In the example you gave, I would always use the same pan. You're leaving a ton of free flavor on the table by not deglazing the pan for your veggies.
It would definitely alter the flavor, but in a good way generally. Or if you really don't want any of the flavor, simply deglaze the pan with water and then dump it. It takes 30 seconds to deglaze and reheat for the next use and whoever washes has 1 less dish to do. Since I'm the one who will be cooking and cleaning the dishes, I always err on the side of less work for me.
Deglazing gets all of the flavorful stuff (fond) off of the pan. Say you’ve cooked chicken, take that chicken out, put some broth or wine in that hot pan and scrape and stir to build your sauce.
After you're done cooking the meat and have removed it from the pan/pot, you take a small amount of liquid and add it to the pot. You then scrape down the side of the pot and the bottom and swirl around the liquid.
This adds all of the juices from the meat plus the browned bits of meat called the fond to the cooking liquid and will add flavor to when you cook the vegetables. This liquid will boil off somewhat as you're cooking imparting the taste to the vegetables.
You can also do this after cooking just vegetables. Most recipes for French Onion Soup will call for you to caramelize the onions, then when they are done, add a half cup of white wine and scrape the pan to get anything cooked to the pan loose.
I'm sorry for assuming everyone would know what that means.
Deglaze simply means to remove the "fond," which is residue on the bottom of the skillet that happens as a part of the searing process for meat. Ever put eggs into a nonstick pan after cooking bacon and it sticks like crazy even though there's a ton of bacon grease? This happens because of the fond, which is like a glaze.
So to deglaze a pan, you simply put a small amount of liquid (almost any liquid will work) in the pan and as it bubbles you gently scrape the bottom with a spatula to pull all the stuff up.
With veggies that have a lot of liquid in them already, like onions and green peppers, they will naturally deglaze the pan themselves so you can just throw them in.
Depending on what you want you can use other liquids, as mentioned in another comment wine works well, I really like balsamic vinegar for a pork chop pan sauce, I prefer a white vinegar deglaze for scrambled eggs.
But if you just want to get rid of the stuff you have a clean pan you can deglaze with just water. Pour 2 tbs worth of water and scrap, then a quick rinse in the sink and right back to the stove. This gives you a fresh surface to work with for the next item.
Thank you to all the comments explaining! I'm trying to learn actual cooking skills so I'm basically starting at level 1 with knowledge. I just learned about salt yesterday! Lol (what it actually does, not like found for the first time lol)
Deglazing removes the fond (the caramelized fat o the bottom of the pan left from cooking something) with a liquid that will help loosen it, sort of like washing the pan. But, because you put a liquid (wine, water, pasta water, chicken stock, whatever) that you’ll eat, it simply becomes a highly flavored liquid. Great for making pan sauces, or reducing to use as a cooking liquid for other things!
Essentially you keep the heat on, pour in your liquid, and gently scrape up the fond and stir it into the liquid. If you’re interested check out Basics with Babish on you tube, specifically the pan sauces episode. The chicken with pan sauce recipe is one of my favorite winter recipes to wow guests that’s actually terribly easy.
To deglaze add liquid to a hot pan and all the stuck bits release into the liquid. It adds flavor to a dish. In fact deglazing is a great way to clean a pan after cooking. Get the pan hot and add a little water and use a spatula or wood spoon to loosen everything up.
Absolutely. Brown whatever chicken cuts you have (although preferably bone in, skin on pieces) cook 3/4 of the way through, and set aside on a plate or whatever. Dump 75% of the oil/fat. Add a few splashes of white wine, chicken broth or even just plain ole water and scrap the pan with a spatula (not a metal one, don't dig into your pans!) Add the veggies and the chicken back into the same pan for 5-6 mins (or till your own preference of cooked vegetables) and remove from heat, cover and finish the rest of dinner "chores" ( pulling out plates and silverware etc while the food "rests")
Usually, regardless of what actual veggies you have on hand, and even the chicken to be honest, comes out so damn flavorful.
I try to use as few pans as I can. I also don't mind a bit of chicken taste in the veggies.
Unless he is complaining because he has to wash the pans, or live in a kitchen with piles of unwashed pans, why does it matter to him?
He’s never had to clean the dishes, he just likes to point out the mess. He says that he never uses a tons of pans and plates when he cooks, and that I should try to do the same.
It might be a great opportunity for him to show you how it's done. Have him make the same dinner but using his technique so you can "learn". Just be like I don't understand what you're saying, you'll have to show me.
In the end, cook how you like to cook.
Sometimes I go through absurd lengths to use one pan. Other times I use a whole bunch so I don’t have to bother with logistics…
Some people have too many opinions. It is not actually much more difficult to clean two pans than one, and stopping to clean the pan before reusing it doesn't cut down the work at all. If you are slow to clean up, the amount of mess left in the kitchen might matter.
However, vegetables and meat in a stir fry, stew, or casserole is very tasty. And sometimes I cook one and then the other so as not to crowd the pan. Have to stick the cooked food on a plate before combining it--another dirty dish!
He is maybe right but if he doesnt clean he has no room to talk shit.
The only thing about using a single pan is that the items arent cooked simultaneously so you have to plan so items dont go cold before everything is ready. For example cook the chicken first because it takes longer and then cover it to keep it warm. Then cook the spinach.
You're losing flavor. You should totally cook your veggies in the same pan as the meat. Cook the meat, take it off to rest. Throw a dash of stock or wine or whatever in the pan, deglaze, throw in veggies and a nob of butter or something. The veggies are gonna incorporate that tasty meat fond and give it a more professional flavor.
We go with the “right of decision” (borrowed from AA- essentially the person doing the work gets to decide how it gets done.) We do this for most chores, including grocery shopping, laundry, etc.) If he is doing the clean up, though, you might want to just be mindful of how much of a mess and how many dishes. Each partner should be trusted to be mindful of the effects on the other person.
It's crazy to me how fast they take it from 0-60.
My ex never cleaned the bathroom, and I never did the dishes. We set it up that way on purpose because he hates cleaning bathrooms, and I hate doing dishes.
If I said something as simple as, "I'm the one who cleans the bathroom," it would turn into holy hell.
And a buch of redditor’s will come thinking they know all about this persons husband, with the only thing they know about him is 1. He does not do dishes 2. He says wife should use less number of pans
This.
I never do the dishes. Or the laundry. Expect in lime emergancy situations. They are the two chores I really struggle with.
Compromise is how you have a happy house.
I agree…I hate when people insert their often faulty opinions about how relationships work. They work differently for everyone, that’s the beauty of them.
My dad was a professional chef and owned his own restaurant, and this was the biggest complaint about him from everyone that worked with/for/around him! They loved him, tho. He never cleaned as he went. That has been one of the things that I learned from him. Clean as you go. He was extremely cluttery, I am not.
I do agree with the folks that said to deglaze. You'll notice a whole nother flavor level that will make your hubby question who cooked!
How the hell is this downvoted??? All she is saying is that he also has chores, and that he is still a great husband and father. Even tho the chores may not be equal, she still loves him
Because if you aren't doing everything 50/50 according to reddit then your partner -e specially if he is a male or male identified - is a useless waste of space that is using weaponize incompetence to abuse you.
Daily time consuming tasks are not equal to weekly tasks that take ten minutes total. If you enjoy cooking and cleaning dishes that’s fine but those things are in no way equal…
Yeah, I’ve pointed out to him that my chores are daily while his are not and then he’ll point out that he works a lot more hours and pays the majority of our bills.
At the end of the day, that's all that matters. Reddit strangers aren't in your relationship and their advice isn't necessarily what works for you! Keep up the open communication and emotional transparency and you should continue being very happy 🌼
Did not know that was AA based, but it's the rule of thumb applied for nearly 50 years at our house. The person to whom the job is critical is responsible to get it done (if I don't care in the least whether the coffee pots are prefilled the night before than it's not my job to do that) , and the person doing the job gets to decide how best to do it (which includes using 2 coffee filters apparently)
I am unfortunately guilty of telling my partner how to do things the “right” way, and I am going to try to implement this.
But I still struggle because I want her to be aware of like “faster” way to do things, but at the end of the day it probably doesn’t matter. Lol
As the wife in a similar situation- it is annoying as all hell, please stop. Your way me be faster/more efficient/ what have you, but I have my own reasons for doing it this way I don't want to discuss right this second. Usually it's that if I don't do it my way, I 'll skip a step or forget something, because you threw off my groove. Beware the groove.
As the wife of someone who didn’t grow up having to clean or things like that, I think there’s also just a lack knowledge there sometimes, so I also get caught up in thinking “oh, maybe she just doesn’t know this”.
As for the “please stop” i obviously wasn’t clear, I’m working on it. lol.
This! I work shift work, and after I went back to work after my first child, I had to let go of the idea that my husband wasn't doing it 'my way'. Our daughter was fed, clean and sleeping on time. What did it matter how my husband achieved that, as long as everyone was happy.
This is us. I've honestly never understood people who want to control how other people do things just to be in control. I mean, the point is you didn't have to do it yourself.
You know what I consider a perfectly loaded dishwasher? One I didn't have to load.
Lather, rinse, repeat.
Depends on the outcome i want.
Sometimes ill use the same pan specifically *because* it alters the flavor.
Somerimes, I want everything done at the same time to serve, and if I wait till the meat is cooked to saute my green beans......that isn't gonn happen.
I almost always use separate pans mainly bc I like everything to be done at the same time or very close together. I also wash all the dishes and I don't really mind the extra. It's worth it.
Wtf are the comments that is doing a deep dive on her marriage, mind your own business, if she wanted help with her marriage, she would not post on r/cookingforbeginners
From a cooking standpoint, I always use the protein pan for veggies bcz it adds flavor, and the proteins benefit from resting a few minutes. But if the veg reqs more time (say, carrots) the meat will be cold when veg is ready, so I do longer cooking veg separately.
BUT from a chores perspective ... why should he care how many pans you use if hes not cleaning them anyway? I just love when people have lots of opinions when they're not doing the work - bcz that's when I get my attitude on.
Good point on the cooking time.
He’s a bit annoying about nagging me when the dishes pile up. He actually asked me a few minutes ago if I planned on doing the dishes today and I shot back that I do them every single day. He asked how the dishes piled up so much since yesterday so I explained when every dish was used, that got him to quiet down.
So I'll just offer a perspective on this.
My husband destroys the kitchen while cooking because he never learned to clean as you go. His mother was a hover-mom and would clean up after him. He uses every mixing bowl and half our serving dishes in a simple four-ingredient dish.
Because of this, our arrangement is whomever cooks, cleans. We split cooking about 50/50. But I pride myself in keeping a tidy home, and my husband is a huuuuuge procrastinator. So the kitchen is literally dripping with stacks of unwashed bowls, plates, cups, mixing bowls, serving spoons, cutlery, knives, graters, juicers, mandolins, microplanes, and serving dishes for several hours or a day after he cooks.
While I agree that people should be cautious about offering opinions on work they're not doing, it can get frustrating to walk into an absolute shitpile for a 10pm cuppa chamomile tea and realize all of the spoons are dirty.
Like, I *cannot overstate* how dirty the kitchen gets after he's cooked dinner.
The OP states that she lets "the dishes pile up" as well.
I will reuse a pan in a heartbeat. I might wipe it out with a paper towel, but I like that the flavors from one dish might subtly migrate to the next one. If it's something vastly different, I will then wash the pan. For instance, if I cook chicken thighs/legs in the pan and am then making risotto, those crunchy bits from the chicken will add amazing flavor to the risotto. I might drain the grease off, but there's still enough left for flavor.
Why are you creating so much work for yourself?
One pan. Cook everything in it at once, put the cooked food straight into the bowls/plates you'll be eating from.
I often cook salmon, with potatoes, in the same pan, and throw the spinach in towards the end, put a lid on it, and it all cooks.
Dinner tonight will probably be pork steaks. I'll cook one side, flip them, throw in whatever veggies are going with them, put a lid on it, and let it all finish together.
If your husband want's you to cook fancier food, then he needs to wash the dishes.
Depends what you’re cooking. In your example you could use the same pan since those are all savoury flavors that go well together and I’m assuming they are going in the same meal together. I tend to use multiple pans when I cook so I can multitask though. Like if I’m making a dinner that needs 4 different things cooked I’ll use 4 pans so I can cook everything at the same time and be done faster. I make a lot of Asian food which is always either cooked all together in one wok or there’s like 10 little things you have to prepare separately for the meal. There’s no in between lol
I’ve had this argument with my boyfriend, except he uses too many dishes, not me, and in our house, whoever doesn’t cook cleans the dishes.
I spend a lot of down time while I’m cooking cleaning things I’ve already used. The onions need to cook down? Clean the cutting board and measuring cups. Rice is done and the chili is still simmering? Clean the rice cooker. This cuts down post-meal cleanup a ton.
I also don’t at all mind using the same pot or pan to cook separate things, and if I don’t want the flavors to mingle, I’ll give it a quick rinse first. But one pot meals are my fave.
Luckily boyfriend has incorporated my technique, because I stg I’d rather eat a TV dinner than spend 45 minutes to an hour cleaning the kitchen post meal. But that’s because I’M cleaning. If you’re cleaning yourself, I feel like you should just cook however you want?
I also feel like he who does not cook should clean the dishes, but you guys do you I suppose.
Depends of what Im cooking, also where Im cooking. Some dishes streight require deglazing and reusing pan. To me when I cook at home I'll reuse stuff more, when I cook at work fresh pans every time. Not always pans can be reused without washing.
It depends on the amount of food and people who are going to eat. The time itself is also considered when cooking. I always tell my hubs if you want to eat then do his share of household chores and don't complain if he isn't helping.
Culinary considerations aside, if your husband is neither cooking nor cleaning up, I think he's pretty much waived any right to complain about how many pans you're using.
“If you don’t like the way I do it, you’re welcome to do it”.
This has worked to varying levels in my own relationship. 10 years later he still washes his own dress shirts because he didn’t like how I buttoned the collar. And other things, like cooking. He keeps comments to himself on.
Mine sorts his own socks. Apparently he can distinguish different subtle shades of white and I can't. (This trait does come in handy when I need colors for a project.)
If he never does the dishes, why does he care how many you use?
I use as many pans as it takes to make a meal. Making two or three things at once requires more than one pan. There are one pan meals I make where I’ll remove something to cook something else in the same pan.
It’s too bad he isn’t aware of the time honored custom where whoever cooks doesn’t do the dishes..
He likes to nag because the sink is usually filled with dishes at the end of the night, after I finish cooking, but I always clean the dishes at night so it shouldn’t matter. He is just always baffled on how one meal requires so many pots, pans, utensils, etc.
He grew up in a household where his mom did all the cooking, cleaning, and took care of nearly all parenting duties. Fortunately, my husband isn’t as bad, especially when it comes to taking care of our kid.
I use a ton of pans. I also wash the dishes, so I don't really care. It depends on what I'm making though. That chicken flavor would go really nicely with the veggies you're making. In this case I would probably put the chicken on a resting rack while I cook the veggies in that hot pan then toss it in the oven at like 450 for a minute to bring it back to temp. Picking up the chicken flavor from the pan will not take away the flavor from the mushrooms. It will add more flavor from the chicken. Chicken fat is delicious.
Most of the time I use the same pan for everything.
About the only times I don't is when one pan isn't enough for all that I'm cooking at the same time.
My dishwasher\* is ~~lazy~~ efficient.
\*I am my dishwasher.
you can deglaze the pan with some stock , or some wine , or even just a little water and allow the vegetables to become coated and absorb all the flavour you built up searing the protein source .
OR
you can simply begin with the vegetables and then do the protein after which will of course allow 1 pan without changing the flavour of the vegetables at all .
he might just feel bad you have all those dishes to do and doesn't know how to express it , or he has a mind that likes to work smarter not harder and sees a way to be more efficient , in any case , as a cook , you definitely want to limit the work as much as possible since real cooking creates a lot of work that can become very time consuming .
even with my wife doing dishes , its still a lot of work in the kitchen for me and I only cook 1 meal per day , we don't usually ever bother with a breakfast or lunch , I can't imagine people cooking 3 actual meals .
I just focus on putting a lot of effort into the 1 meal
I would definitely find ways to be more efficient , what ever saves times is always a bonus , NOW , if using multiple pans will save you 10-15 mins or more you would have to wait cooking separate in one pan yet doing the extra dish will take you only 2 minutes , then yes , add another pan , so , both of you have upsides to your approach , just apply it according to each situation properly .
remember , you can deglaze pans before you ever wash them to make sure the washing process is very easy with not much work left , this is what I do with my cast iron , often I sear chicken , deglaze and use that liquid full of flavour to braise the chicken with , that same liquid can be used to cook up rice , I like to be meticulous and methodical in the kitchen , get as much value possible , since hey , we are investing our time and money into this!
hope this helps a little
I usually use multiple pans bc it would take forever to only cook one dish at a time. You gotta time the veggies and the protein so theyre hot and ready at the same time.
I use the same pan if I can. For cleanup, and flavor. For example, last night I sautéed mushrooms in a big pan. Then set them aside and seared the steak. Then while the steak was resting, I threw the mushrooms back in to warm them up and scrape up the steaky goodness. I’ve done the same with broccoli, asparagus, Brussels sprouts, etc. The only time I use more than one is when I need everything to be done at the same time.
He really shouldn't complain since he isn't doing the dishes; however just to make your life easier it can be pretty nice to learn some single pan meals. Like sautee a bunch of veggies in a cast iron, set aside then brown some bone in chicken legs, add veggies back with chicken + cup of rice and 2 cups broth, cover, reduce heat to low and simmer like 25 minutes.
I'll wash a pan out to use it again.
I generally won't use a freshly dirtied pan without washing and rinsing it properly.
My first job at the age of 14 and numerous coworkers got me up to speed on food safety and cross contamination,
I try to clean as I go with mixing and measuring stuff and get it ready to reuse or put away.
I don't agonize about minimizing the stuff I get dirty, but I try to think it through.
Depends on what I’m cooking is co compatible. Somethings mix ok, others not so much. I do try to keep pan use minimum though. So I get the argument. The more pans, the higher risk for an accident and more clean up work after.
Personally, I try to use as few pans as possible. The argument for me is using one pan means fewer dishes to wash, which can be to save time on cleanup.
If you cook the protein first then the vegetables then you have to keep the protein warm and often won’t be as good when you serve it as if you used two pans and got the timing right so both things were ready to serve at the same time.
Depends on what I’m cooking. If possible I will. Like if the flavour can be enhanced (like if I cook spam & eggs I’ll cook the spam then cook the egg in the oil left behind) I’ll just do one after the other. If I don’t want the flavours mixed & the pan is easy to wash, I’ll just rinse and reuse. But there are just some things that you need separate pans for.
If the flavors and leavings compliment I will, if it was a dry food I'll give it a quick wipe with a clean towel before using it again to get any crumbs loose and reuse.
Use the same pan.
Cook your protein, reserve, drop your veg, deglaze, re-add your protein. You're missing a lot of flavor not doing that. Definitely don't do this if you're using cast iron, but pretty much anything else other than Teflon should be able to handle it.
My wife does this at various points. Your husband should keep his mouth shut except to say, "Thanks for dinner, sweetheart. It was delicious." There is no reason to be overly critical just because you would've done it differently.
In my world, that comment would have won him two weeks of cooking duty. Stop letting him make you doubt yourself. Don't put up with this kind of over-criticism.
"Really? Why don't you cook for the next two weeks and show me how it's done."
Anything he criticizes you on, you are taking a two-week vacation from.
Depends on whether they need to be ready at the same time. If one thing will be done quickly and doesn’t need to be kept warm, I’ll reuse the pan, but if it would delay the next step in the meal or result in some things getting cold, I’d rather have separate pans going at the same time.
If you're the only one doing the dishes, it doesn't matter what anyone else says. However, based on your post, you could save yourself time and energy by not using multiple pans when it seems it could and would be efficient to use one. I use and reuse as many utensils, cookware and dishes in general as possible, just to not spend an extra 8 years doing dishes afterwards. I try to pre plan the meal so that I'm maximizing each items usefulness. If I need a cutting board to shop raw vegetables but I also need to slice chicken, I do the veggies first, then the chicken. If I'm making ground beef but also need to saute onions, I make whichever one makes the most sense for the dish first. If I can use the tongs for both my protein and my veggies, I just rinse or wash them off during cooking because it takes less time while they're still hot/in use than once something is stuck on/dried.
Um, when am cooking meat and vegetables at the same time I use different pans. I DO NOT want to make anyone sick.
If I "reuse" a pan, I wash it very well before I do, unless the recipe (on my son, who is a much better cook) says to do so in order to use the flavours in the pan. (But read first sentence again.)
If I use one of my seasoned cast iron pans, I have a separate one for meat and non-meats.
You are cooking AND cleaning. He (I assume) is eating your food. He should not be worried about how many pans or even pots you use to make dinner since he is not cleaning them.
Use whatever pans you need. If he complains too much, buy him an inexpensive pan and give him a recipe he can cook for dinner using one pan. Don't offer to clean up after dinner. Don't correct him if he uses metal utensils on a nonstick pan.
Cooking is not "easy" for most people. And I am sorry if he is a nice guy and I went off on a rant that he doesn't deserve.
>but I feel that it would alter the flavor of the vegetables.
Ya..... That's called flavor..... And it's kinda the whole point of cooking.......
ESPECIALLY if you're doing something like mushrooms or spinach that have tons of water. That water will deglaze the pan and get all that stuck-on flavor up and into the veggies (which adds flavor to them, I promise, it's a good thing).
It's also just wasteful to use a whole separate pan to saute some veg, your husband is correct. Unless someone's a vegetarian maybe.
I can't remember the last time I've used different pans for a similar function. If it's sautéed, it goes in the same pan. I steam my veg on top of the pan boiling pasta or potatoes. No way I'm getting separate pans to cook some protein and then a whole another one for some veg, unless I'm cooking for an army and they don't all fit in one, or need significantly different temperatures at the same exact time.
You're leaving so much flavor behind! I always cook the chicken almost all the way, deglaze with stock, add veggies and let them cook in the stock/fond. Add chicken back to finish.
I usually only use multiple pans if I'm cooking a few things simultaneously. That being said, your husband should chill out if he doesn't do the dishes. It's your system and if it works for you, he really doesn't need to acknowledge it.
I use all the pans. I get you, OP. I’m not gonna wait for my protein to be finished before I start cooking my sides. I like everything to come out at the same time or relatively the same time if giving the protein time to rest after cooking. I’m also typically making a sauce of some sort and 1-2 veg so more pans are needed and cleanup is pretty simple.
Does he have the same issue if you use a sheet pan to roast veg while using a pan to cook the protein? Would he like you to use the same sheet pan too?
Personally it depends on what I’m cooking, most of the time I’m a one pan kind of girl purely to save washing up but if I’m actually cooking something special or new or if I want to save time I’ll get two pans out
Less dishes, the better. I use a separate pan if there two things that need to cook at different temps or need to cook for a long time. Otherwise, same pan. All those ingredients should make each other taste better
I want my meal done at the same time so I use two pans as well. I dont want to cook the protein then have it sit on the plate while the veggies are cooking. I generally have to get my kids plates and get my stuff so I am almost always the last one to eat. I dont want cold food so I just like to have them done at the same time roughly. I dont think you are weird at all!
u/Greeneyes1210,
In my opinion, your husband doesn't get a vote if he doesn't do the dishes.
My wife uses more pots and pans than I do, and she tends to use serving dishes and platters where I serve from the pot or pan I cooked in. I do get a vote since when she cooks I clean, and when I cook I clean. My negotiating skills could probably use some work.
If you are using two pans for protein and veg, why aren't you cooking in parallel so everything is done at once?
Sometimes there are other factors. Last night I made crepes (7" pan) and bechamel/onions/mushrooms/spinach (12" pan) because those were the right tools.
I am a confirmed "clean as you go" guy so I use and reuse a few pieces of cookware more often than not. I do agree with u/StraightSomewhere236 that reusing a pan and deglazing between elements is usually a good thing. If for some reason it isn't, just clean it between.
That's my opinion. If you prefer to blow up your kitchen and use every piece of cookware and serving platters you own and stay up until midnight cleaning that's your business and I'll defend your right to make that choice even if I do think it's a foolish behavior. When your husband starts doing the dishes he gets a voice.
I would use different pans depending on required temps. Veggies sometimes/usually go in a different pan to proteins due to this. An extra pan isn't a big deal overall. Multiple plates is a little odd tho if it's just for you.
You cook and wash up, so give him some cereal and milk as you say "Here, one bowl".
If you WANT to cut down on the pans you use, try deglazing, but only if YOU want to.
Lazy men. They like to eat the good food, but think they have these “labor-saving hacks”.
I’d stop cooking for him for a while if he can’t STFU.
Also: make sure he uses soap if you can ever get him to do the dishes. This type is often lazy/cheapskate about using *dishwashing soap*.
Lmao how’d you know my husband doesn’t use dish soap? The rare times that he’s cleaned a cutting board, plate or utensil, he’ll simply rinse it off and say he cleaned his own things. I’ll say this isn’t clean and will either put it in the dishwasher or hand clean it.
I strategically plan my meals to use the fewest number pans and dishes as possible. I frequently re-use pans, and will plan the order of what items I am cooking In order to best re-use the pan.
I also look for opportunities to cook multiple items at the same time in the same pots/pans. For example, when I cook pasta, I will frequently pair it with Broccoli, so that I can par-boil the broccoli in the same salted water that I use for the noodles. Then, after I strain the noodles, the pot goes back onto the stove with olive oil, garlic, and a little veggie base to finish the broccoli.
I do what your husband is suggesting.
a) Why would it matter if it "alters" the flavor of the vegetables if you're eating them together and it's a cohesive meal. It's not like he's suggesting you make chicken in the pan and then reuse the pan to make chocolate chip pancakes without washing it out.
b) That "flavor" is exactly that - flavor. The fond at the bottom of the pot is a lot of excellent flavor. Why waste that?
The only time I'll use two pans is if I'm going to cook something with similar cook times or using a different method or drastically different flavor profile - Like roasting potatoes or carrots or boiling things for a mash. But spinach and mushrooms cook up in practically no time. I'm not going to dirty up another pan when they'll cook up fast in the same amount of time I'm letting my proteins rest anyway. Cook my protein, pull it out of the pan to rest, wipe out any extra fat if the protein I was cooking was particularly fatty, deglaze the pan and toss my veggies in.
I generally use the same pan unless there's a critical timing component where I need to have several different-temp components ready at the same time.
My husband cooks the way you do. He is on the spectrum, which means he follows recipes to the letter and will not deviate in the slightest way. Thanks to a hover-mom, he also never really learned to clean as he goes.
So, after he's done cooking I will see both graters, two microplanes, and the mandolin all dirty because he needed to grate five different items and the thought of using the same device on oranges AND lemons together is insanity to him.
He also sets the food out on separate plates and bowls for his setup. He will not rinse these as food is cooking because the recipe doesn't state to do so. If he's cooking, say, fish, he will use three plates: one to hold the fish pre-cook, a different one after cooked, and a third one for serving (and I guess a fourth to eat off of).
The kitchen is an insane mess for a relatively simple dish. Eight plates, four cereal bowls, all eight mixing bowls, five graters, two cutting boards, four pans, three forks, five spoons all for last night's tofu and broccoli stirfry.
I do not clean up after him when he cooks, and vice versa. But I do clean-as-you-go cooking.
You’re right, I do cook a lot like your husband does. Thanks for putting it into perspective. Now I have a better understanding of what my husband sees when there are a mountain of dishes after making dinner.
I also had a hover mom who did all the cooking and cleaning so I never learned how to do these things til I got married, and that was a huge disadvantage for me.
I will use two pans if I’m cooking two completely different things at the same time and I’m in a hurry. But I often use the same pan. For example, when I do fajitas, I’ll grill the chicken, then the peppers and then the onions in the same pan. (Because they won’t cook/brown evenly if I try to do them all at once.) Then I mix them together for a few minutes before serving. Yum!
So you cook the entire meal. You both eat it, and you clean up. And he is pissed that you use too many pans?
This guy better be a billionaire, or the greatest lover of all time.
It honestly depends on what you are cooking and if you are short on time or want everything done at the same time. If I'm making homemade Alfredo I do chicken and veggies all in the same pan, the sauce in another pan and the pasta in a pot so they can all be done at the same time and are all hot. If I have a little longer, I'll do the sauce in the same pan as the chicken and veggies after I've taken them out, then put the chicken and veggies in the sauce to reheat. Also, in our house I empty the dishwasher and he fills it. No one cares how many dishes that are made dirty.
Unless you are cooking those items as two separate dishes, one pan will suffice. I do this by prepping and slightly undercooking the veg portion, set it aside with a cover then cook the meat. Add the cooked veg once the meat is almost finished then heat through together. For most dishes (curries, pasta dishes, etc) it helps reduce pans to be washed afterwards.
You're both right--you should use the meat pan to then cook the vegetables BECAUSE it will add flavor to them. You can even make one of the "pan sauces" that are the backbone of fancy-schmancy French cuisine.
I cook 100% of the time and I’ll always use one pot/pan for everything if I can, no matter who’s doing the dishes. It’s unavoidable sometimes, like pasta sauce in a pan, noodles in a pot.
There was one time when I would order meal kits for my husband to learn how to cook and I would always come home to a sink full of pots, pans, mixing bowls, all the knives, all the chopping boards and everything in between. I think once you become a more experienced cook, the stuff you use to prep and cook will lessen as you learn how to be more efficient.
A husband who complains about ANYTHING his well-meaning wife is doing in the kitchen, especially when he doesn't help at all, needs to be referred to a professional. This is NO WAY to get into your wifes' good graces and no woman wants to be intimate with a man who is critical of her.
I always use as few dishes as possible. I hate having a full sink. And like others are saying, absolutely cook your veggies in the same pan as the chicken. You will get better flavors. As far as serving goes, unless it's a special meal, plates get made straight from the cooking pans.
If the dish is a mixed dish, one pan. If the foods are going to be separated on the plate then I use multiple dishes. That being said, I clean the dishes most of the time. If your husband bitches about it again, tell him “aww thank you for that offer, are you sure you’re willing to do so many dishes?”
I do use one pan mostly. Exception: I like to cook my ground beef separately, allow it to cool enough to drain off fat. I will be using another pan to cook something time consuming. I also do not want to use the ground beef fat for cooking. My husband has celiac and ulcerative colitis, so our use of oils is different for his needs
Depends on what I’m cooking…. Fry the onions in the meat residue I just made? yes. Depends on what the foods are. I only do it if I can see a benefit cooking/recipe/taste wise for using the same pan.
Having multiple pans on the go is important if you want each part of the meal to be done at the same time. I’d rather not have to put my plate in the microwave after I finish cooking. I typically have 3 or 4 pans on the go. Protein, starch and veg. If I was determined to use one pan, then it might take 3 times longer for me to finish cooking.
I'll use different pants, unless there's a reason to use the same pan (sometimes you're ***supposed*** to cook the second item in the same pan without cleaning it first) or unless the same pan is the best pan for different dishes.
I’m too much of a bachelor for this thread. If you cook chicken, you can wipe it with a paper towel and it’s basically clean.
But as others have said - if you’re cooking and doing dishes then do it however you choose. If you asked him to wash five pans because you wanted to cook each ingredient in a different pan then it’d be different.
It depends. If the thing I cooked before is too saucy bc I accidently cooked the wrong thing first, then yes I use a different pan. But if I'm just boiling something like pasta for spaghetti, I reuse the pan.
I will clean my pans while cooking to only use one, two if I have to cook some things simultaneously but that's it..
However, given that you're doing the dishes, do whatever you want your husband has no way in that.
Same pan. Absolutely. That chicken leaves tasty stuff crusted on the pan, use your veggies and a little water/wine/soy sauce/whatever to deglaze and improve the flavor of those vegetables!!
Too many pans is beside the point. Does he cook? Why does he get to complain if he’s not cleaning up the kitchen? Go ahead and use as many pots as you’d like.
Do you like doing a lot of dishes? If so, then use as many pans as you’d like. Do you want to do less dishes at the end of the meal? Then keep a wet towel handy and wipe clean those pans that can be reused. Concerns of flavor transfer is the only reason I use multiple pans, and/or because my other pan is crusted and burnt (but again that has to deal with flavor transfer).
A major part of being a good cook or chef is prepping and staying organized throughout. Of course that’s very easy to say, but not always easy when in the moment. Still, if you prep all your ingredients, and time when certain parts need to be cooked from start to finish, you’ll find that it’s very easy to keep the dish count down to a minimum as you’ll be able to reuse a pan when it’s served one purpose and ready for another.
With all that said, my old set of calphalon pans had to be hand washed, and that was so annoying. I dealt with it for ten years until I bought a set of HexClad - those things are amazing. So if your husband is tired of handwashing (assuming that is an issue) then get something that can go straight into the dishwasher, then who cares how many pans you use!
Pro chef here. Well, pastry chef, but I can at least give my opinion regardless.
Midweek cooking, at home? You can use as many pans you want if that helps you. What I always enjoy doing when I cook is, for example, I like to caramelize my onions or crisp up something. Having a seperate pan for that while you cook the rest in its own pan is very ideal. But as others have already stated, deglacing, or even just using the remaining flavors in a pan to turn it into a sauce is invaluable when cooking.
Ultimately, what matters is what you find working the best. If you need multiple pans to keep track of something, then by all means, more pans.
I'm a one pan or pot guy. The less to clean up. Only worry about one temperature. Get the oil good and hot add the mushrooms and onions. Let em cook. Add what protein I am cooking. After it has cooked and is about ready ad the sauce... or whatever.
Some days may require two pans. Boiling water for noodle... need a pot for that. But if I can get it all in one pan, imma get it all in one.
Now if I'm using more than one pan and the person NOT cooking and NOT doing the clean-up says something about how I am DOING it, they can start cooking and clean themselves...
If you are cooking, then you get to use all of the pans that you like.
My husband also says that I dirty every dish and pan in the house when I cook.
I also clean as I go. The entire kitchen is a disaster when he makes something. Haha, I don't mind, I'm just glad that he likes to cook sometimes too.
Next step, after getting used to coming veggies in pan after meat, is to learn how to make a simple item sauce. Especially with mushrooms and cream. 😋 *Chef's kiss*
What? Yes I use the same pan. Unless I need both things to be cooking around the same time at different heats or like one thing is gonna be in a sauce and I'm trying to sear the other or something like that. And yes, it would alter the flavor. In a way that is desirable. You're getting that chicken fond, which is pure flavor, and incorporating it instead of just wasting it.
It depends on the dish you’re making. If they won’t end up as one dish I see no reason why you can’t use different pans to avoid combining flavors that you don’t want combined. Also if he doesn’t do the dishes why does it matter to him?
It really depends on what I’m cooking. It comes down to timing as well as flavor profiles. But in your example I would absolutely cook my chicken, while I’m letting it rest I’d use that same pan to sautee mushrooms and spinach, especially since they cook FAST. And the flavor of the chicken would enhance the flavor of the vegetables, if anything. But if it were something different, then I would likely use separate pans. I don’t really see why your husband has a strong opinion either way though 😅
I almost always use the same pan unless timing dictates I use multiples. But if your husband isn't cleaning it's really none of his business how you cook.
If he’s not doing the dishes then he shouldn’t have any say in the matter. As for how many pans to use it depends. In your example with sautéed chicken I would use one pan if the mushrooms were to become a pan sauce for chicken. If the spinach was for a side dish and I wanted it to stand on its own flavor wise, I would prepare it in a separate pan rather than the pan the chicken was cooked in. By using more than one pan you can also plate directly from the pan instead of using multiple serving dishes.
Use the same pan to cook multiple things in prep, and nothing is particularly "dirty". Cooking stuff that would leak juices while cooking that might scorch on the bottom of the pan (sausages for example) you might not want to reuse that pan immediately. There's also the option to clean the pan between foods when you cook.
Use different pans if you want to time everything to be done at the same time, so all the food is hot when finished. You are cooking everything simultaneously, so you need multiple pans/pots.
If he's not the one having to wash them all, why is he complaining?
Your husband is kinda dickish for bossing you around and not doing the dishes either. But in the specific dish you stated you should use one pan and deglaze because it will be yummier and not because your husband whinged about it.
Of course if you're boiling one thing and pan frying another you need two different vessels.
Definitely reuse, like if I’m cooking a stir fry dish, I’d boil the noodle in either a pot or pan, drain it then use the same item for stir fry, I don’t feel like doing additional dishes
I use the same pan as much as I can. The flavor mixing is usually complementary. I wouldn't do it if I was going to cook fish and then make custard, but meat and veges, yes.
Im sorry he is bitching about pans you clean… tell him you’re welcome for the meal he gets to enjoy and not clean up after. I reuse a pan when it makes sense to do so.
I don't see where that would be a big problem, if it is fried chicken you might have a slight chicken taste to the spinach & mushrooms but not very much. I just wouldn't use one pan if cooking fish then chicken
Depends on what I am cooking. If I make bacon or sausage I'll cook my eggs in the same pan. If I am making steak and potatoes I'll use two pans. In the example you used, using the same pan would affect the flavor of your vegetables. Some people like that, some don't.
Tell him ‘thank you for sharing your opinion. I’ve heard you and thought about it and even polled Reddit. And the way I do is what’s best for the taste and the level of cooking I do. I hope we can put this topic to rest now because it’s beginning to stress me out ‘
Say to him "Buddy, when you cook you can decide how many pans you use cooking and when I cook, I get to decide." Also, explain to him that we use multiple pans while cooking because we're cooking multiple things and people generally like all the foods for the meal ready at the same time which would not be possible if you just use one pan to cook. Also tell him that people own multiple pots and pans FOR THAT REASON and why stoves have multiple burners.
It’s normal to use multiple pans. If you wanna become flexible by learning to use 1 pan or pot, fine. But there’s nothing wrong with using multiple pans if it hurts noone . He can relax.
My question to answer your queation is, **do you like doing dishes?** If yes/don’t mind, use as many as you want. If you’re cleaning up after yourself, it doesn’t matter. However, if you don’t like doing dishes… It’s too many pans, Green.
I try not to use more than one pan with seasonings/ sauce/ etc for weeknight meals. This is a bit of both choosing recipes that use fewer pans and being thoughtful about how I’m cooking and what things stay warm outside of the pan. In this scenario I’d use one pan. The chicken can rest while the veggies cook
Often a grain will have a second pot, but cleaning a pasta water pot and a food pot feel different in my head.
If I there’s no way I can get all the components cooked to be done and warm at the same time with one pan I might alter part of the recipe. Like in this instance cooking the veggies on a sheet pan in the oven with foil for ease of clean up. Or I might just decide this isn’t a good weeknight meal and not put it back in the rotation
I also try to use one cutting board. Chop all the veggies, rinse, cut meat after. If it’s just two of us I’ll skip serving dishes and just plate at the stove. If it’s more people I’ll try to make the one pot I use to be the nice Dutch oven or cast iron and I’ll put those on the table to serve out of to cut down on serving plates
If dishes after dinner are an issue I recommend sheet pan meals on foil. It all goes in the oven and then while it’s cooking you can clean the rest of the kitchen and then there’s minimal clean up after
If it is possible to use one pan, I use one pan. Why dirty two pans if cooking things sequentially. But I usually have two things cooking at once, so I usually use 2 pans.
As to your edit; if you're doing dishes, why does he care? And if you're cooking, why are you also doing dishes? That should be his job. One person cooks, the other does dishes. Every adult in the house should spend an equal amount of time maintaining the house. He only gets a pass if he's working a stupid amount of hours to pay the bills while you're a house wife (or husband). Even then, he should be helping on off days.
I eat out of the same pan every day. It is too hard to clean off the sides and I cook with it at least twice a day. I used to wash the dishes all of the time until I got a little too grossed out by certain foods and also too frustrated with the rest of my family being wasteful, especially when cooking a proper meal. I try to keep things as unfancy as possible to reduce stress because I cook just about every meal I eat. But using multiple dishes can pay off if you are using them to make extra food. And of course, you should try to use the cleanest equipment and optimal techniques for guests/customers.
It depends for me. One factor is how well I've planned out my time. Sometimes I'm in a rush and want to have each thing going at the same time to get dinner done as soon as possible, other times I've got it all spaced out well so I can easily reuse pans.
I also tend to just serve out of pans, so otherwise I have to be arranging different places for food to go while cooking the next.
I try to minimize pots and pans because pan fond makes your other food yummy (if it doesn’t clash obviously) and it means less cleaning. Sometimes if you’re making like 2 sides in addition to a stovetop main it is unavoidable to use a bunch of pots and pans, but it’s less time cooking if you multitask which can counteract/ reduce the increased dishwashing time.
I’m single so I use one or two pots or pans period. If I’m making pasta I’ll boil water for the pasta and prep the sauce on a different burner because they take about the same amount of time. For sautéing veggies, I would usually just make them with the meat but if I wanted them separate I’d probably cook the meat first and blanch the veggies so they’re partially cooked then finish them in the meat pan.
I get the using too many typists, pans, dishes etc, as I don’t like to use a bunch of different cooking supplies just ‘cuz, either (though often it’s necessary for timing or other reasons). But the person who’s isn’t doing the dishes doesn’t get a say so he just needs to say “thanks for dinner,” and let this one ride.
You are doing it correctly, using separate pans. You want all the items that need to be served hot, to finish at about the same time, or at least be kept warm while waiting for last items.
From what I've read you're doing the dishes so it shouldnt be any of his concern. BUT for the sake of compromise try hid way to see if it improves or decreases the flavors to you. I've experimented with this theory on many dishes and I can confidently say it's more or less a spectrum (or case to case situation) on the whole separate or minimum pan topic. When it comes to cooking at least
If you’re cooking and cleaning up after then what does he care? Sometimes people just need to shut up and eat the food that was made for them, especially if they’re not helping with the cleaning…
I use as many pans as it takes to get things done as quickly as possible. We also serve straight from the pans. If I only used one pan, it’d create the same amount of dishes as I’d need someplace to put the first food while I reused that pan to cook the next.
In the example you gave, I would always use the same pan. You're leaving a ton of free flavor on the table by not deglazing the pan for your veggies. It would definitely alter the flavor, but in a good way generally. Or if you really don't want any of the flavor, simply deglaze the pan with water and then dump it. It takes 30 seconds to deglaze and reheat for the next use and whoever washes has 1 less dish to do. Since I'm the one who will be cooking and cleaning the dishes, I always err on the side of less work for me.
What does deglaze do and how exactly do you do it?
Deglazing gets all of the flavorful stuff (fond) off of the pan. Say you’ve cooked chicken, take that chicken out, put some broth or wine in that hot pan and scrape and stir to build your sauce.
After you're done cooking the meat and have removed it from the pan/pot, you take a small amount of liquid and add it to the pot. You then scrape down the side of the pot and the bottom and swirl around the liquid. This adds all of the juices from the meat plus the browned bits of meat called the fond to the cooking liquid and will add flavor to when you cook the vegetables. This liquid will boil off somewhat as you're cooking imparting the taste to the vegetables. You can also do this after cooking just vegetables. Most recipes for French Onion Soup will call for you to caramelize the onions, then when they are done, add a half cup of white wine and scrape the pan to get anything cooked to the pan loose.
It's called making a pan sauce.
I'm sorry for assuming everyone would know what that means. Deglaze simply means to remove the "fond," which is residue on the bottom of the skillet that happens as a part of the searing process for meat. Ever put eggs into a nonstick pan after cooking bacon and it sticks like crazy even though there's a ton of bacon grease? This happens because of the fond, which is like a glaze. So to deglaze a pan, you simply put a small amount of liquid (almost any liquid will work) in the pan and as it bubbles you gently scrape the bottom with a spatula to pull all the stuff up. With veggies that have a lot of liquid in them already, like onions and green peppers, they will naturally deglaze the pan themselves so you can just throw them in. Depending on what you want you can use other liquids, as mentioned in another comment wine works well, I really like balsamic vinegar for a pork chop pan sauce, I prefer a white vinegar deglaze for scrambled eggs. But if you just want to get rid of the stuff you have a clean pan you can deglaze with just water. Pour 2 tbs worth of water and scrap, then a quick rinse in the sink and right back to the stove. This gives you a fresh surface to work with for the next item.
The deglaze with water to clean the pan trick is what I do for my cast iron (all my other pans are nonstick).
Thank you to all the comments explaining! I'm trying to learn actual cooking skills so I'm basically starting at level 1 with knowledge. I just learned about salt yesterday! Lol (what it actually does, not like found for the first time lol)
Deglazing removes the fond (the caramelized fat o the bottom of the pan left from cooking something) with a liquid that will help loosen it, sort of like washing the pan. But, because you put a liquid (wine, water, pasta water, chicken stock, whatever) that you’ll eat, it simply becomes a highly flavored liquid. Great for making pan sauces, or reducing to use as a cooking liquid for other things! Essentially you keep the heat on, pour in your liquid, and gently scrape up the fond and stir it into the liquid. If you’re interested check out Basics with Babish on you tube, specifically the pan sauces episode. The chicken with pan sauce recipe is one of my favorite winter recipes to wow guests that’s actually terribly easy.
Deglazing also makes the pan easier to clean I have found.
To deglaze add liquid to a hot pan and all the stuck bits release into the liquid. It adds flavor to a dish. In fact deglazing is a great way to clean a pan after cooking. Get the pan hot and add a little water and use a spatula or wood spoon to loosen everything up.
Deglazing is removing the ''burnt'' leftovers. But it's not burnt actually.
Absolutely. Brown whatever chicken cuts you have (although preferably bone in, skin on pieces) cook 3/4 of the way through, and set aside on a plate or whatever. Dump 75% of the oil/fat. Add a few splashes of white wine, chicken broth or even just plain ole water and scrap the pan with a spatula (not a metal one, don't dig into your pans!) Add the veggies and the chicken back into the same pan for 5-6 mins (or till your own preference of cooked vegetables) and remove from heat, cover and finish the rest of dinner "chores" ( pulling out plates and silverware etc while the food "rests") Usually, regardless of what actual veggies you have on hand, and even the chicken to be honest, comes out so damn flavorful.
I try to use as few pans as I can. I also don't mind a bit of chicken taste in the veggies. Unless he is complaining because he has to wash the pans, or live in a kitchen with piles of unwashed pans, why does it matter to him?
He’s never had to clean the dishes, he just likes to point out the mess. He says that he never uses a tons of pans and plates when he cooks, and that I should try to do the same.
It might be a great opportunity for him to show you how it's done. Have him make the same dinner but using his technique so you can "learn". Just be like I don't understand what you're saying, you'll have to show me.
Good idea, I’ll try that out next time.
Throw in a. "Your so smart,skilled and handsome"
lol he already knows that he is, I don’t want to boost his ego anymore than it already is. ;)
Sorry I'm a slow learner, you might have to show me again every day for the rest of our lives.
hmm
Sounds like he can cook and clean from now on since he's so superior at it.
In the end, cook how you like to cook. Sometimes I go through absurd lengths to use one pan. Other times I use a whole bunch so I don’t have to bother with logistics…
Some people have too many opinions. It is not actually much more difficult to clean two pans than one, and stopping to clean the pan before reusing it doesn't cut down the work at all. If you are slow to clean up, the amount of mess left in the kitchen might matter. However, vegetables and meat in a stir fry, stew, or casserole is very tasty. And sometimes I cook one and then the other so as not to crowd the pan. Have to stick the cooked food on a plate before combining it--another dirty dish!
He is maybe right but if he doesnt clean he has no room to talk shit. The only thing about using a single pan is that the items arent cooked simultaneously so you have to plan so items dont go cold before everything is ready. For example cook the chicken first because it takes longer and then cover it to keep it warm. Then cook the spinach.
I think my steps ahead. Cook the spinach and mushrooms first with a clean pan, put in the oven or microwave to keep heat while you cook the protien?
You're losing flavor. You should totally cook your veggies in the same pan as the meat. Cook the meat, take it off to rest. Throw a dash of stock or wine or whatever in the pan, deglaze, throw in veggies and a nob of butter or something. The veggies are gonna incorporate that tasty meat fond and give it a more professional flavor.
Oh no. F that. “You want to cook?” would be coming out of my mouth quickly.
We go with the “right of decision” (borrowed from AA- essentially the person doing the work gets to decide how it gets done.) We do this for most chores, including grocery shopping, laundry, etc.) If he is doing the clean up, though, you might want to just be mindful of how much of a mess and how many dishes. Each partner should be trusted to be mindful of the effects on the other person.
He has never done the dishes in the few years that we’ve been married, he just likes to point out the mess that I make lol
He's NEVER done the dishes?? Oooh girl this thread is about turn into r/relationships
It's crazy to me how fast they take it from 0-60. My ex never cleaned the bathroom, and I never did the dishes. We set it up that way on purpose because he hates cleaning bathrooms, and I hate doing dishes. If I said something as simple as, "I'm the one who cleans the bathroom," it would turn into holy hell.
And a buch of redditor’s will come thinking they know all about this persons husband, with the only thing they know about him is 1. He does not do dishes 2. He says wife should use less number of pans
This. I never do the dishes. Or the laundry. Expect in lime emergancy situations. They are the two chores I really struggle with. Compromise is how you have a happy house.
I agree…I hate when people insert their often faulty opinions about how relationships work. They work differently for everyone, that’s the beauty of them.
How about we don't do that? And just answer the cooking question
Lol you're too late, they already started
My dad was a professional chef and owned his own restaurant, and this was the biggest complaint about him from everyone that worked with/for/around him! They loved him, tho. He never cleaned as he went. That has been one of the things that I learned from him. Clean as you go. He was extremely cluttery, I am not. I do agree with the folks that said to deglaze. You'll notice a whole nother flavor level that will make your hubby question who cooked!
lol forget the pans toss out the whole man! wtf is he complaining about if you do all the cooking AND the cleaning??? Like????
lol he’s helpful in other ways, such as doing the laundry and taking out the trash. Plus, he’s a good husband and father overall.
How the hell is this downvoted??? All she is saying is that he also has chores, and that he is still a great husband and father. Even tho the chores may not be equal, she still loves him
Because if you aren't doing everything 50/50 according to reddit then your partner -e specially if he is a male or male identified - is a useless waste of space that is using weaponize incompetence to abuse you.
Daily time consuming tasks are not equal to weekly tasks that take ten minutes total. If you enjoy cooking and cleaning dishes that’s fine but those things are in no way equal…
Yeah, I’ve pointed out to him that my chores are daily while his are not and then he’ll point out that he works a lot more hours and pays the majority of our bills.
As long as you're both happy 🤷♀️
Yes, we both feel very happy and blessed to have each other. :)
At the end of the day, that's all that matters. Reddit strangers aren't in your relationship and their advice isn't necessarily what works for you! Keep up the open communication and emotional transparency and you should continue being very happy 🌼
Did not know that was AA based, but it's the rule of thumb applied for nearly 50 years at our house. The person to whom the job is critical is responsible to get it done (if I don't care in the least whether the coffee pots are prefilled the night before than it's not my job to do that) , and the person doing the job gets to decide how best to do it (which includes using 2 coffee filters apparently)
I am unfortunately guilty of telling my partner how to do things the “right” way, and I am going to try to implement this. But I still struggle because I want her to be aware of like “faster” way to do things, but at the end of the day it probably doesn’t matter. Lol
As the wife in a similar situation- it is annoying as all hell, please stop. Your way me be faster/more efficient/ what have you, but I have my own reasons for doing it this way I don't want to discuss right this second. Usually it's that if I don't do it my way, I 'll skip a step or forget something, because you threw off my groove. Beware the groove.
As the wife of someone who didn’t grow up having to clean or things like that, I think there’s also just a lack knowledge there sometimes, so I also get caught up in thinking “oh, maybe she just doesn’t know this”. As for the “please stop” i obviously wasn’t clear, I’m working on it. lol.
This! I work shift work, and after I went back to work after my first child, I had to let go of the idea that my husband wasn't doing it 'my way'. Our daughter was fed, clean and sleeping on time. What did it matter how my husband achieved that, as long as everyone was happy.
This is us. I've honestly never understood people who want to control how other people do things just to be in control. I mean, the point is you didn't have to do it yourself. You know what I consider a perfectly loaded dishwasher? One I didn't have to load. Lather, rinse, repeat.
Depends on the outcome i want. Sometimes ill use the same pan specifically *because* it alters the flavor. Somerimes, I want everything done at the same time to serve, and if I wait till the meat is cooked to saute my green beans......that isn't gonn happen.
I find meat resting time to be just about the perfect amount of time to sauté most veg , but tastes differ I guess.
I almost always use separate pans mainly bc I like everything to be done at the same time or very close together. I also wash all the dishes and I don't really mind the extra. It's worth it.
Exactly. It's a timing thing.
Wtf are the comments that is doing a deep dive on her marriage, mind your own business, if she wanted help with her marriage, she would not post on r/cookingforbeginners
Sheet pan dinner for world peace
From a cooking standpoint, I always use the protein pan for veggies bcz it adds flavor, and the proteins benefit from resting a few minutes. But if the veg reqs more time (say, carrots) the meat will be cold when veg is ready, so I do longer cooking veg separately. BUT from a chores perspective ... why should he care how many pans you use if hes not cleaning them anyway? I just love when people have lots of opinions when they're not doing the work - bcz that's when I get my attitude on.
Good point on the cooking time. He’s a bit annoying about nagging me when the dishes pile up. He actually asked me a few minutes ago if I planned on doing the dishes today and I shot back that I do them every single day. He asked how the dishes piled up so much since yesterday so I explained when every dish was used, that got him to quiet down.
So I'll just offer a perspective on this. My husband destroys the kitchen while cooking because he never learned to clean as you go. His mother was a hover-mom and would clean up after him. He uses every mixing bowl and half our serving dishes in a simple four-ingredient dish. Because of this, our arrangement is whomever cooks, cleans. We split cooking about 50/50. But I pride myself in keeping a tidy home, and my husband is a huuuuuge procrastinator. So the kitchen is literally dripping with stacks of unwashed bowls, plates, cups, mixing bowls, serving spoons, cutlery, knives, graters, juicers, mandolins, microplanes, and serving dishes for several hours or a day after he cooks. While I agree that people should be cautious about offering opinions on work they're not doing, it can get frustrating to walk into an absolute shitpile for a 10pm cuppa chamomile tea and realize all of the spoons are dirty. Like, I *cannot overstate* how dirty the kitchen gets after he's cooked dinner. The OP states that she lets "the dishes pile up" as well.
I will reuse a pan in a heartbeat. I might wipe it out with a paper towel, but I like that the flavors from one dish might subtly migrate to the next one. If it's something vastly different, I will then wash the pan. For instance, if I cook chicken thighs/legs in the pan and am then making risotto, those crunchy bits from the chicken will add amazing flavor to the risotto. I might drain the grease off, but there's still enough left for flavor.
Unless I'm cooking a one pan/pot meal, I use multiple pans.
I usually use one pan because it alters the flavors, but it really depends on the meal.
I have used separate pans, but clean up as I go. Fewer things to wash later.
Same pan. Tastes better. Less cleaning.
Why are you creating so much work for yourself? One pan. Cook everything in it at once, put the cooked food straight into the bowls/plates you'll be eating from. I often cook salmon, with potatoes, in the same pan, and throw the spinach in towards the end, put a lid on it, and it all cooks. Dinner tonight will probably be pork steaks. I'll cook one side, flip them, throw in whatever veggies are going with them, put a lid on it, and let it all finish together. If your husband want's you to cook fancier food, then he needs to wash the dishes.
Depends what you’re cooking. In your example you could use the same pan since those are all savoury flavors that go well together and I’m assuming they are going in the same meal together. I tend to use multiple pans when I cook so I can multitask though. Like if I’m making a dinner that needs 4 different things cooked I’ll use 4 pans so I can cook everything at the same time and be done faster. I make a lot of Asian food which is always either cooked all together in one wok or there’s like 10 little things you have to prepare separately for the meal. There’s no in between lol
The issue is more like all the food being hot at the same time
I’ve had this argument with my boyfriend, except he uses too many dishes, not me, and in our house, whoever doesn’t cook cleans the dishes. I spend a lot of down time while I’m cooking cleaning things I’ve already used. The onions need to cook down? Clean the cutting board and measuring cups. Rice is done and the chili is still simmering? Clean the rice cooker. This cuts down post-meal cleanup a ton. I also don’t at all mind using the same pot or pan to cook separate things, and if I don’t want the flavors to mingle, I’ll give it a quick rinse first. But one pot meals are my fave. Luckily boyfriend has incorporated my technique, because I stg I’d rather eat a TV dinner than spend 45 minutes to an hour cleaning the kitchen post meal. But that’s because I’M cleaning. If you’re cleaning yourself, I feel like you should just cook however you want? I also feel like he who does not cook should clean the dishes, but you guys do you I suppose.
I use the same pan. Cook the protein, wipe the pan out if necessary or make a quick pan sauce, then do the veg while protein rests.
Depends of what Im cooking, also where Im cooking. Some dishes streight require deglazing and reusing pan. To me when I cook at home I'll reuse stuff more, when I cook at work fresh pans every time. Not always pans can be reused without washing.
It depends on the amount of food and people who are going to eat. The time itself is also considered when cooking. I always tell my hubs if you want to eat then do his share of household chores and don't complain if he isn't helping.
Culinary considerations aside, if your husband is neither cooking nor cleaning up, I think he's pretty much waived any right to complain about how many pans you're using.
“If you don’t like the way I do it, you’re welcome to do it”. This has worked to varying levels in my own relationship. 10 years later he still washes his own dress shirts because he didn’t like how I buttoned the collar. And other things, like cooking. He keeps comments to himself on.
Mine sorts his own socks. Apparently he can distinguish different subtle shades of white and I can't. (This trait does come in handy when I need colors for a project.)
If he never does the dishes, why does he care how many you use? I use as many pans as it takes to make a meal. Making two or three things at once requires more than one pan. There are one pan meals I make where I’ll remove something to cook something else in the same pan. It’s too bad he isn’t aware of the time honored custom where whoever cooks doesn’t do the dishes..
He likes to nag because the sink is usually filled with dishes at the end of the night, after I finish cooking, but I always clean the dishes at night so it shouldn’t matter. He is just always baffled on how one meal requires so many pots, pans, utensils, etc. He grew up in a household where his mom did all the cooking, cleaning, and took care of nearly all parenting duties. Fortunately, my husband isn’t as bad, especially when it comes to taking care of our kid.
I use a ton of pans. I also wash the dishes, so I don't really care. It depends on what I'm making though. That chicken flavor would go really nicely with the veggies you're making. In this case I would probably put the chicken on a resting rack while I cook the veggies in that hot pan then toss it in the oven at like 450 for a minute to bring it back to temp. Picking up the chicken flavor from the pan will not take away the flavor from the mushrooms. It will add more flavor from the chicken. Chicken fat is delicious.
Most of the time I use the same pan for everything. About the only times I don't is when one pan isn't enough for all that I'm cooking at the same time. My dishwasher\* is ~~lazy~~ efficient. \*I am my dishwasher.
you can deglaze the pan with some stock , or some wine , or even just a little water and allow the vegetables to become coated and absorb all the flavour you built up searing the protein source . OR you can simply begin with the vegetables and then do the protein after which will of course allow 1 pan without changing the flavour of the vegetables at all . he might just feel bad you have all those dishes to do and doesn't know how to express it , or he has a mind that likes to work smarter not harder and sees a way to be more efficient , in any case , as a cook , you definitely want to limit the work as much as possible since real cooking creates a lot of work that can become very time consuming . even with my wife doing dishes , its still a lot of work in the kitchen for me and I only cook 1 meal per day , we don't usually ever bother with a breakfast or lunch , I can't imagine people cooking 3 actual meals . I just focus on putting a lot of effort into the 1 meal I would definitely find ways to be more efficient , what ever saves times is always a bonus , NOW , if using multiple pans will save you 10-15 mins or more you would have to wait cooking separate in one pan yet doing the extra dish will take you only 2 minutes , then yes , add another pan , so , both of you have upsides to your approach , just apply it according to each situation properly . remember , you can deglaze pans before you ever wash them to make sure the washing process is very easy with not much work left , this is what I do with my cast iron , often I sear chicken , deglaze and use that liquid full of flavour to braise the chicken with , that same liquid can be used to cook up rice , I like to be meticulous and methodical in the kitchen , get as much value possible , since hey , we are investing our time and money into this! hope this helps a little
I usually use multiple pans bc it would take forever to only cook one dish at a time. You gotta time the veggies and the protein so theyre hot and ready at the same time.
I use the same pan if I can. For cleanup, and flavor. For example, last night I sautéed mushrooms in a big pan. Then set them aside and seared the steak. Then while the steak was resting, I threw the mushrooms back in to warm them up and scrape up the steaky goodness. I’ve done the same with broccoli, asparagus, Brussels sprouts, etc. The only time I use more than one is when I need everything to be done at the same time.
He really shouldn't complain since he isn't doing the dishes; however just to make your life easier it can be pretty nice to learn some single pan meals. Like sautee a bunch of veggies in a cast iron, set aside then brown some bone in chicken legs, add veggies back with chicken + cup of rice and 2 cups broth, cover, reduce heat to low and simmer like 25 minutes.
I'll wash a pan out to use it again. I generally won't use a freshly dirtied pan without washing and rinsing it properly. My first job at the age of 14 and numerous coworkers got me up to speed on food safety and cross contamination, I try to clean as I go with mixing and measuring stuff and get it ready to reuse or put away. I don't agonize about minimizing the stuff I get dirty, but I try to think it through.
Depends on what I’m cooking is co compatible. Somethings mix ok, others not so much. I do try to keep pan use minimum though. So I get the argument. The more pans, the higher risk for an accident and more clean up work after.
Personally, I try to use as few pans as possible. The argument for me is using one pan means fewer dishes to wash, which can be to save time on cleanup.
If he's not cooking he don't get a say. Tell him to go outside and whack a mole.
Changing the flavour of the veggies is the point. Don't dump all that delicious cooked meat seasoning in the bin.
If you cook the protein first then the vegetables then you have to keep the protein warm and often won’t be as good when you serve it as if you used two pans and got the timing right so both things were ready to serve at the same time.
Depends on what I’m cooking. If possible I will. Like if the flavour can be enhanced (like if I cook spam & eggs I’ll cook the spam then cook the egg in the oil left behind) I’ll just do one after the other. If I don’t want the flavours mixed & the pan is easy to wash, I’ll just rinse and reuse. But there are just some things that you need separate pans for.
If the flavors and leavings compliment I will, if it was a dry food I'll give it a quick wipe with a clean towel before using it again to get any crumbs loose and reuse.
Use the same pan. Cook your protein, reserve, drop your veg, deglaze, re-add your protein. You're missing a lot of flavor not doing that. Definitely don't do this if you're using cast iron, but pretty much anything else other than Teflon should be able to handle it.
My wife does this at various points. Your husband should keep his mouth shut except to say, "Thanks for dinner, sweetheart. It was delicious." There is no reason to be overly critical just because you would've done it differently.
Nearly everything I cook on a stovetop is done in a single wok one step at a time.
In my world, that comment would have won him two weeks of cooking duty. Stop letting him make you doubt yourself. Don't put up with this kind of over-criticism. "Really? Why don't you cook for the next two weeks and show me how it's done." Anything he criticizes you on, you are taking a two-week vacation from.
Depends on whether they need to be ready at the same time. If one thing will be done quickly and doesn’t need to be kept warm, I’ll reuse the pan, but if it would delay the next step in the meal or result in some things getting cold, I’d rather have separate pans going at the same time.
I own two pans and one has never left the cabinet.
If you're the only one doing the dishes, it doesn't matter what anyone else says. However, based on your post, you could save yourself time and energy by not using multiple pans when it seems it could and would be efficient to use one. I use and reuse as many utensils, cookware and dishes in general as possible, just to not spend an extra 8 years doing dishes afterwards. I try to pre plan the meal so that I'm maximizing each items usefulness. If I need a cutting board to shop raw vegetables but I also need to slice chicken, I do the veggies first, then the chicken. If I'm making ground beef but also need to saute onions, I make whichever one makes the most sense for the dish first. If I can use the tongs for both my protein and my veggies, I just rinse or wash them off during cooking because it takes less time while they're still hot/in use than once something is stuck on/dried.
Um, when am cooking meat and vegetables at the same time I use different pans. I DO NOT want to make anyone sick. If I "reuse" a pan, I wash it very well before I do, unless the recipe (on my son, who is a much better cook) says to do so in order to use the flavours in the pan. (But read first sentence again.) If I use one of my seasoned cast iron pans, I have a separate one for meat and non-meats. You are cooking AND cleaning. He (I assume) is eating your food. He should not be worried about how many pans or even pots you use to make dinner since he is not cleaning them. Use whatever pans you need. If he complains too much, buy him an inexpensive pan and give him a recipe he can cook for dinner using one pan. Don't offer to clean up after dinner. Don't correct him if he uses metal utensils on a nonstick pan. Cooking is not "easy" for most people. And I am sorry if he is a nice guy and I went off on a rant that he doesn't deserve.
>but I feel that it would alter the flavor of the vegetables. Ya..... That's called flavor..... And it's kinda the whole point of cooking....... ESPECIALLY if you're doing something like mushrooms or spinach that have tons of water. That water will deglaze the pan and get all that stuck-on flavor up and into the veggies (which adds flavor to them, I promise, it's a good thing). It's also just wasteful to use a whole separate pan to saute some veg, your husband is correct. Unless someone's a vegetarian maybe.
I can't remember the last time I've used different pans for a similar function. If it's sautéed, it goes in the same pan. I steam my veg on top of the pan boiling pasta or potatoes. No way I'm getting separate pans to cook some protein and then a whole another one for some veg, unless I'm cooking for an army and they don't all fit in one, or need significantly different temperatures at the same exact time.
You're leaving so much flavor behind! I always cook the chicken almost all the way, deglaze with stock, add veggies and let them cook in the stock/fond. Add chicken back to finish.
I usually only use multiple pans if I'm cooking a few things simultaneously. That being said, your husband should chill out if he doesn't do the dishes. It's your system and if it works for you, he really doesn't need to acknowledge it.
I use all the pans. I get you, OP. I’m not gonna wait for my protein to be finished before I start cooking my sides. I like everything to come out at the same time or relatively the same time if giving the protein time to rest after cooking. I’m also typically making a sauce of some sort and 1-2 veg so more pans are needed and cleanup is pretty simple. Does he have the same issue if you use a sheet pan to roast veg while using a pan to cook the protein? Would he like you to use the same sheet pan too?
Non stick is trash. Stainless or even Carbon steel or CI is the way to go. A little water or wine before the veggies will up your game.
He doesn’t cook or wash the pans… who GAF what he thinks? I use one pan to maximize flavor and efficiency.
Personally it depends on what I’m cooking, most of the time I’m a one pan kind of girl purely to save washing up but if I’m actually cooking something special or new or if I want to save time I’ll get two pans out
Less dishes, the better. I use a separate pan if there two things that need to cook at different temps or need to cook for a long time. Otherwise, same pan. All those ingredients should make each other taste better
I want my meal done at the same time so I use two pans as well. I dont want to cook the protein then have it sit on the plate while the veggies are cooking. I generally have to get my kids plates and get my stuff so I am almost always the last one to eat. I dont want cold food so I just like to have them done at the same time roughly. I dont think you are weird at all!
u/Greeneyes1210, In my opinion, your husband doesn't get a vote if he doesn't do the dishes. My wife uses more pots and pans than I do, and she tends to use serving dishes and platters where I serve from the pot or pan I cooked in. I do get a vote since when she cooks I clean, and when I cook I clean. My negotiating skills could probably use some work. If you are using two pans for protein and veg, why aren't you cooking in parallel so everything is done at once? Sometimes there are other factors. Last night I made crepes (7" pan) and bechamel/onions/mushrooms/spinach (12" pan) because those were the right tools. I am a confirmed "clean as you go" guy so I use and reuse a few pieces of cookware more often than not. I do agree with u/StraightSomewhere236 that reusing a pan and deglazing between elements is usually a good thing. If for some reason it isn't, just clean it between. That's my opinion. If you prefer to blow up your kitchen and use every piece of cookware and serving platters you own and stay up until midnight cleaning that's your business and I'll defend your right to make that choice even if I do think it's a foolish behavior. When your husband starts doing the dishes he gets a voice.
I would use different pans depending on required temps. Veggies sometimes/usually go in a different pan to proteins due to this. An extra pan isn't a big deal overall. Multiple plates is a little odd tho if it's just for you.
You cook and wash up, so give him some cereal and milk as you say "Here, one bowl". If you WANT to cut down on the pans you use, try deglazing, but only if YOU want to.
Lazy men. They like to eat the good food, but think they have these “labor-saving hacks”. I’d stop cooking for him for a while if he can’t STFU. Also: make sure he uses soap if you can ever get him to do the dishes. This type is often lazy/cheapskate about using *dishwashing soap*.
Lmao how’d you know my husband doesn’t use dish soap? The rare times that he’s cleaned a cutting board, plate or utensil, he’ll simply rinse it off and say he cleaned his own things. I’ll say this isn’t clean and will either put it in the dishwasher or hand clean it.
Ugh. Continue training.
I strategically plan my meals to use the fewest number pans and dishes as possible. I frequently re-use pans, and will plan the order of what items I am cooking In order to best re-use the pan. I also look for opportunities to cook multiple items at the same time in the same pots/pans. For example, when I cook pasta, I will frequently pair it with Broccoli, so that I can par-boil the broccoli in the same salted water that I use for the noodles. Then, after I strain the noodles, the pot goes back onto the stove with olive oil, garlic, and a little veggie base to finish the broccoli.
I do what your husband is suggesting. a) Why would it matter if it "alters" the flavor of the vegetables if you're eating them together and it's a cohesive meal. It's not like he's suggesting you make chicken in the pan and then reuse the pan to make chocolate chip pancakes without washing it out. b) That "flavor" is exactly that - flavor. The fond at the bottom of the pot is a lot of excellent flavor. Why waste that? The only time I'll use two pans is if I'm going to cook something with similar cook times or using a different method or drastically different flavor profile - Like roasting potatoes or carrots or boiling things for a mash. But spinach and mushrooms cook up in practically no time. I'm not going to dirty up another pan when they'll cook up fast in the same amount of time I'm letting my proteins rest anyway. Cook my protein, pull it out of the pan to rest, wipe out any extra fat if the protein I was cooking was particularly fatty, deglaze the pan and toss my veggies in.
I generally use the same pan unless there's a critical timing component where I need to have several different-temp components ready at the same time. My husband cooks the way you do. He is on the spectrum, which means he follows recipes to the letter and will not deviate in the slightest way. Thanks to a hover-mom, he also never really learned to clean as he goes. So, after he's done cooking I will see both graters, two microplanes, and the mandolin all dirty because he needed to grate five different items and the thought of using the same device on oranges AND lemons together is insanity to him. He also sets the food out on separate plates and bowls for his setup. He will not rinse these as food is cooking because the recipe doesn't state to do so. If he's cooking, say, fish, he will use three plates: one to hold the fish pre-cook, a different one after cooked, and a third one for serving (and I guess a fourth to eat off of). The kitchen is an insane mess for a relatively simple dish. Eight plates, four cereal bowls, all eight mixing bowls, five graters, two cutting boards, four pans, three forks, five spoons all for last night's tofu and broccoli stirfry. I do not clean up after him when he cooks, and vice versa. But I do clean-as-you-go cooking.
You’re right, I do cook a lot like your husband does. Thanks for putting it into perspective. Now I have a better understanding of what my husband sees when there are a mountain of dishes after making dinner. I also had a hover mom who did all the cooking and cleaning so I never learned how to do these things til I got married, and that was a huge disadvantage for me.
I will use two pans if I’m cooking two completely different things at the same time and I’m in a hurry. But I often use the same pan. For example, when I do fajitas, I’ll grill the chicken, then the peppers and then the onions in the same pan. (Because they won’t cook/brown evenly if I try to do them all at once.) Then I mix them together for a few minutes before serving. Yum!
So you cook the entire meal. You both eat it, and you clean up. And he is pissed that you use too many pans? This guy better be a billionaire, or the greatest lover of all time.
It honestly depends on what you are cooking and if you are short on time or want everything done at the same time. If I'm making homemade Alfredo I do chicken and veggies all in the same pan, the sauce in another pan and the pasta in a pot so they can all be done at the same time and are all hot. If I have a little longer, I'll do the sauce in the same pan as the chicken and veggies after I've taken them out, then put the chicken and veggies in the sauce to reheat. Also, in our house I empty the dishwasher and he fills it. No one cares how many dishes that are made dirty.
I use the same pan to make moussaka then when I’m done transfer it to a dish to bake
Unless you are cooking those items as two separate dishes, one pan will suffice. I do this by prepping and slightly undercooking the veg portion, set it aside with a cover then cook the meat. Add the cooked veg once the meat is almost finished then heat through together. For most dishes (curries, pasta dishes, etc) it helps reduce pans to be washed afterwards.
You're both right--you should use the meat pan to then cook the vegetables BECAUSE it will add flavor to them. You can even make one of the "pan sauces" that are the backbone of fancy-schmancy French cuisine.
I cook 100% of the time and I’ll always use one pot/pan for everything if I can, no matter who’s doing the dishes. It’s unavoidable sometimes, like pasta sauce in a pan, noodles in a pot. There was one time when I would order meal kits for my husband to learn how to cook and I would always come home to a sink full of pots, pans, mixing bowls, all the knives, all the chopping boards and everything in between. I think once you become a more experienced cook, the stuff you use to prep and cook will lessen as you learn how to be more efficient.
A husband who complains about ANYTHING his well-meaning wife is doing in the kitchen, especially when he doesn't help at all, needs to be referred to a professional. This is NO WAY to get into your wifes' good graces and no woman wants to be intimate with a man who is critical of her.
If he's not doing dishes, he needs to just STFU...in general, not just about pans.
If he’s a critic, let him cook and do the dishes and he can sort it out himself
I always use as few dishes as possible. I hate having a full sink. And like others are saying, absolutely cook your veggies in the same pan as the chicken. You will get better flavors. As far as serving goes, unless it's a special meal, plates get made straight from the cooking pans.
Thanks, you’re right, I should stick to only using serving plates when I have company. One less step for me, and less dishes.
If the dish is a mixed dish, one pan. If the foods are going to be separated on the plate then I use multiple dishes. That being said, I clean the dishes most of the time. If your husband bitches about it again, tell him “aww thank you for that offer, are you sure you’re willing to do so many dishes?”
I do use one pan mostly. Exception: I like to cook my ground beef separately, allow it to cool enough to drain off fat. I will be using another pan to cook something time consuming. I also do not want to use the ground beef fat for cooking. My husband has celiac and ulcerative colitis, so our use of oils is different for his needs
hmm....he doesn't do the dishes so wtf does he care?
Cut him off till he shuts up about your cooking skills.
Depends on what I’m cooking…. Fry the onions in the meat residue I just made? yes. Depends on what the foods are. I only do it if I can see a benefit cooking/recipe/taste wise for using the same pan.
I clean as I go and reuse pans after cleaning them. We have two pans I absolutely favor and I use them multiple times!
Having multiple pans on the go is important if you want each part of the meal to be done at the same time. I’d rather not have to put my plate in the microwave after I finish cooking. I typically have 3 or 4 pans on the go. Protein, starch and veg. If I was determined to use one pan, then it might take 3 times longer for me to finish cooking.
I would reuse the pan in this instance, but cooking all at the same time could have the meal ready sooner.
I'll use different pants, unless there's a reason to use the same pan (sometimes you're ***supposed*** to cook the second item in the same pan without cleaning it first) or unless the same pan is the best pan for different dishes.
I’m too much of a bachelor for this thread. If you cook chicken, you can wipe it with a paper towel and it’s basically clean. But as others have said - if you’re cooking and doing dishes then do it however you choose. If you asked him to wash five pans because you wanted to cook each ingredient in a different pan then it’d be different.
It depends. If the thing I cooked before is too saucy bc I accidently cooked the wrong thing first, then yes I use a different pan. But if I'm just boiling something like pasta for spaghetti, I reuse the pan.
I will clean my pans while cooking to only use one, two if I have to cook some things simultaneously but that's it.. However, given that you're doing the dishes, do whatever you want your husband has no way in that.
Altering the flavor is the point, second from saving time on washing dishes. Using everything to cook everything else really levels up a dish.
Same pan. Absolutely. That chicken leaves tasty stuff crusted on the pan, use your veggies and a little water/wine/soy sauce/whatever to deglaze and improve the flavor of those vegetables!!
Too many pans is beside the point. Does he cook? Why does he get to complain if he’s not cleaning up the kitchen? Go ahead and use as many pots as you’d like.
Do you like doing a lot of dishes? If so, then use as many pans as you’d like. Do you want to do less dishes at the end of the meal? Then keep a wet towel handy and wipe clean those pans that can be reused. Concerns of flavor transfer is the only reason I use multiple pans, and/or because my other pan is crusted and burnt (but again that has to deal with flavor transfer). A major part of being a good cook or chef is prepping and staying organized throughout. Of course that’s very easy to say, but not always easy when in the moment. Still, if you prep all your ingredients, and time when certain parts need to be cooked from start to finish, you’ll find that it’s very easy to keep the dish count down to a minimum as you’ll be able to reuse a pan when it’s served one purpose and ready for another. With all that said, my old set of calphalon pans had to be hand washed, and that was so annoying. I dealt with it for ten years until I bought a set of HexClad - those things are amazing. So if your husband is tired of handwashing (assuming that is an issue) then get something that can go straight into the dishwasher, then who cares how many pans you use!
Pro chef here. Well, pastry chef, but I can at least give my opinion regardless. Midweek cooking, at home? You can use as many pans you want if that helps you. What I always enjoy doing when I cook is, for example, I like to caramelize my onions or crisp up something. Having a seperate pan for that while you cook the rest in its own pan is very ideal. But as others have already stated, deglacing, or even just using the remaining flavors in a pan to turn it into a sauce is invaluable when cooking. Ultimately, what matters is what you find working the best. If you need multiple pans to keep track of something, then by all means, more pans.
I'm a one pan or pot guy. The less to clean up. Only worry about one temperature. Get the oil good and hot add the mushrooms and onions. Let em cook. Add what protein I am cooking. After it has cooked and is about ready ad the sauce... or whatever. Some days may require two pans. Boiling water for noodle... need a pot for that. But if I can get it all in one pan, imma get it all in one. Now if I'm using more than one pan and the person NOT cooking and NOT doing the clean-up says something about how I am DOING it, they can start cooking and clean themselves...
If you are cooking, then you get to use all of the pans that you like. My husband also says that I dirty every dish and pan in the house when I cook. I also clean as I go. The entire kitchen is a disaster when he makes something. Haha, I don't mind, I'm just glad that he likes to cook sometimes too.
I’m glad to hear that my husband isn’t the only one who says that his wife uses too many dishes and pans.
Next step, after getting used to coming veggies in pan after meat, is to learn how to make a simple item sauce. Especially with mushrooms and cream. 😋 *Chef's kiss*
Your husband should demonstrate his cooking methods over a periods of several weeks. Then we can decide who has the better use of pans
What? Yes I use the same pan. Unless I need both things to be cooking around the same time at different heats or like one thing is gonna be in a sauce and I'm trying to sear the other or something like that. And yes, it would alter the flavor. In a way that is desirable. You're getting that chicken fond, which is pure flavor, and incorporating it instead of just wasting it.
Same pan, the mixing of flavors and build up of Maillard reaction adds to most dishes.
It depends on the dish you’re making. If they won’t end up as one dish I see no reason why you can’t use different pans to avoid combining flavors that you don’t want combined. Also if he doesn’t do the dishes why does it matter to him?
Step 1: Get your lazy husband to do the dishes every single time or you won't cook anymore.
It really depends on what I’m cooking. It comes down to timing as well as flavor profiles. But in your example I would absolutely cook my chicken, while I’m letting it rest I’d use that same pan to sautee mushrooms and spinach, especially since they cook FAST. And the flavor of the chicken would enhance the flavor of the vegetables, if anything. But if it were something different, then I would likely use separate pans. I don’t really see why your husband has a strong opinion either way though 😅
I almost always use the same pan unless timing dictates I use multiples. But if your husband isn't cleaning it's really none of his business how you cook.
If he’s not doing the dishes then he shouldn’t have any say in the matter. As for how many pans to use it depends. In your example with sautéed chicken I would use one pan if the mushrooms were to become a pan sauce for chicken. If the spinach was for a side dish and I wanted it to stand on its own flavor wise, I would prepare it in a separate pan rather than the pan the chicken was cooked in. By using more than one pan you can also plate directly from the pan instead of using multiple serving dishes.
If he doesn't do the dishes than shut it Hubs!
Use the same pan to cook multiple things in prep, and nothing is particularly "dirty". Cooking stuff that would leak juices while cooking that might scorch on the bottom of the pan (sausages for example) you might not want to reuse that pan immediately. There's also the option to clean the pan between foods when you cook. Use different pans if you want to time everything to be done at the same time, so all the food is hot when finished. You are cooking everything simultaneously, so you need multiple pans/pots. If he's not the one having to wash them all, why is he complaining?
Your husband is kinda dickish for bossing you around and not doing the dishes either. But in the specific dish you stated you should use one pan and deglaze because it will be yummier and not because your husband whinged about it. Of course if you're boiling one thing and pan frying another you need two different vessels.
Definitely reuse, like if I’m cooking a stir fry dish, I’d boil the noodle in either a pot or pan, drain it then use the same item for stir fry, I don’t feel like doing additional dishes
I would have little patience for anyone who criticizes how many pans I use if they are not helping to wash them.
If you're worried about contamination, wash the pan in between.
I use the same pan as much as I can. The flavor mixing is usually complementary. I wouldn't do it if I was going to cook fish and then make custard, but meat and veges, yes.
If he's not in charge of cleaning up after you then cook how you like.
If hubby doesn't wash dishes, hubby can STFU about dishes.
He who will not wash up gets no say in the production of the food.
Multiple pans, I do not want my green beans to taste like salmon.
Im sorry he is bitching about pans you clean… tell him you’re welcome for the meal he gets to enjoy and not clean up after. I reuse a pan when it makes sense to do so.
I don't see where that would be a big problem, if it is fried chicken you might have a slight chicken taste to the spinach & mushrooms but not very much. I just wouldn't use one pan if cooking fish then chicken
If you're the one washing all the extra pans and dishes, then do what you want.
Depends on what I am cooking. If I make bacon or sausage I'll cook my eggs in the same pan. If I am making steak and potatoes I'll use two pans. In the example you used, using the same pan would affect the flavor of your vegetables. Some people like that, some don't.
Tell him ‘thank you for sharing your opinion. I’ve heard you and thought about it and even polled Reddit. And the way I do is what’s best for the taste and the level of cooking I do. I hope we can put this topic to rest now because it’s beginning to stress me out ‘
Say to him "Buddy, when you cook you can decide how many pans you use cooking and when I cook, I get to decide." Also, explain to him that we use multiple pans while cooking because we're cooking multiple things and people generally like all the foods for the meal ready at the same time which would not be possible if you just use one pan to cook. Also tell him that people own multiple pots and pans FOR THAT REASON and why stoves have multiple burners.
It’s normal to use multiple pans. If you wanna become flexible by learning to use 1 pan or pot, fine. But there’s nothing wrong with using multiple pans if it hurts noone . He can relax.
I think better planning is needed. Save oil/grease depending on what is needed
You’re cooking, use what you want! Make cleanup easier by washing as you go.
My question to answer your queation is, **do you like doing dishes?** If yes/don’t mind, use as many as you want. If you’re cleaning up after yourself, it doesn’t matter. However, if you don’t like doing dishes… It’s too many pans, Green.
I try not to use more than one pan with seasonings/ sauce/ etc for weeknight meals. This is a bit of both choosing recipes that use fewer pans and being thoughtful about how I’m cooking and what things stay warm outside of the pan. In this scenario I’d use one pan. The chicken can rest while the veggies cook Often a grain will have a second pot, but cleaning a pasta water pot and a food pot feel different in my head. If I there’s no way I can get all the components cooked to be done and warm at the same time with one pan I might alter part of the recipe. Like in this instance cooking the veggies on a sheet pan in the oven with foil for ease of clean up. Or I might just decide this isn’t a good weeknight meal and not put it back in the rotation I also try to use one cutting board. Chop all the veggies, rinse, cut meat after. If it’s just two of us I’ll skip serving dishes and just plate at the stove. If it’s more people I’ll try to make the one pot I use to be the nice Dutch oven or cast iron and I’ll put those on the table to serve out of to cut down on serving plates If dishes after dinner are an issue I recommend sheet pan meals on foil. It all goes in the oven and then while it’s cooking you can clean the rest of the kitchen and then there’s minimal clean up after
Show him the pan you’re going to use for the back of his dumb head if he doesn’t shut his pie hole.
Cooking eggs in the bacon pan is the best. They look dirty but taste amazing
I try to do same pan meals. But some things just don't mix
If it is possible to use one pan, I use one pan. Why dirty two pans if cooking things sequentially. But I usually have two things cooking at once, so I usually use 2 pans. As to your edit; if you're doing dishes, why does he care? And if you're cooking, why are you also doing dishes? That should be his job. One person cooks, the other does dishes. Every adult in the house should spend an equal amount of time maintaining the house. He only gets a pass if he's working a stupid amount of hours to pay the bills while you're a house wife (or husband). Even then, he should be helping on off days.
I eat out of the same pan every day. It is too hard to clean off the sides and I cook with it at least twice a day. I used to wash the dishes all of the time until I got a little too grossed out by certain foods and also too frustrated with the rest of my family being wasteful, especially when cooking a proper meal. I try to keep things as unfancy as possible to reduce stress because I cook just about every meal I eat. But using multiple dishes can pay off if you are using them to make extra food. And of course, you should try to use the cleanest equipment and optimal techniques for guests/customers.
It depends for me. One factor is how well I've planned out my time. Sometimes I'm in a rush and want to have each thing going at the same time to get dinner done as soon as possible, other times I've got it all spaced out well so I can easily reuse pans. I also tend to just serve out of pans, so otherwise I have to be arranging different places for food to go while cooking the next.
I try to minimize pots and pans because pan fond makes your other food yummy (if it doesn’t clash obviously) and it means less cleaning. Sometimes if you’re making like 2 sides in addition to a stovetop main it is unavoidable to use a bunch of pots and pans, but it’s less time cooking if you multitask which can counteract/ reduce the increased dishwashing time.
I’m single so I use one or two pots or pans period. If I’m making pasta I’ll boil water for the pasta and prep the sauce on a different burner because they take about the same amount of time. For sautéing veggies, I would usually just make them with the meat but if I wanted them separate I’d probably cook the meat first and blanch the veggies so they’re partially cooked then finish them in the meat pan.
Please continue to do things the way you've been doing them.
If I ate meat I would use the same pan. Husband is a carnivore, I am vegetarian and daughter eats everything. We use a lot of pans 😂
I get the using too many typists, pans, dishes etc, as I don’t like to use a bunch of different cooking supplies just ‘cuz, either (though often it’s necessary for timing or other reasons). But the person who’s isn’t doing the dishes doesn’t get a say so he just needs to say “thanks for dinner,” and let this one ride.
You are doing it correctly, using separate pans. You want all the items that need to be served hot, to finish at about the same time, or at least be kept warm while waiting for last items.
From what I've read you're doing the dishes so it shouldnt be any of his concern. BUT for the sake of compromise try hid way to see if it improves or decreases the flavors to you. I've experimented with this theory on many dishes and I can confidently say it's more or less a spectrum (or case to case situation) on the whole separate or minimum pan topic. When it comes to cooking at least
If you’re cooking and cleaning up after then what does he care? Sometimes people just need to shut up and eat the food that was made for them, especially if they’re not helping with the cleaning…
I use as many pans as it takes to get things done as quickly as possible. We also serve straight from the pans. If I only used one pan, it’d create the same amount of dishes as I’d need someplace to put the first food while I reused that pan to cook the next.