Cooking Basics: Pans and Oils with Greg Giasson

This class will cover the common types of pans, discuss the best ways to cook with them, and the easiest ways to clean them. Learn which fats you should use when cooking fast versus slow, how to make sure food never sticks to the pan and discover kitchen secrets that will make cooking dinner quick and easy. In this class we will demonstrate the techniques described above by making Rosemary Crusted Chicken Breast with Pan Roasted Asparagus and a Quinoa and Lentil Salad with Lemon Maple Vinaigrette. This class will be mostly a demonstration (without much hands-on participation) and participants will receive several small portions of the dishes, rather than an entire meal.