To pan roast ginkgo, put about a tablespoonful of oil in a pan and heat it until it begins to smoke. You can cook the nuts in their shells. Pour the nuts into the pan and toss them around to make sure they are coated in the oil. Agitate the pan until the shells begin to burst (like popcorn). It is a good idea to have the lid on at this point to stop shells from flying all over the room. Give the exploding nuts a minute or two then turn off the heat. Allow to cool, sprinkle with salt and serve.