phaeton wrote:
> Hello!
>
> 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?

A sauce pan is fine for browning meat (I use a brazier), the high sides
save a lot of stove clean up. But you'd do better to brown the meat
first, then add the vegetables. A 2-3 qt sauce pot is kinda teeny for
what your talking about. use something in the 6qt range, you need
surface area to brown meat and room to stir.