12-Inch Skillet / Non-Stick Cooking Chart

1.5 lbs ground chuck browned and simmered with scratch spices

1 lb raw peeled shrimp seared in foaming butter and garlic

1 lb lean ground turkey (93/7) simmered in tangy tomato glaze

Chilled day-old cooked rice with eggs and peas

1-inch sliced sweet or hot Italian sausage links with sliced peppers

10-inch flour tortillas stuffed with seasoned black beans, corn, and cheese

⅓-cup ladles of standard buttermilk pancake batter (2 c flour, 2 c buttermilk, 2 eggs, leaveners) onto a nonstick or well-seasoned skillet with a light film of butter

¾-inch slices of day-old brioche or challah, dipped 20 seconds per side in a 4-egg custard (1 c whole milk, ¼ c cream, 2 tbsp sugar, vanilla), cooked in a butter-filmed nonstick skillet

Large "dry" (untreated) sea scallops, side muscle removed, patted bone-dry on paper towel for a full minute per side before searing

1-inch-thick sushi-grade (previously frozen per FDA parasite standard) ahi tuna steaks, patted dry, rubbed with a thin film of neutral oil, salted just before searing

3-oz crab cakes formed loose (crab, minimal binder — 1 egg + 2 tbsp mayo + ¼ cup panko per 1 lb crab, Old Bay), chilled 30 minutes before pan-frying in a nonstick or well-seasoned skillet

1 lb shredded russet potatoes, squeezed dry in a clean towel until the water runs clear, pressed into a single layer in a nonstick or well-seasoned skillet with 2 tbsp neutral oil + 1 tbsp butter

1 lb flank steak sliced ¼-inch across the grain, marinated 20 min in soy + cornstarch; broccoli florets blanched 90 seconds; stir-fried in batches in a ripping-hot stainless or carbon-steel skillet

1 lb sirloin cut into 1-inch cubes, patted dry, salted 20 min ahead; 1 lb baby potatoes halved and parboiled 8 min, then hard-seared in a ripping-hot stainless skillet ahead of the beef

1 lb cremini or button mushrooms, halved or quartered depending on size, cooked in a single uncrowded layer in a stainless skillet with 1 tbsp neutral oil, garlic and butter added in the final 60 seconds

8 oz boneless skinless chicken breast, pounded to an even 1/2-inch thickness between parchment sheets, seasoned with kosher salt and black pepper, seared in 1 tbsp neutral oil in a 12-inch heavy skillet

10–12 oz bone-in ribeye or center-cut pork chop, 1 inch thick, patted dry, seasoned with kosher salt and black pepper, seared in 1 tbsp high-smoke oil in a heavy skillet; finished with 2 tbsp unsalted butter, crushed garlic, and fresh thyme

6 oz individual salmon fillet, skin-on and descaled, moisture thoroughly blotted from skin with paper towels, seasoned with fine sea salt, seared skin-side down in 1 tbsp avocado oil in a heavy skillet

1–1.5 lb skirt steak, trimmed of thick exterior silver skin, sliced into manageable 6-inch lengths, heavily seasoned with coarse kosher salt and black pepper, seared in 1 tbsp high-smoke oil in screaming-hot heavy skillet

2 slices sturdy artisanal sourdough bread, outer sides spread with 1 tbsp softened salted butter or mayonnaise, filled with 3 oz sliced sharp cheddar and gruyere, cooked in a cold-to-medium-low skillet

Two 6 oz chicken breasts sliced horizontally and pounded to 1/4-inch cutlets, dredged in seasoned flour, egg wash, and Italian seasoned breadcrumbs with parmesan, shallow fried in 1/4-inch neutral oil in a 12-inch skillet

2 large fresh grade-A eggs, cracked into separate small ramekins, slid into 1 tbsp melted bubbling unsalted butter in a preheated 8-inch nonstick or seasoned skillet

1 lb shelf-stable potato gnocchi (uncooked, dry from package — do not boil first), tossed in 2 tbsp melted butter and 1 tbsp olive oil in a wide 12-inch nonstick or cast iron skillet in a single uncrowded layer

1.5 lb boneless skinless chicken breast cut into 1-inch pieces, seared in 2 tbsp butter + 1 tbsp olive oil in a 12-inch straight-sided skillet (or 3.5-qt sauté pan) for 5–6 mins until 165°F; removed to a plate; then 8 oz dried fettuccine broken in half, 3 cups chicken broth, 1.5 cups heavy cream, 4 minced garlic cloves added to the same skillet

4 boneless skinless chicken breasts (6–7 oz each), pounded to even 3/4-inch thickness, seasoned with salt/pepper and dredged lightly in flour; seared in 2 tbsp olive oil + 1 tbsp butter in a 12-inch stainless or cast-iron skillet, then finished in a sauce of 1 cup heavy cream, 1/2 cup chicken broth, 1/2 cup grated parmesan, 1/3 cup chopped oil-packed sun-dried tomatoes, 1 tsp red pepper flakes, and fresh basil

Batter portioned in scant 1/4-cup scoops into a preheated nonstick or seasoned cast-iron 12-inch skillet lightly greased with 1/2 tsp neutral oil (wiped nearly dry with paper towel); cooked in batches of 3–4 pancakes to avoid crowding

4 boneless skinless chicken breasts (6–7 oz each), butterflied and pounded to 1/2-inch, seasoned with salt/pepper/garlic powder/dried oregano; seared in 2 tbsp olive oil in a 12-inch oven-safe skillet, then simmered with 2 cups marinara, topped with 8 oz shredded low-moisture mozzarella and 1/2 cup grated parmesan, covered with a lid to melt the cheese on the stovetop (no oven step)

Two 1-inch thick boneless center-cut pork chops (7–8 oz each), brined 30 mins in 1 quart water + 1/4 cup kosher salt + 2 tbsp brown sugar, patted bone-dry, seasoned with fresh cracked pepper; seared in 1 tbsp neutral oil + 1 tbsp butter in a 12-inch stainless or cast-iron skillet, basted with butter/garlic/thyme for the last 90 seconds

1 lb ground beef (80/20 chuck for tacos, 85/15 for chili base, 90/10 for lean applications), broken into 1-inch chunks in a preheated dry 12-inch stainless or cast-iron skillet (no added oil — beef fat renders quickly)

4 boneless skinless chicken breasts butterflied and pounded to 1/4-inch cutlets (8 pieces total), seasoned with salt/pepper, dredged lightly in flour and shaken off; sautéed in 2 tbsp olive oil + 2 tbsp butter in a 12-inch stainless skillet in 2 batches; finished with 1/2 cup dry white wine, 1/2 cup chicken broth, 1/4 cup fresh lemon juice, 3 tbsp capers, and 3 tbsp cold butter swirled off-heat

4 boneless skinless chicken breasts butterflied and pounded to 1/2-inch (8 cutlets), seasoned and dredged lightly in flour; seared in 2 tbsp olive oil + 2 tbsp butter in a 12-inch stainless skillet in 2 batches; sauce built in the same pan with 10 oz sliced cremini or baby bella mushrooms, 3 minced garlic cloves, 3/4 cup dry Marsala wine (never sweet), 3/4 cup chicken broth, 1/2 cup heavy cream, and 2 tbsp cold butter to finish

6 oz boneless, skinless chicken thighs, trimmed flat, patted dry, cooked in 1 tbsp oil in skillet

16/20 count raw jumbo shrimp, peeled and deveined, patted dry, cooked in olive oil and butter

7-8 oz boneless, skinless breast, pounded to uniform 3/4-inch, seasoned with salt and pepper

6 oz skin-on salmon fillet, patted dry, cooked in 1 tbsp hot oil over medium-high heat

1-inch thick bone-in pork chops, seasoned, seared in butter and oil over medium-high heat

Fresh chicken drumsticks, browned on all sides in skillet, braised with 1/4 cup broth under tight lid

Raw chicken tenderloins, seasoned, cooked in 1 tbsp olive oil in hot nonstick or stainless skillet

Pork tenderloin sliced into 1-inch thick medallions, seasoned and seared in butter and oil

1.25 lb whole pork tenderloin, trimmed, browned on 4 sides in skillet then finished covered over low heat

6 oz Pacific cod or haddock fillet, patted dry, dredged in seasoned flour, seared in foaming butter

Fresh skinless tilapia fillets, seasoned with lemon pepper, cooked in 1 tbsp butter in nonstick skillet

1/3 lb fresh 80/20 beef burger patties, cooked in heavy skillet over medium-high heat

Frozen beef burger patties, placed directly into preheated skillet with 1 tsp oil over medium heat

1.5-inch beef and pork meatballs, rolled in 2 tbsp olive oil in skillet over medium heat

Top sirloin cut into 1-inch cubes, dried on paper towels, seared in screaming-hot butter and oil

Flank or skirt steak sliced thin against the grain (1/4-inch strips), tossed in fajita seasoning and oil

Thick 1/3 lb ground chuck patties, seasoned with kosher salt and pepper, cooked in medium-high skillet

Raw pork Italian sausage links, started with 1/4 cup water in covered skillet, browned in rendered fat

Raw German bratwurst, braised in 1/2 cup beer and sliced onions, then browned in butter

All-beef hot dogs, shallow scored, rolled in a hot skillet with 1 tbsp butter over medium heat

Thick-cut bacon slices placed in a cold nonstick or stainless skillet, heated over medium-low

Fresh asparagus trimmed of woody ends, sautéed in 1 tbsp olive oil and minced garlic

Fresh bite-sized broccoli florets, seared in olive oil over medium-high, steam-finished with water

Fresh green beans trimmed, blistered in olive oil and garlic over medium-high heat

Cremini mushrooms, sliced 1/4-inch thick, cooked in butter and oil in an uncrowded skillet

Baby Yukon Golds halved, placed cut-side down in 2 tbsp olive oil, cooked covered then uncovered

Sweet potatoes diced into 1/2-inch cubes, cooked in butter and olive oil over medium heat

Thick slices of Italian bread or baguette, spread generously with garlic herb butter, toasted in skillet

2 bone-in skin-on chicken thighs, seasoned, seared skin-down in stainless or nonstick skillet with lid finish

Sliced chicken breast strips, bell peppers, and red onions sautéed in olive oil with fajita spices

Pork tenderloin cut into 1-inch thick rounds, gently flattened, seasoned with sea salt and cracked pepper

1.25-inch thick rib pork chop, dried and seasoned, seared in heavy skillet with foaming garlic butter

1.5-inch thick bone-in pork chop, seasoned with smoked sea salt and brown sugar, pan-seared in buttered skillet

Whole 1.25 lb pork tenderloin, cut into 1-inch medallions for rapid skillet searing in garlic butter

1.25-inch thick boneless NY strip steak, dried, seasoned with kosher salt, seared in heavy skillet with butter

1.5-inch thick center cut boneless New York strip steak, seasoned with sea salt, seared with frequent flips

1.25-inch boneless NY strip steak, salt-brined, seared in preheated stainless steel skillet with avocado oil

1.5-inch thick USDA Choice boneless ribeye (16 oz), dried, seasoned, seared in heavy skillet with foaming butter

2-inch thick bone-in cowboy ribeye preheated in oven to 115°F, seared in smoking hot skillet with beef tallow

1.5-inch thick T-bone steak, seasoned with coarse salt, seared in large 12-inch stainless or cast skillet

1.5 lb skirt steak cut into portions, marinated with lime and garlic, seared hot and fast in skillet

1.5-inch fresh meatballs (60/40 beef and pork blend), pan-seared in 2 tbsp olive oil over medium heat

Two 2.5 oz chilled 80/20 ground chuck balls, smashed flat into smoking preheated skillet with spatula press

2.5 oz 80/20 ground beef balls smashed ultra-thin in hot heavy skillet, topped with American cheese

Crumbled breakfast sausage and 1/2-inch diced potatoes fried in skillet, finished with 2 eggs cracked on top

12 oz sliced smoked kielbasa coins and diced Yukon gold potatoes sautéed with onions in butter

1.5 lb raw chicken wings (split flats and drums), patted dry, pan-fried in 1/4 inch of oil in deep skillet

Bone-in skin-on split chicken breast half (10–12 oz), seasoned, seared skin-down and simmered covered in broth

6 oz skin-on center cut salmon fillet, skin dried and seasoned, seared in nonstick or stainless skillet with oil

Two 5 oz skinless salmon fillets and fresh trimmed green beans sautéed together in garlic butter pan

1 lb peeled & deveined raw shrimp (21/25 count), dried with paper towels, seasoned with sea salt and garlic

1 lb raw shrimp tossed in melted butter and heavy Cajun blackened seasoning in preheated skillet

1 lb jumbo easy-peel split shell-on shrimp, tossed with olive oil, lemon juice, and coarse salt in hot pan

Skewered jumbo raw shrimp brushed with garlic herb butter, seared flat in 12-inch skillet

1 lb wild dry-pack sea scallops, side muscle removed, patted bone-dry, seasoned immediately before searing

6 oz skinless mahi-mahi fillet, dried with paper towels, seasoned with lemon pepper in preheated skillet

1-inch thick Pacific or Atlantic cod fillet, seasoned with paprika and salt, seared in butter and olive oil

Fresh cod fillet portion (6 oz, 1-inch thick), patted dry, pan-basted with lemon garlic butter

Fresh asparagus spears, woody ends snapped, sautéed in 1 tbsp butter and sea salt over medium-high flame

Thick fresh asparagus stalks (1/2-inch diameter), roll-seared in hot olive oil with lemon zest

Medium fresh asparagus spears, trimmed, pan-roasted in extra virgin olive oil and minced garlic

Fresh asparagus spears tossed in olive oil, sea salt, and black pepper, seared in preheated skillet

Fresh cauliflower florets cut with flat faces, seared in olive oil with garlic and smoked paprika

1.5-inch flat-sided cauliflower florets, pan-roasted in butter and oil with turmeric and cumin

Raw broccoli florets with flat-cut stems, seared in smoking oil, water-splashed and covered to steam

1/2-inch thick zucchini half-moons, sautéed in olive oil over high heat with garlic and oregano

1/2-inch round zucchini slices, seared in hot olive oil, seasoned with Italian herbs and coarse salt

Whole portobello mushroom caps (stems removed, gills scraped), pan-seared in butter and balsamic glaze

1-inch thick cabbage steak (core intact), seared in butter and bacon fat in heavy skillet with lid finish

Regular-cut cured pork bacon strips laid flat in cold skillet, cooked over medium-low heat

Thick-cut hardwood smoked bacon slices (1/8-inch thick), cooked flat over medium-low stovetop heat

Thick-cut smoked bacon strips arranged in cold stainless or nonstick skillet over medium-low heat