On 2/8/2021 10:43 AM, Amanda Ripanykhazova wrote:
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>>> I gave up on stainless pans years ago.
>>> EVERYTHING burns onto them and they are a pain to clean.
>> Nonsense.
>> You just never learned how to cook with them properly.
>
> Yes, I'd say that is fair comment. I am not expert enough. I do know that the burning means that the pan is getting too hot and that you can prevent burning by simply turning the heat down. But I cant gauge things like that so I thought I'd go for the various non-stick pans, which is what I am asking about here.
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> NOT whether I can do better by some other method, such as NOT using non-stick, eating out at friends/restaurants more etc. etc.
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> Unless what you are suggesting is that using non-stick constitutes 'not cooking properly'? Isn't that a bit of a 'professional' viewpoint? 'cos if so, you are right, there has to be a reason why professional chefs dont use non-stick much but that wasn't really within the terms of reference of the question.
>

Nothing wrong with using non-stick. Just learn what is best for your
needs.

I do eggs in non-stick with a little butter. Eggs slide right out and a
wipe with paper towel is all that is needed to clean the pan.

Breaded pork chops? I have a SS lined copper pan that browns them well
and evenly and goes into the oven to finish cooking.

Sear a steak? Cast iron, very hot.

Learn to deglaze a pan too. Two benefits. I makes something to pour
over the food with lots of added flavor and it cleans the pan. I use a
wood scraper. Use wine or lemon juice, scrape the fond and reduce the
wine to a tasty sauce.