28 Culinary School Grads Share Their Best Cooking Tips

25.

“Nonstick pans are not meant to be used for everything you cook. Invest in a good quality stainless steel or cast iron pan since they heat up (and retain that heat) better than nonstick pans. That said, there’s a place for nonstick pans, too — they should be used for items that stick easily, like eggs or pancakes.”

“Proper care of any sort of pan is also essential to keeping them at optimal quality, so NEVER douse a hot pan with cold water, and try not to use cooking spray. The propellants in them can actually damage the finish on nonstick pans.“

—rosy051381