Cooking Techniques

In this video, I answer a viewer question on when to use, and not use, a non-stick pan:

I don't often see professional chefs using nonstick pans, probably because of the heavy use one would get, resulting in more scratches and throwaways. However, for a home cook, do you have suggestions as to when to use a nonstick pan versus an all-metal pan? I have high quality pans and can't seem to get the food I cook not to stick. Is there a video that addresses this?

James W,
Dutton, Michigan

The most important decision one can make in their kitchen is which methods of cooking to apply to any given product. It doesn't matter how expertly a cooking technique is executed, if it's the wrong technique for the end product, you'll never achieve a good result. For example, you would never braise a filet mignon or steam a beef short rib. Understanding how different cuts of meat or even vegetables react to heat and time will allow you to make an informed decision, choosing the best method of cooking to apply; an understanding which is the very foundation of the culinary arts.

In this video we go over basic pan terminology used in a professional kitchen including the definitions of a hotel pan, third pan, ninth pan, sixth pan, and more. These are important terms to learn if you plan on working in a professional kitchen.