The Leidenfrost effect is a phenomenon in which a liquid, in near contact with a mass significantly hotter than the liquid’s boiling point, produces an insulating vapor layer which keeps that liquid from boiling rapidly—if the skillet’s temperature is at or above the Leidenfrost point, the water skitters across the metal and takes longer to evaporate than it would in a skillet that is above boiling temperature, but below the temperature of the Leidenfrost point.
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