A popular class awaits! Dust off those expensive stainless-steel pans that have been hiding in the back of your cupboard, because this class will transform how you cook cuts of chicken and pork in a pan. Having food stick is a major setback and frustration for many when using this cooking method. Aside from learning the chef tricks to proper pan-frying, you'll also learn how to test for doneness so there's no more guessing when the proteins you cook are 'done.' You'll create juicy on the inside and golden on the outside results and be introduced to pan sauces—your new best flavor friend. Once you get the hang of this valuable cooking technique, you'll be able to craft quick and creative restaurant-quality mains any night of the week.