A textured surface that you can find on Anolon Cookware can aid in browning or searing, and allows you to "deglaze" the pan. After browning, food residue collects in the recessed areas. Simply add a bit of wine, stock or water, and reduce for a simple sauce. This works best with high quality cookware and deglazing can be a great cleaning technique or lead to some fantastic home made gravy.
I like the concept on non-stick but I keep having to buy a new pan every year or two because the coating wears off. Are there any non-stick pans out there that actually work well, are eas and are durable?
It's not always easy or convenient for me to cook outdoors, but sometimes I really crave a grilled steak. I'm thinking of buying a grill pan for indoors. Is there any one in particular you'd recommend?
I want one of those shiny black cast-iron pans without having to wait for years to achieve the finish, or for my grandmother to hand-down hers. Are there any cast-iron pans out there that have that finish already?
I'd like to cook more, but I am often just too tired and time-constrained when I return home. Do you have any suggestions for streamlining dinner preparation so I can put together a healthy, good tasting meal fast?