Taste of Home - Taste of Home Ultimate Skillet Cookbook: From cast-iron classics to speedy stovetop suppers turn here for 325 sensational skillet recipes

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FAST FIX 198 recipes are table-ready in 30 minutes or less.

The type of metal and thickness of the pan affect its performance. There are pros and cons to each of the most common cookware metals: Copper conducts heat the best. However, it is expensive, it tarnishes (and usually requires periodic polishing) and it reacts with acidic ingredients, which is why the interior of a copper pan is usually lined with tin or stainless steel. Aluminum is a good conductor of heat and it is less expensive than copper. Aluminum reacts, however, with acidic ingredients. Anodized Aluminum has the same good qualities as aluminum, but the surface is electrochemically treated so it will not react to acidic ingredients.

The surface is resistant to scratches and is nonstick. Cast Iron conducts heat very well. It is usually heavy. Cast iron also needs regular seasoning to prevent sticking and rust. Stainless Steel is durable and retains its new look for years. It isnt a good conductor of heat, which is why it often has an aluminum or copper core or bottom.

Other factors to consider when choosing cookware: Thicker-gauge cookware heats and cooks more evenly than thinner-gauge cookware of the same material, and is heavier. Nonstick surfaces make for easy cleanup and are great for skillets and saute pans, but are not necessary for saucepans and Dutch ovens. All lids should be tight-fitting. Handles should stay cool during cooking and ideally be oven-safe at high temperatures.

Heat over medium-high heat until hot. The oil is ready when it shimmers (gives off visible waves of heat). Never leave the pan unattended, and dont overheat the oil or it will smoke. Pat food dry before frying and, if desired, dip in batter or coat it with crumbs. Dont overcrowd the pan, as the food will steam rather than fry.

Heat over medium-high heat until hot. For best results, the food should be cut into uniformly sized pieces and patted dry. Dont overcrowd the pan. Stir frequently while cooking.

Reduce the heat if the food browns too quickly. Pat the food dry and dont overcrowd the pan.