Well I guess I "used it" fast and furious
This smaller saute pan required a lot
less flame underneath than what I am used to. The chicken thighs I had tonight were done 10 minutes earlier than usual, even though I realized to turn the heat down after ten minutes.
The plus side, the chicken was crispier, so it was a nice change I guess. I like it fine regular crispy, but this was good, also. The downside, somewhere along the way I burned my gravy
I never had that happen before when using my larger saute pan. As I turned the heat up, added my butter and grabbed the flour, it was all she wrote
I followed the same steps I alway do, but I need to get used to using less heat with a smaller pan to reach or keep a temperature.
That or I need to cook faster
Pseudo gravy was made quickly with a rue, spices and chicken stock. It was passable, but not what I'm used to, and the main reason I pan fry chicken is for the gravy. I was going to BBQ some thighs later this week, but might need a second attempt at tonight's dinner while it is still fresh in my mind. Burning that gravy burns me. I never heard of such a thing.
And, four chicken thighs fit just fine, but I would have had to hunt for a small one to fit five. And then they would have been pretty crowded.
I'll get it though. I figure cooking with more than one pan to make the same thing can only help the internal clock. Like switching grills.