The Best Nonstick Pans Are the Cheap Ones

Save Money, Make Better Eggs No Images? Click here    The Best Nonstick Pans Are the Cheap Ones We've invested in some fairly pricey kitchen equipment over the years; in almost every case, we've come to the conclusion that, while the initial purchase stings a bit, you usually make up for it when you're buying tools that can last a lifetime. Spread out over years of use, an item's high up-front cost can start to seem downright economical. But not in the case of nonstick cookware. No, when it comes to nonstick, we say go cheap or go home.   Unfortunately, nonstick surfaces just aren't durable enough to last several years, let alone a lifetime. If you're determined to pay top dollar for nonstick, that leaves you with two equally unappealing options—spending a lot on replacing worn-out pans every few years, or continuing to cook with a degraded nonstick surface well beyond its useful lifespan. Not really much of a choice.   Our Pick: Farberware Nonstick Skillet The third option—buying it cheap—is therefore the best. In most cases, that means restaurant-grade aluminum pans, like this Farberware eight-inch skillet, are the way to go. They're the perfect size pan for a classic three-egg omelette. For most other tasks, like making frittatas and scrambling a bigger batch of eggs, a 10-inch skillet can serve you well.   See All Our Equipment Reviews Here,   Serious Eats 88 35th St Ste 602 Brooklyn, NY 11232 Click Preferences to control which emails you receive from Serious Eats. Clicking Unsubscribe will remove you from all Serious Eats emails…which would be sad. Preferences  |  Unsubscribe

Your Next Weeknight Meal Plan (And Weekend Cooking Project!)

What to Cook Next Week No Images? Click here   After a busy day, the last thing you want to do is spend hours in the kitchen pulling dinner together. Luckily, we have a wealth of delicious weeknight meals that will have you in and out of the kitchen in one hour or less. Meet our weekly dinner plan: Five easy dinners for five busy weeknights, all sent in advance so you can get your shopping done ahead of time. Cook along with us!   Your Week Ahead MONDAY Sopa de Lima (Yucatán-Style Lime Soup) This variation on the Yucatan favorite is essentially elevated tortilla soup, straight up with a twist. Make it an even easier Monday meal by using store-bought chicken stock.   TUESDAY Phat Phrik Khing With Tofu and Long Beans (Thai Dry-Curry Stir-Fry) Stroll by a curry vendor in a Thai food court and you'll spot this standout curry: phat phrik khing. It's served dry, coated in curry paste, with any combination of meat and vegetables, but we love the traditional tofu and long beans. WEDNESDAY Easy Teriyaki-Glazed Salmon, Cucumber, and Avocado Rice Bowls Having a batch of teriyaki sauce in your fridge at all times (it lasts forever) allows you to pull together a dinner like this rice bowl with teriyaki-glazed salmon and avocado in the amount of time it takes to steam a pot of rice.  THURSDAY Pasta Con le Sarde (Sicilian Pasta With Sardines) A classic pasta from Palermo in Siciliy, pasta con le sarde (pasta with sardines) features long bucatini or spaghetti in a slick, luscious, and fragrant sauce made from onions, fennel, raisins, pine nuts, anchovies, sardines, and saffron. Instead of cheese, toasted and seasoned bread crumbs grace the plate. Hello, almost-weekend. FRIDAY The Best Moules Marinières (Sailor-Style Mussels) Our moules marines are the ideal TGIF dinner. Made with fresh, inexpensive ingredients that still seem celebratory, this dish comes together in around 15 minutes from start to finish. Don't forget to pick up a crusty loaf of sourdough for dipping in that luxurious sauce.     Your Weekend Project Ah, the weekend. Visions of time-consuming kitchen endeavors dancing in your head all week long, and finally you have the time to pursue them. But which one to choose? Let us help you guide your efforts with what we're taking on over the weekend.  BraveTart's Easy, Old-Fashioned Apple Pie  This is a supremely low-key approach to apple pie: no precooking the apples or reducing their "juices" on the stove. The time-consuming element comes in to the baking, where we opted for the low-and-slow route, which gives the crust time to turn golden and crisp without overcooking the apples.     Serious Eats 88 35th St Ste 602 Brooklyn, NY 11232-2017 Click Preferences to control which emails you receive from Serious Eats. Clicking Unsubscribe will remove you from all Serious Eats emails…which would be sad. Preferences  |  Unsubscribe

How to Make Easy English Muffins, Nooks and Crannies Guaranteed

Your Recipe of the Day No Images? Click here Old-Fashioned, No-Knead English Muffins  Don't bother preheating your oven—these English muffins are griddled through and through. Not only does the searing heat promote "oven spring" to create those coveted nooks and crannies, it gives the muffins an amazingly crispy crust with a soft and chewy interior. A scoop of whole wheat flour makes them tender but hearty enough to handle whatever savory toppings come their way. Then again, with a slow, overnight rise and a touch of honey, they're flavorful enough to stand on their own. Read More → The Kitchen Essential Griddle Because we're cooking these bad boys on the griddle alone, you'll want a good model with even heat distribution. Here's one of our favorites. Shop Now   Serious Eats 88 35th St Ste 602 Brooklyn, NY 11232 Click Preferences to control which emails you receive from Serious Eats. Clicking Unsubscribe will remove you from all Serious Eats emails…which would be sad. Preferences  |  Unsubscribe