Body & Soul4 mins ago
Frying Pan For Chicken ,pork And Steaks
19 Answers
why do chefs use the heavy duty thick lined frying pans for cooking meats ?
why do they differ from an ordinary frying pan which im using.
why do they differ from an ordinary frying pan which im using.
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I have just bought a ceramic pan (from Debenhams, but loads of other shops have them) and it's the best thing ever. Needs very little oil and cooks quickly and evenly. Am gradually going to replace all my pans for ceramic.
One make is Greenpan.
I have just bought a ceramic pan (from Debenhams, but loads of other shops have them) and it's the best thing ever. Needs very little oil and cooks quickly and evenly. Am gradually going to replace all my pans for ceramic.
One make is Greenpan.
re Baldric's comment...I didn't say that he did suggest they were ceramic.
I was trying to make two points in, perhaps, too succinct a way....that Circulon is a range made by the brand Meyer and that Circulon aren't part of the ceramic bandwagon that others have jumped on....since ceramic was mentioned in earlier replies.
I was trying to make two points in, perhaps, too succinct a way....that Circulon is a range made by the brand Meyer and that Circulon aren't part of the ceramic bandwagon that others have jumped on....since ceramic was mentioned in earlier replies.
My comment on Circulon - I bought them twice over the years and they did NOT live up to the standard required of them.
Just buy thick frying pan - as sombody suggested here - you need very little oil (if any) - lamb cutlets - to die for - NO oil - brown them with a wee onion - then let them simmer with a tight fitting lid. Unbelievable the amount of fat that comes out of them.
Just buy thick frying pan - as sombody suggested here - you need very little oil (if any) - lamb cutlets - to die for - NO oil - brown them with a wee onion - then let them simmer with a tight fitting lid. Unbelievable the amount of fat that comes out of them.
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