Choosing the Right Pan: Materials, Sizes, and Cooking Tips

10 Creative Recipes You Can Cook in Any Pan

1. One-Pan Shakshuka

Poached eggs simmered in a spiced tomato-pepper sauce. Serve with crusty bread or rice. Tip: make shallow wells in the sauce and cover briefly to set whites without overcooking yolks.

2. Skillet Frittata

Whisked eggs mixed with vegetables, cheese, and herbs, cooked on stovetop then finished in the oven (or covered on low heat). Great for breakfast or a light dinner. Use medium heat so eggs set evenly.

3. Pan-Roasted Chicken Thighs with Vegetables

Sear seasoned bone-in thighs skin-side down until crisp, flip and add chopped root vegetables; finish in the oven until cooked through. Use high heat initially for a golden crust.

4. Stir-Fry Noodles with Veggies and Tofu

Sauté aromatics, add vegetables and pre-cooked noodles, toss with soy-based sauce and crisp tofu. Work quickly over high heat and keep ingredients prepped.

5. Sautéed Shrimp Tacos

Cook shrimp with chili-lime seasoning, then serve in warmed tortillas with quick-pickled cabbage, avocado, and crema. Shrimp cook fast—about 1–2 minutes per side.

6. Pan-Seared Salmon with Lemon-Butter Sauce

Cook salmon skin-side down until crisp, flip briefly, then finish with a quick pan sauce of butter, lemon, and herbs. Rest a couple minutes before serving.

7. Skillet Mac and Cheese

Make a roux in the pan, stir in milk and cheese, fold in cooked pasta, and top with breadcrumbs; finish under a broiler if your pan is oven-safe for a crunchy crust.

8. Spanish-Style Pan Socarrat Rice (Simplified Paella)

Sauté aromatics, add short-grain rice and stock, arrange proteins (chorizo, shrimp, chicken), and cook undisturbed so a crispy bottom layer forms. No stirring once the stock is added.

9. Crispy Potato Hash with Caramelized Onions

Dice potatoes and pan-fry until golden, add onions and peppers, finish with a sprinkle of smoked paprika and fresh herbs. Press down occasionally to promote browning.

10. Skillet Berry Cobbler

Toss mixed berries with a little sugar and lemon, top with biscuit or crumble dough, and bake in the pan until bubbly and golden. Serve warm with ice cream.

Quick tips for any pan:

• Preheat properly for even browning.
• Don’t overcrowd—cook in batches if needed.
• Use appropriate oil with a suitable smoke point.
• Finish thicker proteins in the oven when necessary.