From sauteing to searing and flambe to frying, in any busy kitchen, the frying pan is a go-to tool.
In my kitchen, I reach for the mighty metal vessels for nearly all my stovetop needs. From grilled cheese to chicken breast, soup to sauces, and in the oven too, my frying pans get a daily workout.
My current culinary arsenal includes pans made of stainless steel, aluminum and cast iron. The age of some of my pans may surprise you and it’s not due to a lack of use. Most of my pans, in human years, would be old enough to vote and drink. Some pans we bought over the years while others were wedding gifts from more than a quarter of a century ago. There are also some that can not be dated since they came from thrift shops and yard sales.
The one thing they all have in common is that they still look and work great. Quality cookware isn’t cheap. With these simple steps, the right products, and a kitchen secret you can extend the looks and years of your pots and pans.