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Thick-walled frying pan

Many recipes in this book require preheating, and even roasting grains and seeds sometimes. As I mentioned before, warming up helps to effuse aroma and to release essential oils from spices. This process brightens the taste of spices as well as the whole dish. In some cases, it is allowed to heat several ingredients at once, in other cases, the spices should be heated one by one. It is necessary to keep in mind that after heating the seeds and grains should be put into a separate bowl, otherwise the spices will simply burn, since the frying pan, as you understand, retains heat for a while even after you have removed it from the fire. Therefore, as soon as you sense the aroma rising you should immediately put spices into a bowl and cool them down. If there are many different kinds of whole species in a recipe that require preheating, then you need to sort them by size and warm them up separately. Do not warm up the seeds and grains of different sizes together as there is a chance to overdevelop smaller ones or not to activate essential oils that will, in its turn, not let the flavor open at its fullest. Also, the frying pan will help you to roast fresh ingredients for adding them into a spicy paste or sauce later.