On 19 Oct 2006 10:02:25 -0700, "phaeton" >
wrote:

>I'm a novice at cooking (obviously) but I enjoy doing it and hope to
>learn more. In the meantime, I have a pretty basic question about an
>extremely simple meal.
>
>When I make burritos, I like to brown the ground beef in a pan with
>diced new potatoes and chopped onions. I throw these all in the pan at
>once and fry it until the meat is done. The problem is that this stuff
>just BARELY fits in my skillet (which I've measure to be 1.5q in size).
>
>Is there any reason why I can't do this in a 2 or 3 quart sauce pan?
>As long as I keep stirring, and as long as the beef, potatoes and
>onions 'boil' in their own juices, it should cook thoroughly and
>eliminate any potential bacterial problems, right?

Hi! Welcome!

I brown meat in saucepans all the time when they'll be ingredients in
something like chili. Saves me from washing two pans afterward. Go
for it!

Carol