Pans

My large, nonstick skillet is the pan I use to cook almost everything in. It measures 12 inches across the top, 10 on the bottom. It has enough room to hold entire dishes, and its nonstick surface requires very little oil and is easy to clean. It’s what I refer to throughout the book as a “large skillet” or a wide pan. I also like to use a 10-inch cast-iron frying pan, especially for potato cakes and corn breads, and a stainless-steel sauté pan for browning onions and making quick sautés. Although you don’t need a special pan to make omelets and crêpes, crêpe pans are useful to have for their shape is suited exactly for the task. Also, the more you use them, the better tempered they become.