Melba's Jammin' wrote on 01 Feb 2006 in rec.food.cooking

> In article >,
> "bob" > wrote:
>
> > After reading recently about the health pitfalls of teflon, can
> > anyone give suggestions for cooking with stainless or copper
> > pots/pans and not having anything stick? (like eggs, etc.?)
> >
> > bob
>
> Eggs? Enough fat and low enough heat if you're frying them should do
> it. Not sure about scrambled eggs, though. I use cast iron with not
> much sticking.

I nuke scrambled...works out fine.

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.