The frying-pan tag has no wiki summary.
25
votes
5answers
3k views
Why does my food turn out poorly using an All-Clad Stainless-Steel Fry Pan?
I have an All-Clad frying pan, the precise one shown below:
http://www.amazon.com/gp/product/B00005AL5F
I made this purchase out of curiosity after reading about the benefits of this professional ...
13
votes
5answers
2k views
Is it really necessary to wash a skillet that will be heated up again soon?
I made some eggs in a cast iron skillet yesterday and didn't wash the skillet. Today I want to make eggs again.
Is it really necessary for me to wash the skillet before making more eggs? It would ...
4
votes
3answers
506 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 ...
6
votes
8answers
819 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?
7
votes
3answers
1k views
What are frying pan ridges for?
I expect frying pans with raised ridges are for a few purposes such as adding "grill lines" to meats and keeping food out of grease somewhat as it collects.
Why or when should I use a frying pan with ...
6
votes
7answers
2k views
How to prevent sticking and get a nice searing on scallops
When I am searing scallops, they often stick in the pan and most of the time, they are very hard to turn.
I use only a little oil 1-2 tablespoons.
Am I not using enough?
4
votes
2answers
552 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 ...
3
votes
3answers
362 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 ...
1
vote
1answer
867 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 ...
1
vote
2answers
626 views
Pan-frying marinated meat without making a huge mess?
I love marinated meat, I love the extra flavor that the marinade adds to it. However, I don't always have the option to BBQ it, so sometimes I have to use a frying pan.
However, this always creates a ...
