"Scott" > wrote in message
...
> In article >,
> "Vox Humana" > wrote:
>
> > That's been my experience also. If you are using non-stick sprays like
> > "Pam" it will make it worse as the spray seems to cause a build-up of
> > sticky, varnish-like residue.
>
> Was the OP using Pam? I think most manufacturers of non-stick bakeware
> specifically tell you NOT to use that stuff:
> <http://www.worldkitchen.com/FAQ/faq3.asp?id=127>
>
>
> > For normal baking, I like to grease the pan, line the bottom with
parchment,
> > and the lightly flour. An alternative to solid shortening or butter is
to
> > mist with oil. I have a common misting bottle with vegetable oil. It
is
> > handy for all types of cooking needs.
>
> Except when making omelets, I don't like nonstick; Exopat when feasible,
> or parchment (flouring if appropriate).
>

Same here. I have two non-stick omelet pans and seldom use them as my SS
pans with a little butter works as well. I have Exopat, but prefer
parchment for most situations.