Cooking Stack Exchange
Cooking Stack Exchange

Questions tagged [frying-pan]

109 questions
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Can I use a crêpe pan instead of a comal?

I've recently been given a recipe for tortillas by a friend, but it calls for a Comal, and I only have a crêpe pan, or a non-stick frying pan. Are either acceptable replacements for a Comal?
AncientSwordRage
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Should an enameled cast iron pan be seasoned?

Should I season my Michael Symon Home enameled cast iron frying pan?
Beverly Richardson
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Teflon-coated pans: are they ever dishwasher-safe?

I've had my T-Fal teflon fry pan for a year and a half, and have used it every morning. I treated it well, but since they said it was dishwasher-safe I did put it in the dishwasher from time to time. Now it's worn out. Some non-stick teflon pans say…
Daniel Griscom
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Why dry steak/meat/chicken/fish before cooking on a stove?

For most recipes the instructions for cooking a steak on a stove say "pat the steak dry" then cook on the stove. The drying instructions I have also seen for chicken and fish. Why dry steak/meat/chicken/fish before cooking on a stove? (I saw another…
Trevor Boyd Smith
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Cooking halloumi/wet food on stainless steel without sticking

I've got a set of all-clad stainless steel pans I've been able to master cooking most foods without sticking and too much burn remains. Even eggs I've got right. One thing I constantly struggle with is haloumi. I pre heat the pan for 2mins. Water…
NightWolf
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How to differentiate a ceramic pan from a teflon one?

I was in the store looking to buy a new pan, i found in the local store they sell them but i can't tell if this is a real ceramic or just white teflon (i don't know if that exist) both pans had similar surface/texture to the touch, so that made me…
Progs
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How to keep boudin (blood sausage) slices from disintegrating when pan-frying?

I want to pan-fry some boudin slices and then put them on slices of baguette with some apple compote. I have cooked boudin before and often, the boudin was at least a bit disintegrated by the end. I really need those slices to stay together and I…
Julian Wittische
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Which non-stick pan to buy?

Recently, I found a small but deep scratch on my pan. I can see the metalic color on the scratch. I am not sure how much serious it is. Now, I want to buy a new one. I see different prices with different qualities and I have no idea what to buy. I…
oruma
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Chosing 2 pans - the most versatile solution

I'm mot a noob cook, but it's the first time I'm buying myself a proper kitchenware. I have a hard time deciding which frying pan would be the best form me. In fact I'm pretty much set on buying 2 pans, as it seems there is no one pan that cover all…
Robert Kusznier
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How can I cook chicken breast like Nando's?

I want to make chicken butterfly breast similar to Nando's but plain. I read this question which gave me a good insight. I have no grill so only a gas oven/halogen oven and a frying pan. Am I able to cook it like Nando's Butterfly chicken using a…
LmC
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Frying with Induction Stovetop

My electric oven died about six weeks ago and, in the meantime, I've been using a 1500 W single burner hot plate. I have proper pans for induction but I can't get certain things to fry properly. For example shrimps or scallops in olive oil. I…
David Carraher
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Cooking schnitzel without thinning it

I'm quite good in cooking schnitzels, but in the place where I live now there is no hammer to thin the meat. I wander if I can use the same technique like coating in breadcrumbs and frying on the pan but on the non-thinned slices of meat? As far as…
Uko
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What's the functional different between a skillet and a saute pan?

I see that a skillet or a fry pan has sloped sides...for easy tossing. A saute pan has straight sides. I see that a skillet/fry pan as more of a all-round pan to have...and if I complement it with a lid, I don't see why I would ever need a saute…
milesmeow
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Which type of pan can you recommend for pan-frying tofu?

Which type of pan can you recommend for pan-frying tofu, stainless, aluminum, or carbon steel?
AlexVadzum
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Frying pan width - from base or rim?

I have a recipe that calls for a frying pan about 20cm across - should I measure from the base, or the top rim?
Kevin
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