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2
votes
5answers
196 views

How do I stop my steak from leaking juice?

I panfry the steak by searing on high both sides, then cook it at a low-medium temperature until medium rare. Then I let the steak rest for ~10 minutes before cutting it. During that time a lot of ...
4
votes
2answers
138 views

Why can't I get a seasoning layer on my carbon steel pan using an induction hob?

I recently purchased a carbon steel pan (DeBuyer Mineral B Element), and have attempted to perform pre-seasoning on it. I checked out a bunch of videos on the process, and ended up doing the following ...
1
vote
1answer
114 views

Safe to use non-sticky pan with scratches?

Everyday I have to cook using some share kitchenware, and I came across some old non-sticky frying pan that have significant scratch marks on them. I was told by my parents that I should not use any ...
1
vote
3answers
143 views

Is my “non stick” pan kaput?

I have a Circulon frying pan I've been using for a few years. I got it second hand in good condition. The non stick factor was great when I got it, but when I fry with it now, I find I need to use ...
2
votes
2answers
68 views

How to keep boudin (blood sausage) slices from disintegrating when pan-frying?

I want to pan-fry some boudin slices and then put them on slices of baguette with some apple compote. I have cooked boudin before and often, the boudin was at least a bit disintegrated by the end. I ...
0
votes
3answers
115 views

Cast iron, stainless steel, or anodized non-stick: which makes the resulting product taste best? [closed]

The thing with a cast iron pan and stainless steel pan is you've got to season them. Once they're seasoned, they have a non-stick (more or less) layer that's transformed olive oil, vegetable oil, or ...
14
votes
4answers
4k views

Cooking steak in frying pan, problem with oil splatter

I was using canola oil and put the stove top setting on "high - 9". I read plenty of guides suggesting there will infact be oil splatter, but it was pretty excessive and burning my arm with one drop ...
0
votes
1answer
136 views

Seasoning none stick teflon pans [duplicate]

Before the first time I use a none-stick teflon pan, how should I do seasoning? 1- Should I first rub oil on it then heat it? [ref1] or first I should heat it then remove heat and rub oil on it? ...
2
votes
0answers
61 views

Which non-stick pan to buy? [duplicate]

Recently, I found a small but deep scratch on my pan. I can see the metalic color on the scratch. I am not sure how much serious it is. Now, I want to buy a new one. I see different prices with ...
0
votes
0answers
21 views

How to best clean the non-stick frying pan? [duplicate]

I have a non-stick frying pan, and now I am quite unsure how to clean it so that I can best preserve it, any ideas?
4
votes
2answers
400 views

Pan makes knocking noises

So today I went to a flea market and found a copper pan with a stainless steel lining. I cleaned it thoroughly and the first thing I wanted to try is to caramellize sugar (because of the lack of ...
1
vote
5answers
1k views

Culinary term for frying in water (without oil)?

Is there a culinary term describing "frying in about 4mm of water" in a frying pan without oil (with this technique, if water evaporates you just keep adding more from a glass, keeping it shallow).
5
votes
3answers
367 views

How can I cheaply cook a bratwurst that is similar to a grilled brat with only access to an oven or stovetop?

I'm currently not TOO excited to spend $100-200+ for a propane grill. Is it possible to cook brats with a small budget (preferably around $20-30, but as high as a soft $50) and get that nice, crispy ...
3
votes
1answer
112 views

Seasoning No-Stick Frying Pan

When I buy a brand-new Frying pan, the instructions usually say to "season" or oil the Pan. I just purchased one and it also says to "season" after every 10 dishwasher cycles. I always wash my pan by ...
3
votes
3answers
1k views

Fry chicken with honey

I like to marinate my chicken with honey, orange and soy sauce. My problem is that when I pan fry, with a little olive oil, the pan gets black even before the chicken is done. Burning a little skin ...
1
vote
0answers
36 views

Pan frying store baught chicken breast with added glaze/broth solution [duplicate]

When buying store bought chicken such as the one shown in the link below, a lot of times it comes with rib meat and glaze/solution to 'add flavor' etc. When defrosting the chicken breast and beginning ...
3
votes
3answers
645 views

Is there any way to make crepes without a proper non-stick pan?

I unfortunately ended up in situation where I tried to make crepes in a regular pan - needless to say, I was unprepared and it didn't end up well (they would get stuck to the pan and burn) I tried ...
3
votes
1answer
71 views

Hot vs Cold Chinese culinary standards

Is lamb chops cooked in frying pan considered hot (Yang) or cold (Yin) by Chinese culinary standards.
0
votes
5answers
873 views

What is the best frying pan for even heating, using a large pan on a much smaller burner?

Most often in the past I have cooked on a gas range, which I prefer rather than electric. But recently we moved and since I am renting stuck with a rather modest electric range. The elements are 5" ...
3
votes
1answer
273 views

How do you fry chicken, so that oil doesn't explode on your shirt?

I love chicken, and I love to fry it. The problem is that the hot oil explodes, and it gets on my clothes. I already have a cover for my pan. The problem is that I need to turn chicken upside down ...
4
votes
2answers
308 views

When is it OK to crowd the pan?

I am reading some books on cooking technique and often see the guidance "don't crowd the pan" when sautéing or pan frying, so that food cooks by browning/maillard, rather than steaming. However, many ...
4
votes
1answer
243 views

Why did my sweet potato hash turn soggy when frying in a non-stick pan, and crispy in a cast iron?

I was making a sweet potato hash for pizza topping the other night, and tried to fry the first batch in a non-stick pan. The hash never crisped up and was soggy, so I ended up mashing it instead. The ...
1
vote
2answers
145 views

Prevent uneven browning with breadcrumb chicken?

I love pan-fried breadcrumb chicken, but I don't know how to get the breadcrumbs to brown evenly. I dip the chicken breasts in egg, then cover them in breadcrumbs, melt butter in the pan on medium ...
6
votes
3answers
4k views

Does it matter that my pots are bigger than my ceremic cook top element?

I need to replace my ceramic cooktop which is ten years old, but now most of the cooktops within my budget have smaller elements, so my frypan will be larger than the elements. Does this matter?
1
vote
1answer
130 views

Burning crumpet bottoms

When I cook crumpets because the pan has to be so hot and the heat has to remain hot for the bubbles to form. How do I stop the bottom of the crumpets from burning?
5
votes
3answers
918 views

Steel Pan non-stick improvement by polishing

I recently started to research into my cookwares and decided a stainless-steel pan was a good budget investment to learn to cook better my steaks and other items. I cooked my first steaks over the ...
2
votes
3answers
645 views

Chosing 2 pans - the most versatile solution

I'm mot a noob cook, but it's the first time I'm buying myself a proper kitchenware. I have a hard time deciding which frying pan would be the best form me. In fact I'm pretty much set on buying 2 ...
2
votes
4answers
1k views

Options for non-stick frying pans - not using teflon

Just for everyday things - frying eggs, making pancakes, steaks, bacon. Also, what is temperature reached by such frying. Teflon decomposes at 250c - does normal home use ever get near such ...
5
votes
2answers
371 views

Should I season a Teflon-coated stainless steel frying pan

I am not sure if I am allowed to say the brand & model, but here is the spec Can also be used in the oven since it is made entirely of metal. Thick base with one layer of aluminium between two ...
-1
votes
3answers
1k views

How to select a good non-stick pan, price point wise?

I already have cast iron skillet but I can't find a decent "normal" pan, for eggs and stuff, sometimes steaks, more or less general purpose. Here are some more features: high quality, durable, non ...
1
vote
2answers
24k views

How can I cook chicken breast like Nando's?

I want to make chicken butterfly breast similar to Nando's but plain. I read this question which gave me a good insight. I have no grill so only a gas oven/halogen oven and a frying pan. Am I able to ...
2
votes
4answers
2k views

Distributing small amounts of oil around a non-stick pan

I have difficulty evenly distributing oils (butter, chicken or bacon fat, and other oils) around a non-stick pan. Of course I can use cooking spray, but I need a solution for all fats. If I don't ...
-1
votes
1answer
1k views

Steak has bits of horrible bitter/liquid like chunks of meat

When I cook round steak most of it comes out fine, but as I eat it bits of it (every four or five bites) I come across this one bit where when I bite in I feel a horrible tasting liquid type thing ...
0
votes
3answers
17k views

Frying with Induction Stovetop

My electric oven died about six weeks ago and, in the meantime, I've been using a 1500 W single burner hot plate. I have proper pans for induction but I can't get certain things to fry properly. ...
2
votes
2answers
378 views

Cooking schnitzel without thinning it

I'm quite good in cooking schnitzels, but in the place where I live now there is no hammer to thin the meat. I wander if I can use the same technique like coating in breadcrumbs and frying on the pan ...
0
votes
2answers
678 views

Help buying a copper pan

I heard that the best frying pans for steak are copper. Most are way too expensive but these are cheap in comparison. For example, this is three times the price - both with a 2mm gauge, although the ...
3
votes
2answers
9k views

Lining a frying pan with aluminum foil to reduce post-cooking cleanup?

I make a lot of stir fry in my frying pan, and I hate cleaning it up. Often, if I do not clean the pan immediately, the stir fry residue (little pieces I have failed to scooped out when moving the ...
4
votes
2answers
649 views

tamagoyaki eggs sticking to the pan

I've gone through many boxes of eggs trying to cook tamagoyaki, that's Japanese rolled omelet. It uses a rectangle frying pan which is the same as an ordinary frying pan, but rectangle shaped. In ...
3
votes
1answer
3k views

Copper/Bronze Frying Pans?

What are the downsides of using a copper or bronze frying pan as opposed to stainless steel or cast iron?
4
votes
4answers
4k views

Is there a difference in the ease of seasoning cast iron, forged iron, and carbon steel?

I have a forged iron pan, and I used linseed oil to season it in the oven. The resulting seasoning peels in places. Also, it is not really non-stick, once food burns even a little, it is stuck to the ...
10
votes
13answers
13k views

How can I get my bacon flatter?

When frying bacon, it tends to curl up. I don't like it because my bacon doesn't cook equally and it's hard to get it crisp that way. Is there a technique or a tip so I can have flat bacon?
2
votes
3answers
40k views

How can I tell when ground beef is fully cooked?

So, how do you know that the ground beef is fully cooked when you are stir frying it on a sauce pan ?
3
votes
1answer
2k views

leaving oil on a frying pan for use later

I live alone, so I cook for myself. And often times I cook steaks/burgers on a pan, and later in the same day would return to use the same pan/oil without washing/using new oil. Is this safe, or ...
3
votes
6answers
24k views

Preventing a burnt burger patty when pan frying

So when I cook the burger patties on a frying pan (I lack fancier methods of cooking them), the bottom tends to get burnt pretty black. Yet when I bite into the burger, you can see that it's only a ...
4
votes
3answers
2k views

Cooking cakes on asbestos mats

My mother tells me when she was young her mother would bake cakes on an asbestos mat inside a lidded electric frypan. I'd assume the practice is gone now because of the reputation of asbestos, but ...
1
vote
5answers
1k views

How can you cook multiple omelets without burning them?

Over the weekend, I was making omelets for 5 people in a single frying pan. The first few came out fine, but by the time I got to the fifth one...well, I'm glad that one was mine. The pan had gotten ...
7
votes
4answers
12k views

Does oil evaporate?

The oil is said to be evaporate at very high temperatures but while cooking something in pan with oil, is the smoke that goes upwards because of oil evaporation? If not why does the chambers of ...
2
votes
1answer
9k views

What's the functional different between a skillet and a saute pan?

I see that a skillet or a fry pan has sloped sides...for easy tossing. A saute pan has straight sides. I see that a skillet/fry pan as more of a all-round pan to have...and if I complement it with a ...
2
votes
3answers
255 views

Which type of pan can you recommend for pan-frying tofu?

Which type of pan can you recommend for pan-frying tofu, stainless, aluminum, or carbon steel?
5
votes
3answers
1k views

How to know whether the teflon coated pan's life has reached end?

I use oil for cooking in the Teflon coated pan. I put the pan on a very low fire. (Simmer) Lately I have found that the onions get stuck to the bottom of the pan. How to know whether the teflon ...