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5

The theories that have come out in comments are most likely right on. Cast iron is special in how well it retains heat. Give cast iron ample preheating time, and you can drop in cold food without a significant drop in the temperature of the pan. That equals crispy. Even a pretty good and heavy non-stick pan is not going to give sweet potatoes the kind of ...


2

I would try to solve this with a couple of extra flips early on in the cooking process. When perparing similar dishes I put the product in the pan for about 30 seconds, then flip them over and slide them along the surface of the pan to pick up the butter remaining on the pan's surface. It does mean having to flip your meat four times instead of two, but in ...


0

When I make panko-crusted chicken tenders, I use a two-step process that produces even browning: Toast the panko breadcrumbs in the oven, in a thin layer spread across a baking sheet, until they are browned. Prepare your breaded chicken using the pre-toasted crumbs, and finish in the oven rather than on the stovetop (use a baking rack rather than a sheet ...



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