On Pots and Pans

Using the right pan is really important in getting the most out of your cooking. If you use too small a pan when sautéing mushrooms, they’ll get too watery and never get a good sear. If you use too big a pan when sautéing cherry tomatoes, they’ll burn before they get a chance to get tender and burst. So if the recipe calls for a small pan, please try to use a small pan and vice versa. Pan size is just as integral to the execution as adding the right amount of salt or cooking your onions for the right amount of time. Also it’s especially important when frying eggs to use a nonstick pan, or you will curse, curse, and curse as you try to slide your eggs out of the pan.