Pan is the rendering in the A.V. of the following words in the original. SEE DISH.

1. Kiyor, כַּיּוֹר or כַּיּרֹ (from כּוּר, to cook), a basin of metal used for boiling or stewing (1Sa 2:14; Sept. λέβητα τὸν μέγαν; Vulg. lebetem); also as a laver (as generally rendered) or basin for washing (Ex 30:18; Sept. λουτῆρα; Vulg. labrum; 1Ki 7:38,40,43; Sept. χυτροκαύλους; Alex. χυτρογαύλους; Vulg. luteres); and (with אֵשׁ) a brazier for carrying fire (Zec 12:6; A.V. "hearth;" Sept. δαλὸνπυρός; Vulg. caminum ignis); finally a wooden platform from which to speak (2Ch 6:13; A.V. "pulpit"), doubtless from its round form. SEE LAYER.

2. Machabdth, מִחֲבִת (from חָבִת obs., prob. to cook; comp. Arab. khabaza, to prepare food), a shallow vessel or griddle used for baking cakes (Le 2:5; Le 6:14 [A.V. 21]; 7:9; 1Ch 23:29 ["flat plate," marg. A.V.]; Eze 4:3); Sept. τήγανον; Vulg. sartago; apparently a shallow pan or plate, like that used by Bedawin and Syrians for baking or dressing rapidly their cakes of meal, such as were used in legal oblations. SEE CAKE.

Definition of pan

3. Masreth, מִשׂרֵת, a flat vessel or plate for baking cakes (2Sa 13:9; Sept. τήγανον). Gesenius says the etymology is uncertain, but suggests that the word may be derived from a root שָׂרָה or שָׁרָה = Arab. sharay, to shine, and was applied to the pan because it was kept bright. The distinction, therefore, between this and the preceding word may be that the masreth was used dry, while the machabath was employed for cooking in oil. SEE BAKE.

4. Sir, סַיר, a deep vessel used for cooking food (Ex 27:3), properly a large (see 2Ki 4:38) pot (as usually rendered) or caldron (as rendered in Jer 1:13; Jer 3:18-19; Eze 11:3,7,11); especially for boiling meat, placed during the process on three stones (Burckhardt, Notes on Bed. 1:58; Niebuhr. Descr. de l'Arabie, p. 46; Lane, Mod. Eg. 1:181). SEE CALDRON.

See also the International Standard Bible Encyclopedia.

5. Parur, פָּרוּר (Sept. χύτρα; Vulg. olla), a vessel used for baking the manna (Nu 11:8), for holding soup (Jg 6:19; A.V. "pot"), and for boiling flesh (1Sa 2:14, "pot"). Gesenius says it is for פָּארוּר, heat, from פָּאִר = Arab. par, to boil. Furst questions this, and derives it from פָּרִר, to excavate, to deepen. SEE POT.

6. Tselachoth, צֵלָחוֹת (pl. of צֵלָחָה), large dishes or platters (2Ch 35:13; Sept. λέβητες; Vulg. ollae). The cognate צִלִּחִת, tseldchath, denotes a dish which maybe held in the hand and turned over for the purpose of wiping it (2Ki 21:13); in Pr 19:24; Pr 26:13, it is used tropically of the bosom. SEE PLATTER.

7. Marchesheth, מִרחֶשֶׁת (from רָחִשׁ, to bubble over), a kettle for boiling meat (Le 2:7; Le 7:9; "frying-pan"). SEE FRYING-PAN.

8. Greek λέβης, a pot (1 Esdras 1:12; 2 Maccabees. 7:3); but τηγανίζειν, to broil (2 Maccabees 7:5, "fry in the pan"). SEE ROAST.

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