"skillet" news and stories

A cast-iron skillet is an indispensable cooking tool, but it can be tricky to clean and maintain.

Photo: Pointnshoot, Flickr

Shoney's is hoping a new restaurant prototype it premiered last week in the city where the family-dining franchise got its start will mark a rebirth for the beleaguered chain.

The revamped flagship eatery in Charleston, W. Va., features a new skillet-driven menu -- "we have breakfast skillets, pot-roast skillets and an apple pie skillet for dessert," boasts ShoRest marketing director Denise Biafore -- with a new orange-and-avocado color scheme and new decorations, including live plants.

"We're taking it back to its glory days," Biafore says. "A lot of people think Shoney's is a dying chain."

Flavorful seared steak. Photo: Jennifer Iserloh

Searing does not keep the juices in as many home cooks and chefs once thought, but it does place a flavorful crisp coating on the outside that no food lover can do without.

Here is a plan for searing the protein of your choice -- chicken, beef or fish. The more you work with the technique, the more often the star of your dinner will turn out perfectly!

This month's Everyday Food magazine has an article about the five essential pots and pans that should be in every kitchen. They definitely picked out the right things, too. If you are missing one of these, or perhaps haven't gotten around to breaking in your kitchen after moving out of the dorms, you will be able to cook most things if you pick up all five items. On the list are:

• 10-inch nonstick skillet - Nonsticks are great because they don't requite much cleanup, but stick to anodized aluminum brands, like Analon and Calphalon, if you want to avoid potentially toxic PFOAs. Use it for scrambling eggs and searing delicate meats, like seafood.
• 12-inch skillet - The best choice for sauteing because you'll have lots of room to work, large skillets will allow for higher surface heat and better searing. Make sure that it balances well on your stove and isn't off balance by a too-heavy handle.
• Large saucepan - A 3 or 4-quart saucepan is the most versatile kitchen pot because it can be used for sauces, small batches of soups or pasta for one for a quick  lunch. Don't get an aluminum one (unless its anodized) because its reactivity with utensils and metal cooking implements can quickly lend an unwelcome taste to your sauces.
• Large pot - Stocks, soups and stews can all be made in a big 8 or 10-quart pot, but the most common use for a pot like this is to make pasta. Lots of pasta.
• Dutch oven - These can work both in the oven and on the stove top. They retain heat better than most other cookware, too, so they're ideal for slow cooking and making soups or chili. Look for enameled cast iron, anodized aluminum or stainless steel with a copper/aluminum base.