What is a good shape and material for a pan for fajitas.?

Question

Want to get the brown crispy stuff on the meat - forget the cooking term. Then be able to throw the veggies in too and get that stuff on those. Confused too especially on the type of sides of the pan when I read the cookware guides. I also dont want non-stick, hate having to care about scratching it while cleaning.

Answer 1

Cast iron is the only way to go. It will sear amazingly and last forever. It will never scratch, never ruin, and do steaks and chicken beautifully, too.

Just don't touch soap to it....Just scrub with hot water and dry thoroughly. And never wash it while the pan is still hot.

Look for a Lodge Logic Fajita pan or a plain old 10" cast iron skillet. You can get them anywhere...even the Cracker Barrel guft shop! My favorite place for cast iron is a place called "Old Time Pottery". They have a huge selection, if you have one near you.

Answer 2

Oval shaped or rounded seasoned heavy cast iron is the best and traditional route for fajitas. A good heavy-bottomed stainless steel saute pan with an aluminum core will work just great, too. The sloped sides of a saute pan make for easier tossing of whatever's in the pan.

Brown crispy stuff is called a fond or carmelization.

You also don't want to use a non-stick for high-heat cooking. The coating can release toxic fumes at the high heat needed to get the browning you want. Non-stick pans also don't create the browning as well as the ones listed above.

Answer 3

Try cast iron - it'll actually add to the flavor and get the effect you desire.

Answer 4

a wok