Though pans and pots tend to come in all shapes and forms (and can be made from various materials), you want the ones you buy to be capable of withstanding the direct heat from a gas flame or electric burner without warping.
At the store, pick out vessels with thick walls and a heavy bottom. This guarantees quick and even heating and is also a sign for a higher-quality build and sturdier construction than their lighter counterparts.
Cast iron skillets are well-known for being sturdy, long-lasting, and virtually indestructible. But are they really?
When talking to my family and friends about cookware, they’re usually surprised to learn that cast iron skillets can (and often do) break when dropped.
Have you ever brought your trusty frying pan from the back of your kitchen cabinet only to find it warped? I’ve had this happen to me, too, and I know just how frustrating it can be.
Not only do you lose a piece of cookware that you know so well, you can use it with your eyes closed, but you also have to select and buy a replacement frying pan (and the good ones don’t come cheap).
Warping is most typical for non-stick pans, which, to cut costs and boost their profit margins, manufacturers tend to produce from lower-grade metals. But stainless steel frying pans are in no way immune to it.
In this article, I will tell you about the most common reasons why stainless steel pans warp. I’ll also share helpful tips on what you can do to prevent that from happening.
On its own, copper readily reacts to acid. Unless it’s coated with another material, copper cookware will leach significant amounts of the metal when cooking acidic foods.
It’s quite simply a higher standard of cookware! Having originated in 1920’s France, they’ve been crafting truly beautiful pots, pans, utensils and more for over a century now. That’s a long time to cement your reputation as the best and brightest.
“How can I keep salmon from sticking to my stainless steel frying pan?” This is a question I get asked every now and then, and it’s an easy answer!
If you don’t have a non-stick pan at home or you want better browning on your food than what Teflon or ceramic pans can give you, stainless steel is one of your options out there.
The problem is that salmon—and fish in general—is one of those high in protein, low in fat foods that stick way too easily to cookware made of stainless steel. Unless you’re using the proper technique, it can be hard to not have it stick all over your pan and break down into pieces.
If you’re looking for a new pan or pot, cast iron is one of your best options. Skillets and Dutch ovens made of cast iron are sturdy, durable, and heat up evenly. You can use them on your stove, in the oven, or on the outside grill. Since you can cook with them over a campfire, they also work great for camping trips.
The thing about cast iron cookware is that it’s virtually indestructible. It can last you a lifetime and get handed down in your family for generations if you take the time to care for it well (by cleaning, seasoning, and storing it correctly).
When it comes to cookware, I abide by the rule of “buy nice or buy twice.” With so many brands out there, it can be hard to tell which are worth your money—and which ones to steer clear from.
So I created this guide to help you out.
There’s a reason why stainless steel frying pans are a favorite of professional chefs and seasoned home cooks alike. They’re great for searing meat, poultry, and fish, sautéing vegetables, and making the most delicious pan sauces. Stainless steel cookware has no ceramic or Teflon surface to worry about, and they’re generally easy to clean as they can go safely in your dishwasher.
When selecting a frying pan, you’re faced with two fundamental choices:
By the time you’re done reading this post, I’m going to make these choices easier for you.
