Questions tagged [frying-pan]
The frying-pan tag has no usage guidance.
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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, ...
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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 ...
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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 ...
user101748
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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, ...
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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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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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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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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 ...
user91251
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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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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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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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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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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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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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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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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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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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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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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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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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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 ...
user83836
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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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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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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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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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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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Should an enameled cast iron pan be seasoned?
Should I season my Michael Symon Home enameled cast iron frying pan?
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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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