Pour the water into a large nonreactive skillet or shallow casserole.

Heat 1 tablespoon of oil in a large heavy nonreactive skillet over medium heat.

Lightly butter a 9-inch nonreactive skillet, preferably one that would be attractive to serve from.

Put the dark olive oil in a wide, nonreactive skillet over medium-high heat.

Melt half the butter in a heavy, nonreactive skillet or frying pan over medium heat.

In a large, heavy and deep nonreactive skillet, heat the oil over medium-high heat.

In a nonreactive skillet, melt the butter over medium heat.

Heat the oil and butter in a large nonreactive skillet over medium heat.

Prepare the stock by melting the butter in a large nonreactive skillet over medium heat.

In large nonreactive ovenproof skillet, combine sugar, vinegar and 1/2 cup of water.