"Wayne Boatwright" > wrote in message
...
> On Sat 03 Sep 2005 09:13:40a, kilikini wrote in rec.food.cooking:
>
> >
> > "..." > wrote in message
> > ups.com...
> >>
> >> kilikini wrote:
> >> > I have some nice center cut pork chops for dinner that I intend to
> >> > pan fry. I don't like using cast iron skillets and as such I prefer
> >> > to pan fry my stuff in non-stick. My hubby insists on cast iron. In
> >> > all honesty, do you really notice a difference?
> >> To me, the difference between frying meats whether breaded or not in
> >> non-stick vice cast iron is that frying in non-stick seems more like
> >> stewing the meat. The meat juices don't chrystalize (for lack of the
> >> proper terminology) as well or as quickly in non-stick as in cast iron.
> >>
> >> ...Picky
> >>
> >
> > I can see what you mean. Actually, the sizzle isn't quite the same
> > either in non-stick, is it? What if you wanted to make a gravy out of
> > the drippings, though? It's much easier with non-stick.
> >
> > kili
>
> Not necessarily. If you stir flour into the drippings, it will brown
> nicely and will not stick. You do not need high heat to do this. Gravy
> doesn't typically stick. Just add the liquid to the cooked flour/fat
> mixture as usual and continue cooking until thickened.
>

Thanks, Wayne!

kili