The Pan We Depend on for Weeknight Dinners, Easy Braises, & Everything Else
Around Food52 HQ, there’s no shortage of pots and pans. Amongst the editorial team alone, we’d estimate we have somewhere between one hundred and one bajillion in our collective cabinets. We love our cast-iron skillets, and our nonsticks. We adore our Instant Pots as much as our slow-cookers. Our saucepans are some of our best friends.
But when it comes to fall weeknight dinners—and desserts! and breakfasts the next day!—there’s one type of pan to rule ’em all: a two-handled fry-pan with a fitted lid.
Read More >>