It can cook almost any food, from eggs and omelettes to fish and chicken. The saute pan is one of your kitchen’s most versatile cookware pieces. The best part about this pan is that it doesn’t matter what kind of dish you’re making—you can use any cooking technique with this pan!
- Use a pan with a lid.
- Add oil and onions, garlic and spices to the pan.
- Cook until onions are translucent.
- Add meat or vegetables of your choice and saute for another 5 minutes on medium heat until cooked through, or if you’re using chicken breast strips, 2-3 minutes per side will do the trick!
- To sauté vegetables in a small amount of oil, heat the pan over medium-high heat and add just enough oil to coat the bottom. Add your choice of meat or seafood and cook for about 2 minutes on each side until it’s browned and cooked through (but still juicy). If you have time before serving, let the meat rest on top of the stove before cutting into it again so that any juices can redistribute throughout its surface area—which will help prevent dryness during the serving time!
- Don’t crowd your pan! This means using multiple pans: one for each vegetable type being cooked at once (for example, two pans instead of four), so they don’t overlap when cooking together; otherwise, they’ll steam instead of browning properly with time spent cooking beside each other rather than separately within their respective containers/bowls etc. You should also avoid adding too much oil since excess fat will cause foods like potatoes not only to cook unevenly but also to become soggy faster due to lackadaisical handling methods employed when preparing them beforehand.”
To cook eggs and omelettes, you’ll want a non-stick pan. If you don’t have one, use a regular saute pan with a lid.
Heat the pan over medium heat until it’s hot enough to make the butter or oil bubble. Add just enough of either one so that when you pour in your egg mixture, it will cover all its surface area without sticking to itself or sticking too much onto your side of the pan (which would mess up whatever food is on top). When ready for cooking, flip over an egg with tongs or shake it out of its shell onto another part of your saute pan.
Searing meat seals in the juices add colour and flavour and creates a golden brown crust on the outside. To sear:
- Heat your pan over high heat (cast iron is best).
- Place the meat or chicken in the hot pan when it’s ready to cook; do not crowd it, as this will cause it to steam rather than sizzle.
- Sear until all sides are golden brown—about 1-2 minutes per side, depending on the thickness of the meat.
- Reduce heat to medium after searing all sides; continue cooking until internal temperature reaches at least 145°F (62°C) for rare beef or 160°F (71°C) for medium-rare poultry like chicken breast or pork tenderloin chops.
- Heat the pan over medium-high heat, and add a small amount of oil. A pan to saute will hold about the same amount of oil as a large skillet, but you can use more if your pan doesn’t have one built in.
- Add food and cook for about 20 seconds or until it begins to brown on one side; then turn it over and do so again until browned all over (about 1 minute total). Don’t crowd the food; remove it from direct heat when it looks crisp instead of pale green or red—this is when they’ll be done cooking!
It is a versatile tool that can be used to make you feel like a chef. You don’t need to spend hours cooking to create delicious meals and recipes. All you need are the right tools and techniques!