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You need a nice thick non-stick pan, and not one with a thin veneer of material that peels off after a few weeks. And when you buy a non-stick, treat it nice. Never wash it. Simply wipe it clean after each use, and don't use metal in it,
Anthony Bourdain • Kitchen Confidential: Adventures in the Culinary Underbelly
For instance, having noticed that the no-stick treatment for pots and pans only lasts a couple of years and that it can't, as far as I know, be replaced, get stainless steel, iron, or copper the next time.
Jacob Lund Fisker • Early Retirement Extreme: A philosophical and practical guide to financial independence
A new pan must be seasoned two or three times with oil to seal the surface. Before putting in the eggs, the pan must be preheated until it is hot enough to make a drop of water bounce. The pan must never be washed after use, just wiped with a paper towel. On these basic points there was general agreement.
Peter Mayle • French Lessons: Adventures with Knife, Fork, and Corkscrew (Vintage Departures)
4 medium potatoes, preferably Yukon Golds 2 to 4 tablespoons clarified butter Coarse salt Freshly ground pepper 1. Preheat the oven to 450ºF. Select an 8½-inch cast-iron skillet and a lid to fit, and butter the skillet generously. Wash the potatoes, pat dry, and cut them into 1/8-inch slices; to peel or not is your choice. 2. Arrange a single layer
... See moreRobert L. Wolke • What Einstein Told His Cook: Kitchen Science Explained
“The teppanyaki grill. It’s a little tabletop grill [search “Presto 22-inch electric griddle”].
Timothy Ferriss • Tools Of Titans: The Tactics, Routines, and Habits of Billionaires, Icons, and World-Class Performers
Replace Your Scratched-Up Nonstick Pots and Pans With Deals on Our Favorite Non-Toxic Cookware
An Uongseriouseats.com
Slap cooked spaghetti to ceramic tiles to check if they are al dente.
A tip that comes in handy for grilling fish is to cook it skin side down. This really gets you the best possible results.