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The Dish on Pots and Pans

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

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Skillet

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