Cracked has rounded up five simple things bad cooks (or cooking newbies) do wrong, and among them is not knowing your cookware—using the wrong pan for the type of cooking you're doing. Here's why the pan you use matters and how to choose the right one.
New cooks tend to use the same pan to cook everything, even though pans are designed for specific purposes:
Put a cast iron skillet on the hottest flame you can muster, and it'll be fine. Do the same thing with a nonstick frying pan, and your house is going to be full of smoke on a f**king Cheech and Chong level, minus the awesome effects. Sear off and fry potatoes in a frying pan, and you'll get that nice, crispy texture you're going for. Try the same thing in a big pot meant for boiling water, and its deep sides are going to trap and hold steam...
Real Simple has a guide to the three basic pots and pans everyone needs in their collection and when to use them: An eight-quart sturdy stockpot for soups, pasta, and stews; a two-quart saucepan (preferably made of copper) for sauces and rice; and a 10-inch stainless-steel saute pan for searing and sautéing.
Eating Well/The Huffington Post has even more specific directions for using the right pans based on what you're cooking:
Use a nonreactive pan when cooking acidic foods.
When you cook acidic foods, such as tomatoes, lemons or cranberries, make sure to use a nonreactive pan, such as stainless-steel, enamel-coated or glass. Reactive pans, such as aluminum and cast-iron, can impart an off color and/or off flavor in acidic foods.
Cook with less fat by using nonstick pans.
Nonstick skillets are great because you can use less oil and because delicate foods, such as fish or eggs, won't stick to the pan or break apart. When you cook in a nonstick skillet, use nonstick-safe utensils, such as a heatproof spatula or wooden spoon-metal utensils will damage the nonstick surface. Don't heat an empty skillet or cook over high heat, because the nonstick coating may break down at high temperatures and release potentially toxic fumes. For an alternative to conventional nonstick cookware, look for pans marketed under names like "green cookware" or "eco-friendly cookware" that are made with a nonstick coating that won't break down when used over high heat. A cast-iron skillet is a good alternative to nonstick skillets for many recipes.
Also, after choosing the right pan, make sure you avoid one of the most common cooking mistakes: Crowding it.
5 Simple Things That Every Bad Cook Does | Cracked
Photo by Matthew Kenwrick