singlepan

Singlepan, often written as single pan or one-pan, refers to a cooking approach in which an entire dish is prepared in a single pan, typically a skillet or sauté pan. The term is used to describe both the technique and the implied cookware needed to execute it.

The concept is widespread in home cooking and meal-prep resources, driven by desires for simplicity, faster cleanup, and efficient use of space. While not a formal culinary category, it appears in recipes, blogs, and cookbooks as a practical format for weeknight meals and their planning.

Common methods involve browning ingredients in stages, deglazing with liquid to develop flavor, and finishing sauces or reductions in the same pan. Dishes range from one-pan pastas and skillet-roasted proteins with vegetables to egg-based dishes like shakshuka or frittatas, illustrating the versatility of the approach.

Equipment typically includes cast iron skillets, stainless steel sauté pans, or other oven-safe pans. The technique often accommodates transitions from stovetop to oven, allowing browning and finishing in the same vessel and serving directly from the pan.

Advantages of singlepan cooking include reduced cleanup, faster weeknight meals, and deeper flavor development from browning. Limitations can include limited pan space, potential overcrowding that affects searing, and uneven heat distribution if the pan size or heat management is not appropriate for the dish. Some cookware brands market products specifically for singlepan cooking as a category.