Questions tagged [frying-pan]

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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&...
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0 votes
2 answers
191 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 ...
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4 votes
2 answers
407 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 ...
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0 votes
2 answers
209 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 ...
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15 votes
4 answers
2k 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 ...
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3 votes
1 answer
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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?
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  • 265
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2 answers
395 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 ...
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  • 1,696
2 votes
2 answers
917 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 ...
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  • 1,708
0 votes
1 answer
227 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 ...
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3 votes
1 answer
557 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?
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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 (...
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  • 323
1 vote
2 answers
475 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?
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1 vote
1 answer
94 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? ...
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  • 611
4 votes
1 answer
969 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 ...
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0 votes
1 answer
181 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 ...
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1 vote
1 answer
109 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 ...
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  • 113
0 votes
1 answer
116 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 ...
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1 vote
1 answer
131 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 ...
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  • 449
4 votes
1 answer
777 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 ...
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4 votes
1 answer
117 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 ...
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4 votes
2 answers
266 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 ...
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2 votes
4 answers
296 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 ...
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  • 439
1 vote
2 answers
2k views

Should an enameled cast iron pan be seasoned?

Should I season my Michael Symon Home enameled cast iron frying pan?
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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 ...
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1 vote
1 answer
560 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 ...
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  • 113
0 votes
1 answer
277 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 ...
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4 votes
2 answers
989 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 ...
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  • 368
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. ...
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0 votes
2 answers
962 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 ...
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0 votes
1 answer
550 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. ...
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8 votes
8 answers
26k 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. ...
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9 votes
3 answers
350 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 ...
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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/...
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10 votes
7 answers
31k 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 ...
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  • 225
2 votes
1 answer
1k 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 ...
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  • 123
4 votes
3 answers
990 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 ...
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  • 437
0 votes
1 answer
840 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!...
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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 ...
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0 votes
4 answers
602 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 ...
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  • 348
6 votes
4 answers
13k 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). ...
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  • 161
1 vote
1 answer
3k 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'...
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  • 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 ...
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  • 237
2 votes
1 answer
5k 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 ...
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  • 165
3 votes
2 answers
1k views

What is the purpose of a spaced cross-hatch of grooves on the inside of a cast iron pan?

I have been on a tenacious pan hunt, lately, looking for something that won't leach, degrade, or require me to look up the meaning of any 3 or 4 letter acronyms. Iron seemed like a safe bet, here. ...
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6 votes
3 answers
4k views

Reuse frying & sauce pans multiple times during cooking session

I'm a student and prefer to cook my own food rather than eating in the cantine. Due to time constraints, I cook only once a week, making different dishes of big enough portions to suffice for the ...
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  • 163
4 votes
5 answers
38k 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 ...
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  • 341
7 votes
3 answers
14k 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 ...
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4 votes
1 answer
5k 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 ...
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  • 141
3 votes
3 answers
6k 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 ...
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2 votes
2 answers
1k 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 ...
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