Heat 1 tablespoon oil in a large heavy
ovenproof skillet until oil shimmers.
Not exact matches
Heat oil in an
ovenproof 12 - inch heavy
skillet over medium high heat
until just beginning to smoke.
Heat an
ovenproof skillet over medium - high heat for several minutes, then add the oil and heat
until it shimmers.
Combine 6 tablespoons sugar and 3 tablespoons water in 10 - inch - diameter
ovenproof skillet with 8 - inch - diameter bottom and 2 1/2 - inch - high sides.Stir over medium heat
until sugar dissolves.
Heat a heavy - duty,
ovenproof, 10 - inch
skillet over high heat
until hot and add the remaining 1 Tbs.
Heat heavy,
ovenproof, nonstick,
skillet over medium heat
until hot.
Heat large
ovenproof nonstick
skillet over medium heat
until hot.
Sprinkle the sugar over the bottom of a large
ovenproof skillet and cook over medium heat, stirring frequently,
until melted and amber brown, about 6 minutes.
Heat an
ovenproof sauté pan or cast iron
skillet until smoking hot and add the skewers.
Cook bacon in a large
ovenproof skillet over medium heat, stirring occasionally,
until bacon is crisp, 8 — 10 minutes.
Make the walnut sauce: In a large,
ovenproof skillet, toast the walnuts over medium heat
until fragrant and slightly darkened, about 5 minutes.
Heat 1 tablespoon of the rosemary oil in a medium, heavy - bottomed,
ovenproof skillet over medium - high heat
until hot but not smoking.
Heat 1 tablespoon of olive oil in an
ovenproof skillet over medium - high heat; add onion and cook 3 minutes or
until the onion becomes translucent.
Heat the oil in a heavy - bottomed,
ovenproof skillet over medium - high heat
until almost smoking.
In a large
ovenproof skillet over medium heat, cook the bacon
until crisp.
Combine the sugar, 2 tablespoons of the water, and the lemon juice in a 12 - inch
ovenproof non - stick
skillet and cook
until the mixture becomes a caramel, about 4 minutes.