Fast Midweek Suppers for Dark Evenings: One-Pan Non-Stick Cooking

When the clocks go back, the evenings suddenly feel much shorter, and the last thing most of us want is a sink full of pans. That is why one-pan suppers are having such a moment across the UK this autumn. Crispy gnocchi, shakshuka-style eggs and quick skillet dinners are all popular right now, and they have something in common: they work best in a reliable non-stick pan that lets you cook with less fat and clean up in a minute. Here is how to get the best from a Scanpan frying pan this season, plus a few habits that keep it performing.

Why non-stick suits autumn cooking

Many of the dishes people are cooking in October are delicate or sticky. Eggs set gently in spiced tomato sauce, gnocchi that crisps in butter, fish with crackling skin and creamy mushroom dishes can all cling to the base of a pan that does not release well. A good non-stick surface lets food slide out whole and means you can use a modest amount of oil or butter.

Scanpan is a Danish brand known for its non-stick ranges and its focus on more environmentally considered manufacturing. Have a look at the product details for each range to see how it is made and what it is suited to.

Heat control is the secret

Non-stick pans like moderate heat. Start on a low to medium setting, give the pan a minute to warm up, then add your oil. Aim to brown food steadily rather than blasting it on the highest heat, which is rarely needed and can shorten the life of any non-stick surface.

A good test is to listen. If the oil is smoking, the pan is too hot. If a piece of food goes in silently, give it another moment. Once you find the sweet spot on your own hob, it becomes second nature.

Three one-pan ideas to try this week

Crispy gnocchi is a big trend. Fry shop-bought potato gnocchi straight from the pack in a little butter until golden, then toss with mushrooms, spinach and a splash of cream. It takes about fifteen minutes and needs one pan.

Shakshuka-style eggs are another favourite. Simmer tinned tomatoes with spices and chickpeas, make small wells and crack in the eggs. Cover with a lid and let the whites set while you lay the table. Both recipes are below, ready for you to copy.

Utensils and cleaning

Choose silicone, nylon or wooden utensils as a safe everyday default, and always check the care guide that comes with your particular range to see what it recommends. Let the pan cool before washing, then clean with a soft sponge and warm soapy water. If your range is dishwasher safe, the instructions will say so, but hand washing is a gentle habit that many cooks prefer.

Avoid stacking pans without a protector between them, as rubbing surfaces can cause marks. A simple tea towel or felt pan protector does the job.

Keep it simple and seasonal

Autumn is the season for mushrooms, squash, kale and apples. Pair them with eggs, sausages, gnocchi or a fillet of fish, and you have a satisfying supper before the news has even started. A dependable pan makes that rhythm easy to keep up all winter.

If you are cooking for one or two, a single well-sized pan is often all you need. Pick one with a comfortable handle and a base that suits your hob, and keep a matching lid close by so you can steam, simmer and set eggs without reaching for another pan.

Ready to shop?

Looking for your next everyday pan? Browse our Scanpan collection and find the size and style that suits your hob and your household.