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Feb 13, 2012 06:24 AM

Do you do the pan flip?

No, not a new dance. :)

You know, when one flips the contents of a pan of sauteing vegetables the way the pros do. Or adds pasta to a pan sauce and flips the pan so that the pasta and sauce mix perfectly.

I recently mastered this in the last couple of months and I think it makes a huge difference. With a spoon or other utensil, the contents of the pan just move around. But with the flip, the contents from underneath wind up on top and vice versa with just a few quick jerks of the wrist. It is especially useful with pasta. I love it!

So, do you do the pan flip?

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  1. Only for the last 30 years or so.


    1. 1. put a bunch of dry beans in a skillet
      2. sit in front of TV flipping your beans for a couple of hours
      3. ??????????????
      4. Profit


      Its an essential skill and is super easy to learn in a day. Everyone should try to learn this one.

      1. No, I'm not that adept to try it. When I make a frittata, I start it on our ceramic cooktop and then finish it under the broiler, thus avoiding the pan flip. The flip would be difficult because I use an old-fashioned cast iron skillet. IT'S HEAVY!!

        1 Reply
        1. re: ChiliDude

          The isn't what the Op is referring to.

        2. I love the pan flip, especially when I'm making sautéed vegetables (don't make much pasta, so I haven't really blended my pasta that way).

          Word of advice, though: if you accidentally add more oil than you usually do, and you do the pan flip, you might end up burning yourself with hot oil. Ouch.

          1. Sure, but think of it as the 'pan yank'

            1 Reply
            1. re: Delucacheesemonger

              Yep, it's more of a yank than a flip. I don't flip my cast iron, because I don't want to scratch my stove top (it's recommended that I don't even use cast iron - I know, it's terrible, but I don't have gas, so I am stuck with an electric stove, and I am just careful).....