The frying pan is one of the most used tools in the kitchen, yet many home cooks fail to use it correctly, which can end up sabotaging their cooking.
According to a YouGov survey, 28% of people of all ages consider themselves neither good nor bad at cooking, suggesting a general lack of confidence in the kitchen. Among younger Brits, this is more common, with nearly one in five (19%) admitting they are bad at cooking.
Mimi Morley, Senior Recipe Development Manager at food box delivery service HelloFresh, warns that simple, avoidable mistakes are costing people the quality they want from their summer cooking.
She says, “Frying pan cooking is perfect for summer because it’s quick and easy to create bold, delicious recipes without heating up the whole kitchen. You don’t need to spend a fortune, but a good frying pan makes all the difference as cheap ones typically won’t last and can either burn your food or struggle to heat it evenly.”
“Mistakes happen,” she emphasises. “It’s important to understand why. Many assume that if their food doesn’t burn or appear overcooked, then the ingredients weren’t fresh enough or the seasoning wasn’t balanced, but often the real issue is how we use our equipment.”
To help you get more out of your pan this summer, Mimi shares three practical tips to level up your frying pan game and avoid the most flavour-killing mistakes:
You’re Treating All Food the Same
When it comes to using a frying pan, there’s not a one-size-fits-all approach. Mimi explains, “If you’re sweating onions or carrots and want them to cook slowly and gently, you should use a medium heat. This helps bring out their natural sweetness without risking burning or overcooking.”
She continues, “But if you want to add colour and texture to your food, like getting a golden crust on chicken or sautéed peppers, don’t be afraid to use a higher heat. A common mistake is not allowing the oil to heat up properly first which means your food won’t sear correctly and can end up soggy.”
Top Tip: Hold your hand a few inches above the pan. If you feel little to no heat, it’s too cold for searing. The oil should look shimmery but not bubbling or smoking. If you’re looking to gently sauté, the oil should glide smoothly when you tilt the pan rather than pooling together.
You’re Using Olive Oil for Everything
Yes, it’s healthy. Yes, it tastes great. But olive oil has a lower smoke point, and for everyday staples like stir-fried chicken, pan-fried salmon fillets, or crispy bacon, it’s a no-go.
“Olive oil has a low smoke point, and starts to taste bitter if it gets too hot,” says Mimi. “That also affects the texture of your food. So anything that needs quick searing or high heat, like frying chicken or crisping bacon, is better cooked in an oil with higher smoke point.”
That said, extra virgin olive oil still has its place in summer cooking as long as you know how to use it properly.
Mimi points out, “It all comes down to what you’re cooking and how hot the pan is. If you’re slowly softening onions, gently cooking garlic, or lightly sautéing vegetables, olive oil can actually bring out depth and richness.”
Top Tip: If you’re going for colour, crispiness or fast cooking, such as frying prawns, searing meat or frying eggs, it’s better to choose a neutral oil like rapeseed or sunflower.
You’re Stirring Ingredients Too Often
According to Mimi, one of the most overlooked techniques is letting food properly brown in the pan.
She explains, “People often worry when they see the first bit of colour, but that is not burning; it’s flavour. When you let food sit in the pan and develop a golden crust, it adds a rich, nutty taste that can make a simple dish something special.”
“If the edges are browning too fast or the pan starts to dry out quickly, it’s a sign the heat is too high. Lower the heat slightly or add a small splash of oil to slow things down before it begins burning.” Mimi adds.
Top Tip: Pat down your meat, fish or veg with kitchen roll before frying. Excess moisture causes steaming, which stops browning and leads to pale, soggy results.
