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Non-stick is an egg's best friend!!Jan 22 '00 Write an essay on this topic.I have been cooking for over 30 yrs. I started with those pots and pans that cost less than a fill-up at the gas station, all the way up to calphalon and Le Creuset. I have tried ultra-light weight all the way to cast iron. I currently have a mixture of both. I like non-stick. It's a must for some things..period...cooking eggs. I don't care what you do, how many times you 'season' a regular pan, eggs are going to be your nightmare. Frying....chicken breasts, fish, chops...non-stick frying pans are the best. You can cook, remove the meat, and then make sauce all in the same pan. You can also, handles permitting, brown the meat, then pop in the oven for cooking completeness. This is how restaurants do it! :) I don't think you need non-stick for pots though. Preheating and then providing the liquid or fat into the pan will usually stop that sticking. Heat distribution is a bigger concern in pots...you want the pot to distribute it evenly and retain it longer. Think weight when purchasing pots, not teflon. Purchase non-stick in frying pans and griddles. I know I will get eyebrows raised by some cooks here, but I do NOT put a lot of money into these products. No matter what the nonstick material is in your pan, it WILL scratch...period...I cook A LOT....Yes, I use a fork, tongs, and whip from time to time in them...it's almost impossible not to. I don't want to feel a huge financial impact when these pans are tossed out. And since frying pans are usually used at a higher heat, they do stain more often from the fats used. Another reason to put your money into the pots, not pans. I have found 15-20 dollars is a reasonable price for a good frying pan. Quite a bit less than 50 dollars and up for high end cookware. I waive that frying pan in the nice cookware sets and opt for a small saute or sauce pan.  |
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