One of the most important (and sometimes ignored) aspects of becoming a skilled cook is learning to control heat and cook at high temperatures. While some people appear to be born with a natural sense of temperature management, others aren’t fortunate.
You’ll need high-quality pans if you want to make high-heat cooking simple. You can choose from aluminum, stainless steel, or ceramic, but each has its own set of advantages and disadvantages. Although stainless steel is dishwasher safe, it is not the best heat conductor. A super-conductive base works well with stainless steel. Carbon-steel pans conduct more heat, but they’re a little heavier and need to be seasoned regularly.
