{"schema":"https://ver.cy/schemas/card/1.0.0","id":"vr.tr.frying-pan","code":"thing-q127666","url":"https://ver.cy/models/thing/q127666/","name":"frying pan","alternateNames":["salt boiling pan","raclette pan","grill pan","cast-iron skillet","bachîn","karahi"],"kind":"thing","status":"published","version":"0.1.0-research.1","language":"en","classifiers":{"family":"Thing Registry","category":"Physical world and living systems","entryKind":"thing","plane":"PHY","domain":["PHY.OBJ"],"industry":[],"navPath":"","tags":[],"facets":{}},"whatItIs":"A frying pan is a shallow, usually circular cooking vessel with a long handle and a cooking surface that is wide relative to its short, typically flared sidewalls, designed to heat food by conduction from a hob or flame in a thin film of fat or in the food's own juices so moisture can evaporate quickly and the surface can brown.","purpose":"Enable an AI agent to recognise a frying pan, assess its cooking readiness and condition, and determine suitable uses, handling and care.","scope":{"in":["Pan geometry and usable cooking capacity","Body materials, layered construction and cooking-surface treatment","Compatibility with heat sources and permitted heating conditions","Handle attachment, stability and handling clearance","Cleanliness, wear, damage and readiness for use"],"out":["Cooker, burner and oven operation","Recipes, ingredient properties and food doneness","Detachable lids, utensils and splatter guards as independently modelled objects","Kitchen ventilation and fire-suppression systems","Manufacturing processes and supply-chain operations"],"boundaries":[]},"distinguishingFeatures":["A broad cooking floor with relatively low surrounding walls supports direct contact between food and the heated surface; compare this geometry with the deeper containment of a saucepan.","A raised perimeter retains some oil and food during movement; compare this with a flat griddle that has little or no enclosing wall.","The cooking floor occupies a substantial part of the vessel footprint; compare this with a round-bottom wok whose cooking surface rises continuously from a smaller central region.","Sloping or flared sides favour spatula access and sliding food out; near-vertical walls and greater depth require checking the boundary with a sauté pan rather than classifying by the seller's name alone."],"structure":{"bundles":[{"id":"pan-identity-and-geometry","name":"Pan identity and geometry","description":"Establishes that the vessel is a frying pan and records the geometry relevant to cooking.","layers":[{"id":"vessel-boundary","name":"Vessel boundary","description":"Separates frying pans from adjacent cooking-vessel types.","findings":[{"id":"frying-pan-classification","name":"Frying-pan classification","description":"Records the observed geometry and designation supporting classification, including ambiguous hybrid forms.","questions":[{"text":"What combination of cooking-floor breadth, wall depth and wall profile supports identifying this vessel as a frying pan?","id":"frying-pan-classification-q01","kind":"definition"},{"text":"Does its geometry place it near the boundary with a sauté pan, wok, griddle or saucepan?","id":"frying-pan-classification-q02","kind":"boundary"}]}]},{"id":"usable-cooking-space","name":"Usable cooking space","description":"Distinguishes labelled size from the space available for food and utensils.","findings":[{"id":"floor-wall-and-rim-geometry","name":"Floor, wall and rim geometry","description":"Records cooking-floor dimensions, depth, wall slope and rim features affecting access and containment.","questions":[{"text":"What are the rim dimensions, usable cooking-floor dimensions and internal depth?","id":"floor-wall-and-rim-geometry-q01","kind":"measurement"},{"text":"Do wall slope, ridges, pouring lips or rim shape constrain turning food, sliding it out or pouring liquid?","id":"floor-wall-and-rim-geometry-q02","kind":"action"}]}]}]},{"id":"body-and-cooking-surface","name":"Body and cooking surface","description":"Identifies the pan's material construction and food-contact surface.","layers":[{"id":"material-construction","name":"Material construction","description":"Records which materials occur where and how confidently they are identified.","findings":[{"id":"body-base-and-layer-evidence","name":"Body, base and layer evidence","description":"Separates verified construction details from visual guesses about solid, clad or attached-base designs.","questions":[{"text":"What evidence identifies the body material, base material and any layered construction?","id":"body-base-and-layer-evidence-q01","kind":"provenance"},{"text":"Do identified layers extend through the walls or occur only at the base, and what remains unknown?","id":"body-base-and-layer-evidence-q02","kind":"boundary"}]}]},{"id":"food-contact-surface","name":"Food-contact surface","description":"Identifies the surface system that food and utensils encounter.","findings":[{"id":"surface-treatment-and-care-basis","name":"Surface treatment and care basis","description":"Records whether the cooking surface is bare, seasoned, enamelled or otherwise coated, with supporting identification.","questions":[{"text":"What identifies the cooking surface and distinguishes an applied coating from seasoning or accumulated residue?","id":"surface-treatment-and-care-basis-q01","kind":"provenance"},{"text":"Which utensil and cleaning methods are supported for this identified surface?","id":"surface-treatment-and-care-basis-q02","kind":"action"}]}]}]},{"id":"heating-compatibility-and-limits","name":"Heating compatibility and limits","description":"Relates the complete pan to heat sources and supported heating conditions.","layers":[{"id":"heat-source-interface","name":"Heat-source interface","description":"Assesses heating compatibility together with base contact and physical support.","findings":[{"id":"supported-cooker-match","name":"Supported cooker match","description":"Records evidence for use on the intended cooker and any conditions on pan size, seating or support.","questions":[{"text":"What marking, instruction or documented test establishes compatibility with the intended gas, electric, radiant or induction heat source?","id":"supported-cooker-match-q01","kind":"provenance"},{"text":"Does the base sit securely on the intended support, and how do its contact dimensions compare with the heating zone?","id":"supported-cooker-match-q02","kind":"measurement"}]}]},{"id":"whole-pan-heating-envelope","name":"Whole-pan heating envelope","description":"Accounts for restrictions imposed by handles, attachments and coatings as well as the body.","findings":[{"id":"assembly-specific-heating-restrictions","name":"Assembly-specific heating restrictions","description":"Records supported temperature and heating-mode limits for the pan in its current configuration.","questions":[{"text":"What documented limits apply to oven use, overhead grilling and empty preheating for this exact pan configuration?","id":"assembly-specific-heating-restrictions-q01","kind":"provenance"},{"text":"Does the proposed heating action satisfy every applicable restriction, including those for handles and coatings?","id":"assembly-specific-heating-restrictions-q02","kind":"action"}]}]}]},{"id":"handling-and-food-transfer","name":"Handling and food transfer","description":"Assesses control of the pan during lifting, turning, tilting and serving.","layers":[{"id":"grip-and-attachment","name":"Grip and attachment","description":"Examines each handle and its connection to the pan body.","findings":[{"id":"handle-readiness","name":"Handle readiness","description":"Records handle type, attachment condition and available evidence about its current temperature.","questions":[{"text":"Are the main handle and any helper handle secure, undamaged and correctly engaged if detachable?","id":"handle-readiness-q01","kind":"measurement"},{"text":"What evidence establishes whether each intended grip can be held directly or requires thermal protection?","id":"handle-readiness-q02","kind":"action"}]}]},{"id":"loaded-pan-control","name":"Loaded pan control","description":"Relates vessel mass and contents to the intended movement.","findings":[{"id":"lifting-tilting-and-pouring","name":"Lifting, tilting and pouring","description":"Records the load and geometry relevant to controlled movement and food transfer.","questions":[{"text":"What is the empty mass, and what total load and liquid level are expected for the intended movement?","id":"lifting-tilting-and-pouring-q01","kind":"measurement"},{"text":"Do the grip arrangement, rim shape and available clearance support the proposed lift, tilt, toss or pour?","id":"lifting-tilting-and-pouring-q02","kind":"action"}]}]}]},{"id":"condition-and-cooking-readiness","name":"Condition and cooking readiness","description":"Connects observed wear, contamination and damage to a justified next action.","layers":[{"id":"surface-and-body-inspection","name":"Surface and body inspection","description":"Records defects separately from normal material-specific appearance.","findings":[{"id":"observed-wear-and-damage","name":"Observed wear and damage","description":"Locates and characterises surface deterioration, corrosion, cracks, distortion and layer separation without assuming their significance.","questions":[{"text":"Where are scratches, flaking, exposed substrate, corrosion, cracks or separation visible, and how extensive are they?","id":"observed-wear-and-damage-q01","kind":"measurement"},{"text":"What evidence distinguishes expected patina or seasoning variation from damage requiring intervention?","id":"observed-wear-and-damage-q02","kind":"boundary"}]}]},{"id":"care-and-return-to-use","name":"Care and return to use","description":"Determines whether cleaning, maintenance or further assessment can establish readiness.","findings":[{"id":"next-care-or-use-decision","name":"Next care or use decision","description":"Records the justified next step and unresolved conditions preventing a return to cooking.","questions":[{"text":"Given the surface type, residue and thermal state, what cleaning, drying or seasoning action is supported?","id":"next-care-or-use-decision-q01","kind":"action"},{"text":"What inspection result or authoritative guidance is needed before this pan can return to use after the observed damage?","id":"next-care-or-use-decision-q02","kind":"action"}]}]}]},{"id":"evidence-and-external-alignment","name":"Evidence and external alignment","description":"What the world already says about this thing, gathered so the model can be checked against it.","layers":[{"id":"reported-evidence","name":"Reported evidence","description":"Findings from the breadth pass, kept separate from the structural claims.","findings":[{"id":"evidence-kinds","name":"Kinds and varieties","description":"Reported by the breadth pass; each item needs checking against its source before it becomes normative.","questions":[{"text":"Which of these kinds and varieties hold for the sense of frying pan this model covers, and on what evidence?","id":"evidence-kinds-q01","kind":"provenance"}]},{"id":"evidence-identifiers","name":"Identifiers and schemes","description":"Reported by the breadth pass; each item needs checking against its source before it becomes normative.","questions":[{"text":"Which of these identifiers and schemes hold for the sense of frying pan this model covers, and on what evidence?","id":"evidence-identifiers-q01","kind":"provenance"}]},{"id":"evidence-standards-and-regulation","name":"Standards and regulation","description":"Reported by the breadth pass; each item needs checking against its source before it becomes normative.","questions":[{"text":"Which of these standards and regulation hold for the sense of frying pan this model covers, and on what evidence?","id":"evidence-standards-and-regulation-q01","kind":"provenance"}]},{"id":"evidence-real-world-use","name":"Real-world use","description":"Reported by the breadth pass; each item needs checking against its source before it becomes normative.","questions":[{"text":"Which of these real-world use hold for the sense of frying pan this model covers, and on what evidence?","id":"evidence-real-world-use-q01","kind":"provenance"}]},{"id":"evidence-measurements","name":"Typical measurements","description":"Reported by the breadth pass; each item needs checking against its source before it becomes normative.","questions":[{"text":"Which of these typical measurements hold for the sense of frying pan this model covers, and on what evidence?","id":"evidence-measurements-q01","kind":"provenance"}]},{"id":"evidence-failure-modes-and-hazards","name":"Failure modes and hazards","description":"Reported by the breadth pass; each item needs checking against its source before it becomes normative.","questions":[{"text":"Which of these failure modes and hazards hold for the sense of frying pan this model covers, and on what evidence?","id":"evidence-failure-modes-and-hazards-q01","kind":"provenance"}]},{"id":"evidence-regional-variation","name":"Regional variation","description":"Reported by the breadth pass; each item needs checking against its source before it becomes normative.","questions":[{"text":"Which of these regional variation hold for the sense of frying pan this model covers, and on what evidence?","id":"evidence-regional-variation-q01","kind":"provenance"}]},{"id":"evidence-neighbours","name":"Neighbouring kinds and how to tell them apart","description":"Reported by the breadth pass; each item needs checking against its source before it becomes normative.","questions":[{"text":"Which of these neighbouring kinds and how to tell them apart hold for the sense of frying pan this model covers, and on what evidence?","id":"evidence-neighbours-q01","kind":"provenance"}]}]}]}]},"agentConduct":{"may":["Cook with a frying pan on a hob or flame it is authorized to use.","Check a pan's coating, handle and base and report wear or damage."],"mustNot":["Leave a pan of hot oil unattended on a lit hob.","Pour water on burning oil in a pan.","Overheat an empty non-stick pan beyond the maker's stated limit.","Leave a pan handle sticking out over the edge of the hob where it can be knocked or grabbed."],"requiresHuman":["Cooking for children or vulnerable people who cannot judge hot surfaces."]},"ethics":{"considerations":["Kitchen fires and scalds are leading causes of domestic injury, especially for children and older people.","Worn coatings and unsuitable materials can contaminate food."],"affectedParties":["The cook","Children and others in the kitchen","Neighbours in shared buildings"]},"owners":{"steward":"The person who owns and uses it.","roles":[],"masterSystems":[]},"relations":[{"target":"Q154038","type":"parent","note":"registry parent class"}],"interaction":{"identity":{"applicability":"required","items":["Vercy registry: vr.tr.frying-pan","Wikidata: Q127666 (https://www.wikidata.org/wiki/Q127666)"]},"properties":{"applicability":"required","items":["Rim diameter: mm; record measurement direction for non-circular pans","Usable cooking-floor dimensions: mm for diameter or length and width; note flat or ridged surface","Internal depth and wall profile: depth in mm; wall angle in degrees where measurable","Empty mass: g","Body and base construction: record identified materials, layer arrangement and extent; unknown permitted","Cooking-surface system: bare metal, seasoned metal, enamel, identified applied coating, other, unknown","Heat-source compatibility: pan-to-heat-source relation with confirmed, conditional, excluded or unknown status and evidence","Heating restrictions: documented limits in °C where supplied, plus oven, grill and empty-preheating conditions; unknown permitted","Base seating condition: stable, rocking, visibly distorted, untested; identify support and observation temperature","Handle assembly condition: secure, loose, cracked, missing, uncertain; assessed separately for each handle","Cooking-surface condition: record residue, corrosion, scratches, exposed substrate, flaking and seasoning condition where applicable","Current thermal state: measured temperature in °C with location and time, or hot, cooling, cool, unknown"]},"recognition":{"applicability":"required","items":["Shallow round pan with a long single handle.","Wide flat base with low, usually flared sides.","Cast iron, steel, aluminium or coated surfaces, sometimes with a helper handle."]},"capabilities":{"applicability":"required","items":["Select the pan for shallow frying, searing or sautéing when its geometry and verified restrictions support the task.","Place it on a compatible heat source with appropriate support and clearance.","Turn, stir or release food using utensils suited to its cooking surface.","Lift, tilt or transfer it after checking handle security, load and thermal state.","Clean, dry or renew seasoning using a method supported for the identified surface.","Remove it from service for inspection when damage or unresolved restrictions prevent a justified use decision."]},"hazards":{"applicability":"required","items":["Oil fires from overheated fat.","Burns and scalds from hot metal, oil or spills.","Degraded non-stick coatings releasing fumes or flakes when overheated."]},"interfaces":{"applicability":"required","items":["Regulation (EC) No 1935/2004 on materials and articles intended to come into contact with food, European Union."]},"context":{"applicability":"required","items":["A frying pan is used on a stove for frying, searing, sauteing and browning food.","Its broad cooking surface and shallow sides support direct contact heating and the escape of moisture.","It is encountered in domestic and commercial kitchens, with material and construction determining compatibility with heat sources."]}},"sources":[{"title":"Frying pan - Wikipedia (Wikimedia Foundation)","url":"https://en.wikipedia.org/wiki/Frying_pan","note":"Common-language identity of the vessel, material varieties, and the skillet/frying-pan naming split."},{"title":"EN 12983-1, Cookware - Domestic cookware for use on top of a stove, hob or cooktop - Part 1: General requirements (CEN)","url":"","note":"That domestic stovetop frypans fall under a published cookware product standard covering construction, handles, stability and performance tests."},{"title":"Regulation (EC) No 1935/2004 on materials and articles intended to come into contact with food (European Parliament and Council)","url":"https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX:32004R1935","note":"Food-contact legal frame for pan bodies, coatings and handles placed on the EU market."},{"title":"On Food and Cooking: The Science and Lore of the Kitchen - Harold McGee (Scribner)","url":"","note":"Why pan material, mass and surface condition control browning, sticking and heat response in shallow-fat cooking."},{"title":"Wikidata item Q127666: frying pan","url":"https://www.wikidata.org/wiki/Q127666","note":"identity and sense of the item"}],"openQuestions":["Does the registry intend frying pan to include ridged grill pans, crepe pans, electric frying pans and sauté-pan hybrids, or are these covered by neighbouring entries?","Which recognised measurement conventions should govern nominal diameter, usable cooking-floor size and wall profile?","What evidence is sufficient to establish heat-source compatibility and heating limits when the maker and exact product cannot be identified?","Which surface-specific criteria justify continued use, restoration or retirement for scratching, flaking, corrosion and seasoning loss?","How should normal base curvature be distinguished from consequential warping across different materials, temperatures and cooker types?"],"resources":{"spec":"/models/things/publications/thing-q127666/spec.json"},"provenance":{"origin":"thing registry research (pass 2)","builtFrom":["models/things/publications/thing-q127666/spec.json"],"providers":["Codex","Grok"],"researchStatus":"unreviewed","generatedAt":"2026-09-07T10:20:29Z","builder":"tools/build_cards.py@1.0.0"},"completeness":{"sections":{"classifiers":"filled","whatItIs":"filled","purpose":"filled","distinguishingFeatures":"filled","structure":"filled","agentConduct":"filled","ethics":"filled","owners":"filled","relations":"filled","interaction.identity":"filled","interaction.properties":"filled","interaction.recognition":"filled","interaction.capabilities":"filled","interaction.hazards":"filled","interaction.interfaces":"filled","interaction.context":"filled","sources":"filled"},"notes":{"_gate":"Published through the thing publication gate 1.0 on 2026-10-07T10:10:25+00:00: completeness 1.00; sense: Wikidata description; 3 live sources; review by codex: pass"},"score":1.0}}