Start your Healthy Sauté by heating 1 TBS of broth in
a stainless steel skillet over medium heat.
Melt 1/4 c butter in
stainless steel skillet over medium - high heat.
In a dry
stainless steel skillet over Medium - Low heat, toast coconut lightly until it becomes fragrant and just starts to brown.
Heat 10 TBS broth or water in
a stainless steel skillet over medium heat if using a medium size burner or on medium - low if using a large size burner.
Start your Healthy Sauté by heating 1 TBS of broth in
a stainless steel skillet over medium heat.
Heat
a stainless steel skillet over medium heat.
Not exact matches
Pour the oil into a cast iron or
stainless steel skillet and warm
over medium - high heat until shimmery.
Drizzle the sunflower or coconut oil into a
stainless steel everyday pan or cast iron
skillet with high sides
over medium heat.
Heat a large
skillet, preferably
stainless steel,
over medium - high.
Heat 3 TBS of broth
over medium heat in a
stainless steel skillet.
Get a large
stainless -
steel skillet ripping hot
over high heat (2 minutes should do it), then pour in 1 Tbsp.
neutral oil, such as grapeseed or vegetable, in a large
stainless -
steel or cast iron
skillet over medium - high until almost smoking.
Heat a large
stainless -
steel skillet over high.
Heat oil in a large
stainless -
steel skillet over medium - high heat.
Heat a
stainless steel pan or cast iron
skillet over medium - high heat.
Heat a 10 - inch
stainless steel skillet or cast iron
skillet over medium - low heat.
In a high - quality, heavy - bottom, large, low,
stainless -
steel skillet, using Mazola Corn Oil (it's cholesterol free — and I'm aware of the corn modification situation), and unsalted butter, a generous sprinkle of crushed dry thyme, a tiny bit of salt and two or three whole garlic cloves (mash them when soft; they become so very mild)--
over medium heat, sweat the onions stirring gently so the mixture glazes, carefully scraping the bottom of the
skillet.