Posted on by Emily

What’s Cookin’ Wednesday Giveaway!

Today’s What’s Cookin’ Wednesday is inspired by the Scanpan Professional Nonstick Saute Pan.

Prior to receiving this pan for review, I didn’t own a covered saute pan. In fact, I wasn’t sure how to saute anything! I had to google it. For those of you who are as well versed in cooking as I am, here’s the basic definition (found on cooking.tips.net): Sauteing food is a way of cooking through the use of dry-heat. This means that you use a very, very hot pan and a small amount of fat (or grease) to cook food really quickly. This usually means that the food will be browned, often with a caramelized outer shell.

So, how is this pan different from a skillet? Basically, it’s the design. A saute pan has a wide, flat bottom, which helps distribute the heat evenly. Also, it’s a little deeper than a skillet, which helps keep the food inside while it’s jumping around getting sauted!

This is a skill I have yet to master, I will admit. I am sad about this, because there are really few things I love in life more than sauted onions (yes I know I am a freak). But after doing some research, I think I have discovered my mistakes – apparently you’re supposed to let the pan heat up before adding the oil, then adding the food. Also, it’s important not to put too much in at a time, which I know is part of my problem.

The saute pan is also great for browning, braising, and deglazing. I have a lot of googling in my future because I don’t know how to do any of that.

But now, on to the important things! Here’s how you can win the ScanPan Professional Nonstick Saute Pan:

Required entry: Leave a comment on this post and tell us your best cooking tip (because clearly I need some).

Extra entries:
— Tweet about this contest & leave a comment with a link to your tweet. Here’s an example: “Win a @scanpang saute pan from @momminitup & @jennyitup!”
— “Like” us on Facebook and leave a comment telling us you did.

This contest will end at 5:00 p.m. on Tuesday, December 7. Good luck!

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141 Replies to “What’s Cookin’ Wednesday Giveaway!”

  3. mine is an after cooking tip. when you have burnt on food in stainless steel pans, put it back on the burner with some water and baking soda and let it simmer for a bit. it will come right off!

  6. Cooking tip: When boiling eggs.. be sure that you just didn’t buy them from the store..buy them about 4 days prior to boiling. It makes peeling the shell off so much easier!

  10. I love to caramelize sweet onions! More like a slow saute. They take about 20-30 minutes to cook over a lower heat. Stir around frequently. Mmmmmmmmmmmmmm!
    Hey, suppose I don’t win this scap pan, where can I buy one?
    My husband bought one from a commercial on TV. It is kelly green(don’t like). Besides it’s color, I LOVE it! I would like to order online or buy at a real store.

  11. Well I was never a big fan of cooking but I would have to say that you need to find some simple recipes and just start trying them. By doing that I have found an enjoyment of cooking and a lot of recipes that I know my family will eat.

  12. My best cooking tip is to make your meatloaf in the pan on the stove….not the oven (meatballs, too)! Delicious!! The outside gets brown when you flip it over….yum! Takes a couple of hours cooking on medium. Make sure you add water to the pan when it boils down. Enjoy…..

  17. Best cooking tip is keep trying, ask others for recipes you like of theirs and always bake it for your family before you try making it for someone else.

  20. I sent a tweet
    lgothard Lorayne Gothard
    “Win a @scanpang saute pan from @momminitup & @jennyitup!”

  21. My best cooking tip is to have everything chopped and ready to go before you even turn the stove on. I have found myself in trouble when I still have to chop an onion up, but everything else in the pan is getting cooked too much. I still have trouble with my own tip. 🙂

  30. Best cooking tip I can give is take your time and pay attention to what your doing when making a receipe. I can’t tell you how many times I have messed things up for being in a hurry!!

  33. My tip – get all your ingredients out and measured before you start – make cooking a breeze

  36. My best tip is…too much salt in your soup? Just add a peeled pototoe to the water and it will soak up all the sodium! 😉

  38. Get 3 meals out of a Roased Chicken.
    (1) The chicken itself.
    (2) After the 1st meal, Remove all the meat from the bones and make chicken & noodles with 3/4 of the meat, a can on cream of chicken soup, egg noodles, and veggies or ‘shrooms if you like.
    Don’t cook all the noodles, keep out about a cup or two
    (3) Make Chicken Soup. Put the bones in a large pot. Add a tablespoon of mild vinegar (salad or balsamic is good) and cover with water. Have the water come about an inch over the bones. Bring to a boil and simmer for about an hour. Add a small onion (peeled) a carrot (Peeled) and a stalk of celery. Simmer for a couple more hours. Turn off the heat and let cool. Pour through a sieve and discard the bones, etc. Put stock in fridge and the fat will rise to the top. Skim off fat. In your soup pot saute some chopped onions, carrots, and celery. Add some seasoning – like salt, pepper, sage, or basil, or what herbs you like. You can skip the seasoning and add a boullion cube. (Knorrs is best, I think) Dump in your stock, and after it boils add the noodles. After they cook about 3 minutes, add the remaining meat.

  40. Ok, so I have tears in my eyes from laughin’ so hard at the comment about having a fire exstinguisher handy for Em’s tip…because if she would’ve had that 15 years ago it TOTALLY would have come in handy!!! I’m pretty sure I will never forget the butter lid melting on Gram’s stove! HA!
    Those pans look awesome!! I will sautee you some onions even though I don’t like them!

  41. Not really a cooking tip, I like to wash dishes as I go, no sink full of dishes after cooking a large or small meal, makes me want to cook more often. And I run the dishwasher less, if I do them in the sink as I go. Love the pan, thanks.

    supergrand2009@yahoo.com

  46. I “liked” Mommin’ It Up on Facebook.

    I also have several cooking tips, because I love to cook and do it often. 1.) Wear comfortable and supportive shoes. Most kitchens don’t have carpet (those that do make me cringe), and wearing proper shoes helps prevent all sorts of pain while being on hard floors. You could even wear something like shape-up shoes to get a great workout while cooking. 2.) Ladies, wear supportive undergarments, because not wearing say, a bra, will cause back pain. 3.) Wear form-fitting exercise clothes, they tend to keep you cooler around the hot kitchen, prevent chafing, and if they fit close, there’s less of a chance that your clothing ends up in what you’re cooking or catching on fire. 4.) If you are cooking on the range, make sure the cut pieces are roughly the same size. If you’re cooking in a crockpot, it’s not absolutely necessary. If it’s in the oven and cooking longer than 45 min at 350 or higher, it’s not really necessary, but if it’s lower heat or less time, same size pieces are really helpful. 5.) Study the recipe before you cook. Make sure you know what to expect, so that you aren’t thrown for a loop. 6.) I get particularly teary when cutting onions. If this is an issue for you, keep some breath mints or minty gum available. If you don’t like mint, cinnamon does work, but fruity flavors don’t, because they aren’t strong enough to combat the onion. 7.) Eat a small snack before you cook so that you’re less likely to eat what you’re cooking, while you’re cooking and you are likely to make a little less if you are worried about portion control. These are some simple ones that happen to be favorites. I hope you enjoy!

  48. My cooking tip would be to just spend some time with someone who can cook….I love to watch my mother-in-law make dinner and have learned a lot from her over the years!

  49. WHEN YOU ARE COOKING MEAT AND ITS BEGINNING TO DRY A BIT; YOU CAN ADD SOME WATER AND JUST LET IT SIMMER FOR AS LONG AS YOU NEED (OF COURSE MAKING SURE THERE IS ALWAYS WATER IN THE PAN); YOUR RESULT WILL BE THE MOST TENDER AND MOIST MEAT YOU HAVE EVER TASTED! I USUALLY LET MINE SIMMER AT LEAST 20 MINS. HAPPY COOKING IN YOUR NEW PAN!

  50. I’m not a very good cook, but it always seems easier to have all the ingredients out when you start, so you know you don’t forget something.

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