Typically made of cast iron but also available in other materials, this pan is built for the purpose of making individual servings of scones or cornbread. Round, square or rectangular in shape, the pan is manufactured with walled sections that may be pie-shaped or various-shaped so the ingredients can be placed into the separate sections for baking each serving. Since the foods being prepared have a crumbly texture, the baking compartments in the Cornbread and Scone pan easily provide pieces that do not require cutting before serving, making the presentation of the food easier and more pleasant in appearance.
Sautéing | Pan-Frying
Sautéing is the technique of cooking thin cuts of lamb in a small quantity of hot fat in an uncovered pan. This is considered a 'dry heat' method because fat does not contain water.
Pan-frying is similar to sautéing except that a little more oil is used, the turkey pieces are larger and thicker, and the cooking process usually requires more time. High heat is used to sear the turkey pieces in order to brown the surface and seal in the natural juices.
Pan-frying is similar to sautéing except that a little more oil is used, the cuts of beef do not have to be thin, and the cooking process may require more time. Like sautéing, high heat is used to sear the meat, creating a flavorful browned crust.