Those (like me) who devour the food sections of newspapers and subscribe to cooking newsletters, can’t miss the trend toward sheet-pan-cooking. For those unfamiliar with that term, it means that protein, starch and vegetable(s) are baked on one sheet pan formerly exclusively used to bake a batch of cookies.
Gone can be the days of scrubbing three-pans after dinner.
However, now that I am cooking for one most days, I have gone a step further. I often cook my whole meal in a seven-inch cast iron skillet on one stove-top burner. Perfect for fish or chicken for-one, a sauteed green vegetable and rice reheated from a big pot previously frozen in single portions. I start with a big splash of olive oil, often add some garlic and then whatever takes the longest to cook, etc
Try it. You’ll thank me.