Emilie Meyer
Frying pans are a kitchen essential, used for a variety of cooking methods beyond just frying an egg. They are typically made from metals such as aluminium, stainless steel, cast iron, or copper, and can also be non-stick. Frying pans are versatile due to their shape and size, making them ideal for sautéing, stir-frying, roasting, shallow frying, and more. They can also be used to sear and baste food before transferring it to the oven. Electric frying pans are another option, which incorporate a heating element and can function independently of a stove. With the right frying pan, cooking becomes more efficient, as it heats up quickly and evenly, maintaining a steady temperature.
| Characteristics | Values |
|---|---|
| Typical diameter | 20 to 30 cm (8 to 12 inches) |
| Sides | Relatively low, flaring outwards |
| Handle | Long |
| Lid | No |
| Larger pans may have | A small grab handle opposite the main handle |
| Sauté pan | Can be used as a frying pan but designed for lower-heat cooking |
| Frying pan material | Stainless steel, aluminum, cast iron, or copper |
| Coating | Non-stick |
| Frying pan type | Electric |
| Frying oil | Olive or rapeseed oil |
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What You'll Learn
Shallow frying meat or vegetables
Shallow frying is a popular cooking technique used in various cuisines. It involves heating a small amount of fat in a pan before adding the food. The key to successful shallow frying is controlling the heat: too low, and the food will stick or "boil" in the pan; too high, and the outside will burn while the inside remains raw.
Meats suitable for shallow frying include chicken breast, fish fillets, pork chops, steak, and sausages. When shallow frying meat, it's important to ensure that the slices are around 1 inch thick. Battered foods, such as fish or pork, can also be shallow-fried, as this allows better control over how the batter clings to the food.
When it comes to vegetables, not all types are suitable for shallow frying. Most vegetables are meant to be stir-fried, but chunky vegetables like carrots, zucchini, eggplant, and cauliflower can be shallow-fried and paired with the right spices and sauces. Coating the vegetables in flour before frying can enhance their appearance and texture. Starchy vegetables like potatoes can be sautéed, a technique that involves tossing them in hot fat to create a crisp exterior.
In terms of equipment, a well-built frying pan made from stainless steel or carbon steel is recommended for durability and even heating. Non-stick pans are also an option, but they may not be suitable for certain cooking preparations, such as deglazing.
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Baking goods like clafoutis, tarte tatin, and Dutch babies
For tarte tatin, an upside-down fruit cake, a similar approach can be taken by using a cast-iron skillet or oven-safe frying pan. The pan is placed on the stovetop to cook the fruit and caramelize the sugar before adding the pastry dough and transferring the pan to the oven to bake.
Dutch babies, on the other hand, are baked pancakes that require a very hot oven temperature of 425°F/220°C. A cast-iron skillet or metal pie dish is recommended for this recipe. The pan should be preheated in the oven to ensure the batter puffs up nicely. Dutch babies are best served fresh and can be paired with various toppings such as powdered sugar, fresh fruit, or chocolate.
In general, when using frying pans or skillets for baking, it is important to consider the material and handle composition. Cast iron and some steel pans are ideal due to their single-unit construction. Additionally, greasing the pan is often necessary to prevent sticking.
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Searing meat
To sear meat, use a stainless steel or cast iron skillet and avoid non-stick skillets. Preheat the pan over medium-high heat and add a few teaspoons of vegetable oil, which has a higher smoke point. Pat the meat dry as the pan heats up to prevent it from steaming instead of searing. When the oil begins to shimmer and smoke slightly, add the meat.
If you are cooking one large piece of meat, ensure that the pan is large enough to hold it. For smaller pieces of meat, such as stew meat, leave a few inches of space between the pieces to ensure even cooking and prevent steaming. Once the meat is in the pan, do not move it around or flip it. The meat will stick to the bottom of the pan at first, but it will naturally release when seared. After a few minutes, shake the pan, and if the meat releases, it is ready to be flipped. Sear all sides of the meat, and then you can transfer it to your braise, put it in the oven to roast, or continue with another cooking method.
Searing time varies depending on the type and cut of meat, but generally, you will want to sear for 3-5 uninterrupted minutes per side. The reverse searing method involves searing the meat after cooking it, which can help infuse the inside of the meat with a smoky flavour and get the exterior texture and colour just right.
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Braising meat
Braising is a cooking technique that involves cooking food slowly in liquid. The food is not completely covered by the liquid, and it is generally used for larger pieces of food, such as cuts of meat. Braising is a great way to cook tougher cuts of meat, which are usually cheaper, such as beef short ribs and chuck, pork shoulder, lamb shoulder, and chicken thighs.
To braise meat, first season your meat and heat a heavy-bottomed, deep pot, like a Dutch oven, with some oil. Add the meat and brown or sear it, turning it until it is deep dark brown on all sides. Then, remove the meat and set it aside. Next, add vegetables to the pot and brown them. Once the vegetables are soft, deglaze the pan with wine, scraping up all the flavorful brown bits from the bottom of the pan.
Now, add the meat back to the pot with the vegetables. Add stock or water halfway up the meat and bring to a boil. Then, lower the heat to a simmer and add aromatics. Cover and keep it at a low simmer on the stovetop or in the oven at 350 degrees Fahrenheit. Check on it occasionally and maintain the liquid level by adding more liquid if necessary. The meat is ready when it is fork-tender, which should take about 1.5 to 3 hours.
Braising is a simple process that can be customized to your liking. It is a great way to feed a crowd, as a modest amount of meat can be easily bulked up with vegetables, creating a rich, flavorful sauce.
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Stirring and tossing food
Frying pans are versatile kitchen staples that can be used for a variety of cooking methods, including stir-frying, sautéing, roasting, shallow frying, and more.
When it comes to stirring and tossing food in a frying pan, there are a few techniques to consider. Firstly, it is important to note that tossing food is not a necessary cooking skill, and there are alternative methods such as stirring or using utensils like spatulas to achieve similar results. However, tossing food in a skillet or frying pan can be an efficient way to mix and move food around, especially when working with small mixed ingredients during stir-frying or sautéing.
If you want to try tossing food in a frying pan, it is recommended to use cookware with curved, sloping sides, such as woks or traditional frying pans. Before attempting to toss the food, it is important to ensure that nothing is stuck to the bottom of the pan. You can do this by stirring the food with a spoon, spatula, or tongs. Once you confirm that the food is sliding well, give it a downward thrust towards the far slope of the pan to toss it.
It is worth noting that tossing food can be tricky, and even practiced chefs may not always succeed. It requires a "push and pull" motion without the use of utensils, and it is a technique that relies heavily on "feel." Additionally, when tossing food, there is a risk of making a mess, especially if the food does not land back in the pan. Therefore, it is recommended to cook in smaller batches to ensure better control and evaporation.
In summary, while tossing food in a frying pan can be an efficient technique for mixing and moving food, it is not a mandatory skill, and there are alternative methods to achieve similar results.
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