If you only own one pan, make it a cast-iron skillet. This versatile pan will serve you well, from making breakfast pancakes to griddled sandwiches to main-course meats and vegetables.
The most important technique when cooking in cast-iron is to heat the pan well before adding anything, including oil. The hot surface prevents food from sticking, basically creating a nonstick surface. Once the pan is hot, add a little oil (less than you think) and then the meat or vegetables. There’s no need to use high heat with cast-iron; it conducts heat so well that medium heat is almost always just right for browning chops and searing vegetables.
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