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Questions tagged [frying-pan]

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What grains and/or technique will result in a thin pancake with a artisan bread type structure?

I have tried whole wheat flour, using more fat, using more liquid, but not getting good texture - usually just a weaker pancake. I'm trying to get a thin pancake with texture that is hearty,somewhat porous and tender.
Leland Klipstein
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Why does my De Buyer pan cause food to burn?

My De Buyer Mineral B Element iron fry pan burns everything I cook, even though I’ve been using low to medium heat with non-stick foods (mostly potatoes) and canola oil. The pan has been seasoned with grapeseed oil. I’ve tried varying the amount of…
Koalas84
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When pan searing, why does all of my oil keep disappearing?

So it seems that every time that I pan sear something, any oil I have in the beginning seems to be gone about half way through and it turns into me dry searing whatever I am cooking. My guess is that I have the heat too high and the oil is…
alexpotato
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Is my frying pan leeching metal into my food?

I have spots on my stainless steel frying pan that I can't wash off and would like to know if it's safe to use this frying pan? This photo shows the type of steel and brand of the frying pan. Thanks
Jenia Ivanov
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How to cook tofu without burning?

I've been trying to eat tofu lately (not using much oil to cook it) and I don't mind it, my only problem is that I can't seem to cook it without burning the pan and setting the smoke alarms off (twice!!). The actual tofu turns out ok but the pan…
KiwiGeorgia
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Choice of new seasonable cookware (iron/carbon steel, pan/wok)

I am interested in getting some form of cookware that will... take seasoning? Become seasoned? Cast-iron, carbon-steel, et cetera. I currently have two pots (one tall, one short) and one nonstick stainless-and-aluminum pan. I do not have infinite…
Vivian
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Cast iron, stainless steel, or anodized non-stick: which makes the resulting product taste best?

The thing with a cast iron pan and stainless steel pan is you've got to season them. Once they're seasoned, they have a non-stick (more or less) layer that's transformed olive oil, vegetable oil, or butter. I've been told that the jury's still out…
Ricky
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Seasoning none stick teflon pans

Before the first time I use a none-stick teflon pan, how should I do seasoning? 1- Should I first rub oil on it then heat it? [ref1] or first I should heat it then remove heat and rub oil on it? [ref2],[ref3] 2- How long should I heat it for 30…
ardevan
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What is the best frying pan for even heating, using a large pan on a much smaller burner?

Most often in the past I have cooked on a gas range, which I prefer rather than electric. But recently we moved and since I am renting stuck with a rather modest electric range. The elements are 5" and 7" diameter, and frying pans I have are around…
user3169
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Help buying a copper pan

I heard that the best frying pans for steak are copper. Most are way too expensive but these are cheap in comparison. For example, this is three times the price - both with a 2mm gauge, although the more expensive one is 2cm larger in diameter. Is…
Michael
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Can I stack pots while cooking?

I have a one-burner induction cooktop and I use a stainless steel pot to cook various things, like rice and spaghetti. But I always get burnt rice or food stuck to the bottom of the pot, regardless of the heat level, and even if I put it on the…
Eddie Kal
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I'm having trouble making grilled cheese, what am I doing wrong?

When I cook grilled cheese, I put a tablespoon of butter on the pan, and the pan is hot enough that it quickly melts and sizzles. However, when I put the bread on, it just soaks in the liquid butter on the pan and the bread doesn't make any sizzling…
user91251
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Why do my stainless steel fry pans always develop a residue?

I have a set of stainless steel frying pans. They are Emeril Lagasse brand which at some point was mentioned to be made by all-clad. I don't believe they are of particularly high quality but seem to be fine. They have a "copper core" with…
dpollitt
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Pan fried chicken taste like pan?

I just got some canned chicken and fried it with a little water I.e. pan fried without oil and just adding little bits of water as I go. The chicken tasted like the metal pan itself if you know what I mean? Why did this happen and how can it be…
James Wilson
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Continued use of the same dripping for frying - is it advisable?

I fry lamb chops and leave the dripping in the pan where it solidifies. Next time I cook something, the lamb dripping imparts extra flavour. I have heard that some people just wipe a frying pan instead of washing the grease off. I don't even wipe…
chasly - supports Monica
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