Know Your Skillets - The Art of Cooking

Stainless - Know Your Skillets - The Art of Cooking

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Skillets are one of the most used cooking tools in the kitchen. Why then are there so many different kinds? Those who love cooking can tell you the right pan makes the dissimilarity in victorious cooking.

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Stainless

In my parents day the best skillet was cast iron but they cooked on a wood or coal stove. Today we use gas or electricity which is cleaner and more efficient. My favorite skillet is the non-stick surfaced for discrete reasons. Eggs are easy to cook and slide out of the pan in excellent shape and without breaking. Sautéed and stir fried foods are straightforward to cook and cleanup is easy. These skillets come in several sizes and shapes for the cooks personal preference. Most of these skillets do not come with lids and if you are cooking items that spatter you should buy a spatter screen and a one size lid.

Stainless steel skillets have an entirely different purpose. Most of these have a tight fitting lid for simmering. Browning meats and then adding a sauce and vegetables to simmer together works wonderfully. I do not advise it for just frying meat as there is a tendency for the meat to stick and pull apart. The best stainless steel has a sandwiched heavy bottom and do not warp on galvanic heat. The heavy bottom skillet provides even tempered heat without hot spots.

The cast iron skillet or Dutch oven is still a very viable cooking tool and for discrete recipes is invaluable. The down side to this skillet is the weight but if you have strong arms and hands don't rule it out.

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