35 votes

Cooking steak in frying pan, problem with oil splatter

You need to realize that oil doesn't splatter, water does. In fact, you could heat oil until it catches fire without any mayor movement. But the moment water reaches the oil, which in a hot pan is ...
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24 votes
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I cannot understand how to properly fry seafood

Given your picture, I think the correct term here is saute; that is, to quickly fry in a little bit of hot fat. Pan frying uses more fat, and a lower temperature, to create a deeper crust. Probably an ...
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  • 66.4k
15 votes

I cannot understand how to properly fry seafood

You say In the advertisements the chefs just swirl the mussels, shrimps, and octopus pieces around and produce some tasty browned pieces That's like saying "When I watch Bob Ross, he just puts ...
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  • 126k
15 votes

I cannot understand how to properly fry seafood

An important element to cooking fish is the quality of the fish itself. Many fish processors use sodium tripolyphosphate (STPP) to preserve the fish. Unfortunately this also makes the fish absorb ...
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13 votes

Cooking steak in frying pan, problem with oil splatter

In Scandinavia we have this thing: The "lid" is a thin wire mesh that allows steam to escape and keeps most of the oil in. I have no idea what it is called in english :-)
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  • 131
10 votes
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Is there any way to make crepes without a proper non-stick pan?

Crepes were made long before teflon was invented. I use a quality steel pan and non stick spray. I reapply the spray every 3rd or 4th crepe to avoid sticking. Everything else is temperature control. ...
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  • 46.9k
10 votes

Culinary term for frying in water (without oil)?

If the veggies are barely submerged, you're effectively steaming. It is not as pure a method as actually raising them slightly above the (I presume very rapidly boiling) water, but if you keep them ...
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10 votes
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Making crunchy creamy hash browns

The way I have achieved this is by gently simmering the potato cubes until they soften. (You want them pretty much cooked, but not so done that they won't hold together well.) I also lightly salt ...
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  • 18.3k
10 votes

I cannot understand how to properly fry seafood

Squeeze it. This is frozen seafood. Freezing food creates tiny sharp ice crystals that break a lot of the cell walls, and releases trapped moisture. When you defrost you need to squeeze all that loose ...
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  • 963
9 votes
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Fry chicken with honey

Honey will caramelize and burn before the chicken is fully cooked. It would be better to bake or roast the chicken in the oven at an even temperature, if you've marinated it prior to. Covered in foil ...
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  • 106
9 votes

Should an enameled cast iron pan be seasoned?

Short answer: No, you cannot season enameled cast iron cookware. Enamel does not take seasoning in the same sense as cast iron or carbon steel. I don't know if seasoning would *hurt" the pan, but I'...
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  • 849
9 votes

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

It's a silicone-coated aluminum foil. It's just something that makes your life easier when cleaning. You could just use a regular non-stick pan to get the same benefits. There's no "culinary ...
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  • 19.4k
8 votes

Should I season a Teflon-coated stainless steel frying pan

No. Neither plain stainless steel nor non-stick pans (which yours is as it's coated with Teflon) need to be seasoned. Not only is seasoning unnecessary, but it will only cause your pan to look dirty. ...
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  • 58.1k
8 votes

Does it matter that my pots are bigger than my ceremic cook top element?

Matching the size of pan to size of burner is the most important consideration for creating a cooking surface with even temperature. Parts of the pan bottom that reach beyond an electric element will ...
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8 votes
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Trouble frying an egg on a stainless steel pan

From your description there are two things that stand out to me: 1) stainless steel pans should NOT be seasoned in a manner similar to cast iron. These are completely different materials, and if you ...
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8 votes
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Is my frying pan leeching metal into my food?

If anything is leeching, it would be stuff leeching onto your frying pan, not the other way around. It looks like the spots on the inside bottom of your pan are hard water deposits, maybe combined ...
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  • 7,014
8 votes

Should an enameled cast iron pan be seasoned?

As per @Joe's comment you don't season enameled cookware. I did a Google search on this cookware. Per the specs, the inside is enameled. And nowhere in the description or specs could I find any ...
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  • 18.3k
8 votes
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Why does oil puddle in some non-stick frying pans but not in others?

All Teflon pans are non-stick, but not all non-stick pans are Teflon ;-) Teflon, when new, is one of the slippiest substances known to man. Nothing will adhere to it, not even oil. When new, you can ...
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  • 24.1k
7 votes

When is it OK to crowd the pan?

First, you don't crowd the pan when sauteing. If you do it, you are no longer sauteing, because your food doesn't come in contact with the surface frequently enough. You also can't really keep the ...
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  • 126k
7 votes
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How do you fry chicken, so that oil doesn't explode on your shirt?

The problem is that you're using a lid. Spatter screens keep the oil mostly contained, while still allowing any moisture to escape. A lid, on the other hand, collects the moisture on the underside ...
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  • 75.6k
7 votes
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Reuse frying & sauce pans multiple times during cooking session

I think thermal shock is unlikely to be a problem at the temperatures you're likely to use. I had heard that it is mainly a problem if the pan is very hot (500 degrees or more, although some ...
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  • 11.7k
7 votes

Why does my De Buyer pan cause food to burn?

Then you aren't using "low to medium heat". The heat is defined by how quickly your food cooks, not by the setting on the stove. Lower your heat until the food fries at a reasonable rate. As for the ...
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  • 126k
6 votes

Options for non-stick frying pans - not using teflon

Cast iron or carbon steel. Both require seasoning with oil and neither are non-stick immediately, but rather after seasoning and some use, the pans become more non-stick over time. But once they're ...
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  • 634
6 votes

How can I get my bacon flatter?

This is the way I cook bacon and it almost always gives me flat bacon: Put the bacon in a cold pan. Put the pan on the stove and turn it to medium heat. Let the fat slowly render out and fry the ...
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  • 1,092
6 votes
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Why did my sweet potato hash turn soggy when frying in a non-stick pan, and crispy in a cast iron?

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 ...
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  • 58.1k
6 votes

Why can't I get a seasoning layer on my carbon steel pan using an induction hob?

Induction hobs (cooktops/ranges) use magnetic fields to heat the pan directly, only metal that is directly in contact with the hob gets heated by the hob, the rest gets heated through conduction. On a ...
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  • 68.2k
6 votes

Reuse frying & sauce pans multiple times during cooking session

Metal pots and pans are built for heat then be cleaned. At worse it might crack. It would not blast metal pieces everywhere. If you add the water slowly you will introduce less thermal stress. I ...
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  • 6,354
6 votes

Can I use a crêpe pan instead of a comal?

Based on personal experience: yes. I'd recommend the frying pan over the crepe pan, because the frying pan likely has a thicker bottom and can just be left on low heat for an even heating surface. ...
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  • 47.3k
5 votes
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When is it OK to crowd the pan?

I agree with everything rumtscho said in her answer. I would add the "crowding" may be a little vague because the density of food in the pan may vary significantly depending on what the ingredients ...
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  • 31.6k
5 votes

Is there any way to make crepes without a proper non-stick pan?

Please try the South Indian method of making Dosai/Dosa. You can use any type of Griddle such as non-stick, cast iron, stainless steel or even Hard Anodised. The trick lies in treating the griddle ...
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