Whenever I fry breaded chicken cutlets, the first side browns beautifully, but when I turn them over, the next side always sticks to the pan. Consequently, one
I have an All-Clad frying pan, the precise one shown below: http://www.amazon.com/gp/product/B00005AL5F I made this purchase out of curiosity after reading
I expect frying pans with raised ridges are for a few purposes such as adding "grill lines" to meats and keeping food out of grease somewhat as it collects. Wh
I have a glass smooth-top stove. Every large frying pan that I have bought so far has almost immediately warped so that the bottom is no longer flat. They all e
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 us
I had a set of great looking frying pans with layered bottoms that I was unable to use on my glass ceramic cooker. The problem was the bottom would bend when h
I love marinated meat, I love the extra flavor that the marinade adds to it. However, I don't always have the option to BBQ it, so sometimes I have to use a fry
I just saw a good deal on frying pans from Fissler. The two pans included in the deal are the "crispy" and "protect" models. However, it is still a lot of money
I made some eggs in a cast iron skillet yesterday and didn't wash the skillet. Today I want to make eggs again. Is it really necessary for me to wash the skil
Where could I find a transparent frying pan?
Sometimes after I fry something, I wash it immediately in water because it's a bit easier to wash (before the remains stick to the pan). Does this damage the p
I have a recipe that calls for a frying pan about 20cm across - should I measure from the base, or the top rim?
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 p
Which type of pan can you recommend for pan-frying tofu, stainless, aluminum, or carbon steel?
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
The oil is said to be evaporate at very high temperatures but while cooking something in pan with oil, is the smoke that goes upwards because of oil evaporation
Over the weekend, I was making omelets for 5 people in a single frying pan. The first few came out fine, but by the time I got to the fifth one...well, I'm glad
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 becaus
So when I cook the burger patties on a frying pan (I lack fancier methods of cooking them), the bottom tends to get burnt pretty black. Yet when I bite into the
I live alone, so I cook for myself. And often times I cook steaks/burgers on a pan, and later in the same day would return to use the same pan/oil without washi