1.   Add the vinaigrette and chicken stock to the hot skillet and bring just to a simmer.

2.   Brush chops lightly with oil, then add to hot skillet.

3.   Coat one side of the meat with the spices, then place, spice-side down, in a very hot cast-iron skillet.

4.   Cook quickly on both sides in a hot nonstick skillet.

5.   Dredge steaks in the mix, spray with nonstick spray, then sear one side in a hot cast-iron skillet with the oil.

6.   Heat a tablespoon of oil in a hot skillet or wok and quickly fry the peanuts and dried red peppers.

7.   Heat a large iron skillet very hot.

8.   His prose sizzles like cold fat in a hot skillet.

9.   Instead of heating the tortillas in an oven or a toaster oven, you can heat them in a very hot skillet with no oil.

10.   Let excess drip off, then roll in the crumbs and place in the hot skillet.