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Questions tagged [frying-pan]

109 questions
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Steel Pan non-stick improvement by polishing

I recently started to research into my cookwares and decided a stainless-steel pan was a good budget investment to learn to cook better my steaks and other items. I cooked my first steaks over the last few weeks and they were great, they didn't…
Fiztban
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How to prevent sticking and get a nice searing on scallops

When I am searing scallops, they often stick in the pan and most of the time, they are very hard to turn. I use only a little oil 1-2 tablespoons. Am I not using enough?
Noah
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Why can't I get a seasoning layer on my carbon steel pan using an induction hob?

I recently purchased a carbon steel pan (DeBuyer Mineral B Element), and have attempted to perform pre-seasoning on it. I checked out a bunch of videos on the process, and ended up doing the following steps: Warm up pan Coat pan in a thin layer of…
James Craig
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Is there any way to make crepes without a proper non-stick pan?

I unfortunately ended up in situation where I tried to make crepes in a regular pan - needless to say, I was unprepared and it didn't end up well (they would get stuck to the pan and burn) I tried using both butter and (canola) oil in the pan to…
user2813274
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Iron cast cookware: rust-ish or black coat even on new cookware, is it safe?

Some time ago I got iron cast dutch oven, alomost right away I noticed that when I wash it (just water, no soap) when I wipe it with white paper towel I get something black on it (see pictures). Today I got a new cast iron fry pan (same…
Pavel
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Reuse frying & sauce pans multiple times during cooking session

I'm a student and prefer to cook my own food rather than eating in the cantine. Due to time constraints, I cook only once a week, making different dishes of big enough portions to suffice for the entire week. Because I only have a frying and two…
spurra
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Pan makes knocking noises

So today I went to a flea market and found a copper pan with a stainless steel lining. I cleaned it thoroughly and the first thing I wanted to try is to caramellize sugar (because of the lack of fryable vegetables and meat in my fridge). While…
Ching Chong
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Should I season a Teflon-coated stainless steel frying pan

I am not sure if I am allowed to say the brand & model, but here is the spec Can also be used in the oven since it is made entirely of metal. Thick base with one layer of aluminium between two layers of stainless steel. Gives an even and…
Howard
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Cooking cakes on asbestos mats

My mother tells me when she was young her mother would bake cakes on an asbestos mat inside a lidded electric frypan. I'd assume the practice is gone now because of the reputation of asbestos, but what was the idea behind the asbestos--a simple heat…
jontyc
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How to know whether the teflon coated pan's life has reached end?

I use oil for cooking in the Teflon coated pan. I put the pan on a very low fire. (Simmer) Lately I have found that the onions get stuck to the bottom of the pan. How to know whether the teflon coated pan's life has reached end? Does it change…
Aquarius_Girl
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How to prevent olive oil from forming a single puddle near the edge of my frying pan?

The recipes I cook usually use either butter or 1-2 tablespoons of olive oil. With butter, everything is fine and the pan gets an 'even' coating of small droplets of fat. But whenever I use olive oil, it tends to all form a single big puddle at the…
Tinkeringbell
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Culinary term for frying in water (without oil)?

Is there a culinary term describing "frying in about 4mm of water" in a frying pan without oil (with this technique, if water evaporates you just keep adding more from a glass, keeping it shallow).
Jack Maddington
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How can I cheaply cook a bratwurst that is similar to a grilled brat with only access to an oven or stovetop?

I'm currently not TOO excited to spend $100-200+ for a propane grill. Is it possible to cook brats with a small budget (preferably around $20-30, but as high as a soft $50) and get that nice, crispy skin around most of the sausage on a low budget? I…
plonk420
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How do you fry chicken, so that oil doesn't explode on your shirt?

I love chicken, and I love to fry it. The problem is that the hot oil explodes, and it gets on my clothes. I already have a cover for my pan. The problem is that I need to turn chicken upside down and then I need to open it. That's when I get the…
Jonas Hoffmann
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When is it OK to crowd the pan?

I am reading some books on cooking technique and often see the guidance "don't crowd the pan" when sautéing or pan frying, so that food cooks by browning/maillard, rather than steaming. However, many recipes I find online and in cookbooks involve…
Franco
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