Pan, skillet, saucier, whatever it is that you use, I feel you have to "know" your pan in order to cook well. Like my cast iron skillet. It took much time of trial and error to know how my CIS cooked, what the limits are... knowing your pans intimately.
Up untill 3 months ago... I did not know my stainless steel pan. Practically scared of it and avoided using it. But after forcing myself to use it more, I realize what a wonderful cooking utensile it is. (Yes, I had to force myself to use this pan.. I just new I would end up screwing up yet another dinner by over cooking or burning it!)
My next pan to get to know better: Dutch Oven!
Are there pans that you have that you are afraid to use because you are not familiar with their characteristics? Or what pan do you know well... can depend on for consistent results?
Up untill 3 months ago... I did not know my stainless steel pan. Practically scared of it and avoided using it. But after forcing myself to use it more, I realize what a wonderful cooking utensile it is. (Yes, I had to force myself to use this pan.. I just new I would end up screwing up yet another dinner by over cooking or burning it!)
My next pan to get to know better: Dutch Oven!
Are there pans that you have that you are afraid to use because you are not familiar with their characteristics? Or what pan do you know well... can depend on for consistent results?