Pots and Skillets

1. Stainless Steel Skillet

• Use a large sized skillet for cooking almost everything

• Use a medium sized skillet for sauteing, frying and cooking eggs

• Use a heavy bottom based stainless steel pot/pan to cook anything including high fat, high acid stuff without damaging the pan.

• Heat the pan in medium to medium-high heat for optimal usage.

• Splash a few drops of water to test the non-sticky nature of the pan. If water evaporates, wait a few more minutes. If the water forms beads and rolls all over the pan, then it is ready for use.
  

2. Cast Iron Skillet

• Use a large sized skillet for cooking almost everything

• Use a medium sized skillet for sauteing, frying and cooking eggs

• Season it properly so that it behaves as non stick (https://www.youtube.com/watch?v=PDTCgxvmShc)

• It cooks almost everything except soft/mushy or boiled foods such as asparagus, mushrooms, eggplant etc

• Reacts with acidic ingredients, so avoid cooking acidic foods

• Season a pan as follows:

  • Heat the oven to a max 350° F

  • Add oil to the pan on all sides and put it in the oven for 1 hr

  • Leave it inside to cool

Image Sources:

1. https://www.allrecipes.com/how-to-make-stainless-steel-pans-nonstick-7253877

2. https://www.seriouseats.com/the-truth-about-cast-iron