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Confessions of a Culinary Student: Quick Pan-Cleaning Trick


Curious about cooking? High-pressure culinary school requires a lot of time and money. We asked present and former culinary students for their No. 1 “ah-ha!” moment or takeaway from class so you can benefit from what they learned — without enrolling.

Culinary Student: Jenny Bierman, Culinary Producer, Food Network Kitchens
School: Institute of Culinary Education, 2009

Confession: Scraping pans with burned food was such a pain — until I realized if I just added water to the bottom of the pan while it was still hot on the stove, I could then use a spatula or a paper towel and tongs to clean it immediately. It makes cleaning quick and easy, and it is just like deglazing your pan for a sauce!

For more on the high-pressure ups and downs of culinary school, tune in to The Freshman Class every Monday at 10:30pm ET.

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Top 3 Essential Tools for Cooking During Colder Months

One of the aspects of cooking that I love the most is that the seasons always seem to breathe new life into my kitchen every couple of months. As much as I love being inspired by the fruits and veggies that pop up in the spring and summer months, I have a serious soft spot for home cooking in the fall and winter months. I tend to hibernate a bit this time of year and find that cooking a hearty meal in my kitchen makes me happiest. These are a few essential tools that I find myself reaching for regularly throughout the winter.

1. Dutch Oven

I love my Dutch Oven so much that I never put it away. It happily rests on top of my stove all winter because I think it looks pretty and it’s a good reminder that something in my refrigerator is begging to be braised. Everyone should own one of these lovely pots. It’s worth it’s weight in gold.

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