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For sautéeing vegetables you want to have a material that allows quick reaction of the pan when set on the stove and even more when reducing the heat. Meaning you need a material with low heat capacity but high heat conductivity. This requirement is supported as well by your concerns regarding gas consumption. The material serving this purpose best is ...


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As a lifetime vegetarian (47 years) and a frequent cooker of vegetables, I recommend a cast iron skillet. Yes, they take a bit longer/more gas to heat up. But it is easier to get well cooked food in a skillet with a larger heat capacity. I applaud the goal of reducing individual energy consumption. If you want to single-mindedly pursue that, try raw, ...


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In your description, you've specified that you are intending to re-fry as the method for reheating the chicken that you've stored overnight in your chiller/freezer. However, the title to your question just mentions reheating, and there's actually another great way to reheat the chicken that works well whether the chicken is frozen or chilled. I would ...


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