21 Best Skillets for Quick Weeknight Cooking

Boil the angel hair pasta in a separate pot until soft.

Melt the Kerrygold butter in a wide steel pan over medium heat.

Put the peeled shrimp directly into the hot melted butter.

Cook the shrimp for two minutes until they turn fully pink.

Stir the minced garlic into the pan quickly.

Pour the chicken broth in and scrape the bottom clean.

Mix the cooked pasta into the rich garlic sauce thoroughly.

Chop the thick bacon into small bite sized pieces.

Fry the bacon pieces in a large iron pan until crunchy.

Crack the eggs straight into the hot bacon grease.

Scramble the eggs quickly with a flat wooden spoon.

Dump the cold white rice right into the hot pan.

Pour the Kikkoman soy sauce evenly over the rice.

Stir everything together until the rice grains turn golden brown.

Place the raw ground beef into a hot metal skillet.

Break the meat apart using a flat wooden spoon.

Cook the meat until no pink spots remain visible.

Drain any extra hot grease into a glass jar carefully.

Sprinkle the chili powder and cumin over the brown meat.

Pour the smooth tomato sauce in and stir well.

Spoon the hot filling into the crunchy corn taco shells.

Crack the fresh eggs into a medium clean glass bowl.

Pour the whole milk in and whisk everything vigorously.

Melt the unsalted butter inside a wide non stick pan.

Toss the fresh spinach leaves into the bubbling hot butter.

Pour the whisked eggs directly over the wilted greens.

Push the eggs gently across the pan surface.

Sprinkle the cheese on top right before taking it off.

I have noticed that removing the pan while the eggs still look slightly wet keeps them incredibly soft.

Pour the olive oil into a deep pan over medium heat.

Toss the minced garlic into the hot oil for thirty seconds.

Dump the can of crushed tomatoes into the fragrant garlic.

Drop the fresh tortellini straight into the bubbling red liquid.

Cover the pan with a tight lid for seven full minutes.

Take the lid off and pour in the heavy cream.

Stir the mixture gently until the sauce turns bright orange.

Slice the chicken breasts in half horizontally to make them thinner.

Mix the flour and dried rosemary on a clean flat plate.

Press the raw chicken firmly into the dry flour mixture.

Heat the olive oil inside a wide heavy steel pan.

Cook the meat for five minutes on each side until golden.

Pour the chicken stock into the pan to scrape the bottom.

Melt the butter into the hot liquid before serving immediately.

Mix the Dijon mustard, honey, and vinegar in a small cup.

Pat the raw pork chops completely dry with a paper towel.

Rub the kosher salt into both sides of the dry meat.

Heat the olive oil in a heavy iron pan until smoking.

Sear the meat for four minutes without moving it at all.

Flip the chops over and pour the sweet glaze on top.

Cook for three more minutes while the glaze bubbles wildly.

I have made this dozens of times and keeping the meat completely dry before searing is the real secret to a crunchy crust.

Season the pink side of the fish with fine sea salt.

Pour the olive oil into a reliable smooth non stick pan.

Place the fish skin side down onto the hot surface.

Press down on the fish with a spatula for ten seconds.

Let the skin crisp up for five straight minutes undisturbed.

Flip the fish over carefully using a wide flexible spatula.

Drop the butter and squeeze the lemon juice over the fish.

Peel the russet potatoes and cut them into tiny cubes.

Chop the yellow onion into small uniform pieces quickly.

Heat the vegetable oil inside a large iron skillet.

Fry the potato cubes for ten minutes until golden brown.

Push the crispy potatoes to the far edges of the pan.

Put the ground beef and onions right in the empty middle.

Cook until the meat browns, then stir everything together well.

Wrap the tofu in paper towels and press the water out.

Cut the dry tofu into small bite sized uniform squares.

Toss the tofu squares in the cornstarch powder until coated.

Heat the sesame oil inside a wide shallow frying pan.

Fry the tofu for three minutes per side until very crunchy.

Throw the fresh broccoli florets right into the hot pan.

Pour the teriyaki sauce over everything and mix it well.

Slice the red bell pepper into very thin, long strips.

Heat the olive oil in a deep skillet over medium heat.

Cook the spicy sausage meat until it turns dark brown.

Toss the red pepper strips into the hot liquid pork fat.

Dump the raw gnocchi directly into the bubbling frying pan.

Pour the red marinara sauce evenly over the potato dumplings.

Cover the pan and let it bubble for five full minutes.

Slice the raw chicken breast into very thin long strips.

Chop the green pepper and yellow onion into long pieces.

Pour the vegetable oil into a hot heavy iron skillet.

Cook the chicken strips until they turn completely white everywhere.

Toss the sliced vegetables directly into the hot pan.

Shake the taco seasoning heavily over the meat and vegetables.

Sprinkle the cheese on top and wait for it to melt.

A helpful trick is leaving the vegetables alone for two minutes straight. This creates a dark, sweet char on the edges perfectly.

Let the raw steak sit on your counter for thirty minutes.

Rub the coarse salt firmly onto every side of the meat.

Heat the vegetable oil in an iron pan until very hot.

Place the steak gently into the smoking hot oil.

Cook for three solid minutes without touching the meat at all.

Flip the steak over and drop the butter into the pan.

Spoon the melted, bubbling butter repeatedly over the hot steak.

Scrub the fresh mussels clean under cold running sink water.

Mince the fresh garlic and chop the parsley into fine pieces.

Melt two spoons of butter with the olive oil slowly.

Cook the minced garlic for exactly thirty seconds until fragrant.

Pour the white wine in and wait for it to bubble.

Dump the clean mussels completely into the hot cooking liquid.

Put a tight lid on the pan for five straight minutes.

Cut the raw pork tenderloin into thick uniform round slices.

Slice the cremini mushrooms into thin, even pieces carefully.

Heat the olive oil inside a wide stainless steel pan.

Fry the pork slices for three minutes on each side.

Take the meat out and put the mushrooms into the pan.

Pour the beef broth and heavy cream over the soft mushrooms.

Put the pork back in the pan to soak up the sauce.

Squeeze the fresh lemon into a small clear glass cup.

Season the white fish fillets with fine sea salt thoroughly.

Warm the olive oil inside a heavy non stick pan.

Lay the fish down gently, pointing away from your face.

Cook for four straight minutes until the bottom edges turn opaque.

Turn the fish over very carefully with a flexible spatula.

Pour the lemon juice and butter directly over the hot fish.

Cut a shallow diamond pattern into the thick duck skin.

Rub the salt and pepper deep into the scored skin.

Place the duck skin side down into a completely cold pan.

Turn the stove setting to medium low heat slowly.

Let the fat melt out slowly for twelve full minutes.

Drain the liquid fat into a glass jar very carefully.

Flip the meat over and cook for three more minutes.

Mince the small raw shallot into incredibly tiny little pieces.

Dry the beef completely with a clean white paper towel.

Heat the olive oil inside a heavy stainless steel pan.

Sear the beef rounds for exactly three minutes per side.

Take the meat out and cook the shallot for one minute.

Pour the red wine into the hot pan very quickly.

Swirl the butter into the wine until a thick sauce forms.

Pull the tough side muscle off each raw scallop carefully.

Pat the scallops perfectly dry with two clean paper towels.

Get the olive oil extremely hot in a bare metal pan.

Place the scallops into the pan with plenty of empty space.

Cook for two straight minutes without touching them at all.

Flip the rounds over and drop the butter and garlic.

Squeeze the lemon wedge over the sizzling seafood immediately.

I have noticed that keeping space between the scallops prevents them from steaming in their own juices.

Slice the yellow onions into very thin, long uniform strips.

Fry the chicken thighs in the olive oil until completely brown.

Take the chicken out and place it on a clean plate.

Put the sliced onions directly into the hot chicken fat.

Cook the onions slowly for fifteen minutes until very dark.

Pour the beef stock in and put the chicken back.

Lay the Swiss cheese on top and cover the pan tightly.

Boil the plain ramen noodles in water and drain them completely.

Cut the chicken breast into very small, uniform little cubes.

Mix the peanut butter, soy sauce, sriracha, and hot water.

Fry the chicken cubes in a large pan until cooked thoroughly.

Pour the thick peanut sauce directly over the hot meat.

Drop the boiled noodles right into the bubbling sauce mixture.

Toss everything repeatedly with metal tongs until fully coated.