"Vox Humana" > wrote:
> I totally agree. I'm not adverse to using some oil, but for convenience,
> I
> put vegetable oil in a small spray bottle. That allows me to quickly
> distribute a controlled amount of oil over a large area - and it is very
> inexpensive. My expensive, tri-ply non-stick pans almost never come out
> of
> the cabinet. I might use them for crepes, but honestly, how often do most
> people make crepes?

Not very often... that reminds me, I should make them again soon. But my
crepe pans are also of the carbon steel type. I'm too impatient to get the
whole batch of them all cooked, so I use two pans at the same time,
alternating from one to the other as I go.

Speaking of little ideas for convenience, I keep two small squeeze bottles,
one of a cornstarch and water mixture, the other of lemon juice. When I'm
making a pan sauce, the amount of liquid never corresponds to what any
recipe would say. I just squeeze a little cornstarch/water mix in at a time
until I've got the right consistency. Same with the lemon juice, just
squeeze a little in until it has exactly the right tang I'm looking for.