Pots, pans & gadgets
Stovetop Recipes
Skillets, pots and pans on the burner. Stovetop recipes let you taste, stir and adjust as you go.
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About Stovetop
Stovetop cooking is hands-on. You control the heat, stir the pot, and taste along the way. It is great for sautéing, simmering, boiling, searing, and frying.
You will find soups, sauces, pasta, stir-fries, and skillet suppers here. Compared to the oven or slow cooker, these meals often come together faster, but they need more of your attention. Good technique, like browning onions slowly or letting a pan get hot first, makes a real difference.
Questions folks ask
What is the difference between simmering and boiling?
Boiling has large, rolling bubbles. Simmering has small, gentle bubbles and is lower heat.
What heat should I use for sautéing?
Medium to medium-high is common. The food should sizzle gently when it hits the pan.
How do I keep food from sticking?
Heat the pan first, add oil, and wait to move the food until it releases on its own.
Kitchen tips
- Prep your ingredients before you turn on the heat.
- Let the pan warm up before adding oil or food.
- Do not crowd the pan, or food will steam instead of brown.
- Taste and season a little at a time.
- Turn pot handles inward so they are not bumped.