You can even deep-fry food and bake bread, chicken and pasta in these tall-sided pans. They’re slow to heat up but retain heat well, thanks to their cast-iron construction. Some models contain ...

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We know that Roman pans weren’t shallow, so, “it’s a sort of deep-frying” says John. Although he admits it’s not quite on par with our modern deep fat fryers: “No chip pans in the ...