Why doesn’t it matter the right pan
If your chicken holds the pan, or vegetable vapor instead of fragile, or your eggs come out in a state of chaos, the problem may not be your cooking skills – it may be a frying pan.
If you use MyfitnessPal meal scheme To make life easier, or you just wet your toes with myfitnessPal recipes, it may be time to learn how to use different pans. Using the correct cooking tools is one of the simplest ways to improve your results and a greater sense of the kitchen.
I am a registered dietitian who cooks most of the nights of the week, but I did not grow up cooking myself. It took me countless meals (and some epic failures) to achieve the right things.
You do not need a huge set of pans, but it is useful to have some of the well -chosen pieces to suit the way you cook. In this way, the meals turn the way you intend, and they are confident.
If you have ever wondered why you can never make your chicken look in the pictures, keep reading. I will walk with you through some common types of pans and when to use them, so that you can go out with constantly delicious meals.
Not my article? Start with one
I reached the same pan on repetition. You really don’t need dozens of pans to serve great meals at home. In fact, if you have just started, all you need is often (1).
If you have to choose one, I will go with a frying pan of cast iron. It carries the heat beautifully, works on the stove and in the oven, and it can handle a variety of dishes (2). I use mines for a set of meals, including salmon dishes (it provides perfect burning), flat bread, and fried eggs.
I also love that the sprayed cast iron is not adhesive and easy to clean. It is the type of pan that improves with age and can last for life.
However, it depends on the best beginning on what you like cooking. So, start with the pan that suits the cooking style and expands from there.
Unlikely is another good option for your first purchase. It works well for new chefs and those who are attracted towards simple recipes.
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Non -adhesive pans: the best for cute and low -temperature cooking
When I make scrambled eggs or protein pies on one morning of a week, I reached a non -stick frying pan. Unlikely unlike foods are perfect for adhesion sensitive foods. It is also a strong option to cook tofu or deadly fish without chaos.
Pros:
- Food remains intact and released easily
- It requires less oil or butter, which can help reduce calories
- It makes cleaning fast and easy
- Wonderful for novice chefs
cons:
- Not suitable for high heat – this can harm the non -guardian paint
- Easily scratches if used with metal utensils
- The paint wears over time and eventually needs to be replaced
Care Tips:
- Hand washing only – even if the dishwasher is named safe
- Use silicone, wooden or plastic utensils to protect the paint
- Avoid stacking with other pans unless you put a protective layer between them
- Replace the pan if the surface is scratched or the food begins to stick a lot
Stainless steel pans: wonderful for brown, burning, and sauces
If you are looking for a frying pan that can handle high heat and give you this golden golden shell on chicken or a slice of meat, stainless steel is the way to go (2).
Pros:
- Wonderful burning, anxiety, and stirring (2))
- Ideal for building a frying pan (2))
- Durable and often safe dishwasher (2))
- High heat can be handled without damage (2))
cons:
- Food sticks if not heated properly
- It requires more technology than non -stick options
- It may lead to additional cleaning if it is used incorrectly
Care Tips:
- Heat the pan before adding the oil and food to prevent adhesion and improve the red
- Consider hand washing to extend the manufacturer’s directives for the frying pan (2))
About experts
Samantha Castity, MS, RDHe is a recognized diet and nutrition expert at the national level, the personality of the media, the nutrition consultant, and the author. Cassetty is a former feed manager of Good Housebeng and co -author of Sugar Shock.
Emily Sullivan, Road, He is the food data coordinator in myfitnessPal. She obtained a bachelor’s degree and completed her training at Ohio State University, and she got the degree of cooking arts from Johnson University and Wales University.
Rice iron: crunchy spine, flavors building
“I use the castle frying pan for 99 % of the things that I cook on a daily basis,” says Emily Sullivan, a nutritionist registered at MyfitnessPal. Here is what makes this a good choice.
Pros:
- Outstanding heat retention until high -temperature cooking (2))
- Wonderful for incendiary meals, roasting, bread, and one meals, such as Fritatu
- Safe from the oven and a friend of the stove (2))
- Naturally non -adhesive, and improves age (2))
cons:
- More than most of the articles, which can make it difficult to deal with
- Continuous maintenance to retain non -adhesive qualities (2))
- It is not possible to go in the dishwasher and should not soak (2))
Care Tips:
As Sullivan indicates, the cast iron is especially great for recipes like Spatchcocked Chicken. “A frying pan of the cast iron is excellent for this because it maintains heat and distributed it evenly, which helps the chicken to cook equal (2). Its heavy construction allows a high preliminary burning of heat, giving chicken skin a beautiful, cracked and golden shell (2). In addition, you can start by moving the chicken on the stove and finishing it in the oven – all in the same pan, “explains (2).
Dutch ovens: perfect for one slow cooked meals
Dutch ovens are comfortable cooking stars. If you are a person who loves to eat a preparatory meal or cook once and eat several times, the Dutch oven is a useful addition to your kitchen.
Pros:
- Keeping excellent heat and even cooking (2))
- Ideal for boiling soup, scrub
- It can be transmitted from a stove to the oven (2))
- Wonderful for one -batch meals and cooking payments
cons:
- The heavier and larger than many other utensils
- Traditional cast iron versions require spice to maintain non -adhesive properties
Care Tips:
- Choose enamel versions to facilitate maintenance because these do not require spices (2))
- For cast iron, dry well and spices regularly with a thin layer of oil (2))
If you are large in preparing a weekend, you may want to invest in a Dutch oven. Sullivan uses her salary to make beef soup. “The heavy cover helps in the trap of moisture, which keeps meat and vegetables soft during long cooking times,” she says. “Perhaps a greater reward for something like soup of beef is that you can start it on the stove and transfer it to the oven for several hours while you do other things.”
If you like the idea of delicious meals that make it, cook itself while relaxing or checking things from your task menu, the Dutch oven is a bowl for you.
Related questions (common questions)
Do I need more than one type of pan?
Not necessarily. You can cook a lot of meals with only one or two pans – start with what suits your cooking style and constructive from there (1).
Can I use a non -stick frying pan for everything?
not quite. It is great for sensitive foods, but he cannot deal with high heat, so it is not perfect for brown or burning (2).
What is the most diverse general?
My voting goes to a well -raated iron frying pan because it moves from Stovetop to the oven and can handle a wide range of meals (2).
Is it difficult to keep the cast iron?
It takes little attention, but it is not difficult. You only need to clean, dry and rub with oil after use – it is actually improving over time (2).
When should I replace a frying pan?
If the paint is scratched, the food will be sticked more than it was, or it is unevenly heated, then it is likely that the time has come for a new salad (2).
The bottom line
You do not need a fully equipped kitchen to cook delicious and sick meals – only some of the reliable articles are suitable for your cooking style. With the correct cooking tools, cooking becomes more friendly and less frustrated, allowing you to prepare your meals with greater confidence. With more skill and confidence, you will be able to prepare a wide range of foods and dishes, and it can make the diversity easy to maintain healthy eating habits and reach your goals (3).
Pamphlet I do not know which general to seize it when the time for cooking comes? Explain the dietitian First appear on MyfitnessPal Blog.
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