Five Things to Do Before You Cook

Read, measure, and arrange your workspace before the pan gets hot.

Read through the finish

Look beyond the ingredient list. A recipe may need a covered pan, softened butter, cooled filling, or resting time. Check those details before starting.

Choose the pan

Pan size affects how quickly liquids evaporate and how evenly food cooks. A crowded skillet steams more than it browns. For a baked recipe, check both the pan dimensions and whether the method specifies metal or glass.

Prepare the ingredients

Wash produce, chop vegetables, and measure spices. Keep raw meat and its utensils separate from ready-to-eat foods. A small bowl for scraps helps keep the cutting board clear.

Keep a thermometer nearby

Use temperature as well as appearance when cooking meat. The FoodSafety.gov temperature chart lists 165°F for chicken, 160°F for ground beef, and 145°F with a 3-minute rest for whole beef cuts. Check the thickest part, away from bone.

Plan for leftovers

Have shallow containers ready. Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Keep the refrigerator at 40°F or below. Most cooked leftovers keep for 3–4 days; reheat them to 165°F. See the USDA’s leftover guidance for details.