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Questions tagged [frying-pan]

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2 votes
1 answer
171 views

My induction stove only heats up half of my pan?

I have an induction stove but it somehow only gets one half (the left half) of the pan to a high enough temperature. All my pans are from the same brand and I'm fairly certain that the issue lies ...
user109820's user avatar
0 votes
0 answers
141 views

My marble coated pan is scratched, is it safe to use? [duplicate]

Related to My marble coated pan is scratched, still safe to use? But the question was never answered. It was closed and the answer was redirected to answers about Teflon pans and ceramic pans, both of ...
Help's user avatar
  • 1
0 votes
1 answer
86 views

Is my other pan frying vegetables and onions so differently because of oil or its material (stainless steel vs mystery metal)?

I had two pans side by side on my stove at similar settings. Both were given similar amounts of chopped onions, peppers, and carrots. These were being fried to add flavor before mixing in ground beef ...
CalebK's user avatar
  • 111
2 votes
0 answers
72 views

Deglazing pan with textured coating

I saw some frying pans in the store with unfamiliar nonstick coatings called Megastone, and Granite something. Both of those surfaces are not smooth but are flecked with slightly raised specks, ...
ariola's user avatar
  • 751
1 vote
3 answers
396 views

What would cause a temperature limit of 220 °C for a frying pan in the oven?

There is a frying pan advertised as "Oven safe to 220c". Teflon is safe to 260 °C, and if other surfaces are less temperature stable than teflon the fact is not well advertised. On the ...
User65535's user avatar
  • 1,273
-2 votes
1 answer
235 views

What type of nonstick pan is this?

I need a new nonstick pan. I saw a video with a pan which looks good to me. The person in the video didn't grease or oil at all, and her pancake didn't stick to the pan. She could flip her pancakes ...
user avatar
6 votes
4 answers
4k views

How to prevent olive oil from forming a single puddle near the edge of my frying pan?

The recipes I cook usually use either butter or 1-2 tablespoons of olive oil. With butter, everything is fine and the pan gets an 'even' coating of small droplets of fat. But whenever I use olive oil, ...
Tinkeringbell's user avatar
3 votes
1 answer
212 views

Best Practices for Cooking Rueditas?

Rueditas, or "little wheels" in Spanish, are a crunchy snack commonly available from street vendors and Mexican markets in California. In some cases they may be called "chicharrones&...
Aldus Bumblebore's user avatar
0 votes
2 answers
840 views

Can I stack pots while cooking?

I have a one-burner induction cooktop and I use a stainless steel pot to cook various things, like rice and spaghetti. But I always get burnt rice or food stuck to the bottom of the pot, regardless of ...
Eddie Kal's user avatar
  • 433
4 votes
3 answers
824 views

Culinary purpose of frying pan foil sheet for cooking fish? (not wrapped in foil)

I came across some videos about how to cook mackerel (Chef Saito's Saikyo-zuke with Spanish Mackerel [Japanese Cooking] - Dining with the Chef) and several of them recommended the use of a "fish ...
Kardo Paska's user avatar
0 votes
2 answers
239 views

I'm having trouble making grilled cheese, what am I doing wrong?

When I cook grilled cheese, I put a tablespoon of butter on the pan, and the pan is hot enough that it quickly melts and sizzles. However, when I put the bread on, it just soaks in the liquid butter ...
user avatar
15 votes
4 answers
8k views

Removing long-term residue from teflon

Over time, teflon manages to become coated by polymerised oils, similarly to the intentional seasoning on an iron pan. This tends to make the pan just too sticky for such as fried eggs. I have tried ...
Tetsujin's user avatar
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3 votes
1 answer
114 views

Skillet cooking Medovik (Russian Honey Cake)?

Medovik traditionally calls for baking individual pancake shaped layers in the oven. Would frying in a skillet be a workable alternative?
Jonathon's user avatar
  • 265
1 vote
2 answers
5k views

Why do my stainless steel fry pans always develop a residue?

I have a set of stainless steel frying pans. They are Emeril Lagasse brand which at some point was mentioned to be made by all-clad. I don't believe they are of particularly high quality but seem to ...
dpollitt's user avatar
  • 1,734
2 votes
2 answers
5k views

Is it bad to heat empty pans?

When preheating a stainless steel or cast-iron pan I tend to throw it on a high temperature with nothing in it and leave it on for several minutes until it is very hot. I then add the oil and cook. I ...
Behacad's user avatar
  • 1,882
0 votes
1 answer
293 views

Pan fried chicken taste like pan?

I just got some canned chicken and fried it with a little water I.e. pan fried without oil and just adding little bits of water as I go. The chicken tasted like the metal pan itself if you know what I ...
James Wilson's user avatar
  • 3,857
3 votes
1 answer
1k views

Can I use a crêpe pan instead of a comal?

I've recently been given a recipe for tortillas by a friend, but it calls for a Comal, and I only have a crêpe pan, or a non-stick frying pan. Are either acceptable replacements for a Comal?
AncientSwordRage's user avatar
22 votes
6 answers
6k views

I cannot understand how to properly fry seafood

I don't understand how to properly fry something. I tried the basics: Use a shallow pan (ceramic), place it on the stove (induction), add oil (sunflower), wait until it gets hot and add something (...
Martin's user avatar
  • 323
1 vote
2 answers
1k views

Can putting frozen food in a hot ceramic pan cause a thermal shock?

Can putting frozen food in a preheated ceramic coated non-stick pan cause a thermal shock and ruin the pan?
Nicholas Solari's user avatar
1 vote
1 answer
240 views

Can I assume chicken internal temp rises 5 degrees while resting?

With steak I've often read you should remove it from heat about 5 degrees before your target internal temp because it will continue to rise about that much as it rests. Is the same true for chicken? ...
BVernon's user avatar
  • 611
4 votes
1 answer
2k views

How to get spices off pan - even after washing

I cooked using spices a lot, and I notice this problem most after cooking with turmeric. I wash the pan after I'm done using it, with dish soap, and allow it to soak, then scrub with a scourer or ...
opr's user avatar
  • 143
0 votes
1 answer
624 views

Continued use of the same dripping for frying - is it advisable? [duplicate]

I fry lamb chops and leave the dripping in the pan where it solidifies. Next time I cook something, the lamb dripping imparts extra flavour. I have heard that some people just wipe a frying pan ...
chasly - supports Monica's user avatar
1 vote
1 answer
349 views

Damage to pan bottom

I have a non stick Tramontina frying pan. Today, in an effort to remove the brown stains on the reverse (metallic) side, I put the pan in boiling water with baking soda for 30 min. After cleaning it ...
ved's user avatar
  • 113
0 votes
1 answer
235 views

Why are the pans mostly black?

Most pans are black (arbitrary example: https://www.hood.de/i/pfanne-20-cm-81718656.htm ). What advantage does a black pan have as opposed to other pans? Why are there fewer gray pans, aluminium pans ...
user avatar
1 vote
1 answer
342 views

How can I avoid my patties bulging in the middle?

When cooking beef or turkey patties on the skillet, I often end up with them bulging in the middle. See photo below. One patty is bulging like crazy, the other is more normal. This bulging results in ...
Bort's user avatar
  • 461
4 votes
1 answer
2k views

Why does oil puddle in some non-stick frying pans but not in others?

I have an old teflon frying pan with a non-stick coating (I think all teflon pans are non-stick, but let's not be picky :) ). If I pour some oil on it, it doesn't spread out and cover the pan, it ...
J. Doe's user avatar
  • 77
4 votes
1 answer
223 views

Can cooking oil selection effect Maillard reaction?

Ignoring flavor impartation. When pan-frying: Does picking a higher smoke point oil like avocado oil affect the speed of the Maillard reaction? Will it occur quicker if a lower smoke point oil like ...
mcwagner's user avatar
4 votes
2 answers
362 views

Seasoning a forged iron pan / cast iron pan - Is there any research about the process?

I'm the proud owner of two forged iron pans (I'm using them on a regular basis). They kind of work out for everything I do, occasionally, food will stick to the surface, but it can quickly be pushed ...
Quantumwhisp's user avatar
2 votes
4 answers
316 views

Why do we need ceramic pan if they serve for several months?

As known ceramic pans serve 7 times less than teflon pans (they keep non-stick properties for 6-9 month). And teflon is the third most slippery substance known to man. And teflon isn't that easy to ...
R S's user avatar
  • 449
2 votes
3 answers
3k views

Should an enameled cast iron pan be seasoned?

Should I season my Michael Symon Home enameled cast iron frying pan?
Beverly Richardson's user avatar
0 votes
1 answer
82 views

What grains and/or technique will result in a thin pancake with a artisan bread type structure?

I have tried whole wheat flour, using more fat, using more liquid, but not getting good texture - usually just a weaker pancake. I'm trying to get a thin pancake with texture that is hearty,somewhat ...
Leland Klipstein's user avatar
1 vote
1 answer
674 views

When to cook week old moose meat? [duplicate]

I have obtained a large chunk of approximately week old moose meat that has been never stored in a freezer. I'm planning to eat it during the next week or two. I cut it to 8 smaller steak-sized ...
juhist's user avatar
  • 113
0 votes
1 answer
325 views

Why does my De Buyer pan cause food to burn?

My De Buyer Mineral B Element iron fry pan burns everything I cook, even though I’ve been using low to medium heat with non-stick foods (mostly potatoes) and canola oil. The pan has been seasoned with ...
Koalas84's user avatar
4 votes
2 answers
2k views

Does "build up" on the bottom of copper-bottom stainless sauce and frying pans matter?

I am not the most fastidious pot washer: over the years, my copper-bottomed fry pans have developed a layer of (I guess) burned oil residue. Aside from any "ick" factor, does this affect the the ...
spring's user avatar
  • 550
2 votes
1 answer
1k views

Teflon-coated pans: are they ever dishwasher-safe?

I've had my T-Fal teflon fry pan for a year and a half, and have used it every morning. I treated it well, but since they said it was dishwasher-safe I did put it in the dishwasher from time to time. ...
Daniel Griscom's user avatar
0 votes
2 answers
2k views

When pan searing, why does all of my oil keep disappearing?

So it seems that every time that I pan sear something, any oil I have in the beginning seems to be gone about half way through and it turns into me dry searing whatever I am cooking. My guess is that ...
alexpotato's user avatar
0 votes
1 answer
705 views

Is my frying pan leeching metal into my food?

I have spots on my stainless steel frying pan that I can't wash off and would like to know if it's safe to use this frying pan? This photo shows the type of steel and brand of the frying pan. ...
Jenia Ivanov's user avatar
8 votes
8 answers
39k views

My induction stove does not evenly heat a frying pan. Is it broken or am I doing something wrong?

I have used a Kenmore Elite induction stove after moving about 6 months ago from a gas range and it has many good qualities but no matter what I try I can't get it to heat evenly when frying food. ...
Brady Sundquist's user avatar
9 votes
3 answers
382 views

Making crunchy creamy hash browns

I want to make southern style hash browns (cubed 1/3-1/2 inch potatoes) and I WANT them to be more on the greasy side. This accomplishes that they have crunchy spots but are creamy. I've tried pan ...
mroll's user avatar
  • 2,107
2 votes
2 answers
5k views

Why dry steak/meat/chicken/fish before cooking on a stove?

For most recipes the instructions for cooking a steak on a stove say "pat the steak dry" then cook on the stove. The drying instructions I have also seen for chicken and fish. Why dry steak/meat/...
Trevor Boyd Smith's user avatar
10 votes
7 answers
35k views

Trouble frying an egg on a stainless steel pan

I recently purchased a stainless steel pan from AllClad, but I'm struggling to use it. Food, and in particular eggs, seem to stick readily to the pan, making it hard to use. There is a question on ...
fraxture's user avatar
  • 225
2 votes
1 answer
2k views

Cooking halloumi/wet food on stainless steel without sticking

I've got a set of all-clad stainless steel pans I've been able to master cooking most foods without sticking and too much burn remains. Even eggs I've got right. One thing I constantly struggle with ...
NightWolf's user avatar
  • 123
4 votes
3 answers
1k views

Should I get a thin, flat bottomed wok to stir fry large amounts of veggies on an electric stove?

Currently I stir fry veggies in a flat non-stick frying pan. It's OK but it doesn't have much volume so I can't cook a large amount of veggies unless I do so in batches, which I don't want to because ...
Alex Hall's user avatar
  • 437
0 votes
1 answer
950 views

How to cook tofu without burning?

I've been trying to eat tofu lately (not using much oil to cook it) and I don't mind it, my only problem is that I can't seem to cook it without burning the pan and setting the smoke alarms off (twice!...
KiwiGeorgia's user avatar
3 votes
1 answer
2k views

Can I season a stainless steel frying pan?

After the advice I gave about seasoning a cast iron pan, one would think I knew. I don't though. I have 2 large cast iron pans I use regularly but I'd love my good quality small stainless steel pan ...
Jude's user avatar
  • 3,953
0 votes
4 answers
660 views

Choice of new seasonable cookware (iron/carbon steel, pan/wok)

I am interested in getting some form of cookware that will... take seasoning? Become seasoned? Cast-iron, carbon-steel, et cetera. I currently have two pots (one tall, one short) and one nonstick ...
Vivian's user avatar
  • 368
5 votes
4 answers
14k views

Iron cast cookware: rust-ish or black coat even on new cookware, is it safe?

Some time ago I got iron cast dutch oven, alomost right away I noticed that when I wash it (just water, no soap) when I wipe it with white paper towel I get something black on it (see pictures). ...
Pavel's user avatar
  • 151
1 vote
1 answer
4k views

Is burnt ceramic frying pan safe to use?

I've been using a Bergner ceramic frying pan for a month and it has been ok up until today when I decided to cook beef burgers on it. After I was finished the ceramic coating was pretty burnt out. I'...
Gep's user avatar
  • 113
4 votes
2 answers
2k views

Frying pan Teflon damage

I have a problem. Let's say I buy a frying pan for about 130 EUR. But after 5 months of using it 3 times a week, it looks like the photo. What am I doing wrong please ? (I never scratch the pan. I ...
theSpyCry's user avatar
  • 237
2 votes
1 answer
6k views

How to differentiate a ceramic pan from a teflon one?

I was in the store looking to buy a new pan, i found in the local store they sell them but i can't tell if this is a real ceramic or just white teflon (i don't know if that exist) both pans had ...
Progs's user avatar
  • 175