51.   Heat the olive oil in a heavy medium skillet over medium-high heat.

52.   Heat the olive oil in another large heavy skillet over medium-high heat.

53.   In a heavy skillet over medium heat, toast the walnuts, stirring frequently, for several minutes until they give off a toasted aroma.

54.   In a heavy skillet brown the chicken thighs on both sides in the oil.

55.   In a heavy skillet large enough to hold them all without crowding, heat oil over high heat.

56.   In a heavy skillet, warm the garlic and butter or olive oil until it is just fragrant, not browned.

57.   In a large heavy skillet, brown the chicken in hot peanut oil.

58.   In a heavy skillet, brown the roast on all sides in the hot oil.

59.   In a large heavy skillet or casserole, preferably enameled cast iron, add duck fat or oil.

60.   In a large heavy skillet, heat the butter.