The article discusses the advantages of using small frying pans in cooking, especially for single servings and quick meals. The author reflects on their minimalist approach to cookware, utilizing a combination of a large cast-iron skillet and a small frying pan for versatile cooking needs. They emphasize the importance of durability when choosing pans and express growing concern over the health implications of traditional nonstick coatings. The author advocates for more transparent, safer nonstick options, adapting their cooking methods to prioritize health and efficiency.
When I moved around often in my twenties, I didn't own much. As a result, home-cooking-wise, I was typically living off the minimalist duo of a jumbo, oven-safe, cast-iron skillet and a single-serving frying pan.
These days, I find myself cooking for more mouths more frequently, but the handiness of that tiny frying pan has remained essential for quick, single-serving meals and side-quest dishes.
I'm not against nonstick pans, but I have become increasingly creeped out by synthetic 'forever' chemicals - otherwise known as PFAS - that coated the nonstick pans of yore.
Instead, I'm opting for nonstick frying pans with more transparency about what exactly goes into their glossy coatings.
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