Often considered to be a spatula without a handle, the Pot or Pan Scraper is made to assist with the cleaning of contents remaining in pots, pans, bowls, dishes, plates, and other kitchen ware. A typical Pot or Pan Scraper will be designed with a form that fits easily within the hand so pressure can be adequately applied to remove contents that stick to pots and pans. The Scraper will most often be made of a hard plastic with a beveled and rounded edge so it fits nicely around the curved edges of different sized pieces of kitchenware.
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.
Cuts from the chuck are among the most popular cuts for pot-roasting (braising). They have plenty of connective tissues that melt when the meat is pot-roasted making it tender and flavorful.