Best to use an indoor skillet instead of a grill, and
preferably a nonstick (nontoxic) one.
In a medium,
preferably nonstick skillet, heat enough olive oil to just cover the bottom of the pan over medium - high until shimmering.
Heat a large skillet,
preferably nonstick or cast iron, over medium - low.
Heat oil in a large skillet,
preferably nonstick, over medium heat.
Place the rice in a medium saucepan (
preferably nonstick if you want the crispy crust, a.k.a., tahdig), and cover with lukewarm water.
oil in a large skillet,
preferably nonstick, over medium - high.
Transfer half of pork and pan juices to a large skillet,
preferably nonstick, and cook over high until liquid evaporates and pork begins to fry in its rendered fat.
Heat the coconut oil in a large skillet (
preferably nonstick).
Heat a small,
preferably nonstick, frying pan over a high heat.
Step 1: Heat a small,
preferably nonstick, frying pan over a high heat.
Heat vegetable oil in a large skillet,
preferably nonstick, over medium - high.
Melt the butter in a large skillet,
preferably nonstick, over medium heat.
Not exact matches
Line an 8 1/2 x4 1/2» loaf pan,
preferably metal, with parchment paper, leaving overhang on the long sides, and lightly coat with
nonstick spray.
Heat oil in a large skillet (
preferably not
nonstick, so a good crust can form) set over medium heat.
clarified butter (or ghee) in a medium skillet,
preferably ovenproof
nonstick or cast iron (you will need to cover it; use a baking sheet if you don't have a lid), over medium - high and add half of potatoes, tossing to separate slices and coat in butter.
oil in a medium skillet (
preferably cast iron or
nonstick) over medium.
Heat a medium
nonstick skillet,
preferably cast - iron, over high.