Saganaki pan

A small, two-handled pan: cheese that fries, shrimp that sizzle, and a dish named after the vessel.

Also called σαγανάκι, small two-handled pan · From Greece

A small two-handled saganaki pan with fried cheese, lemon, and a linen napkin.

The journey

Saganaki is a pan that became a menu word. The little two-handled skillet goes from flame to table so fried cheese or shrimp still spit. The Greek volume names it when the recipe is the vessel talking.

A small skillet can copy the fry. It cannot copy the arrival.

A 1741 map of Greece — the tables whose meze still arrives in a two-handled pan. — Homann Heirs, map of ancient Greece (1741) · Public domain. Source

In the kitchen

Get it hot, flour the cheese, fry until the crust is gold, and carry the pan. Lemon at the table. For shrimp, the same pan, a little tomato or oil, and no apology for the sizzle.

The Greek book treats this as a meze, not a main you plate in the kitchen.

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