pan_(god)

    In ancient Greek religion and mythology, Pan (/ p æ n /; [2] Ancient Greek: Πάν, romanized: PĂ¡n) is the god of the wild, shepherds and flocks, rustic music and impromptus, and companion of the nymphs. [3]

  3. Pan-American Exposition - Wikipedia

    en.wikipedia.org/wiki/Pan-American_Exposition

    The Pan-American Exposition was a World's Fair held in Buffalo, New York, United States, from May 1 through November 2, 1901.The fair occupied 350 acres (0.55 sq mi) of land on the western edge of what is now Delaware Park, extending from Delaware Avenue to Elmwood Avenue and northward to Great Arrow Avenue.

  4. Seasoning (cookware) - Wikipedia

    en.wikipedia.org/wiki/Seasoning_(cookware)

    Unlike commercial non-stick coatings such as Teflon, with which metal cooking utensils are not used because they damage the surface, seasoned surfaces tend to be self-reforming, so they allow the use of such utensils. These are of course much more effective in scraping off food than the softer utensils used with non-stick pans. [34] [page ...

  5. Fry's Electronics - Wikipedia

    en.wikipedia.org/wiki/Fry's_Electronics

    Fry's Electronics was an American big-box store chain. It was headquartered in San Jose, California, in Silicon Valley.Fry's retailed software, consumer electronics, household appliances, cosmetics, tools, toys, accessories, magazines, technical books, snack foods, electronic components, and computer hardware.

  6. J. S. Fry & Sons - Wikipedia

    en.wikipedia.org/wiki/J._S._Fry_&_Sons

    J. S. Fry & Sons, Ltd., better known as Fry's, was a British chocolate company owned by Joseph Storrs Fry and his family. Beginning in Bristol in 1761, the business went through several changes of name and ownership, becoming J. S. Fry & Sons in 1822. In 1847, Fry's produced the first solid chocolate bar.

  7. Wok - Wikipedia

    en.wikipedia.org/wiki/Wok

    These woks cannot be used with metal utensils, and foods cooked in non-stick woks tend to retain juices instead of browning in the pan. [2] As they necessarily lack the carbonizing or seasoning of the classic steel or iron wok, non-stick woks do not impart the distinctive taste or sensation of wok hei . [ 2 ]

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