The Dish on Pots and Pans

From Dutch ovens to souffle dishes, here's how to spring for the right pan.

  • Print
  • |
  • Email


For light cooking, a nonstick skillet is essential, since it requires little added fat. But there are times when food needs to stick. If you want to leave browned bits behind for deglazing or achieve a dark-brown surface on meats, use a heavy skillet without a nonstick coating, such as copper, cast iron, or stainless steel.

Recipe: Pork Piccata

More Ways To Get Cooking Light



JavaScript must be enabled to use this Calendar module.

Our Best Easter Desserts

Find the perfect ending to your Easter feast with these light and fresh springtime desserts.

Black and White Angel Food Cake Recipe