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RealSimple:How to Fix 17 Basic Cooking Mistakes

13 of 18

Using a Nonstick Pan for Everything

Why it’s bad: “Unlike cast-iron and stainless-steel pans, nonstick pans transfer heat slowly, so you get less browning on the meat,” says Tom Brenna, a professor of nutrition at Cornell University. And what little browning does occur will take longer, which puts you at risk of overcooking dinner.

Do this instead: Pull out a nonstick skillet when you need to cook delicate foods, such as fish or breaded items, or particularly sticky foods, such as eggs. Otherwise opt for a regular stainless-steel or cast-iron pan.

(Arthur Mount)

The opinions expressed are solely those of the author and do not necessarily reflect the views of Comcast.

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