How to stop diced potatoes sticking?

WaterPixie said:
Also what do YOU use to boil pasta in? Wouldn't think you need something expensive like all clad, nor that it would make any difference for pasta and rice?
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I know your question wasn't aimed at me but until 8 years ago I lived in the UK as well. And honestly I don't think location matters for the answer to the question.

It isn't a case of what does pasta need to be boiled in. It is often a case of what is it that you have that you can boil water in.

Personally I have always used heavy metal based steel pans. After our move to Australia we use the Scanpan chefs pan (lid included) we already had and Ikea 365 range. My preference are the skillets from Scandia. My oldest one is coated, the newer one heats up more quickly (ours both have glass lids so you can see through which I find useful).

The Ikea 365 range does the job, but what I like about the Scanpan range are that the handles are short which means I can transfer the pans from the cooker to the oven directly.
 
JAS_OH1 said:
Like I wrote, my 2 All Clad pans are sauté pans and I've had them probably 10 years or more. They still work great--no issues with the non-stick whatsoever. I paid $20 for them on sale, I don't find that terribly expensive.
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A lot cheaper than our Scanpan chefs saute pan which was £99 13 years ago.
 
WaterPixie said:
What do you make bulky dishes like chilli prawn spaghetti in? It needs to be deep, else lots overflows a pan like the one I have. I watch a girl who makes YouTube videos, cooking isn't the target of her videos, and she's uses a deep tefaĺ non stick for that.
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I've never made nor eaten chili prawn spaghetti and have never even heard of it. I make soups and stews either in my extra large slow cooker or in my large enameled Dutch oven.

I'm not familiar with Tefal.
 
Tefal is a French brand, generally teflon coated. I have 2 stainless steel ones, but that is not what they are known for.
In NE Europe, tefal is more or less synonomous with non stick..

Anyway for boiling pasta, potatoes and whatever, basically any pot will do.
Water won't stick

For sauteing and frying it's a bit more important.
It's your choice.
Go non-stick, or cast iron, or carbon steel or stainless. All have pro's and cons and different price tags

For your example of chili prawn spaghetti (which I have never made or eaten), you need a pot to boil the pasta.
You'll need something to prepare the chili prawn, and that pan can be used to assemble the final dish. I would probably use my carbon steel wok, but there are plenty other options
 
badjak said:
Tefal is a French brand, generally teflon coated. I have 2 stainless steel ones, but that is not what they are known for.
In NE Europe, tefal is more or less synonomous with non stick..

Anyway for boiling pasta, potatoes and whatever, basically any pot will do.
Water won't stick

For sauteing and frying it's a bit more important.
It's your choice.
Go non-stick, or cast iron, or carbon steel or stainless. All have pro's and cons and different price tags

For your example of chili prawn spaghetti (which I have never made or eaten), you need a pot to boil the pasta.
You'll need something to prepare the chili prawn, and that pan can be used to assemble the final dish. I would probably use my carbon steel wok, but there are plenty other options
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The single pan you're describing is exactly what I have from Scanpan. It's a deep, but lidded stock pan that can also be used as a frying/saute pan to start off with. I typically made casseroles, stews, rice based or pasta based dishes in it without the need to change pans. My OH makes his frittata in it. It is pretty much my frying pan as well, though I have a griddle and a tawa for when I make pancakes, pikelets or dosa. I could at a push use it for those, but I like the ease of the griddle (I inherited) and tawa (which was very cheap).

And the other one...

And the other one...


Ready to be turned over!

Ready to be turned over!


Potatoes in

Potatoes in


Lids on and cooking

Lids on and cooking


My preference is the older one with the black iron compared to the stainless steel version of it but it is excellent.
 
Hey…I’m frying potatoes today:

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That’s about 3 tablespoons or so of mixed fat - 2 tablespoons of grapeseed oil and 1 tablespoon of bacon grease. That’s a 12-inch cast iron skillet, set over medium-high heat until the fats are shimmering.


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There’re my potatoes, with some bell pepper, rinsed twice, patted dry, and seasoned with a little generic seasoned salt blend.



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Into the skillet, then covered, and left untouched for 7-8 minutes.



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Uncovered, and the potatoes are starting to brown nicely, with no sticking whatsoever.

View: https://youtube.com/shorts/H3c9mcf62Fs?si=eQ0quv52D7oUU6Mo


Just after that, out of the skillet and drained on paper towels. I’d happily eat these right now, but they’re for later. I’ll give them a quick warm-up in the air fryer later tonight.
 
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