best pans for specific dishes


Live your best food life.

Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts.
Sign Up For Free
Cookware 2

best pans for specific dishes

helena143 | Nov 7, 2011 09:04 AM

Hey all, I need your help. No matter what I do, I seem to use the wrong pan for the wrong dish. Can you all tell me what kind of pan I should be using for what dish?

For example, yesterday I tried making bacon in a Le Creuset enameled cast iron skillet. It was a disaster; the bacon stuck to the pan and ended up in pieces when I tried to remove it from the pan.

The other day, I tried making a stir fry in a stainless steel All Clad work; another disaster: the bottom of the wok burned my ingredients, they got stuck (even though I used lots of oil) and the work had to be soaked and sprayed with Easy Off for days for the black stuff to come off.

Last week I tried to sear a flank steak; used a stainless steel saute pan (Cuisinart). It had a spice rub. The spices on the steak burned so bad I am surprised I didn't have to call the fire dept. from all the smoke. The steak did not really sear. It was more like burned spices, and undercooked steak.

I am trying not to rely on nonstick pans, but it seems like every time I try to use something OTHER TAH nonstick (stainless steel or cast iron), the results TOTALLY SUCK.

So what would you use if you are cooking:



veggie burgers

braised chicken/veggies

searing a steak or pork chops or chicken breasts

This post is locked.Have something new to say?

Create a New Post

Recommended From Chowhound