Posted on by Emily

What’s Cookin’ Wednesday Giveaway!

Today’s What’s Cookin’ Wednesday is inspired by the Scanpan Professional Nonstick Saute Pan.

Prior to receiving this pan for review, I didn’t own a covered saute pan. In fact, I wasn’t sure how to saute anything! I had to google it. For those of you who are as well versed in cooking as I am, here’s the basic definition (found on cooking.tips.net): Sauteing food is a way of cooking through the use of dry-heat. This means that you use a very, very hot pan and a small amount of fat (or grease) to cook food really quickly. This usually means that the food will be browned, often with a caramelized outer shell.

So, how is this pan different from a skillet? Basically, it’s the design. A saute pan has a wide, flat bottom, which helps distribute the heat evenly. Also, it’s a little deeper than a skillet, which helps keep the food inside while it’s jumping around getting sauted!

This is a skill I have yet to master, I will admit. I am sad about this, because there are really few things I love in life more than sauted onions (yes I know I am a freak). But after doing some research, I think I have discovered my mistakes – apparently you’re supposed to let the pan heat up before adding the oil, then adding the food. Also, it’s important not to put too much in at a time, which I know is part of my problem.

The saute pan is also great for browning, braising, and deglazing. I have a lot of googling in my future because I don’t know how to do any of that.

But now, on to the important things! Here’s how you can win the ScanPan Professional Nonstick Saute Pan:

Required entry: Leave a comment on this post and tell us your best cooking tip (because clearly I need some).

Extra entries:
— Tweet about this contest & leave a comment with a link to your tweet. Here’s an example: “Win a @scanpang saute pan from @momminitup & @jennyitup!”
— “Like” us on Facebook and leave a comment telling us you did.

This contest will end at 5:00 p.m. on Tuesday, December 7. Good luck!

Post to Twitter

141 Replies to “What’s Cookin’ Wednesday Giveaway!”

  5. My best cooking tip is to invest in a good crockpot cookbook! Another is to make big batches and freeze some for later.

  7. When I’m baking, I always set my timer for LESS Than it says. I have found that I can always check it and let it go a little longer, but too long can’t be reversed! My other favorite tip….when making the Nestle recipe for chocolate chip cookies, use Butter flavored Crisco instead of butter…the cookies are SO much better!

  9. Eggs freeze….Break out of shells, mix with whisk and poor in to ice cube molds. Store in freeze proof container. 2 cubes = 1 egg
    🙂

  10. Since I have a daycare to cook for, along with my own family, I try to plan!!!

    A week long list of meals, and try to freeze casseroles ahead of time for my family so I don’t have to cook for the 4th time at the end of the day!!! 🙂

    I tweeted, too! @juliesCamp

    Thanks!
    🙂
    Julie

  12. I cook up chicken about twice a month in large batches. I then dice some & shred some, then freeze so that it’s ready to go when I have a recipe that calls for it. Really saves time on busy weekday nights.

  13. My best cooking tip … Lower heat and adding a few extra minutes to cook your food is always better than cranking up the heat to cook quickly and end up burning your meal.

  14. Always cover cookie sheets with foil when baking stuff like pizza or chicken nuggets. Then, you just throw away or recycle the foil, and NO PAN TO WASH!!

  16. While sauteing onions, sprinkle a little salt. It brings out the moisture, helps it cook faster and less grease. Thanks for the giveaway.

  19. My best cooking tip is to plan ahead and read through a recipe before jumping into it! I have avoided many mistakes I would have made otherwise!

  20. I have been doubling up on some meals when I cook. Making one for the night and one for the freezer for another night.

  21. hmmm…grill or pan cook chicken for a little over 1/2 the time it says to, then wrap in foil with a little bit of lemon juice & let it sit for the remainder of the cooking time. It will continue to cook but won’t be over cooked. The result is a juicy tasty chicken. (I always double check that it’s done cooking and not pink in the center before I serve it.)

  23. My best cooking tip would probably be not to depend on recipes too much. Get a few good techniques down then you can improvise on recipes when you don’t have all the ingredients (which I never do, and the grocery is really far away).

  26. You don’t have to have too large of repertoire in order to cook a variety of things every week! Just find dishes your family really likes and cycle them through – it is always easier to cook when you have fixed something many times before. And when you are cooking something you like to eat too!

  27. My best cooking tip: follow the recipe the first time you make something. After that, don’t be afraid to play around with the ingredients. Cooking is an art as much as anything else – be creative! (This tip doesn’t work in baking which is a science…I’ve always been bad at science.)

  28. Like you on FB
    BTW I am drooling over this pan because my big saute pan (which I cook EVERYTHING in) isn’t flat on the bottom apparently. I didn’t realize that until we bought a house last month with a ceramic cook top. My saute pan wobbles and it drives me crazy!

  30. My best cooking tip: Join tastykitchen.com. Friend me (Brenda Wheat) and steal my recipes from my community recipe box. They are all easy and taste great! 🙂

  39. Here is my tip (thanks MOM!): Before frying or scrambling eggs, add the oil and scrape the pan gently with the spatula. After scraping the pan, they will not stick to it!

  43. hmm…you have never saute-ed? My favorite is to save bacon grease (forget about calories for a minute 🙂 and just hear me out!) and put a tablespoon or so of cold bacon grease from the fridge that you have saved from prior frying. Now, add shredded cabbage and saute until crisp/tender…yummy!! My kids all like when I saute veggies in bacon grease. I don’t have a pan big enough, seriously! Of course; I do feed 5 boys and 2 girls and a man at every meal 🙂

  45. I’m still learning, but I’ve learned to use a healthy oil generously with most stainless steel pans..

  47. Always set your timer 10-15 minutes or so *earlier* than what the recipe says, because sometimes that last 10-15 minutes is all the difference between just right and burnt/overdone! And remember that food continues to cook even after removed from the heat (especially if covered with a lid or foil).

  48. I’d love to give you a cooking tip, but I just don’t have any! I’m right with you! This pan might motivate me to try to learn a little more 🙂

Comments are closed.