Here’s a question that every proud owner of a cast iron skillet will sooner or later find themselves asking: “Should I clean my skillet after every use?”
One of the more confusing aspects of home cooking, especially for those of us without a culinary background, can be understanding the differences between various types of cookware.
Everyone tells you that you can cook almost anything in a stainless steel pan. But what does that mean, exactly?
I’ve been cooking with a 9.4-inch (24-centimeter) Beka Chef stainless steel frying pan for about an year, and, in this post, I’d like to share my experiences with and impression of it with you.
So you bought a pre-seasoned cast iron skillet (congrats!) and, now, you want to know if there’s anything special that you need to do when you’re using it for the first time?
Frying pans can come in all shapes, materials, coatings, and forms. Yet, as diverse as they are, there’s one common thing about all of them: they’re almost always sold with lids, as part of the package, or as an additional accessory that you can buy.
A reader recently asked, “What’s the worst type of frying pan?” That’s such a good question!
We often talk about the best pans and pots out there and which we should use for what… but it’s just as important to address the products that are not worth our time and money.