Do You Use A Stainless Steel Or A Nonstick Pan?
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.