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Yahoo
23-04-2025
- General
- Yahoo
How to cook with stainless steel pans so food doesn't stick
While a stainless steel skillet is excellent for searing proteins, frying eggs, caramelizing onions and more, for many home cooks, this type of pan is daunting to use. You may be worried about food sticking to the surface or being able to get it truly clean. Meanwhile, professional chefs rely on this cookware for everything, and for good reason: A good stainless steel pan is naturally nontoxic and practically indestructible. As a busy mom of two and a graduate of the French Culinary Institute with years of experience working in restaurants and writing about food and cooking, I understand why some people may have a tough time cooking with stainless steel. Allow me to demystify it for you. The secret to food that doesn't stick? Make sure you preheat the pan properly before adding cooking oil or fat. Here's a step-by-step guide. The key is to heat your pan enough so that when you spill a few drops of water on it, it forms one large bead that moves around the skillet, without sputtering or lots of sizzling drops (that means the pan is too hot), before you add cooking oil. Need a visual? I love this video made by the cookware company Misen because it explains the preheating technique clearly. Carefully wipe up the water with a towel, then add cooking oil and allow it to coat the pan. When the oil shimmers (looks wavy and glides quickly over the surface), it's ready for food and nonstick cooking. Not all cooking fats work at all temperatures. If you're cooking at a low to medium temperature for eggs, for example, butter and olive oil work just fine, but if you need to cook at a high temperature, those fats will burn. Avocado and other vegetable oils have a higher smoke point and are better suited for high-temperature cooking. If you let the oil heat too long, it will burn, and you'll have to wash the pan and start over. Before you put protein in the pan, pat it dry, as excess moisture can cause food to stick. Don't overcrowd the pan, as this can lower the overall temperature of the cooking surface and inhibit the ability to achieve a good sear. If you move the food before it has a chance to develop a crust, you risk the food sticking. It will release easily when it's ready. Use a spatula with a thin blade to gently peek under the edge — if there's resistance, it's not ready to move or flip over. A note on cleaning stainless steel: You should always hand-wash your stainless steel pots and pans to prolong their life. (That said, we acknowledge that the rare run through the dishwasher on a hectic evening probably won't cause irreparable damage.) Here's our guide to cleaning stainless steel pans for more info on what to do. If you're in the market for a new stainless steel skillet, I have some recommendations! After testing seven of the most popular, highest-rated options, I found two that outperformed the rest: the Made In Stainless Steel Frying Pan, which I deemed the best stainless steel pan overall, and the budget-friendly Tramontina Stainless Steel Tri-Ply Clad Fry Pan, which is a good choice for those who want less of a commitment. If you have Amazon Prime, you'll get free shipping, of course. Not yet a member? No problem. You can sign up for your free 30-day trial here. (And by the way, those without Prime still get free shipping on orders of $35 or more.)
Yahoo
20-03-2025
- General
- Yahoo
The best nonstick pans of 2025, tested and reviewed
Every morning, after I consume at least a few sips of coffee, I immediately think about what I'm cooking for breakfast and whether or not the nonstick pan got washed the night before. Even though I have a degree from the French Culinary Institute, and I know the merits of stainless steel and cast iron skillets, I rely on the goofproof nature of nonstick cookware — food slides right out onto the plate. I love these pans for all different types of egg preparation, as well as for searing fish and flipping French toast and pancakes. What I have learned over the past 15 years from my culinary training, working in restaurants and writing about food and cooking, is that a good nonstick pan will make your life in the kitchen so much easier, while allowing you to use less cooking fat than you would with stainless steel or cast iron, and cut down on cleanup time and effort tremendously. We sifted through hundreds of options and tested the top six traditional nonstick pans from the high-end to the everyday. Keep scrolling for a look at our picks for 2025, plus tips on the best way to care for them. Best nonstick pan of 2025 How we tested the nonstick pans What to consider when shopping for nonstick pans Other nonstick frying pans we tested Nonstick pan FAQs Best nonstick pans specs comparison chart Update, March 20, 2025: We checked all product prices and availability, and added a handy specs comparison chart at the bottom. Our number one pick for best nonstick pan remains unchanged. (back to top) First and foremost, I tested by cooking on these pans daily. I made dozens of sunny-side up eggs, flipped lots of pancakes and seared skin-on salmon in all of them, testing how well each pan handled the tasks. In order to rank on our list, we took the following into account: Handles: You can't be expected to cook with a pan made with a handle that gets hot. We made sure the handles remained cool to the touch when cooking on the stovetop. Surface slickness: We tested the same trifecta of challenging foods on each pan: All released eggs, salmon and pancakes with ease. I used a teaspoon of avocado oil when preheating the pans, though most oils or butter would work, too. Because the brands all recommend keeping the heat to medium or low, there's no major concern about smoke point. Ability to sear: The instructions for all the pans clearly stated not to preheat them on a cooktop for more than 90 seconds and never on a setting higher than medium heat, so achieving a good sear was not a guarantee. I tested the searing potential with skin-on salmon filets, which my daughter always asks for crispy. The Tramontina had the best sear on the salmon, creating the crunchy topper we love. Heat distribution: The pans all displayed even heat distribution when I made pancakes with the Trader Joe's Buttermilk Pancake Mix. Ease of cleaning: As expected, these pans either wiped clean with a paper towel or washed easily with a sponge and soapy warm water. (back to top) All this time spent testing the best nonstick skillets yielded some top factors to keep in mind when you're shopping for this essential cookware. Size: I tested only 10-inch pans for this article, but many of these pans come in 8-inch, 12-inch and even 14-inch sizes. If you cook for two, I'd recommend having an 8-inch (the two-egg workhorse) and a 10-inch pan on hand. If you cook for four or more, a 12-inch pan is a must. I'd only recommend buying a 14-inch pan if you have a larger stove top with six or more burners, as it takes up a lot of cooking real estate. Weight: This is obviously a personal choice. I am on the shorter side and value a lightweight (2 lbs max), high-quality pan that's easy to maneuver. Others may enjoy the feel of a heavier piece of cookware as it may feel more substantial to them. Either way, endless options abound. Material: Each of the pans tested is made from some combination of stainless steel and aluminum. Oven-safe: Nonstick pan oven-safe temperatures vary from 400°F to 500°F, so be sure to check the fine print if a 500°F threshold is important to you. Dishwasher-safe: Yes, most of these pans are dishwasher-safe ... but please don't put them in the dishwasher. The harsh cleaners, hot water and the force of the water can all do a number on the coating of your pan, leaving them susceptible to damage during the wash cycle. Handwashing them is easy peasy and extends their life. Cooktop compatibility: Most nonstick pans are compatible with gas, electric and induction stoves, but if you have an induction cooktop, you likely already know you need magnetic cookware that works with the electromagnetic coil. The compatibility is generally clearly noted on websites and packaging. Warranty: Yes, a lifetime warranty is ideal and some brands offer it. However, nonstick pans are not built to last forever. Even with vigilant care and following heating instructions, they all eventually degrade. I would consider any pan that lasts more than two to three years to be a solid win. Once there's a scratch or cooking spray build-up, it's time to toss the pan (please see our note on dishwasher safety). Cooking oil/fat: Never, ever use aerosol cooking sprays on a nonstick pan. These sprays burn at lower temperatures, causing damage to the nonstick surface and leaving stubborn buildup. Use oil or butter and you shouldn't have any problems. Stovetop heat level: If you like to cook over high heat on the stovetop, then nonstick pans are not for you. Their coating can degrade rapidly under high temperatures, potentially releasing toxic fumes. Instead, opt for cast iron, stainless steel, or carbon steel cookware, which are better suited for high-heat stovetop cooking. Always use low to medium heat when cooking with nonstick pans. Preferred utensils: With the exception of one pan (Hexclad), every brand strongly advised against using metal utensils. Instead, choose silicone, bamboo, wood and nylon utensils so as to preserve the integrity of the nonstick coating. Bottom line: The good news is that all of the traditional nonstick pans I tested performed well. The differences between them are not enormous and generally relate to the weight of the pan, the cost and the temperature up to which each is oven-safe. Meaning ... you really can't go wrong with the ones we tested. Choosing the right one for you is simply a matter of budget, your individual needs and grip/arm strength. (back to top) The Hexclad Hybrid Fry Pan, from the Gordon Ramsay-endorsed brand, was a close contender for first place, but the weight (it comes in at 3 pounds) and price ($100 more than our top pick) prevented it from taking top honors. The pans in this brand boast an unusual laser-etched hexagonal surface that combines the best of stainless and nonstick pans so you can sear fish and meat and ensure eggs and pancakes release easily. While it did sear beautifully, it was simply too heavy for me to feel comfortable with and the surface required more oil than others. It's oven-safe up to 500°F and can be used on gas, electric and induction cooktops. Of note: According to the brand, metal spatulas, whisks, spoons and other metal utensils (not sharp ones) are all fine to use, which is the opposite of the instructions for all the other pans I tested. The Oxo Good Grips Pro Nonstick Frying Pan, 10-inch was a close second to the Tramontina — however, allowing for an oven-safe temperature of only 430°F (as opposed to the Tramontina's 500°F) and its slightly less-slick surface prevented it from taking top honors. That said, it's still fun to cook on and if you're a brunch enthusiast, this is one of the best nonstick frying pans for eggs. Despite being constructed of hard-anodized aluminum (like Le Creuset), it felt light, at just under two pounds, and performed well on all three meals I tested — it gave salmon a nice, crispy sear and eggs and pancakes slid off the pan easily. Let me start by saying that I am a huge Le Creuset Dutch Oven fan, so I was pumped to try something completely different from this trusted brand. Made from hard-anodized aluminum, the Le Creuset Toughened Nonstick Pro Fry Pan is certainly built to last. The pan a classic nonstick surface, but felt a bit tough to maneuver and not quite as slick as some others. The instructions say you can use this pan on a grill which I haven't gotten around to yet, but I look forward to trying, come summer. The brand says, "gentle use of metal utensils is fine," but why risk it? It's oven-safe up to 500°F and can be used on gas, electric and induction cooktops. The Made In Nonstick Frying Pan has a slick cooking surface and flared edges that make sliding eggs out of the pan nice and easy. I enjoyed the feel of it but wished it had been lighter and a bit easier to maneuver. At 2.5 pounds, I had a tough time with it. Eggs and pancakes cooked evenly and released easily. However, the sear I got on the salmon skin was not as good as it was with some of the other pans tested. I do value its ability to be used in a 500°F oven for when a quick blast from the broiler is called for. It can be used on gas, electric and induction cooktops. Made In is the only brand I tried that does not classify its nonstick pans as dishwasher-safe, but as I mentioned, you will prolong the life of any nonstick pan by handwashing and drying it. The Misen Nonstick Pan was easy to like based on its looks alone — sleek and chic — though for my petite frame, it was a bit heavy. I had a tough time getting this pan to the right temperature for cooking pancakes. It was either too cool or too hot, rendering either no golden crust or almost-burned crust. What really compelled me about the pan was the abrasion testing mentioned on their website — the rigorous process was convincing and none of the other brands highlighted a credential like this. Otherwise, I found this pan to be the middleweight contender of all the pans I tested. It performed well on all three foods and was fairly easy to maneuver, though not as lightweight as the Oxo or Tramontina. It's oven-safe up to 450° F and can be used on gas, electric and induction cooktops. (back to top) There is a lot of information about nonstick pans and safety out in the world and it appears that if you use them and care for them properly, the risk factor remains low. As you may know, Teflon is one of the most common versions of nonstick coating. Nonstick coatings like Teflon are made with chemicals called PTFE (short for polytetrafluoroethylene) which are produced using PFAS (short for per- and polyfluoroalkyl chemicals), also known as forever chemicals. According to National Resources Defense Council scientist Katie Pelch, "Safety concerns arose because at least in the past these PFAS chemicals have lasted so long that they received the nickname of forever chemicals as they can accumulate in our bodies and our environment. The communities surrounding the factories that use these chemicals have been linked to various health issues such as cancer, liver disease, thyroid disruption and more." The bottom line is, always use nonstick pans on the stovetop at moderate temperatures, below 400° F (low to medium heat). Do not sear anything over high heat on the range, since it can degrade the PTFE, releasing toxic fumes. And do not use metal utensils, which may scratch or chip the coating and then find its way into your food. Many brands say that their pans are dishwasher-safe, but I have learned the hard way that handwashing with warm soapy water and a sponge and hand-drying nonstick pans is preferable as it prolongs their lifespan. Some pans may come clean with just a damp paper towel. If you're dealing with burnt grease or other food residue that won't come off with a quick scrub, you could try boiling a mixture of baking soda and vinegar in the pan. Many nonstick pans CAN go in the dishwasher, but trust me, you will preserve your pans by handwashing and drying them. Before using a nonstick pan for the first time, handwash it with warm, soapy water. Rinse and dry it thoroughly, then season by lightly rubbing cooking oil (any vegetable oil will do) onto the cooking surface and heating over medium heat for two to three minutes. When cool, handwash it again with warm, soapy water, then rinse and dry thoroughly. Nonstick pan oven-safe temperatures vary from about 350°F to 500°F, so long as they are equipped with a metal handle. Avoid putting pans with a silicone or wooden handle into the oven. Some nonstick pans can withstand temperatures up to 500°F, which is important if you want to brown the skin on chicken or blast the broiler for two minutes for golden and bubbly cheese, for anything longer than that use a stainless steel, carbon steel or cast-iron pan. Though it's counterintuitive, you should never use aerosol cooking spray on a nonstick pan. These sprays leave a sticky buildup that's hard to wash off and will eventually render your pan the opposite of nonstick. For best results, use a nominal amount of oil or butter. (back to top) Sizes available Weight Material Oven safe Dishwasher safe Induction Warranty Tramontina Professional Nonstick Fry Pan 8-inch, 10-inch, 12-inch, 14-inch 2 lbs. Aluminum with removable silicone grip Yes (up to 400 °F) Yes Compatible Lifetime Hexclad Hybrid Fry Pan 7-inch, 8-inch, 10-inch, 12-inch, 14-inch 3 lbs. Stainless steel, ceramic Yes (up to 900 °F) Yes Compatible Lifetime Oxo Good Grips Pro Nonstick Frying Pan 8-inch, 10-inch, 12-inch 2 lbs. Aluminum, stainless steel Yes (up to 430 °F) Yes Compatible Lifetime Le Creuset Toughened Nonstick Pro Fry Pan 8-inch, 9.5-inch, 10-inch, 11-inch, 12-inch 3 lbs. Forged hard anodized aluminum Yes (up to 500 °F) Yes Compatible Lifetime Made In Nonstick Frying Pan 8-inch, 10-inch, 12-inch 2.5 lbs. Stainless steel Yes (up to 500 °F) No Compatible 1 year Misen Nonstick Pan 8-inch, 10-inch, 12-inch 2.6 lbs. Aluminum, ceramic Yes (up to 450 °F) Yes Compatible Lifetime (back to top) We received complimentary samples of some products and purchased others ourselves, but we reviewed all products using the same objective criteria.
South China Morning Post
04-03-2025
- Entertainment
- South China Morning Post
From fried chicken with caviar to Le Burger, chef Angie Mar on making food she believes in
Angie Mar was eight years old when she ate 'the dish that really changed my life'. Advertisement Now in her forties, the Chinese-American chef still vividly remembers the bowl of rognons de veau (veal kidneys) cooked in cognac and cream that she had on her first visit to France. 'It opened me up to this cuisine that I'd never had before,' Mar recalls, crediting her parents for broadening her palate. While she grew up around food, Mar did not initially intend to go into hospitality. But in 2010 she was feeling unfulfilled after working for a decade in corporate real estate in Los Angeles. So she moved to New York and enrolled in the French Culinary Institute. Angie Mar held her Lunar New Year Party 2025 at Delilah at Wynn Las Vegas on February 2. for Wynn Las Vegas Upon graduating a year later she worked under chef April Bloomfield at the Spotted Pig, a gastropub in Manhattan's West Village, where, Mar says, she learned about cooking with structure, precision and consistency – lessons she continues to draw on. Advertisement
Yahoo
03-03-2025
- General
- Yahoo
You're probably cleaning your stainless steel pans wrong. Here's how the pros do it.
If you cook with high heat, like to take your pan from the stovetop to the oven and want to avoid nonstick coatings, stainless steel cookware makes a lot of sense. The best stainless steel pots and pans are practically indestructible and can last for decades. But if you're going to invest in this all-natural, non-toxic cookware, you've got to commit to cleaning it properly. Spoiler! It's not that hard. As a busy mom of two and a graduate of the French Culinary Institute with years of experience working in restaurants and writing about food and cooking, I understand why some people may have a tough time cleaning stainless steel pans. While many brands claim their pots and pans are dishwasher-safe, I recommend you hand-wash and -dry them to keep them in tip-top shape. What's the best way to wash a stainless steel pan? Here's a step-by-step guide. Don't forget: You should always hand-wash your stainless steel pots and pans to prolong their life! (That said, we acknowledge that the rare run through the dishwasher on a hectic evening probably won't cause irreparable damage.) 1. Cool, then wipe or scrape Once the pan is cool enough to handle (never submerge a hot pan in cool water as this can cause warping), wipe out excess grease or food bits with a paper towel. If you need a little extra scraping power, use a spatula. 2. Hand wash Wearing latex gloves to protect your hands, use hot water, mild dish soap and a scratch-resistant sponge or Dobie pad to clean any remaining food, oil and stains. Use a little muscle and the pan should rinse clean. 3. Towel dry Dry pans thoroughly with a cotton dish towel before placing them back in the cabinet. Use a paper towel between pans when stacking. 1. Scrape This is for those times you forgot a pan on the stove or seared a protein in a sauce. First, run the pan under very hot water and use the hard plastic end of the scrub brush to loosen larger stuck-on bits. 2. Soak Soak the pan in a teaspoon of soap and hot water for 20 minutes. 3. Scrub Scrub off the residue with the scrub brush or Dobie pad. 4. Towel dry Dry pans thoroughly with a cotton dishtowel before placing them back in the cabinet and use a paper towel between pans when stacking. 1. Baking soda Mix some baking soda and water and spread it over the stained cooking surface. Let it sit for 5 to 10 minutes, then put some muscle into scrubbing it off with a Dobie sponge or scrub brush. 2. Bar Keepers Friend To use this cleaning powder, sprinkle it on a cool, wet pan. Let sit for 1 minute and then scrub out stains, going with the grain, using a scratch-resistant sponge or Dobie pad. Rinse and towel dry. If you're in the market for a new stainless steel skillet, I tested many of the most popular options. Which ones outperformed the rest? The Made In Stainless Steel Frying Pan, which I deemed the best stainless steel pan overall, is a sound investment, and the budget-friendly Tramontina Stainless Steel Tri-Ply Clad Fry Pan is a good choice for those who want less of a commitment. If you have Amazon Prime, you'll get free shipping, of course. Not yet a member? No problem. You can sign up for your free 30-day trial here. (And by the way, those without Prime still get free shipping on orders of $35 or more.)
Yahoo
12-02-2025
- General
- Yahoo
If you buy one thing this month, make it this pan from Ina Garten's go-to brand
Cast iron skillets are among the most durable and versatile cookware you can buy. If you've never cooked with one, I understand that it might be daunting at first — I felt the same way, even though I test cookware for a living! — but I can attest that the right one will have you searing steaks and frying eggs in no time. Which is the pan that won me over? Keep reading for my Lodge cast iron skillet review. You may have heard of this cookware brand (a favorite of Ina Garten's!), which has been around since 1896 and is pretty much the gold standard when it comes to cast iron skillets. What you may not know is that Lodge makes many different models. When I tested the best cast iron skillets earlier this year, I awarded top honors not to the classic Lodge skillet but to the lightweight Lodge Blacklock pan, which is imprinted with a special logo and the number 96 to mark the year the Lodge family opened its foundry. I'm a busy mom of two and a graduate of the French Culinary Institute with years of experience working in restaurants and writing about food and cooking, so I get that a rough, heavy skillet may not be the first thing that comes to mind when you're trying to cook dinner quickly and easily. But these long-lasting pans are, by nature, nontoxic (no chemical coatings) and easy to clean. And I promise seasoning them, aka making their surface nonstick, is easier than you think. I sifted through top-rated, pre-seasoned cast iron skillets across varying price ranges to come up with the testing pool for our guide to the best cast iron skillets. In the end, I tested eight of the most popular 10-inch skillets, evaluating them on maneuverability, how user-friendly they were (will eggs stick?) and how easy they were to clean and maintain. I found the Lodge Blacklock pan retained heat evenly and well and worked nicely on the stovetop and in the oven. I also hear it's great on the grill, but will have to report back on that this summer. What stands out most about this pan is its weight: Because it has slightly thinner walls than the classic Lodge skillet, it weighs 4 pounds, 5 ounces, less than most of the other pans I tested. When I seared steak in it and then transferred the pan to the oven, I found it easier to maneuver. Also of note is the handle — it has Lodge's signature teardrop shape but is more ergonomic and a little longer, and it feels more comfortable in hand. It features a medium-sized helper handle on the opposite side. It's a breeze to clean (as most cast iron skillets are) with nothing more than hot water and a synthetic scrub brush. I found almost no fault with this skillet, outside of the pour spout, which was a little messy. It wasn't as seamless to use as some others, but also not the worst. If and when this pan (or any cast iron skillet) needs to be re-seasoned, it's time-consuming, but not challenging. Preheat your oven to 450° F. Set your clean, dry pan on the stove over medium heat for a few minutes. Carefully rub the interior with a bit of neutral oil that has a high smoke point like canola or avocado, and put the pan in the oven for 30 minutes. Carefully remove it from the oven (wearing oven mitts!) and rub it with a thin layer of oil. Repeat this process two to three times, and you will have seasoned your pan. I reach for this pan way more often than my stainless steel skillets and perhaps a touch less than my Tramontina nonstick pan. This is a hearty endorsement, as I cook for my family every day and absolutely love searing meats and poultry in this skillet. While I can wipe it out with a paper towel when I'm done, the world does not come to an end if I decide to wash it with warm soapy water.
