34

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 way beyond the boiling point for water, it will instantly turn into steam, expand and pull oil drops with it. So apart from lowering the heat - which is not what ...


24

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 overkill for mussels. For a saute, you want relatively dry (pat dry with towel if necessary - frozen seafood can release a lot of water) ingredients, ...


15

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 paint on the brush, then moves the brush on the canvas, and a landscape emerges. I tried it and no landscape came out." What you are missing is not ...


15

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 water. What you end up cooking is a "balloon" filled with water. As soon as the proteins begin shrinking, the excess water is expelled quickly which ...


13

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 :-)


10

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. If your temps are too high then the crepes will toast and burn before they set on top. If the temp is too low then they are more prone to sticking. It takes ...


10

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 moving enough, the result is going to be more similar than it would be to be boiling/poaching/simmering. In case you are unaware, you can get very inexpensive ...


10

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 the water so they take on a little seasoning while they cook. This, of course, is optional. Next, I drain the potatoes very well. I want them to essentially be ...


9

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 at first and then finished off uncovered to add a little colour. If you prefer to cook it in the pan, then adding the honey should be your last step. Turn off ...


9

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've never heard of anyone seasoning their enamel cookware. So if you do try it though, let us know how it goes. If you’re gonna season, just buy cast iron and ...


9

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 moisture out or you'll end up boiling rather than frying. So squeeze the seafood between some paper towels or with a clean dishcloth. Then wash the cloth to ...


8

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. It would do no good at all. Seasoning is all about preventing rust and sealing "pores", making the surface more resistant to sticking. Neither of those things ...


8

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 with residue from food cooked in the pan. Yes, at least in the photo it does have kind of a brownish tint to it, but I don't think it is rust, as stainless steel ...


8

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 reference to the pan being pre-seasoned. (Which makes sense for an enameled pan.) Additionally, I found nothing claiming that the pan is non-stick. Here's a link to ...


8

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 have a hard time getting an even coating of oil unless you make it deep enough to fill a base layer. The oil will be more attracted to itself than to the pan. ...


7

As far as I can tell, no one weighing in with an opinion here has ever used a Fissler Pan. That makes perfect sense because anyone that has would has could have answered the question quite easily. Is it worth the money? Yes. Let me tell you my story. Like most reasonable people, I would not have considered paying $250 for a frying pan. I was given the pan ...


7

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 not heat well at all and could remain a hundred degrees or more lower in temperature than the center of the pan, depending on the pan size and design. (Yes, I'...


7

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 separate pieces hopping, the best you could do would be to throw it around as a mass (like a pancake turning), which means they'll touch the pan with one side only,...


7

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 of the lid. When you go to lift it, the water drops back into the oil, and causes increased spattering. You're actually better off without a lid, if you don't ...


7

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 materials like cast iron are more susceptible to thermal shock than others) and if the shock is very great, like plunging the whole thing into cold water. I wouldn't ...


7

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 "seasoned" your stainless pan, such that it has a coating of basically burned oil on it, you have to first clean that pan until it's nice and shiny/bare steel ...


7

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 oil, if in doubt, err on the side of adding a bit more than you think you'll need.


6

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 bacon on its own. Cook to your desired crispness The gradual heating helps the bacon maintain its shape and is the best way to cook bacon, IMO.


6

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 significant drop in the temperature of the pan. That equals crispy. Even a pretty good and heavy non-stick pan is not going to give sweet potatoes the kind of ...


6

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 large gas hob burner the flame goes up the sides, heating them. On my induction hob (not my choice, there when I moved in) I find that the heating area does ...


6

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 would even consider a high heat silicone scraper and go right back to the stove.


6

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. Rolled steel crepe pans develop hot spots if not moved around. In either case, you heat the pan dry. Better than either of those, however, is a griddle. You ...


5

There is no really good solution for this, as non-stick pans are by nature slick, and oils bead on them. My preferred solution is to use the right tool/technique for the job. Breaded items are normally meant to be fried in a puddle of oil at least half as high as the item (so it will have been submerged after flipping). If you insist on frying them in less ...


5

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 properly seasoned, they're as non-stick or nearly as non-stick as teflon and the like. They do, however, require the use of fats in cooking. And they can last 30 ...


5

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 are. It's also worth noting that definitions of things like sauteing and sweating can vary a bit from person to person, and there are cooking techniques that ...


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