Skip to main content

Questions tagged [frying-pan]

The tag has no usage guidance.

Filter by
Sorted by
Tagged with
2 votes
1 answer
174 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 ...
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 ...
5 votes
3 answers
8k 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 ...
0 votes
0 answers
144 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 ...
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 ...
8 votes
5 answers
13k views

Steel Pan non-stick improvement by polishing

I recently started to research into my cookwares and decided a stainless-steel pan was a good budget investment to learn to cook better my steaks and other items. I cooked my first steaks over the ...
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, ...
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?
1 vote
3 answers
400 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 ...
4 votes
3 answers
826 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 ...
2 votes
4 answers
40k views

Frying with Induction Stovetop

My electric oven died about six weeks ago and, in the meantime, I've been using a 1500 W single burner hot plate. I have proper pans for induction but I can't get certain things to fry properly. ...
-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 ...
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 ...
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, ...
3 votes
1 answer
213 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&...
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 ...
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. ...
0 votes
2 answers
845 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 ...
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 ...
14 votes
14 answers
42k 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?
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?
10 votes
3 answers
44k views

What type of frying pan does not warp?

I have a glass smooth-top stove. Every large frying pan that I have bought so far has almost immediately warped so that the bottom is no longer flat. They all end up concave -- like a wok but less ...
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 ...
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 ...
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?
4 votes
4 answers
133k views

How can I tell when ground beef is fully cooked?

So, how do you know that the ground beef is fully cooked when you are stir frying it on a sauce pan ?
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 (...
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?
1 vote
1 answer
244 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? ...
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 ...
16 votes
4 answers
56k views

Does oil evaporate?

The oil is said to be evaporate at very high temperatures but while cooking something in pan with oil, is the smoke that goes upwards because of oil evaporation? If not why does the chambers of ...
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 ...
4 votes
4 answers
9k 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 ...
3 votes
1 answer
29k views

leaving oil on a frying pan for use later

I live alone, so I cook for myself. And often times I cook steaks/burgers on a pan, and later in the same day would return to use the same pan/oil without washing/using new oil. Is this safe, or ...
0 votes
1 answer
627 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 ...
4 votes
8 answers
90k views

Preventing a burnt burger patty when pan frying

So when I cook the burger patties on a frying pan (I lack fancier methods of cooking them), the bottom tends to get burnt pretty black. Yet when I bite into the burger, you can see that it's only a ...
1 vote
1 answer
354 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 ...
0 votes
1 answer
237 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 ...
23 votes
7 answers
68k 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 ...
1 vote
1 answer
345 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 ...
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 ...
7 votes
3 answers
18k 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 ...
9 votes
6 answers
4k views

tamagoyaki eggs sticking to the pan

I've gone through many boxes of eggs trying to cook tamagoyaki, that's Japanese rolled omelet. It uses a rectangle frying pan which is the same as an ordinary frying pan, but rectangle shaped. In ...
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 ...
6 votes
4 answers
7k 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 ...
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 ...
5 votes
9 answers
34k views

Fissler frying pans. Are they worth the price?

I just saw a good deal on frying pans from Fissler. The two pans included in the deal are the "crispy" and "protect" models. However, it is still a lot of money (169 €). Before I place an order I am ...
55 votes
6 answers
65k 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 ...
6 votes
3 answers
17k views

Pan makes knocking noises

So today I went to a flea market and found a copper pan with a stainless steel lining. I cleaned it thoroughly and the first thing I wanted to try is to caramellize sugar (because of the lack of ...
20 votes
5 answers
42k views

Cooking steak in frying pan, problem with oil splatter

I was using canola oil and put the stove top setting on "high - 9". I read plenty of guides suggesting there will infact be oil splatter, but it was pretty excessive and burning my arm with one drop ...