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Godsgirl83

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#1,601
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JaumeJ said:
I would appreciate any input as to the use of this skillet. The rough part is tilted downward to the area where the actual cooking is, I think so anyway.

It is made in Norway, and I have googled and regoogled to no avail. God blee you..j


View attachment 233687
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very interesting indeed.
Any writing or markings on the bottom?
If you ever figure it out please let us know. I'm interested in knowing about it too.
 
JaumeJ

JaumeJ

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Jul 2, 2011
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Godsgirl83 said:
very interesting indeed.
Any writing or markings on the bottom?
If you ever figure it out please let us know. I'm interested in knowing about it too.
Click to expand...
It is made by Hackman in hoyang norway on the back. This is about all that I have been able to see with a good magnifying glass. Thanks for the note. God bless you.
 
Gardenias

Gardenias

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Oct 27, 2020
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#1,603
JaumeJ said:
I would appreciate any input as to the use of this skillet. The rough part is tilted downward to the area where the actual cooking is, I think so anyway.

It is made in Norway, and I have googled and regoogled to no avail. God blee you..j


View attachment 233687
Click to expand...



I think it is a skillet,where you can continually cook meat with the butter or oil after it has caramelized.
The grippers hold the meat in place to keep it from sliding into center of pan and soaking grease up.
You tilt the pan toward the meat and spoon your oil or grease over it,which then runs back into the well of center.
It keeps it from overcooking!

Most chefs just tilt their skillets down,pushing meat to top of pan.

I'm thinking that's what it is,but I'll help research
 
JaumeJ

JaumeJ

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#1,604
Jul 2, 2011
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Gardenias said:
I think it is a skillet,where you can continually cook meat with the butter or oil after it has caramelized.
The grippers hold the meat in place to keep it from sliding into center of pan and soaking grease up.
You tilt the pan toward the meat and spoon your oil or grease over it,which then runs back into the well of center.
It keeps it from overcooking!

Most chefs just tilt their skillets down,pushing meat to top of pan.

I'm thinking that's what it is,but I'll help research
Click to expand...
That sounds like it could be. If you do find out more please inform me, and again, thanks and God bless you.
 
JaumeJ

JaumeJ

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Some progress, it is called a wing pan. Frustration upon frustration, I still do not find its actual use.

I even obtained this photo, but no escription. The photo was on e/Bay. and they were out of stock.
 
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Godsgirl83

Guest
#1,607
#1,607
Gardenias said:
I think it is a skillet,where you can continually cook meat with the butter or oil after it has caramelized.
The grippers hold the meat in place to keep it from sliding into center of pan and soaking grease up.
You tilt the pan toward the meat and spoon your oil or grease over it,which then runs back into the well of center.
It keeps it from overcooking!

Most chefs just tilt their skillets down,pushing meat to top of pan.

I'm thinking that's what it is,but I'll help research
Click to expand...
you may be onto something :

http://www.and.no/cases/wingpan.html
 
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Godsgirl83

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#1,608
unfortunately the link to this pic doesn't work, so couldn't find out more.
 
JaumeJ

JaumeJ

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Jul 2, 2011
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Some progress, it is called a wing pan. Frustration upon frustration, I still do not find its actual use.

I even obtained this photo, but no escription. The photo was on e/Bay. and they were out of stock.
Godsgirl83 said:
unfortunately the link to this pic doesn't work, so couldn't find out more.
Click to expand...
Godsgirl, thank you for this information. I had an idea it was for cooking something in this manner, but not certain at all about it.
In the photograph, I see the bacon is probably cooked first allowing the oil to build and then the egs in the drippings, but this too will take somestudy. God bless you. You certainly are His girl.
 
JaumeJ

JaumeJ

Senior Member
#1,610
Jul 2, 2011
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#1,610
Gardenias said:
I think it is a skillet,where you can continually cook meat with the butter or oil after it has caramelized.
The grippers hold the meat in place to keep it from sliding into center of pan and soaking grease up.
You tilt the pan toward the meat and spoon your oil or grease over it,which then runs back into the well of center.
It keeps it from overcooking!

Most chefs just tilt their skillets down,pushing meat to top of pan.

I'm thinking that's what it is,but I'll help research
Click to expand...
You have been my personal blessing in this matter. Thank you for your help. All love in Jesus Yeshua. God bless you.... j
 
JaumeJ

JaumeJ

Senior Member
#1,611
Jul 2, 2011
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Some progress, it is called a wing pan. Frustration upon frustration, I still do not find its actual use.

I even obtained this photo, but no escription. The photo was on e/Bay. and they were out of stock.
Godsgirl83 said:
Well, I found this:

https://auctionet.com/en/659406-frying-pan-aluminum-hackman-hoyang-norway-late-20th-century


I'm in the U.S. so that may affect my searches for "wing pan"..... mostly keeps trying to give me recipes for chicken wings (also just called "wings")
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I kept getting the same, chicken wings, recipes for them and, of all things, wingspan, lots of airplaines. lol
 
JaumeJ

JaumeJ

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Jul 2, 2011
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One use for this odd-vall frying pan picture here below.
wingpan2.jpg
It seems any skillet would do for this, however I see how the "wing" would help keep all at a good serving temp.
 
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Godsgirl83

Guest
#1,615
#1,615
JaumeJ said:
One use for this odd-vall frying pan picture here below.
View attachment 233749
It seems any skillet would do for this, however I see how the "wing" would help keep all at a good serving temp.
Click to expand...
:) well this has been fun, entertaining, and educational.
Now I'm thinking if I ever find one of these in a thrift shop that I might want to get it :LOL:
 
JaumeJ

JaumeJ

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Jul 2, 2011
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Godsgirl83 said:
:) well this has been fun, entertaining, and educational.
Now I'm thinking if I ever find one of these in a thrift shop that I might want to get it :LOL:
Click to expand...
Great minds! I bought mine at a second had store, Christian based of course..
Yes, great minds think alike.
 
JaumeJ

JaumeJ

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Jul 2, 2011
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PS. I jsut thought of a possible good use for this, frying fish sticks (that is, breaded fish.)
 
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Godsgirl83

Guest
#1,618
#1,618
JaumeJ said:
PS. I jsut thought of a possible good use for this, frying fish sticks (that is, breaded fish.)
Click to expand...
That would probably work quite well.
I usually cook those on a crisping tray.
It's interesting to see how much juice/fat/liquid drips off those little sticks.
 
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