Heat the oil in a heavy-bottomed pan and add the beef.

Bring rice and 1 cup of water to boil in heavy-bottomed pan.

In a large heavy-bottomed pan, combine rice and 3 cups water.

For the cooking liquid, heat the olive oil in a large heavy-bottomed pan.

Bring the cream and milk to a simmer in a heavy-bottomed pan.

Heat the remaining one tablespoon of olive oil in a heavy-bottomed pan.

Line a wok or other deep heavy-bottomed pan with foil.

In a heavy-bottomed pan, heat remaining oil over high heat.

Strain the liquid into a heavy-bottomed pan and reduce by half over a medium heat.

In a large heavy-bottomed pan, melt the pound of butter over medium heat.

Heat the oil and butter in a large heavy-bottomed pan and brown the chicken all over for a few minutes.

Place large flameproof casserole or other heavy-bottomed pan over medium heat.

Combine the sugar and water in a heavy-bottomed pan, and bring to a boil.

Heat a heavy-bottomed pan and place the leeks into the hot pan.

Scrape into a heavy-bottomed pan with the tomatoes, sugar and vinegar, then bring everything to the boil.

It's easier to cook them evenly in a big heavy-bottomed pan so they're in a single layer.

Drain and combine with half-and-half in a heavy-bottomed pan.

Melt the butter in a large, heavy-bottomed pan.

To make the vegetable stock, add the olive oil to a heavy-bottomed pan or stockpot over a medium heat.

Heat the oil in a large heavy-bottomed pan and fry the meat, stirring frequently, until browned on all sides.

Using just one cooking pot - a heavy-bottomed pan - you can quickly create a welcoming meal and have fun experimenting.

In a medium heavy-bottomed pan, whisk together the egg yolks, sugar and cornstarch.

Place the chicken thighs and drumsticks in a deep, heavy-bottomed pan large enough to hold all of the chicken pieces.

Chop the onion and sweat in the butter in a heavy-bottomed pan until soft but not coloured.