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cooking twice in the same pan

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cooking twice in the same pan

Noah | Apr 20, 2005 04:10 AM

As I made dinner tonight, I started to think about lunch tomorrow. So I took the le Creuset frying pan I had used to saute onions, cauliflower, and brocolli, and I added some oil and tossed in thinly sliced brocolli stems and fried them for a while. I got the worst burnt-on crust I have seen since I was cooking as a teen.

Anyone have any suggestions for cooking twice in the same pan and not getting a burnt-on crust? I do this all the time in my wok and have no problem, but in my wok I am usually not caramelizing onions and melting cheese. Perhaps the answer is "deal with it and clean the pan", but I am hoping someone out there has some magic trick for me.

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