Selecting the Right Pan for Different Cooking Techniques
Different cooking methods benefit from specific pan characteristics:
Searing#
Best choice: Heavy stainless steel, carbon steel, or cast iron Why: These materials can reach and maintain the high temperatures needed for proper Maillard reaction (browning) without damage.
Sautéing#
Best choice: Stainless steel or carbon steel Why: These materials provide the responsiveness needed for quick temperature adjustments and tossing techniques.
Pan Frying#
Best choice: Cast iron or carbon steel Why: Even, consistent heat maintains oil temperature for crispy exteriors and properly cooked interiors.
Making Pan Sauces#
Best choice: Stainless steel Why: Creates proper fond (browned bits) that forms the foundation of flavorful sauces without reactivity concerns.
Eggs and Delicate Proteins#
Best choice: Well-seasoned carbon steel or cast iron; non-stick for beginners Why: Provides food release while still allowing proper browning and flavor development.
Stay Updated with KotiChef
Subscribe to our newsletter to be the first to know about new features, lessons, recipes and tools. We'll keep you informed about everything we're cooking up.