Cooking on a Stove: 10 Methods and Tips to Know

Key Takeaways

• Mastering different stovetop methods can help you cook more confidently and get consistent results.

• Preheating your pan and prepping ingredients ahead of time makes the entire cooking process smoother.

• The right burner size ensures even heat distribution, better energy use, and more reliable cooking results.

At Caraway , we believe great meals start with mindful cooking, and that begins right on your stovetop. The right techniques can mean the difference between a perfectly seared salmon and one that sticks, between vegetables that are bright and crisp or limp and overcooked.

Just as important is the cookware you use. Non-toxic, naturally slick surfaces help you cook with less oil, avoid unwanted chemicals, and make cleanup a breeze. Whether you’re pan-frying for a quick weeknight dinner, gently poaching for a weekend brunch, or steaming veggies for a nutrient-packed side, knowing the right stovetop methods can elevate every dish.

In this guide, we’ll walk through 10 essential techniques plus smart tips to help you get the best flavor, texture, and nutrition from your ingredients, while keeping cooking safe, healthy, and enjoyable.

What Are the Most Common Methods of Stovetop Cooking?

Although there are plenty of ways to use your stovetop, these tried-and-true methods cover most of what home cooks make on a daily basis.

1. Pan-Frying

Pan-frying is all about cooking food in a small amount of fat over medium to medium-high heat. It’s perfect for things like crispy-skinned fish, chicken cutlets, or veggie fritters. Using a non-toxic, naturally slick pan like our Fry Pan can help you get that golden-brown crust without excessive oil, making your meal lighter and cleaner without sacrificing flavor.

2. Searing

Searing locks in juices and builds flavor by quickly browning the surface of your food over high heat. Think steaks, scallops, or even thick slices of vegetables. For the best sear, preheat your pan until it’s hot enough that a drop of water sizzles instantly.

Then resist the urge to move the food around. Letting it sit undisturbed helps create that flavorful crust.

3. Sautéing

Sautéing cooks food quickly in a small amount of fat , usually over medium-high heat, while keeping it moving in the pan. It’s great for bite-sized vegetables, shrimp, or thinly sliced meats. Use fresh, high-quality oil and avoid overcrowding the pan to keep ingredients crisp and evenly cooked.

4. Simmering

Simmering means cooking food gently in liquid that’s just below boiling. It’s key for soups, stews, and sauces that need time for flavors to develop without overcooking. A steady simmer should show only small bubbles breaking the surface. Too hot, and you risk toughening proteins or reducing the liquid too quickly.

5. Stir-Frying

Stir-frying is a high-heat, quick-cook method that originated in Asian cuisine. Ingredients are cut small, cooked fast, and kept in constant motion to lock in texture and flavor. Prepping everything before you start is crucial. Once the heat is on, there’s no time to chop or measure. A wide, flat pan helps ensure even cooking without the need for excessive oil.

6. Poaching

Poaching gently cooks food in liquid kept at a low temperature, just below a simmer. It’s ideal for delicate proteins like fish or eggs, as well as fruit. The key is maintaining a steady, gentle heat so your food stays tender and doesn’t fall apart. A wide, shallow pan works best, giving ingredients enough space without crowding.

7. Stovetop Baking

Yes, you can “bake” on the stove. Using a heavy-bottomed pot with a tight-fitting lid, you can make breads, cakes, or even casseroles without turning on the oven.

This method works especially well when you want to keep the kitchen cool or you’re short on space. Our non-toxic, naturally slick cookware makes removing delicate baked goods easier (and cleanup a breeze).

8. Stovetop Smoking

Stovetop smoking infuses food with a smoky flavor without firing up an outdoor smoker. All you need is a deep pan, a rack, and a lid to trap the smoke. It’s great for fish, vegetables, or small cuts of meat. Always cook in a well-ventilated space, and line your pan for easy cleanup.

9. Steaming

Steaming uses boiling water to cook food without submerging it, preserving both nutrients and texture. It’s a go-to for vegetables, dumplings, and seafood. A fitted steamer basket over simmering water keeps everything light, fresh, and health-conscious. Using a pot with even heat distribution ensures your steam stays consistent.

10. Browning

Browning develops rich flavor by caramelizing the natural sugars and proteins in your food over moderate heat. This step often happens before braising or slow cooking, and it’s worth taking the time to do it right. Make sure your pan is hot and your ingredients are dry for the best results. Moisture can keep food from developing that golden crust.

What Are Some Additional Tips for Cooking on a Stove?

Even the best cooking techniques work better when you pair them with smart habits. These small tweaks can help you get more consistent, flavorful results every time you cook.

Preheat Your Pan

A properly preheated pan helps food cook evenly and develop better texture. Give your cookware a minute to heat up before adding oil or ingredients, especially if you’re aiming for a good sear.

Prep Your Ingredients in Advance

Having everything chopped, measured, and ready before you turn on the stove keeps cooking stress-free. It also ensures you’re not scrambling while food is on the heat, which can lead to overcooking or missed steps.

Consider the Importance of Burner Size

Matching your pan to the right burner keeps heat distribution even. Using a small burner for a large pan (or vice versa) can cause hot spots and uneven cooking. Choosing the right burner also saves energy and keeps your stovetop more efficient.

Frequently Asked Questions

How hot should my pan be before cooking?

Instead of guessing, look for quick visual cues. For most stovetop methods, medium to medium-high heat works well. You’ll know your pan is ready when a drop of water sizzles and evaporates almost instantly.

What type of oil should I use for stovetop cooking?

Choose an oil with a smoke point that matches your method. For high-heat searing or stir-frying, avocado or refined olive oil holds up well. For gentler cooking like poaching or sautéing vegetables, extra-virgin olive oil or coconut oil adds flavor without burning.

Can I use an oversized pan on a small burner?

You can, but expect slower, uneven cooking. The heat will concentrate in the center while the outer edges stay cooler, which can throw off timing for recipes. If you need extra cooking space, rotate the pan periodically to help even things out.

Closing Thoughts

Cooking on a stove is as much about technique as it is about the tools you use. From quick sautés to slow simmers, having non-toxic, evenly-heating cookware helps you get better results without extra effort.

At Caraway , our pans are designed to handle all the stovetop methods you love, while keeping your meals free from harmful materials. So the next time you fire up your stove, you’ll know you’ve got the right tools to make every dish your best one yet.

Sources:

The Rules for Pan-Seared Steak | The Splendid Table

Cooking Technique: Healthy Sautéing | American Heart Association

Heat Distribution - an overview | ScienceDirect Topics

7 Ways to Enhance the Flavor of Your Meals | Eat Right