Don’t know which pan you should take if it’s time to cook? A dietitian explains

Why the right pan matters

If your chicken stays on the pan, your vegetables steam instead of crispy, or your eggs will come out a mess, the problem may not be your cooking skills – it can be your pan.

If you use Myfitnesspal’s meal planner To make life easier, or you just get your toes wet with the recipes from MyfitnessPal, it might be time to become familiar with the use of different pans. The use of the right cooking utensils is one of the simplest ways to improve your results and to feel more confidence in the kitchen.

I am a registered dietician who cooks most nights of the week, but I am not cooked for myself. It has cost me countless meals (and some epic failures) to realize the right pan -important.

You do not need a huge collection of pans, but it is useful to have some well -chosen pieces that match the way you cook. In this way, meals as you intend to prove, which is a trust booster.

If you have ever wondered why you can never make your chicken look like on photos, keep reading. I will lead you through a number of popular types of pans and when you have to use them, so that you can consistently turn out to be delicious meals.

No pans? Start with one

I repeat the same pan. You really don’t need dozen pans to make great meals at home. In fact, if you just start, a single, versatile pan is often everything you need (1).

If I had to choose one, I would go with a cast -iron frying pan. It holds warmth beautifully, works at the cooking place and in the oven and can handle a variety of dishes (2). I use mine for a series of meals, including salmon dishes (it offers perfect scorching), flatbreads and fried eggs.

I also like that seasoned cast iron is anti -stick and is easy to clean. It is the type of pan that gets better with the age and goes along for a lifetime.

That said, the best starting pan really depends on what you like to cook. So start with the pan that matches your cooking style and expand from there.

Nitvit pans are another good option for your first purchase. They work well for new chefs and those who are attracted to simple recipes.

Anti-stick pans: the best for soft, low heating cooking

When I make scrambled eggs or turns protein pancakes on a weekend morning, I reach for an anti -picking pan. Nitstick pans are ideal for delicate food that is susceptible to holding. They are also a solid choice for cooking tofu or flaky fish without making a mess.

Advantages:

• Food remains intact and easily releases
• Requires less oil or butter, which can help reduce calories
• Makes cleaning up quickly and easily
• Great for beginners chefs

Disadvantages:

• Not suitable for high heat – this can damage the anti -collection coating
• Scratches easily if they are used with metal utensils
• Coating wears out over time and must ultimately be replaced

Care tips:

• Only wash by hand – even if it is safe
• Use silicone, wooden or plastic utensils to protect the coating
• Avoid pile with other pans unless you install a protective layer between them
• Replace your pan if the surface is scratched or food starts to stick more often

Stainless steel pans: Great for browning, saring and sauces

If you are looking for a pan that can handle high heat and you give that golden brown crust on chicken or steak, stainless steel is the right choice (2).

Advantages:

• Great for breaking, jaring and stir -frying (2))
• Ideal for building Panapleen (2))
• Durable and often dishwashing machine resistant (2))
• Can handle high heat without tackling damage (2))

Disadvantages:

• Food sticks if not preheated properly
• Requires more technology than anti -stick options
• Can lead to extra cleaning up if it is used incorrectly

Care tips:

• Preheat the pan before adding oil and food to prevent you from sticking and being browned
• Consider handwashing to extend the manufacturer of the manufacturer of PAN (2))

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About the experts

Samantha Cassetty, MS, RDis a nationally recognized expert in the field of food and food, media personality, nutrition advisor and author. Cassetty is a former food director for Good Housekeeping and the co-author of the book Sugar Shock.

Emily Sullivan, RD, is a food data curator at MyfitnessPal. She obtained her bachelor’s degree and completed her food internship at Ohio State University and obtained her culinary art diploma at the University of Johnson and Wales.

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Cast iron: the crispy, taste structure horse

“I use my cast -iron frying pan for 99% of the things I cook every day,” says MyfitnessPal registered dietician Emily Sullivan. This is what this makes a good choice.

Advantages:

• Superior heating for a while, high -heat cooking (2))
• Great for breaking, roasting, baking and meals with one pan, such as frittatas
• Oven -safe and stove friendly (2))
• Of course anti -picking, and gets better with age (2))

Disadvantages:

• Heavier than most pans, making it harder to handle
• Requires constant maintenance to maintain anti -baked qualities (2))
• Cannot go into the dishwasher and may not be soaked (2))

Care tips:

• Wipe or rinse with hot water (2))
• Thoroughly dry and rub with a thin layer of oil to maintain herbs (2))

As Sullivan notes, cast iron is especially great for recipes such as spatchcocked chicken. “A cast -iron frying pan is excellent for this because it retains and distributes heat evenly, which helps the chicken to cook evenly (2). The heavy construction provides an initial shoulder on high heat, giving the chicken skin a beautiful, crispy, golden brown crust (2). Moreover, you can start breaking the chicken on the stove and roasting in the oven – all in the same pan, “she explains (2).

Dutch ovens: ideal for one-pot, slowly cooked meals

Dutch ovens are superstars for cooking comforting meals. If you are someone who likes to prepare a meal or cooks once and eats several times, a Dutch oven is a useful addition to your kitchen.

Advantages:

• Excellent heating and even cooking (2))
• Ideal for simmering soups, stews and chili, slowly cooked stewed meat, boiling pasta and even bins
• Can go from cooking place to the oven (2))
• Great for meals with one pot and batch cooking

Disadvantages:

• Heavier and bulkier than many other pots
• Traditional cast iron versions require herbs to preserve anti -bin property

Care tips:

• Choose enamelled versions for simpler maintenance, because they do not require herbs (2))
• For cast iron, thoroughly dry and regularly season with a thin layer of oil (2))

If you are big in doing weekend meals, you might want to invest in a Dutch oven. Sullivan uses the Hare to make beef stew. “The heavy lid helps to capture moisture, making the meat and the vegetables soft during long cooking times,” she says. “Probably an even bigger bonus for something like a beef stew that you can start on the stove and transfer it to the oven to cook for a few hours while you do other things.”

If you like the idea of ​​tasteful, make-ahead meals that cook yourself while you lose weight or check things from your task list, a Dutch oven is the pot for you.

Frequently asked questions (frequently asked questions)

The Bottom Line

You do not need a fully filled kitchen to cook delicious, satisfying meals – only a few reliable pans that match your cooking style. With the right cooking utensils, cooking becomes a little more approachable and less frustrating, so that you can prepare your meals with more confidence. With more skill and self -confidence you can prepare a wider range of foods and dishes, and the variety can make it easier to maintain healthy eating habits and achieve your goals (3).

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