Do You Use A Stainless Steel Or A Nonstick Pan?
Know which pan you should get.
From left to right: Cast iron, stainless steel and the nonstick pan. Which one of these do you have at home?
The kind of pan you use for different dishes will make a huge difference in the way you cook it. Here are a few rules to help you choose the right one for¬†which task:
A good quality, heavy-bottomed stainless steel pan is an all-around, go-to kitchen tool. It is especially useful when searing meats and cooking ingredients to achieve a golden brown color such as frying. It is also useful for dishes that involve deglazing such as pan sauces and gravy.
A cast-iron pan is essential because it conducts heat well and retains it evenly. Thus, it is ideal for food that needs to be cooked over high heat such as stir-fries, fried dishes, and meats that need a hard sear. Do not use an unseasoned cast-iron pan when cooking delicate fish, overly acidic food, and when the pan needs to be deglazed with vinegar or wine.
A nonstick pan is best used for delicate foods like eggs, pancakes, and soft-fleshed fish fillets which all have a tendency to stick. The¬†slick surface of¬†this specialized pan is the perfect tool for this task.¬†
Have you been using the wrong pans for your dishes all along? Knowing how to use the right pan can really transform the way you cook.¬†
Article was published in the¬†July 2016 issue of Yummy magazine. Minor edits were made by Yummy.ph editors.¬†