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Choose pans that are thick enough to heat evenly without scorching.
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Size matters! For best results, use the pan size specified in the recipe. If the pan is too small and beef is crowded, browning will be inhibited. If the pan is too large, overcooking may result.
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Nonstick pans are easier to clean and they allow cooking with less fat.
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When cooking with acidic ingredients, such as vinegar, wine and lemon juice, use pans with a non-reactive interior surface, such as nonstick, anodized aluminum and stainless steel. Reactive metals such as aluminum and cast iron can affect the taste and color of dishes with acidic ingredients.
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Place beef on a rack in the broiler (including meatloaves and patties) or in a roasting pan to allow fat to drip away during cooking.
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Use an oven thermometer to verify that your oven is accurate.
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