Links
All in all, a cast iron griddle plate is a versatile tool that can be used on a grill, gas stove, or oven for delicious grilling results.
A sauté pan is better suited than a stockpot for holding liquids, reducing splashing, and cooking many foods at once. The biggest disadvantage of the sauté pan is its size. You’ll notice this since the 12-inch sauté pan is significantly larger than the skillet.
There are several types of materials that you can use for a skillet or frying pan. Here's a brief look at the different kinds of materials:
Carbon-steel pans are thinner and lighter than cast iron pans. They heat up quickly but lose heat just as fast. Like cast iron pans, they can also be seasoned to make them non-stick. They distribute heat evenly and are oven safe. Their main disadvantage is that they're prone to rust easily if not cared for properly.
A sauté pan on high heat with oil or fat is used to fling objects back and forth into the air. Food cooked in this pan should have a golden crust and not be soggy at the bottom. Frying pans have slanted edges that allow cooking in a “jump and flip” motion. Using this strategy, you can cook quickly and evenly. It is easier to add and shake things into frypans than saute pans.
How to clean: For burned stains, boil 2 cups water and 1 tablespoon distilled white vinegar in the pan for 20 minutes, then scrub.
Harmful Teflon coating: Perfluorooctanoic acid (PFOA), which was considered cancerous, has not been a part of teflon production since 2013. Nevertheless, if heated at high temperatures for a long time, the uppermost layer of non-stick pans still releases toxic fumes. This is why chefs are reluctant to use non-stick pans.
The French skillet has an extended handle on one end and often a grab handle on the other, functioning the same way as a skillet’s handle and making it easy to move around.