Damaged Frying Pan Restoration

All of the tools I use can be found on the channels sponsor. https://tr.ee/6uMXwSNcM_ Hit the Join button for Channel perks like early video access, shoutouts, and priority comment replies.    / @ajrestoration   I got this damaged frying pan at a local cancer charity store and thought it would make for a fun little experiment. I hope you enjoy the video. If you have any suggestions for improvement, or compliments share them below! Please leave a like if you did like the video, please subscribe and feel free to comment your thoughts and as always thank you for watching. Link for becoming a channel member. (less than 2 dollars)    / @ajrestoration   Some history on the frying pan. A frying pan, frypan, or skillet is a flat-bottomed pan used for frying, searing, and browning foods. It is typically 20 to 30 cm (8 to 12 in) in diameter with relatively low sides that flare outwards, a long handle, and no lid. Larger pans may have a small grab handle opposite the main handle. A pan of similar dimensions, but with less flared, more vertical sides, and often with a lid, is called a sauté pan. While a sauté pan can be used as a frying pan, it is designed for lower heat cooking methods, namely sautéing. Copper frying pans were used in ancient Mesopotamia. Frying pans were also known in ancient Greece where they were called tagēnon (Greek: τάγηνον) and Rome, where they were called patella or Cartago. The word pan derives from the Old English Panna. Before the introduction of the kitchen stove in the mid-19th century, a commonly used cast-iron cooking pan called a 'spider' had a handle and three legs used to stand up in the coals and ashes of the fire. Cooking pots and pans with legless, flat bottoms were designed when cooking stoves became popular; this period of the late 19th century saw the introduction of the flat cast-iron skillet. Traditionally, frying pans were made of cast iron, carbon steel, or copper lined with tin, for their different qualities and properties. Copper pans are highly thermally conductive, making them useful for evenly sautéing. However, they are also highly reactive with most foods, so today a large number of copper pans are sold with a tin lining which can be replaced when it wears out. Cast iron pans are used because although they do not conduct heat very evenly, they do retain it quite well, making them useful for searing meats and vegetables. Carbon steel cookware is used because over time it can develop a highly nonstick patina of polymerized oil called seasoning useful for a cooking protein that is prone to stick, such as fish and eggs. While all of these materials are still commonly used in professional kitchens, many modern materials have supplanted them in the consumer market. Nowadays, most frying pans are now made from metals such as aluminum or stainless steel. The materials and construction methods used in modern frying pans vary greatly and some typical materials include: Aluminum or anodized aluminum Cast iron Copper Stainless steel Clad stainless steel with an aluminum or copper core A coating is sometimes applied to the surface of the pan to make it non-stick. Frying pans made from bare cast iron or carbon steel can also gain non-stick properties through seasoning and use.