My husband bought me two omelet pans from a restaurant supply store for Christmas. They’re aluminum, with a silicone handle so they can go in and out of the oven easily. He mentioned when I opened them that they made them in all sizes, so if I liked them I could get some more. Well, they make awesome omelets and clean easily, so I went out and bought a 12-inch and a 14-inch skillet in the same style.
Holy shit, I had no idea what I was missing. I have a Le Creuset skillet, and I haven’t used it since I got these. They make a perfect even sear on meat. Tonight I made some gorgeous center-cut pork chops, and the pan sauce I made afterward was just incredible. I’ve made pan sauces a ton of times before, but they never reduced so well or got so thick and velvety before.
The pans aren’t cheap, but they’re cheaper than my poor neglected Le Creuset was, and are easier to clean.
What small thing have you done to improve your cooking?